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Salted Caramel Macarons

Salted Caramel Macarons

This is a recipe for macarons made using an Italian Meringue and filled with a salted caramel centre. The macarons are decorated before cooking with a sprinkling of Feuilletine Wafer, which you can buy here from Sous Chef.
Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Servings 36


  • 200 g Ground Almonds
  • 200 g Icing Sugar
  • 50 ml Water
  • 175 g Granulated Sugar
  • 150 g Egg Whites approx 3 eggs
  • 25 g Feuilletine Wafer


  • Preheat the oven to 170 degrees and line four baking trays with baking parchment. You can use these macaron sheets as a guide when piping out 5cm circles.
  • Add the water and 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.
  • Grind the ground almonds 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 72 macarons.
  • Tap the bottom of the tray to remove any bumps or air pockets, then sprinkle the feuilletine wafer onto all of the macarons, then put the macarons in the oven for 12mins 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.
  • Gently make a small indentation with your thumb on the flat side of the macaron and then pipe salted caramel onto one side of the macarons and sandwich them together.
  • Place the macarons in an airtight container for at least an hour, but if you can wait, they'll be much better the next day. They should last for 2-3 days in the fridge.