Tuesday, July 22, 2014

Salted Caramel Macarons (French Meringue Recipe)

Hello hello hello everyone! Sorry for the very late posts. I have not posted in 6 months, wow. But you all still follow me :') So sweet. haha I have been very busy with my own business, well not really a business but selling to friends and clients. I figured I should share my very delicious salted caramel recipe that I got from Flick Your Food but I edited a tiny bit. Many people enjoy this macaron if they are caramel lovers, however this isn't one of my favorites because I'm not a fan of really sweet things. This recipe I warn you is a TAD too sweet for me, but it's very decadent. It also takes a while to make this macaron because of the filling. But it's worth it. Also I edited the recipe so that you can make only a dozen so you don't waste too much ingredients!:)

Salted Caramel Macarons (makes about 12 completed macarons or 24 macaron shells)

-70g almond flour
-60g powdered sugar
-52g egg whites (doesn't need to be aged)
-52g granulated sugar
-brown food coloring
pinch of salt

-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula

1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.

Homemade Salted Caramel Buttercream Filling (makes a lot, so freeze the rest)

-100g granulated sugar
-70g heavy whipping cream
-3g sea salt
-200g butter (2 sticks)

1. In a heavy saucepan, heat the sugar without stirring on medium-low heat until it melts and becomes caramelized and liquid(top picture^). Careful not to overcook the caramel or it will burn and taste extremely bitter. The color should be a deep golden brown like the picture, should take a few minutes.
2. Heat the heavy whipping cream in the microwave for about 30-45 seconds until warm. Then pour it slowly into the caramel. This will bubble a lot at first but keep whisking it until it is smooth.
3. Add in your sea salt and 1 stick of butter and heat until butter is all combined.
4. There may be a few hard sugar pieces that you can't get out, but that's okay, it's just like creme brulee. Put this in the fridge or freezer (I do freezer for a few hours) until it is firm.
5. Once it is firm and room temperature, beat it with an electric mixer until even more firm.
6. Add in your softened 1 stick of butter (pop it in the microwave for 9 seconds) and beat until it becomes a buttercream consistency.
7. Sandwich similar sized shells together with a bit of the buttercream and let the macarons mature in the fridge in an airtight container for at least a few hours, 24 hours is best.

This caramel is very buttery and decadent and sweet, but it is so so good. Your saucepan that you made it in will probably be a bit burnt but just boil some water in it again before cleaning to make your job a bit easier. 

Enjoy :3


  1. Yay! You're posting again! :))

  2. Yay a post! I follow u on Insta and ur macarons always inspire me! Wish I was living in America so I cud order from u but I'm living in Malaysia :( Thanks for being such a dear and sharing ur recipes online (unlike some selfish ones out there that I noticed). Hope one day I'll be able to taste your macarons :)

  3. can i use normal salt instead of sea salt ?

  4. Is there a way to follow you in blogger? I've just found you and would love to keep current. I have been putting off making macarons out of fear, but I think reading your blog might give me the confidence to try them. Thank you!

  5. I've seen many macaron recipes, but this seems like one of the coolest! I've never tried making Salted Caramel Macarons...thank you so much for your wonderful idea.

  6. I tried making caramel buttercream, it didn't turn out smooth and as I was piping, the caramel got runny, any suggestions on how to smooth it out?
    Thank you!

  7. My name is John Marlowe and im working on this recipe right now.. Im drying it out... Id say the batter is so thick, ive been macaronaging for like 20 mins anf i still cant get the consistency im looking for and i jjust went on and piped it anyway, ill let you know once i baked them

    1. Hi John I just read your comment... I had the same problem yesterday but it was another recipe. How do you macarons turned out ? ...mine I have to throw away my batter :( such a waist but I'm not going to give up !!

    2. Hi John I just read your comment... I had the same problem yesterday but it was another recipe. How do you macarons turned out ? ...mine I have to throw away my batter :( such a waist but I'm not going to give up !!

  8. I have the same problem as John. Batter is too thick even after 20minutes of mixing. I'll let them rest a little and then but them in the oven. We'll see how they turn out

  9. https://scontent-arn2-1.xx.fbcdn.net/v/t34.0-12/13578500_10154267780719761_2067778910_n.jpg?oh=23b338b44544f0f6f785e7a45da2aa3b&oe=5776EE42

    My macawrongs with this recipe :(

  10. have been baking macarons for years with Italian method, and now tried out your recipe. Macarons turned out really nice, perfect feet etc, however they are kind of hollow and some are ok but still having major airpockets. Thanks for posting!