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Salted Caramel Macaron

If you haven't had the chance to try the new foodie trend - salted caramel, then this is your chance! Kirsten Tibballs shows us how to prepare these delicously different Macarons


  • Macaron

  • 750g Tant Port Tant (Half almond powder, half pure icing sugar)

  • 75g Icing Sugar

  • 300g Caster Sugar

  • 300g Egg Whites

  • Pinch Cream of Tartar

  • Brown and Yellow Colour

  • Butterscotch Cream

  • 300g Caster Sugar

  • 180g Thickened Cream

  • 225g Unsalted Butter

  • 30g Butterscotch Schnapps

  • 5g Sea Salt


  • 1.

    Place tant pour tant in a food processor and bring to a fine powder.

  • 2.

    Sieve the icing sugar.

  • 3.

    Whisk the egg whites and the cream of tartar to a foam and start adding the caster sugar in three additions. Slowly increase the speed of whisking. Continue to whisk until a firm peak is achieved then add the colour.

  • 4.

    Transfer to a large bowl and slowly add the tant pour tant followed by the icing sugar.

  • 5.

    Change to a scraper and work the dough until it becomes shiny.

  • 6.

    Pipe onto a non-stick pastry mat or lined baking tray using a 10mm plain piping tube.

  • 7.

    Bake at 160°C for approximately 9 minutes.

  • Butterscotch Cream:

  • 1.

    Melt sugar in a hot saucepan adding a third at a time. When a foam appears on the surface of the sugar add the boiling cream and whisk to avoid lumps, cover until cool.

  • 2.

    Whisk butter until light in colour and add the caramel mixture a little at a time to form a smooth consistency. Continue to whisk to aerate the buttercream. When it has reached the desired temperature slowly add the butterscotch schnapps and salt.

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