Baroque Bistro Salted Caramel Macaron Recipe

by | Made, Recipes


Ms Polka Dot

I am so excited today to share the recipe for my favourite macaron on earth- I love this flavour, some might even say (under blindfolds and duress) that I have even been known to dream of this flavor- salted caramel macarons.

We have another delicious recipe pastry chef Jean-Michel (Multi award-winning pastry chef, kick boxing champion, holder of a Masters in Business Administration, and television star) of Baroque Bistro. Baroque Bistro also offers a full day master class where you can learn from Jean-Michel himself where you can learn the tricks and tips for getting macarons down pat.

Salted Caramel Macaron Recipe

For the Salted Caramel Filling:


  • 250g Fresh Cream
  • 350g Granulated (castor) Sugar
  • 10g Fleur de Sel
  • 350g Butter

For The Caramel Macaron Shell


  • 600g sifted TPT (300g Almond meal with 300g icing sugar)
  • 120g egg whites
  • 300g Caster sugar
  • 75g water
  • 120g egg whites
  • food colouring

Step 1. Making Your Filling:

Chop your butter into small cubes. Weigh your sugar into a medium saucepan.

Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil. Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly.

When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula.

Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.

Pour the caramel into a shallow container and allow to cool in the fridge.


Step 2. Making Your Meringue Shells:

Add the colouring to the first batch of egg whites (1) above.

Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.

Mix the caster sugar, water and colour, commence cooking.

Place the old egg whites in a Kitchenaid mixer with the whisk attachment.

Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.

When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.

Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.

Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.


Step 3. Piping & Cooking Your Meringue Shells:

Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet. Use a macaron piping template, placed underneath your baking paper to guide you.

You should stop piping before the mix reaches the outside edge of the template.

Tap the tray gently on the side of the bench until the macaron reaches the size of the template.

Remove the template from beneath your baking sheet.

Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.

Cook the macarons according to the cooking guide for your type of oven. (As noted on Not Quite Nigella, Baroque Bistro recommend 150C oven for 30 minutes.)

Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)

Step 4. Assembling Your Macarons

Pull the shells from the paper gently and turn them upside down.

Pair your Macaron shells according to size and lay them out on your bench.

Take your caramel out of the fridge and transfer it to a mixing bowl.

Place the caramel over a bain marie to soften the mixture and melt any pieces of granulated butter (take care not to melt the mix too much). Remove from the heat and whisk the caramel energetically. This will thicken the mix to a butter cream consistency (perfect for piping).

Fill one half of your paired macaron shells filling them generously but keeping a space of approximately 3mm from the edge of the shell.

Pick up the macaron filled with caramel in one hand and the empty pair in the other and close the macaron by gently twisting the two shells together from left to right.

Remember to let the filling spread regularly all the way to the edge of the shells.


Storing & Serving

Put the finished macarons on a tray and leave them in the fridge for at least 24 hours.

Prior to serving, let the macarons return to room temperature.

Macaron making tips from Baroque chief Patisser Jean-Michel Raynaud

  • Piping: Piping the macarons is so important to get the biscuit shell size perfect. Muck this up, and you are destined for macaron-making failure! Plastic piping bags are perfect for piping macarons and ganache. They are durable and disposable and come in packets of 50 or 100. Plastic piping bags can be bought from a wholesale kitchenware supplier. It is preferable to use plastic piping tips over metallic. Metallic tips have a tendency to rust. Size no.11 is perfect for piping macarons.
  • Egg whites: The type of egg whites used also has a pronounced effect of the success of your macaron shells. It is important to use “old” egg whites and they must be at room temperature when you start to whip them. Old egg whites have less elasticity which reduce the chance of over mixing the whites. Do not be worried about leaving your egg white to “Age” in your fridge for up to 5 days, and always use them at room temperature.

Photos courtesy of Baroque Bistro



  • Friday Roundup | Polka Dot Bride says:
    February 17, 2012 at 10:00 am

    […] – Crystal BeltsTuesday Type – Buttermilk – a font as delicious as it soundsOur favourite flavour – salted caramel macarons from Baroque Bistro – with a recipe thro…On Polka Dot WeddingsOur first in Ask Ms Polka Dot – a bride’s query on how to decorate […]

  • salt and caramel « EatLoveGo says:
    February 17, 2012 at 11:18 am

    […] into my Flipboard app this morning on my iPad and reading the latest Polka Dot Bride blog post. Miss Polka Dot has willingly shared Baroque  Bistro’s recipe of their beautiful salted caramel macarons. I […]

  • EatLoveGo says:
    February 17, 2012 at 11:21 am

    […] into my Flipboard app this morning on my iPad and reading the latest Polka Dot Bride blog post. Miss Polka Dot has willingly shared Baroque Bistro’s recipe of their beautiful salted caramel macarons. I […]

  • Julia says:
    February 22, 2012 at 12:42 am

    These look so yummy! I have to try this. Thank you for sharing.

  • zara says:
    February 27, 2012 at 6:17 am

    What is the yield in this recipe?

  • Wayne van Dyck says:
    February 28, 2012 at 5:02 am

    Just wondering where the 10g Fleur de Sel went in the directions?

    • Polka Dot Bride says:
      February 28, 2012 at 8:45 am

      Hi Wayne,

      being no expert I checked around for his recipe to see if I could find any variations. The 10g Fleur De sel gets added during this step once the caramel has become light and glossy after whisking.

      “Place the caramel over a bain marie to soften the mixture and melt any pieces of granulated butter (take care not to melt the mix too much). Remove from the heat and whisk the caramel energetically. This will thicken the mix to a butter cream consistency (perfect for piping).”

    • Kitty says:
      August 31, 2015 at 7:04 pm

      its quite a while since you asked but; i suggest you divide the butter in half. You had half when it’s hot. Place the pan in a bowl of ice cold water and then add the rest of the butter when first mixture begins to thicken. Place everything in the fridge 1 hours and then mix it up to a lovely buttercream. Love this recipe

  • Wayne says:
    February 29, 2012 at 8:55 am

    Thank you!

  • Samantha says:
    March 29, 2012 at 2:56 pm

    These macarons are beautiful. I tried making caramel ones, but when I package them on their sides (like they do at Laduree), the shells slide around. I don’t know how to keep the shells stuck together. Do you have any advice to prevent this?

    Thanks so much!

  • Georgie says:
    July 3, 2012 at 7:46 pm

    Am I being blind? How long would I cook them for in a regular fan oven?

  • Meeks says:
    September 2, 2012 at 11:57 am

    Thanks for the recipe, but why no cooking guide?

    After working through all those processes to not find a cooking time or temperature meant that i had to guess the and basically ruined all my hard work by ending up with undercooked macarons. A rough guide would have helped as this was my first attempt at making Macarons and was disappointed to fail at the last hurdle.

  • Macaron mania! | The Boastful Baker says:
    September 5, 2012 at 11:21 am

    […] Recipe slightly adapted from Polka Dot Made […]

  • EC says:
    September 20, 2012 at 2:42 pm

    These look delicious.

  • caroline says:
    September 28, 2012 at 12:00 am


    Just wondering what food colouring you mixed together to produce that macaron shell colour ?? I’m having so much trouble trying to get a nice colour on my shells!

  • Pam says:
    December 19, 2014 at 3:15 pm

    My butter separate when mixing with the caramel – I did put my butter in when the caramel cools to 45C. The texture was very weird when I took it out of the fridge. How can I fix this?



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