Salted caramel Hazelnut Macaron

Salted Caramel Hazelnut Macarons

Salted Caramel Hazelnut Macarons


Need I say anything else, no. Thought so. I was going to make some macarons for some guests I had coming over. For some reason though, there are no ground almonds anywhere in the UK. I decided to take it on myself to try something new. Some chopped hazelnuts were the best I could do, and thought they would help add a lovely taste to the final macaron. I have my way of cooking these, some tricks like ageing egg whites is just an old wives tale.

I choose not  to add food colouring, I know they look amazing, but. We don’t give children E numbers anymore so I believe we should follow suit. To that end, I’m perfectly happy making almond, hazelnut and pistachio macarons which each have their own colour and taste. Just follow the recipe below with whatever nut you want to use and they’ll be fine.

It could be arranged that I can send some(boxes of 10) to people in the UK. If you are interested drop me a line and I’ll get back to you with flavours and prices. They’ll obviously be cheaper than anywhere else. Work schedule permitting.[purerecipe]





  • 2(60g) Egg Whites
  • 2 Tbsp Caster Sugar
  • 85g Ground Nuts
  • 120g Icing Sugar
  • Salted Butter Caramel

  • 100g Sugar
  • 150g Condensed Milk
  • 50g Salted Butter


  1. Firstly, and most importantly. Place nuts and icing sugar in a food processor. Process until the blade stops moving the mixture around. This ensures the sugar and nuts are a super fine powder which creates the smooth tops.
  2. Whip the egg whites to soft peaks, add the caster sugar and continue to whip until stiff peaks. With a hand held electric whisk this takes about two minutes. At this stage add food colouring if using.
  3. Add half the nut/sugar mixture, fold in with a metal spoon. Continue to fold in the remainder until the ribbon stage( leaves a light trail). Add to a piping bag. The mix should just run out of the bottom under their own weight.
  4. Pipe 2 cm circles onto Baking Parchment, not greaseproof paper or anything else for that matter. Let the mix spread out. Tap on surface to let air bubbles escape(these cracks your macarons)Leave out for at least 30minutes before adding to a 120°C Fan oven for 18-20mins. Everyones ovens are different. Even the shelves are different, so if cooking for the first time don't be scared to take them out every few minutes after 15mins. You need to open the door and let steam out after 10minutes anyway. They are cooked once they pop off the trays. I use a rubber mat which doesn't transfer heat as well as a metal baking tray so mine take a little longer. Let cool on the tray.
  5. For the caramel, add sugar to a pan with two tablespoons of water. Heat until caramel smell and colour appears. Take off the heat, add the condensed milk and stir to combine. Finally add the butter. Let cool to solidify.
  6. Fill with whatever ganache or buttercream icing you like. I use salted butter caramel, lemon curd and for Christmas a nice mincemeat one.


  1. Whenever you bring out a dish of macarons there’s the squeals of excitement. No cookie or dessert gets the same response. Once you know how to make them, it’s not a mystery but until that point, you squeal. Yours looks perfect.

  2. Love these things and combined with salted caramel….yum!!
    Wished I lived in the UK still 🙁


  3. That caramel looks incredible.

  4. David, these are spectacular! I have only tried to make macarons once with a huge failure, but I didn’t follow the rules very well. I’m surprised to see that you don’t age your whites and that intrigues me, often I want to make something now and not have to plan for it. I prefer not to add food colouring either and your flavourings sound amazing. I have a bladed coffee grinder that I use to get things to a superfine powder. I may have to give these a go today, we’re going to friends for dinner Friday night and I know she would adore them!

    • Dave Crichton

      Hi Eva, these should be well within your comfort zone. Give the sugar and nuts a good blending, sieve to get only fine powder. Whip egg whites to normal stiff peaks, fold in a third of the mix first, then remainder. You will lose about 50% volume from the whipped egg whites. Be patient and use a large metal spoon. Fold until the mix runs slowly off the spoon, ribbon stage. Then pipe out, rest 30mins. Cook slowly until they come off the tray/baking parchment etc.

      On another random point, I’ve got frozen giant scallops in the freezer and they are superb. Get some when you can, just defrost slowly in fridge for a few hours.

  5. The caramel looks amazing! I must give these ones a go, look so good!

    FoodNerd x

  6. Salted caramel? Oh goodness, these look delicious!

  7. Not just any awesome macarons, but such an awesome flavour you’ve made here!

  8. These macarons are look devine!

    I have to let you know about the Macaron Master Challenge 2014! 😀

  9. I know this is an old post, but I am jumping here after your wonderful article on how to host a dinner party

    I am absolutely mesmerized by all things macarons, and intend to save this flavor combination for an adventure in the near future…. simply amazing!

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