Sea Salt Caramel Macarons

I didn’t used to be a macaron fan. In fact, I rarely go ga-ga over macarons now. But I do appreciate them better now because I know how much work and ingredients go into making them. You really need to see the amount of work and ingredients needed to understand why they cost so much.

There’s nothing quite like a hands-on session with a chef to get your macaron game on track. I attended a class conducted by Chef Weixian of Bonheur Patisserie at The Kitchen Society. The session sorted out doubts like … how much you should mix your batter, how dry your shells have to be before you pop them into the oven, etc. etc.

At the class, everything was measured out for us and all we needed to do was mix and pipe. So it was with much apprehension when I embarked on baking this batch from start to finish.

All in all, it turned well and I’m quite pleased with the results. I decided to play it safe today with sea salt caramel. Shall be experimenting with more flavours next time.

If you want to make macarons, going by weight is really going to give you better results.


90gm egg whites
125gm almond flour
125gm icing sugar
112gm caster sugar
40gm water

Buttercream of your preference


A week before you make your macarons, store your egg whites in an airtight container and leave them in the refrigerator. On the day itself, mix the almond and icing sugar with half of the egg whites. Set aside. Then beat the remaining half of the whites until foamy. Heat the sugar and water to 118C. Add the sugar syrup to the foamy egg whites in a thin steady stream and beat until you get a stiff, white, glossy meringue.

Add 1/3 of the meringue to the almond flour mix and fold well. Then add the second 1/3 and fold more. Finally add the last 1/3 and fold until the mixture is viscous but NOT runny.

Pipe the batter onto a baking sheet in small circles. Set aside to dry – your fingertip should be able to touch the surface of the shells without leaving any marks – and pop into the oven to bake at 140C for 14 minutes.

Once the shells are done, leave to dry and fill each pair of shells with the buttercream of your choice. For this I used a Swiss meringue buttercream with salted caramel mixed into it.

Leave in the refrigerator for at least 24 hours before you consume them.

To order, click here.

Sea Salt Caramel Macarons, $18 for 6 pieces (self collect)

Sea Salt Caramel Macarons, $18 for 6 pieces (self collect)


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