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Salted Caramel Macarons | Patisserie Makes Perfect


Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert


  • 280 g Granulated Sugar
  • 130 ml Double Cream
  • 200 g Salted Butter diced and chilled


  • 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 and put it in the fridge to chill.
  • This caramel can be used for lots of things, a filling for Macarons, to add to the base of a banoffee pie, used as a filling in chocolate truffles or even just spread on toast or eaten with a spoon.
  • The caramel will keep in the fridge for up to two weeks.