Just made this for requested caramel macarons for my grandson's birthday, and BOY, do I wish I had worn my glove! It got just a little darker than I wanted, but it's my first time making caramel, so all in all, I am pleased with the outcome.
Would it be possible to add espresso powder to the sugar or perhaps the warmed cream in order to flavor the caramel for coffee macarons? How much, 1 teaspoon?
60ml looks like that converts to about 2oz of water. The first time I put in 1/3 water , perfect Carmel. This morning I made with 2oz of water water, twice crystallized Was my heat too high or not enough t water?
when I made this first time after couple of days the sugar crystallised and was unusable, but when I added some glucose syrup it kept it's original consistency, what are your thoughts about this?
Hi! Curious if this can be piped into macarons, and then frozen? I'd freeze and then bring to room temperature prior to serving. Will this hold up well?
Finally a recipe that is straight forward and not so finicky 😄
Glad you like it!
Just made this for requested caramel macarons for my grandson's birthday, and BOY, do I wish I had worn my glove! It got just a little darker than I wanted, but it's my first time making caramel, so all in all, I am pleased with the outcome.
quick simple easy thanks
I made it and it turned out perfectly!
I can’t wait to try it,.
how many macarons does the filling fill please.
Thanks! That was very useful!
gotta be a nightmare to clean up haha any tips?
Thank so much for the recipe and video. I’m wondering if you can add flavoring to this caramel - perhaps bourbon?😃
My sugar syrup took so long to brown half of it evaporated! Do I need to cook it at a higher temperature?
Would it be possible to add espresso powder to the sugar or perhaps the warmed cream in order to flavor the caramel for coffee macarons? How much, 1 teaspoon?
How long will it keep in the refrigerator? And are you able to freeze this? I'm so excited to make this! Thank you for the video!
60ml looks like that converts to about 2oz of water. The first time I put in 1/3 water , perfect Carmel. This morning I made with 2oz of water water, twice crystallized Was my heat too high or not enough t water?
when I made this first time after couple of days the sugar crystallised and was unusable, but when I added some glucose syrup it kept it's original consistency, what are your thoughts about this?
Hi! Curious if this can be piped into macarons, and then frozen? I'd freeze and then bring to room temperature prior to serving. Will this hold up well?
@@macaronmadness thank you so much! Excited to try it out!
What's your fb group?