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Salted Caramel Macarons filled with a Caramac Frosting – perfect delicious treat!


It has been a good few months since I posted my first Macaron recipe – my Halloween Macarons  – so I thought a new one, would be IDEAL. I realise that some people don’t understand Macarons, and to be honest… I don’t understand how they can cost seriously THAT much sometimes, but when you make them at home for yourself or others, you get the entire batch for a fraction of the cost!

I decided to use some Sugar & Crumbs Icing Sugar to jazz things up a bit and settled on Salted Caramel as my flavour – partly because Salted Caramel is the bees knees, I believe its one of Sugar & Crumbs most popular flavours *I could be wrong here* and I have some leftover Caramac Cupcakes Frosting to use up – so the flavours were a marriage made in heaven!


Macarons (Not macaroons) are actually a lot easier to make then first though – its a little matter of sieving the sugar & almonds, and making a meringue.. fold it together and you have a macaron mix! (Obviously – there are a few more details to the method than that) but that is basically the jist of it. Take your time, be confident, and enjoy them! You can use normal icing sugar, whatever flavour icing sugar you like, add in some flavours, or colour them how you want, or decorate them how you want, etc! The possibilities with Macarons really is endless!

How I get the ‘perfect feet’ on my macarons.. I use normal Baking parchment onto a large baking tray with circles drawn on for how big I want them! 🙂 I personally find the with Macaron Mats (as good as they are for sizing) they can sometimes stick.. so personally, I use baking Parchment with folding the mixture together as little as possible!

I always go for the chocolate drizzle, a few sprinkles, and a delicious flavour – as its my favourite thing to do… but you can do whatever you like! 🙂 Enjoy! (If you need any help with the Macarons then just email me at [email protected] and I will happily help you out!)


This recipe makes 25 Macarons!


Macaron Shells
– 200g Sugar & Crumbs Salted Caramel Icing Sugar
– 100g Ground Almonds
– 100g Egg Whites (Roughly 3 medium Eggs worth)
– 75g White Caster Sugar
– Golden Food Colouring

– Leftover Buttercream – I used my Caramac Cupcakes frosting!
– 50g Dark Chocolate
– Halloween Sprinkles



1) For the Macaron Shells – Sieve the Icing Sugar and Ground Almonds into a large bowl and leave to one side – its VERY important to sieve them!

2) Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks – gradually add the caster sugar 1tsp at a time like you would a meringue, whisking in-between each addition fully, until all of the caster sugar is incorporated.

3) Once incorporated continue to whisk for 1-2 minutes, and start adding your food colouring! I used Wilton Golden Yellow & Sugarflair Amber Leaf colours to get the colour I did as its all I had on me! Keep on whisking for 3-4 minutes until its smooth and light!

4) Once finished, fold the mixture into the Sugar/Almond Mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!

5) Using a Piping Bag and a 1cm Round Nozzle, pipe the Macarons either onto a Macaron Mat (about 2-3cm in size, with the same distance in-between them incase they spread), or a lined baking tray with parchment paper underneath! The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big! I personally prefer using a lined baking tray as the macarons are MUCH less likely to stick once baked compared to a Macaron Mat!

6) Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.

7) Preheat the oven to 130C and bake the Macarons for 16-20 minutes until they have risen to have their “feet” and are starting to peel away from the tray – leave them to cool fully before trying to remove them!

8) Once the shells have cooled – remove carefully from your trays and line them up – drizzle on some melted chocolate, and sprinkle with Sprinkles of your choice – leave to dry!

9) Once dry, pipe or spread on some of the Buttercream of your choice onto half of the shells and sandwich the Macaron Shells together form your classic filled macaron!


Tips and Ideas

I sometimes find that ‘Macaron Mats’ are harder to use than just parchment paper as sometimes they can stick – so I would recommend using parchment paper – but you can buy some with macaron shapes drawn on them already, or you can draw the circles yourself – or go freehand like me!

I used Sugar & Crumbs Salted Caramel flavoured Icing Sugar as I have wanted to try it out for ages – and the taste is lovely! But if you can’t access it, or just want to use normal ones – than normal icing sugar will do dandy!

