Salted Caramel (PH)

Makes about 72 macarons.

For the salted caramel: Put about 50 g of sugar in the bottom of a large bowl. Melt over medium heat and add another 50 g of sugar. Repeat 4 more times until all the sugar has melted. Meanwhile warm the French cream until it steams. Caramelise the sugar to a darker color and remove from the heat. Add the salted butter while stirring with a wooden spoon (carefully, because the mixture is extremely hot). Add the French cream in several portions while you continue stirring. Return to the heat over low temperature and cook to 108°C. Pour into a deep bowl, cover, and leave in the refrigerator to set. Meanwhile beat the remaining 290 g of butter for 8-10 minutes until it becomes a white fluffy mixture and add to the cold caramel in two parts. Sandwich the macarons.

For the shells: Mix the flour and powdered sugar. Add the first half of the egg whites and stir until homogeneous. In a small bowl combine the water and granulated sugar, boil to 118°C. Meanwhile put the second half of the egg whites in a bowl. When the sugar reaches 115°C start whipping the egg whites at medium speed. Pour the 118°C sugar into the whipped egg whites. Whip until the mixture reaches 50°C and a nice meringue forms. Add the meringue to the flour mixture and stir until homogeneous. Pipe the macarons and bake.