"Breizh" Salted Butter Caramel Macarons

The return of homemade macaroons! And a Breton recipe, moreover!

I had abandoned them since Christmas, but I come back with a delicious recipe that everyone (or almost) appreciates, that of salted butter caramel.

Of all the macaron recipes made so far, this one has the advantage of requiring only a few ingredients. On the other hand, you have to make a success of your caramel ...

Salted butter caramel cream:

- We start with the cream because it requires a cooling time -

- Heat 8cl of whole liquid cream in a saucepan. Reserve.

- Make a dry caramel in a saucepan with 100g of powdered sugar. Do not touch it until the golden color appears.

- Then cool the pan in a container of cold water to stop the cooking and add 30g of semi-salted butter and the warm liquid cream. Keep in the fridge until the cream sets.

The macaroon:

- Mix 125g ground almonds in a food processor, add 210g icing sugar and mix again.

- Sift the powder over a sheet of baking paper.

- Whip 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).

- Add 30g of powdered sugar several times as soon as the whisk starts to leave marks. Then finish beating at maximum speed.

- Add 3 knife points of powdered brown coloring then beat again to homogenize the color.

- Gradually sprinkle the powder (almonds + icing sugar), incorporating it into the snowy egg whites, with a generous amount (so as not to "break" the whites). The mixture obtained should be smooth, shiny and fall down, forming a ribbon.

- Pour the macaroon dough into a pastry bag fitted with a round tip.

- Make small domes 2,5cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).

- Leave to crust for 30 minutes.

- Preheat the oven to 150 ° c.

- Bake each plate of macaroons for 10 minutes.

- Wait a few minutes after taking them out of the oven before taking them off. Then garnish with the salted butter caramel cream.

PS: I am thinking of adding 1 sheet of gelatin to the crème caramel the next time to make it stick better with the macaroon.

Kenavo *!

* goodbye in Breton

ionery's sugar, and mix it up again.




  1. Reply


    13th May 2012

    I find these macaroons superb… not to mention that they must really be delicious!

  2. Reply


    13th May 2012

    The Breton that I am greedy on your superb macaroons. well done

  3. Reply


    14th May 2012

    Yum ! They look delicious !

  4. Reply


    14th May 2012

    they are too too too beautiful, really very successful bravo and salted butter caramel, I have already made a real killing; D

  5. Reply


    August 27, 2015

    Hi, I wanted to know, what mixer do you use to finely mix the almond powder / icing sugar mixture. Do you think a chopper for mixing herbs is suitable?

    • Reply

      Lilie bakery

      September 10, 2015

      Hello Sheryl, yes a chopper may be suitable if not, @ soon