NYC | Salted Caramel Macarons with Bouchon Bakery

Tuesday afternoon with Chef Ali of Bouchon Bakery for a little step-by-step of how she makes those legendary salted caramel macarons ^_^

The full post (and original recipe) is here on Gotham Magazine. Italian meringue is key.

We devoured spoonfuls of just-made salted butter caramel and warm macaron shells straight from the oven.

I actually prefer the two components (shells and caramel) separately…

…that butter caramel would be amazing smothered over hot toast. Ohlala o_O

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