For this recipe, I used the italian meringue macaron method and filled it with a homemade salted caramel sauce. The recipe i used was just plain caramel, so i added a few pinches of flakey sea salt, and for the macarons I left out the blueberry powder so they were just plain white. When filling the macarons, make sure the caramel is completely cooled and set and use a piping bag to pipe the caramel for a neater result.
Hi, for this recipe, did you just leave out the freeze-dried blueberries and the gel food colouring? Thanks
ReplyDeleteYes i did!! recipe worked normally for me with out them :)
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