Salted Caramel Macarons

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salted caramel macarons

One of the (many) things I love about macarons is that they make such a wonderful, sweet canvas that can be flavored with literally anything one can think of. Salted caramel ranks high on my list of favorite dessert flavors so naturally I had to give that a try in macarons.

I added a bit of vanilla extract to the almond meringue shells here, then put on caramel buttercream, sprinkled a little bit of fleur de sel on the filling and topped with the second meringue shell. Delicious!

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salted caramel macarons
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Salted Caramel Macarons

A great recipe for delicious salted caramel French macarons filled with a caramel buttercream and coarse salt.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: French
Keyword: macaron, salted caramel
Servings: 14 macarons

Ingredients:

For the macarons:

  • 200 grams powdered sugar
  • 110 grams blanched almond flour
  • 90 grams egg whites (about 3 eggs)
  • 1 teaspoon vanilla extract
  • 25 grams granulated sugar

For the filling:

  • 1/2 cup powdered sugar
  • 5 tablespoons unsalted butter, softened
  • 1.5 tablespoons caramel sauce
  • fleur de sel

Instructions:

For the macarons:

  • Pulse powdered sugar and almond flour in a food processor until well combined. Set aside.
  • Whip egg whites and vanilla to a nice bubbly foam.
  • Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
  • Fold the almond mix into the whipped egg whites until well combined. (It'll be a sticky, very slow-flowing, thick mass).
  • Using a large round tip pipe the macaron onto two baking sheets lined with parchment paper.
  • 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.
  • Let the macarons sit at room temperature for at least 30 minutes.
  • Heat the oven to 280 degrees F.
  • Bake the macarons for 15 to 20 minutes, switching positions of the baking sheets halfway through.
  • 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:

  • Beat powdered sugar, butter and caramel together until you have a smooth cream.
  • Match the macarons into pairs by size.
  • Put a dollop of buttercream on one shell, sprinkle fleur de sel on it and fit a second shell on top.

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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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