Caramel Sea Salt Earl Grey Macarons | French No-Boil Sugar Method 

Caramel Sea Salt Earl Grey Macarons | Ohyoo Cooking
Ingredients:
Almond flour 60g
Powdered sugar 60g
Earl Grey tea powder 2g
Egg white 50g
Sugar 45g
Baking: 150℃/302°F 15minutes
Earl Grey tea 5g
Whipping cream 130g
Sugar 100g
Water 20g
Unsalted butter 40g
Sea salt 1g
Method：
1. Mix almond flour, powdered sugar and Earl Grey tea powder and sift them twice.
2. Whip the egg white, add the sugar in stages.
3. Add the meringue to the powder, cut and mix well, then lightly press to remove some of the air bubbles, and finally in a ribbon shape can be.
4. Squeeze on a baking mat, bake, remove from the oven and let cool completely.
5. To make Earl Grey tea caramel sauce, boil the tea and whipping cream, sieve and set aside 100g.
6. Pour the sugar and water into a saucepan and heat over low heat without stirring, cook slowly until caramelized and turn off the heat, pour in the hot milk tea and stir well.
7. Add the butter and sea salt, stir well and lower the temperature.
8. When the caramel cream sauce is thick, put it into a laminating bag and squeeze it on the macaroon crust, cover with another piece of crust, done!
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