administratorBefore I made my first macarons, I read everything I could about them. Most beginners fail several times before getting it right — and honestly, that was a little intimidating! A few weeks ago, I found what seemed like the perfect recipe. It wasn’t precise, but my second attempt was a success.
These macarons are made using the Italian meringue method, which is slightly more labor-intensive than the French method but much more forgiving. The result? Crisp on the outside, soft on the inside, light, and perfectly balanced with a rich salted caramel filling.
Tips for Perfect Macarons
Egg whites must be at room temperature. Separate them at least a few hours ahead of time.
Measure egg whites precisely — even small deviations can affect the result.
Monitor the sugar syrup temperature carefully.
Bake on parchment paper (silicone mats may not give the same results).
Use a candy thermometer — it’s essential for the Italian meringue method.
Use a piping bag with a 4 mm round tip (or a star tip if you prefer).
Ingredients (makes about 22 macarons)
For the Macarons:
200 g ground almonds
200 g powdered sugar
200 g granulated sugar
150 g egg whites (from ~5 eggs)
36 g water
For the Salted Caramel Cream Filling:
100 ml heavy cream (32–36%)
80 g salted butter (or unsalted with a pinch of salt)
180 g granulated sugar
120 g butter
Instructions
1. Make the almond mixture:
Pulse the ground almonds and powdered sugar in a food processor in short bursts. Stir with a spoon between pulses. The mixture should resemble fine flour. No need to sift.
2. Make the Italian meringue:
Place 75 g of egg whites in a mixing bowl.
In a small saucepan, combine the water and granulated sugar. Heat gently, monitoring the temperature.
Preheat your oven to 145ºC (fan).
When the syrup reaches 100ºC, start whipping the egg whites on low speed.
When the syrup reaches 118ºC, slowly pour it into the whipped egg whites in a thin stream. Continue whipping for several minutes to allow the meringue to cool slightly.
3. Combine the macaron batter:
Mix the remaining 75 g egg whites with the almond-sugar mixture.
Gradually fold in the whipped meringue, being gentle to retain air and volume.
4. Pipe and bake:
Fill a piping bag with the batter. Pipe circles about 3–4 cm in diameter onto a parchment-lined baking tray.
Bake one tray at a time for 15 minutes.
5. Make the salted caramel cream:
In a small saucepan, melt the sugar over medium heat, stirring until golden.
Add the salted butter and mix until smooth.
Stir in the cream and mix again. Chill the mixture well.
Beat the butter until fluffy and fold it into the caramel mixture.
6. Assemble the macarons:
Lightly press the flat side of each macaron with your finger.
Pipe a generous amount of salted caramel cream onto the indentation and sandwich with another macaron.
7. Storage:
Store macarons in an airtight container in the refrigerator for up to 3 days.
Tips for a Beautiful Finish:
Let the macarons mature for a few hours after filling — this helps the flavors meld.
Pipe the filling carefully; too much can make them messy, too little and they taste dry.
For an extra touch, sprinkle a tiny pinch of sea salt on top of the cream before sandwiching.
These macarons are delicate, indulgent, and truly worth the effort — the perfect treat for special occasions or a luxurious homemade dessert!.
