Vanilla Caramel Swirl Macarons Recipe

macarons recipe

Melissa @Ragsy_Pastries created these tea inspired Macarons using DTC blends.
She shared her Macarons Recipe, so you can make your very own too!
See how she did it here ?

*blog has been update to replace vanilla caramel swirl with Paris Blossom tea


You'll Need

$4.50 CAD

A must for making loose leaf tea. Fill, close, and add water.


Macaron Shells
115 g. Ground Almonds/ Almond Meal
230g. Powdered Sugar
3 Eggs Whites, Room Temp.
5 TBS. Granulated Sugar
Vanilla Buttercream
1/4 Cup Unsalted Butter, Softened
1 tsp. Pure Vanilla Extract
2 Cups Powdered Sugar
3 TBS. Milk
1/4 Cup Unsalted Butter
1 Cup Light Brown Sugar
1/4 Cup Heavy Cream



Macarons Recipe: Step by Step

  1. First, prepare your sheet pans with silicone mats or parchment paper. Next, you can start by adding tea, almonds, and powdered sugar to a food processor and pulse until very fine. Set aside.
  2. Begin whipping your egg whites on medium speed with an electric mixer. Once frothy, add in your granulated sugar and continue whipping until a firm meringue is formed. You can tell it’s ready by pulling away your whisk and seeing stiff peaks; If they fall over keep whisking!
  3. Pour 1/2 of your almond meal mixture into your meringue and gently fold together with a rubber spatula. Once combined, gently fold in the other half. You’ll want to fold until it comes together and not much longer.  It’s very important you don’t over mix! Once finished, your batter should be lava like in texture and slowly drip off your rubber spatula.
  4. Next, use a piping bag with a round tip (I used Wilton’s 1A) and fill with your mixture. You’ll want to pipe out circles about 1 1/2 Inches in diameter. After you’ve piped all of your batter, slam your trays onto a hard surface to release any bubbles. Use a toothpick to smooth any craters. Set aside and let sit for 20-30 minutes so your shells harden before baking. While your macarons are sitting you can start on your fillings.
  5. Melt your butter, tea, and brown sugar in a saucepan over medium heat.
    Let it bubble, while mixing continuously, until it turns light amber in color. Pour in your heavy cream and whisk until combined. Pour through a strainer to separate out your tea from your caramel mixture. Set aside in a heat proof bowl to thicken and cool down.
  6. Next make your buttercream. Whip your butter, vanilla, powdered sugar, and milk until a light and fluffy buttercream is formed. Set in a piping bag until ready to use.
  7. At this point your macarons are probably ready (test them by touch, they should be firm). Pop them in the oven for 22-26 minutes until they just start to turn golden. Take out and let cool on your sheet pans.
  8. When your macaron shells are room temperature, match alike sizes, and pipe a ring of buttercream and dollop of caramel on one of the two shells. Sandwich together and drizzle more caramel on top if you’re feeling decadent. Enjoy!


There you have it, delicious Vanilla Caramel Swirl Macarons!


Thank you Melissa @Ragsy_Pastries for this awesome macarons recipe!

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