Jean Michel Raynaud


  • Macaron

  • 600g TPT (50% almond/ 50% icing sugar)

  • 240g egg white

  • 300g sugar

  • 75g water

  • Salted Caramel

  • 250G fresh cream

  • 350g sugar

  • 350g butter

  • 10g fleur de sel


  • 1.

    It will take around 20min to mix and pipe the macaron and 30 min to cook them. About the same for the caramel. Then cool the macaron and fill them up.

  • 2.

    You cannot eat them straight out of the oven, they need to sit in the fridge overnight at least, depending on the fillings.

  • 3.

    The salt needs to dissolve slowly in the toffee to get the balance of flavours right, and the shells of the macarons need to reabsorb humidity from both the filling and the fridge.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 347kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 1g
  • Carbohydrate 52g
  • Sugar 51g
  • Sodium 184mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
3 comments • 5 ratings
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Posted by Craig295Report
There is no recipe method only hints. What a dissappointment!
Posted by Report
Please tell us how to go about preparing this. I watched it on TV on the 16 th Nov 2013 but missed a part of the show. Valerie
Posted by Report
there are no proper instructions.