Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Nutrition
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For
25
M
I
For the brown sugar macaron shells
130
g
Powdered sugar
120
g
Almond flour
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Per Serving
Calories
228kcal
Fat
12g
Saturates
6g
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The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. If chilling the caramel sauce overnight, be sure to set it out for about an hour or so to come to room temperature before adding to the swiss meringue buttercream.
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Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
25
M
I
For the brown sugar macaron shells
130
g
Powdered sugar
120
g
Almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
228kcal
Fat
12g
Saturates
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. If chilling the caramel sauce overnight, be sure to set it out for about an hour or so to come to room temperature before adding to the swiss meringue buttercream.
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Made it?
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