Caramel Apple Red Tea Macarons with Fleur de Sel Caramel Filling

International Incident Party - Salt

This month’s International Incident Party ingredient:  SALT

Inspired by Pierre Herme’s Salted Caramel and Apple Macarons, I layered this creation using The Republic of Tea’s caffeine-free Caramel Apple Red Tea to flavor the shells.

For the partially dried apples, I followed Edd Kimber’s recipe and directions.

Coincidentally, he posted Frivolite about the same time last year!

Fluer de Sel Caramel Filling

Ingredients

• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into pieces
• 1 teaspoon fleur de sel
• 1 1/2 cups sugar
• 1/4 cup light corn syrup (this will prevent crystallization of sugar)
• 1/4 cup water (to get more tea flavor, infuse two (2) tea bags in 1/4 cup water)

Directions

1. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
2. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
3. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
4. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
5. Pour into small bowl and cool 2 hours.
6. Pipe onto macarons to make sandwiches.

Apples, Moonglow Gardens

Fleur De Sel Caramel, Moonglow Gardens

Caramel Apple Red Tea Macarons, Moonglow Gardens