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If you haven't had the chance to try the new foodie trend - salted caramel, then this is your chance! Kirsten Tibballs shows us how to prepare these delicously different Macarons
Place tant pour tant in a food processor and bring to a fine powder.
Sieve the icing sugar.
Whisk the egg whites and the cream of tartar to a foam and start adding the caster sugar in three additions. Slowly increase the speed of whisking. Continue to whisk until a firm peak is achieved then add the colour.
Transfer to a large bowl and slowly add the tant pour tant followed by the icing sugar.
Change to a scraper and work the dough until it becomes shiny.
Pipe onto a non-stick pastry mat or lined baking tray using a 10mm plain piping tube.
Bake at 160°C for approximately 9 minutes.
Melt sugar in a hot saucepan adding a third at a time. When a foam appears on the surface of the sugar add the boiling cream and whisk to avoid lumps, cover until cool.
Whisk butter until light in colour and add the caramel mixture a little at a time to form a smooth consistency. Continue to whisk to aerate the buttercream. When it has reached the desired temperature slowly add the butterscotch schnapps and salt.
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