French Macaron with Salted Buttercream Icing

My new Obsession... 
French Macaron with Salted Buttercream Icing

 I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons.  I have been on a quest to duplicate it....so here is my working cook book.

 1) I started out with unblanched almond flour and egg white that had not sat for 3 days.  They oozed and were gritty... I also used cup measurement

 2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me

 Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale)

 3) Turned the caramel previously prepared into Salted caramel buttercream- delicious

 So far my favorite recipe is....

Macaron Shell:
100 grams ground blanched almonds or almondmeal/flour*
180 grams confectioner (powdered or icing) sugar**
100 grams "aged" egg whites, at room temperature***
1/4 teaspoon cream of tartar (optional)
35 grams superfine or castor whitesugar****

Cook @ 300 for 12 minutes.

Note:Weight measurements (grams) (use a digital scale) are only given for this recipe. Volume measurement (cups) are not recommended.
* I useBob's Red Mill finely ground almond meal/flour. You can find it in grocery stores, specialty food stores, health food stores, or on line.
** Use powdered sugar that contains cornstarch (cornflour).
*** Separate eggs at least 24 hours before using (or up to five days). Cover with paper towel and place in the refrigerator. Bring to room temperature before using.
**** Make superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine. 


Read more:http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html#ixzz4IAiKDdAB
Frosting adapted from here:

 Ingredients
  • 1/2 c. butter, at room temperature
  • 1/4 c. salted caramel sauce, at cool room temperature
  • 1/2 tsp. vanilla extract
  • 1 1/2 c. powdered sugar
Instructions
  1. With an electric mixer, beat butter on medium for 1 minute.
  2. Add salted caramel sauce and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.
  3. Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
  4. Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes

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