Salted Caramel Praline Macarons Recipes

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Hi, welcome to our recipe blog site. Right here you can obtain an overview on how to make really yummy Salted Caramel Praline Macarons recipes. The production procedure is really simple, you simply need to adhere to the methods that we have actually written on this web page. The adhering to are the stages of just how to cook Salted Caramel Praline Macarons. Please comply with the guidelines well.

I love salted caramel, I think it might actually be my favourite food. I’ve used it a LOT on Patisserie Makes Perfect, this is actually the third time I have featured a salted caramel macaron recipe here. I’ve made it into sweets, used it in my Stout and Salted Caramel Opera and baked it into tarts. I even have a Pinterest group-board dedicated to Salted Caramel.

I can’t promise that this will be the last time salted caramel will feature on the blog, but I do promise after this post, I won’t go on about these macarons anymore. That doesn’t mean I’ll stop making them, they taste fantastic. Sorry if I sound a little smug, but I think they look pretty good too.

I didn’t just want soft, pillowy macaron shells sandwiched with caramel this time, I wanted some crunch too.  What better way to add crunch than to use praline and chocolate, turning them into Salted Caramel Praline Macarons.

For the Macaron Shells

  • 200g Ground Almonds
  • 200g Icing Sugar
  • 50ml Water
  • 175g Granulated Sugar
  • 150g Egg Whites (about 3 eggs)
  • 1 x Quantity of Salted Caramel

For the praline:

  • 100g any nuts of your choice (almonds, hazelnuts, peanuts etc)
  • 150g Sugar
  • To decorate:
  • 150g 70% Dark Chocolate


  • Preheat the oven to 170C Fan and line four baking trays with baking parchment. You can use these macaron sheets as a guide when piping out 5cm circles.
  • Add the water and sugar to a pan and stir over a medium heat until the sugar dissolves.
  • Put half of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
  • Bring the syrup to a boil and heat until it reaches 118 degrees.
  • Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins.
  • Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl.
  • Add the remaining egg whites to this mix and beat it, until it forms a paste.
  • Add a third of the meringue to the almond paste and beat it in thoroughly.
  • Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
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Originally posted 2018-01-03 09:53:31.