French Macaroons: Caramel with Salted Nuts
French Macaroons: Caramel with Salted Nuts
  • 125 g ground almonds
  • 250 g icing Sugar
  • 3 egg whites
  • 8 g sachet dried egg white powder
  • 25 g caster sugar
  • Desiccated Coconut, for sprinkling

For the filling:

  • 4 tbsp Bonne Maman Caramel
  • 2 tbsp Smooth peanut Butter
  • 25 g shelled pistachio nuts, finely chopped


  1. Preheat the oven to 190 C (fan over 170 C); Line 2-3 baking sheets with non-stick baking parchment and set aside.
  2. Place the ground almonds and icing sugar together in the bowl of a food processor or blender and whizz together for about 5 second.
  3. Put the egg whites and dried egg white powder into a large, clean bowl and whisk together until they form stiff peaks. Gradually whisk in the caster sugar until the mixture is very thick and shiny.
  4. With a large metal spoon, quickly fold the almond and icing sugar into the meringue until evenly blended.
  5. Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pope around about 3.5 cm in diameter onto the lined baking sheets, leaving the same amount of space between each one. You should get a least 30 rounds. Sprinkle with a little desiccated coconut if wished. Set them aside for 15 minutes to allow the macaroons to form s crust on top.
  6. Bake in the preheated oven about 5 minutes or until the base has set. Then, using a palette knife, gently ease the macaroons off the paper and flip them over to bake the underside. Bake for a further 5 minutes, then leave to cool on a wire rack.
  7. Meanwhile, make the filling. Beat together the Caramel sauce and peanut butter. Sandwich the macaroons with the caramel mixture, spreading it right to the edge of the rounds. Finally, roll the filled macaroons in chopped pistachio nuts. Eat within 2 hours.