BUTTERSCOTCH MACARONS - The Scran Line

Grab the RECIPE here: https://www.thescranline.com/butterscotch-macarons

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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BUTTERSCOTCH MACARONS

Makes 30

For the macaron shells:
300g almond flour
300g powdered sugar
110g liquefied egg whites (see below)
300g caster sugar
75g water
110g liquefied egg whites
2 tsp vanilla bean paste
2 tsp butterscotch essence
2 drops yellow food gel
4 drops brown food gel
2 drops orange food gel

200ml salted caramel sauce

Frosting
1 batch Swiss meringue buttercream frosting
4 tbsp salted caramel sauce
2 drops yellow food gel
4 drops brown food gel
2 drops red food gel