Thursday, April 29, 2010

Caramel Salted Butter Cream Macaron

1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 teaspoon unsweetened cacao powder

1. Put ground almond, cacao powder and icing sugar in a food processor or a small blender. Blend them finely.

2. Sift the blended mixture and set aside

3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles)

4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peak.

5. Mix the dry ingredients into the egg whites. This process is called Macaronage. Start folding with a rubber spatula. Continue to mix until you obtain a smooth lava flow batter.

6. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bowl means you're good to go. You could also check if the lines formed from the lifted mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.
if you're unsure, you could refer to my basic macaron recipe as a guide HERE

7. Pipe the macaron on a baking sheet over baking tray. Hit the bottom of the baking tray with your hand to flatted out the macarons slightly.

8. Let your macarons sit for about 30minutes. This will depend on the humidity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.

9. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.

(This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly)

10. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.

Caramel Salted Butter Cream


For the Salted Caramel Cream
60g castor sugar
15g salted butter (cut into small cube ~ 5 cm - room temperature)
67g fresh full cream

For the Butter Cream
20g Salted butter (Cut into small cubes room temperature)
35g Butter (Cut into small cubes room temperature)


We'll prepare the Salted Caramel Cream first
1. In a small pot, pour in half quantity of the castor sugar. Wait until the sugar dissolve then add in the rest.

2. Once the sugar starts to melt, beware and watch closely, because it will burn quickly if it's not remove from the heat quick enough. Stir lightly, once the sugar turn brown, and smell caramelised, remove immediately from heat. BE CAREFUL NOT TO BURN YOURSELF.

3. Add in 15g salted butter, stir with a wooden spatula until the butter is melted.

4. Add in the 1/3 off fresh cream, stir and mix, then another 1/3, repeat until all cream is added .

5. Pour it over a wide and flat container, if not a curved plate would do as well.

6. Put into the fridge, for about 2 hours, until the caramel cream is cold and harden slightly

Butter Cream
1. When the caramel cream is ready, bring it out of the fridge, set aside.

2. Immediately, in a mixing bowl, add in the salted butter, and butter.

3. with an electric beater, beat up the butter until it's well incorporated.

4. Add the Caramel Cream in the mixing bowl. Continue to beat until a smooth, consistent texture is obtain.

Fill your macaron immediately. Keep chill in an air tight container for up to 48 hours. Bring the macarons out of the fridge 20 mins prior serving for maximum taste! :) Enjoy


  1. hi is full cream same as thickened cream?

    1. Hello I am not sure here they are called Crème Fraîche (fresh full cream) just make sure it is 35% fat

  2. Hi , is your salted caramel texture solid like a ganache ? I wanna make salted caramel buttercream "thick"