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Butterscotch, Salted Caramel, and Toffee Macarons

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These Butterscotch, Salted Caramel, and Toffee Macarons are filled with butterscotch buttercream...

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...salted caramel, and topped with toffee bits sandwiched between two French macaron shells.

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I also have plenty of tips for those that are making macarons for the first time...

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1. Use a template or macaron mat to ensure consistent sizing when piping the macaron shells. This helps create uniform pairs for sandwiching later.

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2. Allow the piped macaron shells to rest before baking. This resting period allows the shells to develop a thin, dry skin on the surface, which helps them rise evenly

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3. Make sure your butter is room temperature. Room temperature butter blends seamlessly with the buttercream, creating a luxurious and creamy texture.

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4. Resist the temptation to overfill the macaron shells, which can lead to messy presentation, or, worse, issues with structural integrity.

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5. Patience is a virtue. Don't be discouraged by a less-than-perfect first batch. Practice makes perfect!

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Click the link below for the entire recipe!