• Serves 8
  • 40 minutes
  • Difficulty Hard
  • 10 Ingredients


These salted caramel macarons will be a hit at any afternoon tea!

Ingredients (serves 8)

  • ½ cup (80g) icing sugar
  • ¼ cup (30g) almond meal
  • 1 Tbsp Dutch cocoa powder
  • 1 egg white, at room temperature
  • 1 Tbsp caster sugar
  • 25g Weight Watchers Canola Spread
  • 1½ Tbsp icing sugar, sifted
  • 3 tsp caramel topping
  • pinch of sea salt flakes


  1. Preheat the oven to 150°C. Line 1 large baking tray with baking paper.
  2. Process the icing sugar, almond meal and cocoa powder in a food processor for 2 minutes. Strain through a fine sieve into a large bowl. Use an electric mixer to beat the egg white in a medium bowl until soft peaks form. Beat in the caster sugar until thick and glossy. Fold the egg white mixture through the almond mixture until combined.
  3. Spoon the mixture into a piping bag fitted with a 1cm-plain nozzle. Pipe 16 x 3cm-wide discs, 3cm apart, onto the prepared tray.
  4. Set the macaron shells aside for 20 minutes or until a skin forms on top. Bake the shells for 20 minutes or until just crisp. Set aside to cool.
  5. Meanwhile, to make salted caramel filling, whisk the canola spread and icing sugar in a small bowl until pale. Whisk in the caramel topping and salt until combined.
  6. Using a small palette knife or the back of a spoon, spread the filling onto the bases of half of the macaron shells. Top with the remaining shells and sandwich together. Place in the fridge for 4 hours or overnight to soften slightly. Bring the macarons to room temperature before serving


At only 5 SmartPoints value per serve, this delicious recipe is perfect for a treat.

  • These look good but quite a bit of work ….


  • I’m going to give these a go. Thanks for the recipe.


  • Very tempting – but much harder to make than it looks.


  • They look good, but not convinced by macarons


  • These look very tempting.


  • Making these today as I have left over egg whites


  • The first time I made these they were a complete triumph but the second time was a disaster, I have since then made them a few times with success. Can be a bit tricky. But oh so worth it and delicious.


  • How good do these look and sound? I’m not a huge fan of making them as they’re so sugar-laden, but have tried the odd one when I’ve been out.


  • These are a bit tricky to make but they are worth it.


  • Can never get these right but will keep making to i get there. Plenty of mouths to eat the rejects.


  • These look fantastic I love the flavour combo, I’ve tried making these once before but I might give them a go again.


  • I’ve always thought they were very difficult to make – might give them a go!


  • bite size yumminess


  • Ooh yum. I’ve always found making these to be a bit beyond me, so happy to buy them. They’re very sweet so I find you can only ever eat one… at a time, that is!


  • Sounds yummy but a bit too fiddly for this chick.


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