Sea Salt Caramel Macaroons

This was my very 1st macaroon baking session & all thanks to Shine for having me to do it with her !

Our macaroons did not turn out like the pretty commercial ones but it was decent enough - with almony-solid shells & a very delicious seasalt caramel fudge for its filling. It gave us a very good learning experience ..you know that "two is better than one" in bake sessions like this, so says my dear Shine. 

the microwaved egg whites, oops slightly over-cooked

tant pour tant

prepared trays 

pour the pink egg whites into the tant pour tant

beat the egg whites to soft peaks

heating the sugar syrup

mix the meringue in the tant pour tant

get ready to pipe 

that's how you get pink batters

pipe the pink batter into the drawn circles

shine's seasalt caramel

the smooth seasalt caramel

nicely piped - our piped batter should be smoother than that

shine's seasalt caramel fudge - after refrigeration

pink macaroon shells

shine & her seasalt caramel piping !

voila !

Makes 50 macaroons

Ingredients (for macaroon almond shell)

- Icing sugar, 300g
- Almonds, ground, 300g
- Egg whites*, 110g
- Red colour, 1/2 teaspoon
- Sugar, 300g
- Water, 75g
- Egg whites, 100g


* age the egg whites: seperate egg whites & place in an air-tight container and refrigerate for 48 hours. a short cut that we used here: microwave egg whites on medium-high heat for 10-20 seconds.

Methods (for macaroon almond shell)

1. Draw 3.5 cm circles onto baking paper and turn the paper face-down on the baking tray.

2. Mix the ground almonds and icing sugar together, blend first then sieve till smooth (this mixture is apparently called the tant pour tant).

we got our ground almonds from Phoon Huat, the uncle told us that there was a find ground almond & a superfine one but they ran out of the latter so we had to comprimise & bought the fine almonds. for a really smooth macaroon shell, use the superfine almond grounds.

3. Mix the 1st portion of (aged) egg whites with red colouring and add this to the tant pour tant (do not mix).
4. Place sugar & water in a saucepan and heat until 118°C, remove from heat and cool till 115°C.
5. Meanwhile, use an electronic mixer to beat the 2nd portion of egg whites to soft peaks.
6. Keep the mixer running and slowly pour down the 115°C sugar syrup.
7. Keep mixing until the meringue reaches 50°C.
8. Fold in this meringue into the almond mixture in 3 additions. 
9. Add the mixture to a piping bag and pipe onto the baking sheets. 
10. Bang the baking tray 2 times on the table-top and let it sit at room temperature for 30 minutes. 
11. Preheat the oven to 180°C
12. Bake for 12 minutes, open the oven door quickly twice.
13. Once baked, transfer baking paper to a wire rack to cool. 


Ingredients (for sea salt caramel)
- Sugar,  250g
- Water, 75ml
- Whipping cream, 120ml
- Butter, salted, 200g (decrease to 150g, our caramel had too much butter)
- Sea salt, 1/2 teaspoon

Methods (for sea salt caramel)
1. Heat sugar and water in a saucepan over medium-high heat. 
2. Without stirring, wait until sugar becomes a light-brown colour. 
3. Carefully, add the whipping cream a little by little (it will splatter and foam up), stirring well.
4. Once the cream is well mixed in, beat with a whisk until the caramel is smooth and even.
5. Remove from heat and stir in the sea salt.
6. Chill for at least 1/2 hour until caramel thickens. 

The Assembly
Using a piping bag, fill half the macaroon shells with sea salt caramel and top with the remaining shell and refrigerate for 1 hour. 

The Verdict

Recipes Adopted from....

Macaroons Shells from The Boy who Bakes

Sea Salt Caramel from: