Chocolate Macarons with Salted Caramel Chocolate Ganache

Chocolate Macarons 2
Recipe Yields 30 macarons (Depending on the size you pipe)

Yields 30 macarons (Depending on the size you pipe)

Chocolate Macarons 1

Macarons Shell
• 100g egg whites (about 3 egg whites)
• 1/8 teaspoon cream of tartar (I omitted this. It’s used to stabilize the egg whites)
• 200 grams icing sugar
• 110 grams ground almonds
• 2 tbsp cocoa powder (i used valrhona)
• 25 grams granulated sugar
• Color as you desire (NO LIQUID COLORING!!) Use paste or powdered

1. Sieve ground almonds, cocoa powder and icing sugar into a bowl
2. Whip room temperate aged egg whites with cream of tartar till soft peak and gradually adding in granulated sugar & colorings till you get a stiff peak! (Remember we want stiff peaks, not dry meringue)
3. Incorporate dry ingredients in 3 additions into the meringue and fold in till you get a smooth moving lava
4. Pipe and dry shells till they are not tacky to the fingers when touching
5. Bake at 150C for 15 mins (Every oven temperature differs & i would strongly suggest getting an oven thermometer)

Chocolate Macarons 2

Salted Caramel Salted Ganache
Adapted from simmerandboyle

• 225g chocolate (i use 72% dark chocolate. Try not to go any higher than 72%. You need the fats from the cocoa to make a smooth ganache. )
• 115g caster sugar
• 2 tsp glucose syrup
• 2 tbsp water
• 190ml cream
• 1/2 tsp fleur de sel, or any other flaked sea salt

1. Chop the chocolate and put in a heatproof bowl
2. In a small pan combine the sugar, syrup and water
3. Stir over low heat to dissolve the sugar, increase heat and bring to boil (Do not stir use a wet pastry brush to dissolve any crystals that form on the sides of the pan)
4. Boil until the caramel is medium amber color, swirl the pan occasionally but no stirring!
5. Remove from heat, add the cream and fleur de sel, prepare for frantic bubbling & stir till combined
6. Pour caramel over the chopped chocolate & leave it for 5 mins then stir until smooth
7. Allow to cool completely and thicken to a piping consistency before filling the macarons


Bio : Charlynn Gwee

CharlynnHi, i’m Charlynn and am currently a final year business student graduating in May. Apart from studying, i’m also a freelance photographer & “part-time” home baker. Baking is my thing but i love cooking too! It just came together one day and it instantly hits me!

Being passionate about what i love makes me hungry for knowledge & that’s what drives me to experiment with different ingredients, techniques, reading up & watching countless videos . Joy from people who loves my food brings me great satisfaction!

I blog at & you could catch up with my bakes at my instagram too!
Join me on my journey at Bake With Charlynn.

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  • Hi Charlynn

    1. May I know how to get ‘aged egg white’ ?
    2. Do you use a macaroon mould to get the shape?

    Thank you!


    • Hello Kay,
      To age the whites, all u need to do is put the whites in a container and leave it in the fridge for a day or 2. The purpose is to remove excess moisture from the whites.

      No i don’t use any mould. I have pipe so many macarons that i’m quite consistent in the shapes i get. If u want, you could just print any macaron templates online 🙂

      Hope that helps 🙂

  • Hi Charlynn, thank you for sharing your recipe. I have a few questions here. Hope you can help me on that.

    1. What do you mean by stabilise the egg white? Why is it that we can omit this?
    2. Is the cocoa powder used to achieve the brown macarons? Do I omit this and just use food colourings if I like coloured macarons?
    3. What is aged egg white?
    4. For how long must we dry the shells after pipping?
    5. Is heavy or whipping cream used for the ganache?

    Thank you!

    • Hello,
      Cream of tartar is used to stabalise egg whites such that you do not overbeat them. For people who are used to beating meringues, you can omit that.
      Cocoa powder is for a chocolate macaron. For other macs, omit the powder and just add coloring
      Aged egg whites are whites that are left in the fridge to dry where excess moisture are removed!
      I used heavy cream

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