Gourmet Recipes

Macarons dessert with white chocolate filling and Baylis caramel sauce

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Cuisine: French
Level: Advanced
Dish: Dessert
Preparation time: More than 60 min
Macarons with white chocolate and Baylis caramel - Schubel Dubel - The Good Gourmet


for 4 people
For the macarons:
  • 45 gr. Ground almonds
  • 75 gr. Powdered sugar
  • 36 gr. Egg white
  • 10 gr. Sugar
  • red food color
For the filling of the macarons:
  • 100 g. White chocolate
  • 50 g. Cream
For the Baylis caramel sauce:
  • 100 g. Cane sugar
  • Baylis to deglaze


The macarons shells:

  • Mix the ground almonds with the powdered sugar and pass through a fine sieve.
  • Beat the egg white until stiff while allowing the sugar to trickle in.
  • Now slowly fold in the almond and powdered sugar mixture and work it into a fine dough.
  • Finally, add the food colouring.
  • Now put the mixture in a piping bag and use a perforated nozzle to squirt even points onto a baking sheet lined with baking paper.
  • Let it rest for 30 minutes until the surface hardens a little.
  • Now bake at 145 degrees for up to 14 minutes.

For the filling:

  • Bring the white chocolate to the boil with the cream, and then best put it in the fridge overnight.
  • Then whip with the help of a whipping machine or mixer.

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