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These salted caramel macarons are filled with a caramel buttercream that is sprinkled with fleur de sel. The almond meringue shells are flavored with vanilla extract and complement the salted caramel filling perfectly. A beautiful sweet treat for any occasion.
This post was originally published on Feb. 14, 2015.
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.
For this recipe I added a bit of vanilla extract to the almond meringue shells, spread caramel buttercream on them, sprinkled a little bit of fleur de sel on the filling and topped with the second meringue shell. Delicious!
How to make salted caramel macarons:
1. This recipe starts with 200 grams powdered sugar and 110 grams almond flour. (Be sure to get blanched almond flour from which the dark, tough almond skins have been removed).
2. Whisk the two together until they’re well combined.
3. Next, beat 90 grams egg whites (that’s approximately 3 eggs) and 1 teaspoon vanilla extract just until they turn bubbly.
4. Slowly beat in 25 grams granulated sugar. You’re done when you have a glossy meringue that just barely holds stiff peaks.
RECIPE TIP: To beat in the sugar, I recommend that you grab a tablespoon and slowly but continuously sprinkle the sugar over the surface of the meringue while your mixer is running.
5. Fold the almond mix into the whipped egg whites using a rubber spatula. You will end up with a thick, very slow-moving batter.
6. Fill the batter into a piping bag with a large round tip and pipe small round dollops (about 1.5 inches in diameter) onto two large parchment-lined cookie sheets.
RECIPE TIP: I find that insulated cookie sheets, which consist of two sheets of metal with a layer of air sandwiched between them, work best for macarons and I recommend that you use those.
7. Let the macarons sit on the cookie sheets at room temperature for 30 minutes, then heat the oven to 280 degrees F. and bake the macarons for 15 to 20 minutes, until they are hard to the touch.
8. Turn the oven off, crack the oven door open and leave the macarons in the oven for another 15 minutes, then take them out and let them cool fully.
More delicious salted caramel recipes:
Salted Caramel Macarons
For the macarons:
- 200 grams powdered sugar
- 110 grams blanched almond flour
- 90 grams egg whites (about 3 eggs), at room temperature
- 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
For the macarons:
- Whisk powdered sugar and almond flour in a bowl until well combined. Set aside.
- Whip egg whites and vanilla to a nice bubbly foam.
- As soon as you have a foam, slowly start adding the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.**
- Using a rubber spatula, 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 dollops of the batter (~1.5 inches in diameter each) onto two cookie 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 30 minutes.
- Heat the oven to 280 degrees F.
- Bake the macarons for 15 to 20 minutes, switching positions of the cookie sheets halfway through.
- Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. 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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