Hi everyone, 
My recipe for this sophisticated treat is easy to get right, as long as you follow the instructions
closely. You can add any flavoring, and fill them with a variety of flavors to suit your taste
buds. My favorite filling for the plain vanilla macarons is Salted caramel, it is just heavenly.
Watch the video below to see how I make these macarons and get inspired.

Salted Caramel Macaron 
macarons  35-40 macarons
  • 160 gram egg whites at room temperature ( divided in 2 )
  • 200 gram granulated sugar
  • 80 ml water
  • 225 gram very finely ground almonds
  • 225 gram  powdered sugar
  • 1 tsp vanilla paste or seeds from 1 vanilla bean

Salted caramel

  • 275 g regular sugar
  • 75 ml water
  • 150 ml heavy cream
  • 1 tsp vanilla extract
  • ½ tsp sea salt

Note: You will need a candy thermometer for this recipe.

  • Preheat the oven to 275°F (135°C)  use conventional setting.
  • Put half the egg whites into a mixing bowl and attach the wire whisk to the mixer.
  • Put the sugar and water into a small saucepan over medium heat.
  • Stir carefully with a spatula or wooden spoon until the sugar has dissolved. Stop stirring as soon as the sugar has dissolved.
  • Remove the spatula and bring to a boil. Place a candy thermometer into the saucepan and cook until the syrup reaches 235°F (113°C).
  • Start the mixer with the egg whites and whisk on high speed.
  • When the syrup has reached 239°F (115°C), remove from the heat and carefully pour into the
  • mixing bowl with the egg whites. Continue whisking for about 7-8 minutes, or until the bowl no longer feels warm to the touch.
  • Meanwhile, mix together the very finely ground almonds, powdered sugar, and the remaining egg whites.
  • Make sure everything is well blended. When the meringue is done mixing, stir a spoonful into the almond paste to loosen the texture.
  • Fold in the remaining meringue. It’s important to fold carefully to avoid losing too much air. Use a rubber spatula or large metal spoon to “lift” and fold the mixture rather than stirring it.
  • Transfer the mixture to a piping bag fitted with a wide circular tip and pipe flat circles onto a macaron silicone mat, or a sheet of baking parchment.
  • Bake in the preheated oven for 15-17 minutes.
  • Check regularly after 12 minutes. Touch a macaron with your finger to see if it’s done.
  • The surface should be dry and firm to the touch.
  • The macarons should not change color or brown while baking.
  • If they brown you may need to adjust the temperature in your oven.
  • Let cool.
 To make the salted caramel:
  • Place the sugar and water in a small saucepan.
  • Place on a medium heat and stir until the sugar has dissolved.
  • Stop stirring and turn up the heat to high.
  • Boil until the color has turned a deep caramel, then remove from the heat.
  • Add the cream, vanilla, and salt and stir until well blended.
  • Let cool completely and store in the refrigerator until needed.
  • Transfer the caramel to a piping bag fitted with a circular tip and pipe a dot on to half of the macarons.
  • Sandwich the macarons together, and enjoy
 Love Manuela xo


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