Salted caramel macarons for Bastille Day

Salted caramel macarons

Before you think ‘those are the worst looking macarons I’ve ever seen,’ let me tell you I know. They’re not pretty, not at all but today is Bastille day so I am going to share my latest attempt at making macarons. I have made them before but never with the fancy proper recipe using sugar syrup and tricky techniques. I did a lot of reading, watched a demonstration by Adriano Zumbo and followed every step but it turns out proper macarons are pretty tricky to make.

Salted caramel macarons

There’s not much point in sharing the technique with you as clearly mine were a little bit of a failure. I think what I did wrong with the biscuits was adding the colouring to sugar syrup as it was heating. That’s what was suggested in Zumbo’s tips but next time I would add the colour when making the macaron. Other tips that I followed were:

  • blending the icing sugar and almond meal to make them very fine and then double sifting them
  • leaving the egg yolks out for two days for allow them to liquify

My filling was a complete failure. After 3 attempts at melting the sugar and burning it every time I gave up and heated equal amounts of cream and brown sugar in the microwave until it boiled and bubbled like caramel. I left it in the fridge to cool and beat about 100g of butter then whipped the caramel and a pinch of salt into the butter until it went creamy. I have to say my filling creation was delicious. Overall the macarons were really very tasty but seriously let down by their appearance.

You can find the original recipe at The Boy Who Bakes and tips from Adriano Zumbo here. If you’re up for a challenge give them a go but make sure you have extra sugar on hand in case disaster strikes. This was probably my most frustrating cooking experience so far. What about you? Have you tried a recipe that despite your best efforts it just wouldn’t work?

Don’t forget to check out my guest post over at While He was Napping. It’s yet another banana bread recipe but I think this might be the best one yet.



  • Such a great effort with these 🙂 I have tried a couple of times and although they tasted great, they were no zumbo lookers at all. Im sure yours tasted fab and really, its all about flavour;)

    • Claire

      Reply Reply July 20, 2011

      Yes exactly… all in the flavour.

  • Deb

    Reply Reply July 14, 2011

    Mine was baking croissants from scratch from a French recipe. Technically not that hard, but it turns out euro flour is heavier than ours (or something!). Hubby walked in to find me in tears trying to salvage what was left of the mess with pastry all over me, the table and the walls. We eventually figured it out and even though it was a torturous experience – omg!! They were AMAZING!! The best I’ve ever had.

    • Claire

      Reply Reply July 20, 2011

      I can totally picture it. I went through quite a few emotions making these.

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