Salted Caramel & Chocolate Macaron Full Recipe & How-To! | Cupcake Jemma
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Published 2020-03-05
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Enjoy!!
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Chocolate Macaron Shell:
170g Ground Almonds
160g Icing Sugar
45g Cocoa
144g Egg Whites (Split into 72g each)
210g Caster Sugar
70ml Cold Water
Salted Caramel Chocolate Ganache Filling:
220g Caster Sugar
212g Cream
75g Chocolate Chips 54%
3/4 tsp Flaked Sea Salt
15g Butter
MACARON MASTERCLASS: • Macaron Masterclass - How to Make Per...
BIRTHDAY CAKE MACARONS: • How to Make BIRTHDAY CAKE MACARONS! F...
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All Comments (21)
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Okay so,i made these yesterday and I don’t even know where to start. I’m 16 & i’ve tried making macarons twice before,the last time i used Tasty’s recipe and failed badly. My macarons melted and I hadn’t recovered from that heartbreak since then. But then,after reading such good comments about these,i gave them a try. And I don’t even know where to start. I’m just too overwhelmed while writing this. I can’t even type because I’m literally on top of this world,no kidding. These literally were the BESTTTT MACARONS I HAVE EVER TRIED IN MY WHOLE LIFE. & let me tell ya’ll something,i have eaten a whole lot of macarons before. But trust me,they were just too good & I don’t even know how to thank you Jemma. Please just don’t hesitate a bit before trying them. Trust me,this recipe is life changing. It will boost up your confidence constantly,if you follow the steps accurately. I even did some mistakes but guess what,these could not have been better. Please please please try them please. They are sooo flavourful and literally perfect. I even sent some photos of them to Jemma on Instagram.. i just hope that she replies. One thing i know is that i’m never buying macarons anymore. I’ll always make my own & let people praise me!!!! THANK YOU SO MUCH JEMMA FOR THESE. YOU WILL THINK IM EXAGGERATING AND ITS NOT THAT BIG BUT MAKE THEM YOURSELF AND YOU WILL KNOW! DONT KNOW WHY PEOPLE ARE NOTT GOING CRAZYYY!!!!!!!
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Really like how this channel has become about the whole C&D family. Everyone is equally talented, creative, and comfortable in front of the camera. :) A joy to watch.
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Thank you for showing what the egg whites should look like BEFORE the sugar goes in. That's always been my macaron problem. Hollow. Hopefully, it works out next time I try them. :)
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Jemma's child is so lucky :))))Love crumbs and doilies recipes!!
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Dane is absolutely stunning omg
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How on earth does Jemma find these wonderful people for her team???
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YOU’RE FAR TOO GENEROUS! PLEASE DON’T EVER STOP DELIVERING THE GOODS!
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JEMMA’s BABY BUMP IS THE CUTEST BEST EVER BABY BUMP😍 safe pregnancy jemma🙏 bless u n ur fam
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I just love the energy of Dane I'm definitely going to try this. P. S I think I got his name right now cuz I said Dave the last time and got called out😅
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Can't take my eyes off of Jemma. She's glowing 😍
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After incorporating dane’s meringue techniques, my last batch of macarons came out practically perfect! Thanks for sharing!
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After watching this video and the masterclass one, I decided to try making the chocolate macarons for the first time. They are PERFECT! The only thing that needs some work is my piping technique, but otherwise they are amazing, they have this smooth look, have the little feet and taste great. Thanks so much for these videos! :)
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These are by far my favorite macarons. The recipe comes out perfect EVERY TIME! No hallows ever.
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The way Jemma walked in at the end 😂 I just love her and her energy! She is so funny!
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I missed you jemma. I'm saying daily prayers for you. With love from Nigeria
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I love how this guy is presenting your recipes Jema... He's amazing... I hope your business will get better and better... 😉😘🤘
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Jemma you’re glowing!!! I know when the baby comes we may see less of you for some time whilst you settle in, becoming a mama. (I have two of the little monsters 💙). I hope you enjoy some well deserved time off and in the mean time I’ll keep watching your old videos, and learning, which I have been doing since I found you on here. Ps anything salted caramel is a winner. That and biscoff 🤗🤩
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Brilliant tutorial Dane, thank you.
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Just made them and they turned out great. Can’t stop eating them. Thank you for taking the time to break down the process step by step
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thank you! finally someone that shows what the egg white consistence should be before putting in sugar syrup, that helps me so much!!!! thank youuu