Mad about Caramel Fleur de Sel Macarons

              Caramel Fleur de Sel Macarons

With Chinese New Year baking completed and no baking schedule for Valentine’s Day, I finally had some time to make caramel fleur de sel, something that I’ve been wanting to try for the longest time.

I used Chef Pang’s recipe, found on Chubby Hubby’s blog, but found the resulting caramel way too salty on its own. It might have something to do with the accuracy of my digital weighing scale (I rounded up the amount of fleur de sel from 3.75g to 4g), but the next time I make this, I’m definitely cutting the sea salt down to 3g or maybe even 2g.

              Salted Caramel Macarons

I really couldn’t bear to throw all that caramel away and turned it into a buttercream filling for macarons instead. I also used vanilla flavoured macaron shells made with hazelnuts instead of almonds.

I have to say that I loved the resulting flavour; slightly savoury with a deep caramel flavour that still shone through the buttercream. I included them in a box of macarons I’d made for a dinner party at WL’s and they quickly became the most sought-after macarons, beating even the ever popular dark chocolate and opéra flavours!

These are definitely going onto the menu!

Salted Caramel Macarons

Caramel Fleur de Sel Recipe (adapted from Chef Pang’s version)

Ingredients
200g sugar
Sufficient quantity water
1/2 tsp pure vanilla bean paste or 1 vanilla pod
200g whipping cream, warmed
3g fleur de sel
140g unsalted butter, well-chilled and cut into cubes

Method
1. Place the sugar in a heavy-bottom saucepan. Add just enough water to dampen the sugar.
2. Cook the sugar to 160 degrees C without stirring. The sugar syrup should take on an amber hue.
3. Take the saucepan off the heat and stir in the vanilla bean paste or the scrappings from the vanilla pod.
4. Add in the warm cream a little at a time - be very careful here as the caramel will foam up and sputter. I recommend wearing an oven mitt.
5. Add the fleur de sel and stir to make sure that all the caramel has dissolved.
6. Allow the mixture to cool to around 40 degrees C.
7. Add the cubes of butter and blend in the butter using an immersion blender until you have a smooth glossy paste.
8. Line the surface of the caramel with cling wrap to prevent a layer of skin from forming and chill in the refrigerator until needed.

19 Responses to “Mad about Caramel Fleur de Sel Macarons”

  1. veron Says:

    Hi Karen! I love this filling of Chef Pang. So perfect for hazelnut macarons shells. I always admire the way you fill your macarons. So neat and even!

  2. Joy Says:

    Those look impeccable!

  3. Millie Says:

    Oh my Karen, I cannot believe my eyes, these are absolutely beautiful.

    I wish I could have some !!! = D

  4. Karen Says:

    Thank you, Veron! Your macarons look perfect and you use french meringue! I tend to get flatter macarons with the french meringue method.

    Thank you, Joy!

    Thank you, Millie! I’m looking forward to meeting you in 2 weeks. We can fill some macarons with salted caramel buttercream. :o)

  5. Weylin Says:

    I attest to the fact that these are Perfection themselves and yes, they were gobbled up faster than you can say “caramel”.

    Karen, I love making pineapple tarts! I just posted on that and said that I like the fact that everyone’s stuck at the kitchen table and so it’s really good for bonding. Maybe we should chat and bake pineapple tarts next CNY..haha…

    I’m also amazed at your Kueh Lapis. I love that too..am I sounding like the pig I am yet!?!

  6. Stef Says:

    these do look awesome Karen and our little lunch outing today with you mentioning the macarons made me think about them all the way home…looks like it’s time for me to put on my apron and churn out a batch of caramel fleur de sel for some mac fillings!

    p.s: my family gobbled down your home made lebkuchen and declared it to be much better than the commercial one… =)

  7. Tartelette Says:

    As Veroica said, you fill them perfectly! Love the luminosity of your pictures. Can’t go wrong with caramel buttercream!

  8. Katie Says:

    Can you believe I’ve never experienced the thrill of eating a macaron in my life? They look delicious though - maybe I’ll have to seek some out and give them a try.

  9. Eva Says:

    I’ve only ever had one (raspberry) macaron which I found far too sweet but if I ever try again, salted caramel might be the better choice. Even for someone who doesn’t particularly care about macarons, yours just look sooo good!

  10. Karen Says:

    Weylin: Thank you for the invitation; Harald and I had the most wonderful time. :)

    Yes, I read your post on pineapple tarts two days ago! You’re absolutely right about it being a good bonding opportunity.

    I might be making kueh lapis soon. I’ll be happy to pass you some; will let you know. :D

    Stef: Lunch was fun and thank you for the tarts! Yes, do try the salted caramel in your macarons. They’re great. I’m glad to hear that your family enjoyed the lebkuchen!

    Helen: Thank you! I love the way your macarons look too. I rarely get the lovely domes you have with french meringue.

    Katie: Do try one sometime! But be forewarned, they can be quite addictive.

    Eva: Thank you! I’ve also found some macarons to be terribly sweet, especially the ones filled with fruit jam. May I suggest dark chocolate as well? They are usually really good and not as sweet.

  11. monica Says:

    wow those are absolutely gorgeous macarons! i am very impressed by your shells, and of course you’re filling technique. i noticed someone mentioned you use a french meringue recipe for the shells…can chance you can point me in the direction to what recipe you use (assuming you did not create it yourself)?

    thanks and happy baking!

  12. small cookie Says:

    stunning!

  13. MacaLoony Says:

    I love your macarons. Do u know where to buy the fleur de sel in Singapore?

  14. Karen Says:

    Monica: I use an italian meringue recipe.

    Edith: Thank you!

    MacaLoony: You can get fleur de sel at Bunalun, but you might want to call ahead to check if they’ve got stock. You might also like to try Culina, but I believe they are currently out of stock.

  15. MacaLoony Says:

    Thanks for the info!

  16. Miyo Says:

    hey ur macarons are wonderful! especially the white ones! i would love to make mine as white as urs (cuz my fav colour is white XP) just wondering how did u make urs so white? mine always seem to be a bit on the light brown side..

  17. Air Says:

    hi..

    I have asked bunalun and they dont sell fleur de sel.

    anywhere got sell? im searching for this.,

    thanx

  18. ice tea Says:

    Hi Karen,

    I’m also looking for some fleur de sel.. been looking everywhere for it.
    I’ll be in Singapore from thursday the 5th to Saturday the 7th..

  19. Karen Says:

    Air & ice tea: As already stated in a previous comment in this section, fleur de sel is also available at Culina. The Dempsey branch has it in stock at this point in time. Please call them directly to check.

    Bunalun does carry Camargue sea salt, but I do not know if it’s fleur de sel. They did sell bottles of sea salt labelled “Fleur de sel” in the past, but I haven’t seen those in a while. Call the Holland Village store directly to check.

    Please read previous comments before asking questions in the future! I will no longer be entertaining questions that have already been answered.

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