Sarah used the basic macaron recipe from Cake Journal which has helpful step by step photos and tips. She flavoured the basic mixture with 3/4 teaspoon of vanilla bean paste to give it a vanilla flavour.
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup (Sarah used liquid glucose)
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.
Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.
Use immediately; if caramel begins to harden reheat gently until pourable.
They are the perfect treat with a cup of tea.
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