Salted Caramel Macarons

Salted caramel macarons recipe - Vanilla-flavored almond meringue shells with a caramel buttercream and coarse salt filling.| TheSpiceTrain.com

To license this image please contact me at nicole@thespicetrain.com.

As you can see, I simply can’t stop baking macarons. I am just still so thrilled that I finally learned how to make them! :) You may remember my salted caramel mocha macarons from a few weeks ago and these guys ladies here are derived from that recipe, I just left out the chocolate and espresso and flavored the shells only with vanilla instead. The filling is the same caramel buttercream sprinkled with coarse salt that I had put into the mocha ones. Delicious!

Salted Caramel Macarons
 
Author:
Recipe type: Dessert
Ingredients:
  • This recipe makes about 28 macaron shells (14 macarons).
For the macarons:
  • 200 grams powdered sugar
  • 110 grams almond flour
  • 90 grams egg whites (about 3 eggs)
  • 1 teaspoon vanilla extract
  • 25 grams granulated sugar
For the filling:
  • ½ cup powdered sugar
  • 5 tablespoons unsalted butter, softened
  • 1½ tablespoons caramel sauce*
  • coarse salt
Instructions:
For the macarons:
  1. Pulse powdered sugar and almond flour in a food processor until well combined. Set aside.
  2. Whip egg whites and vanilla to a nice bubbly foam.
  3. Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
  4. Fold the almond mix into the whipped egg whites until well combined. (It'll be a sticky, very slow-flowing, thick mass).
  5. Using a large round tip pipe the macaron onto two baking sheets lined with parchment paper.
  6. If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.
  7. Let the macarons sit at room temperature for at least 30 minutes.
  8. Heat the oven to 280 degrees F.
  9. Bake the macarons for 15 to 20 minutes, switching positions of the baking sheets halfway through.
  10. Once baked, leave the macarons in the oven, turn the oven off and open the oven door. After 15 minutes, take the macarons out.
For the filling:
  1. Beat powdered sugar, butter and caramel together until you have a smooth cream.
  2. Match the macarons into pairs by size.
  3. Put a dollop of buttercream on one shell, sprinkle coarse salt on it and fit a second shell on top.
Notes:
*I have a caramel recipe here.

Food Photography and Styling: These were the most delicate-looking macarons that have come out of my oven so far so I wanted to give the whole set a soft and dreamy look and shot with a very wide aperture for that. As usual, I used a strobe to light the set. Most of the time I attach a large softbox but this time I didn’t. Instead, I directed the light through a doorframe to simulate the look of a window. I took some behind-the-scenes shots of the set that I will share with you next week. Stay tuned and, as always, thanks for being here! :)
 
Nikon D600, 105mm, f/3.2, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.

10 comments

  1. Stacey says:

    Your macarons look delicious! I recently tried them for the first time but have yet to make them…I hope they look half as good as yours do! Thanks for sharing

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