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Chocolate & Salted Caramel Macarons | Patisserie Makes Perfect

Chocolate & Salted Caramel Macarons

Patisserie Makes Perfect
A delicious macaron shell filled with chocolate ganache and salted caramel. I used Valrhona caraibe to create the chocolate ganache and Food Thoughts UK cocoa powder.
5 from 5 votes
Prep Time 1 hr
Cook Time 14 mins
Total Time 1 hr 14 mins
Servings 48 +


  • ***Salted Caramel***
  • 280 g Granulated Sugar
  • 130 ml Double Cream
  • 200 g Salted Butter diced, chilled
  • ***Chocolate Ganache***
  • 200 g Double Cream
  • 250 g Dark Chocolate 60% cocoa
  • 40 g Butter softened, diced
  • ***Chocolate Macarons***
  • 185 g Ground Almonds
  • 185 g Icing Sugar
  • 30 g Cocoa Powder
  • 50 ml Water
  • 200 g Granulated Sugar
  • 150 g Egg Whites
  • Red food colouring


  • Put one third of the granulated sugar into a saucepan and place on a medium heat, when it dissolves add the next third of sugar. Once that has melted, the final batch of sugar can be added.
  • Heat the sugar until it turns a golden colour.
  • Turn the heat down to low and add the cream in small batches. Take care as the mixture will bubble up, so you will need to stir quite quickly.
  • When all of the cream has been added, take the pan off the heat and stir in the butter, this stops the caramel from cooking any further.
  • Finally use an immersion or stick blender to mix the caramel until the butter and caramel are combined.
  • Pour into a bowl, cover with cling-film, making sure the cling-film touches the surface of the caramel and put it in the fridge to chill.
  • Preheat the oven to 170C Fan and line four baking trays with baking parchment, if using templates place these under the baking parchment. I used 3.5cm templates, but you can use anything up to 5cm, but you will have less macarons.
  • Add the water and granulated sugar to a pan and stir over a medium heat until the sugar dissolves.
  • Put half of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
  • Bring the syrup to a boil and heat until it reaches 118 degrees.
  • Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins. Add the red food colouring, enough so that it is a pale pink shade.
  • Grind the ground almonds, cocoa powder and icing sugar together in a food processor and then sift them into a clean bowl.
  • Add the remaining egg whites to this mix and beat it, until it forms a paste.
  • Add a third of the meringue to the almond paste and beat it in thoroughly.
  • Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
  • Put the macaron mix into a piping bag and pipe out the macarons, you will have enough to make around 48 whole maarons.
  • Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 12-14 mins per tray. Turn the trays halfway through cooking to ensure an even bake.
  • Let the cooked macarons cool completely before trying to remove them from the tray.
  • Then sandwich the macarons together with the a ring of chocolate ganache filled with a blob of salted caramel and place them in the fridge to set.
  • Macarons are usually best left in the fridge for a few hours before eating, so that they can set, take them out the fridge 30mins before serving.


You will end up with more caramel and ganache than you need, but you can use these for other recipes, or use them on ice cream, toast etc.