Perfect Macarons with Salted Caramel and Milk Tea Filling

perfect macarons with salted caramel and milk tea filling

5 from 2 reviews

Achieve perfect macarons with this fool-proof French macaron recipe. To top it all off fill your perfect macarons with a salted caramel and milk tea filling. These macarons take inspiration from boba milk tea and are like having bubble tea in a cookie!



Macaron Shell

  • 49 g Almond meal
  • 44 g Powdered sugar
  • 37 g Egg whites
  • 37 g Sugar

Milk Tea Buttercream

  • 65 g Unsalted butter, room temperature
  • 10 g Instant milk tea powder
  • 5 g Water, boiling

Milk Tea Caramel

  • 15 g Sugar
  • 10 g Instant milk tea powder
  • 30 g Thickened/Heavy cream
  • 10 g Water
  • Flakey salt for sprinkling


Macaron Shell

  1. In a medium sized bowl sieve the almond meal and powdered sugar together
  2. If there are large chunks of almond meal remaining in the sieve dispose of them
  3. In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
  4. Slowly add the sugar and beat until stiff peaks
  5. Add your food colouring of choice and beat until well distributed
  6. Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre (see video for details)
  7. Once all folded in, press the batter around the bowl and then fold it into the centre (see video for details)
  8. Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
  9. Transfer to a piping bag with a round tip and pipe out 1.5inch circles**
  10. Allow to dry for 1-2 hours***
  11. Bake in a preheated oven at 140°C for 10-15 minutes (I find that it's usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
  12. Remove from oven and let cool

Milk Tea Buttercream

  1. Dissolve milk tea powder in boiling water, put aside and let cool
  2. Beat the room temperature butter until light and fluffy
  3. Add the cooled milk tea mixture into the buttercream and continue beating until smooth and silky
  4. Transfer to a piping bag and put aside

Milk Tea Caramel

  1. Add the milk tea powder, sugar, cream and water to a small saucepan
  2. Combine the ingredients on low heat and continue cooking until a thick, glossy, dark caramel forms
  3. Remove from heat and cool
  4. Transfer to a piping bag and put aside


  1. Match similar sized macaron shells with each other
  2. On the flat side of one pipe a border of milk tea buttercream
  3. Fill the centre with the caramel and add a sprinkling of flakey sea salt
  4. Top with the matching shell
  5. Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)


* Instant milk tea powder can be easily found in asian grocery stores, I've added a link above as well

** I've attached a template for 1.5 inch circles above

*** Depends on your climate, if it is wet or humid where you live it may take longer

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