If you don’t have any leftover frosting/buttercream then you can easily make it with a butter-icing sugar 1:2 ratio i.e. 50g of unsalted butter to 100g of icing sugar.

The Macarons last for up to 7 days in an airtight container in the refrigerator!



Find my other Cookie & Treats Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Amy on April 11, 2021 at 2:40 pm

    Hi Jane
    Could I make the shells and then sandwich them with buttercream a few days later? Intend on making one of your cakes midweek so if possible makes sense to use leftover icing from this as long as it won’t ruin the Macarons?

    • Jane's Patisserie on April 13, 2021 at 8:33 pm

      Yes for sure! The shells last for ages in the fridge/freezer x

  2. Sarah Sheehy on April 9, 2021 at 12:59 am

    Hi Jane, this is my 3rd attempt and they are still quite flat when I have them piped on the mat, will they rise at all when they go in the oven? I do think I am over mixing when it comes to the folding stage because I am definitely doing more than 20 folds, but the dry ingredients are not still fully mixed by then so that’s why I mix for a little longer, any tips as to where I’m going wrong because up until that stage im fine?x

    • Jane's Patisserie on April 9, 2021 at 11:21 am

      Hey! I plan on making a video for these in the future as they can be difficult, but for now youtube it! xx

  3. Jordan on June 8, 2020 at 9:06 pm

    Hiya, I would like to make these but in a butterscotch flavour and I have the foodie flavours butterscotch drops. At what stage should I add these drops in during the method?

    • Jane's Patisserie on June 9, 2020 at 2:06 pm

      Hey! I would add the flavouring to the meringue mixture! X

  4. Sonam on September 7, 2019 at 5:20 pm

    Hi Jane
    If I haven’t got the flavoured icing sugar then what’s the best way to flavour the macarons?


    • Jane's Patisserie on September 7, 2019 at 6:38 pm

      Try highly concentrated flavourings such as from Foodie Flavours so as not to ruin the mix, and then use regular icing sugar!

  5. Jayne on May 16, 2019 at 10:37 pm

    Jane I made this recipe and it was just perfect. I’m now substituting the caramel icing sugar and trying other flavours. Thank you Jayne x

  6. Judles on September 22, 2018 at 3:18 pm

    Just spotted these macorons and can’t wait to try them, just hope they turn out as good as yours 😘
    On another note I wondered where you bought your mixing spatulas from or could you recommend any? Thanks x

    • Jane's Patisserie on September 23, 2018 at 9:26 am

      I just buy them from any supermarket! I have quite a collection as I bake so often!

  7. Harriet @lifewithmrslee on March 21, 2016 at 12:27 pm

    I have never been brave enough to attempt macarons but these seem pretty straight forward! I will have to give them a go! Would it work using normal icing sugar and adding in a couple of drops of salted caramel flavouring into the egg whites? xo

    • Jane's Patisserie on March 21, 2016 at 2:19 pm

      Yes that would work perfectly 🙂 I hope they work out okay!! xx

  8. Victoria on March 12, 2016 at 4:07 pm

    Ah! Thank you for posting this. I have tried macarons before and it went a little pear shaped sadly. Now thanks to your post and tips I think I’ve figured out my mistake ?

    • Jane's Patisserie on March 15, 2016 at 5:39 pm

      Thank you so much! I hope my recipe & method work for you!

  9. Anne Hill on February 29, 2016 at 6:53 pm

    Jane these look fantastic but you forgot to say how big they should be when you pipe them.

    • Jane's Patisserie on February 29, 2016 at 7:33 pm

      Thank you! And thats because most people use macaron mats which already have a given size so its hard to say what size they should be.. about 2-3cm is good (but as it does say, the mixture is quite runny) so don’t put them too close together.

  10. Sammie on February 29, 2016 at 5:13 pm

    Ah Jane these look absolutely stunning. Thank you for you amazing flavour combo’s and you beautiful signature decoration style. You really are an inspiration to me. Sammie xx

    • Jane's Patisserie on February 29, 2016 at 6:27 pm

      Awh that means so much to me! Thank you so so so much! xxx

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