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Recipe: Macaroons with salted butter caramel

Macaroons with salted butter caramel

Delicate French patisseries made with ground almonds and filled with a rich salted butter caramel.
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Ingredients
Quantity for 35 piece(s)
    For the macaroon
  • Ground almonds : 250 g
  • Icing sugar : 350 g
  • Caster sugar : 150 g
  • Egg white(s) : 215 g
  • Powdered food colouring : 5 g
    • For the garnish(es)
  • Double cream : 14 cl
  • Lightly salted butter : 40 g
  • Unsalted butter : 110 g
  • Caster sugar : 170 g
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Recipe method


For the macaroon shells
Preheat the oven to 160°C.
Sift the ground almonds and the icing sugar together.
Whisk the egg whites until stiff. Add the caster sugar to the the egg whites and continue whisking until you have stiff, glossy peaks of meringue.
Fold the ground almonds and icing sugar into the meringue mixture. Cut and fold the mixture with a spatula until it is smooth, shiny and has reached the ribbon stage.
Use a piping bag to pipe this mixture on to a baking mat or lined baking tray. Allow the macaroons to rest at room temperature for 10-15 minutes until the macaroon shells are no longer sticky to touch. Bake in the oven for about 10 minutes. Allow to cool before filling.

For the salted butter caramel filling
Place the remaining 170g sugar in a heavy bottomed pan and allow to melt without stirring.
Once you have a golden caramel, add the salted butter and the cream. Mix well then remove from the pan and allow to cool.

Place the caramel in a food processor and mix the unsalted butter in a little at a time until you have a smooth, creamy filling.

Cover half of the macaroon shells with the caramel filling and then top with a second macaroon shell.

The temperature of 150'C is based on using a fan assisted oven. If you do not have a fan assisted oven, preheat the oven to 160'C.

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  • Eileen - Comment on: Macaroons with salted butter caramel
    what temperature should a fan assisted oven be to bake the macaroons?

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