Salted Caramel Macarons

Alright, let’s be real—macarons can be intimidating. They’re like the divas of the baking world. One wrong move, and they crack, collapse, or turn into sad little chewy pancakes. But trust me, once you get the hang of it, you’ll wonder why you ever hesitated.

Now, let’s talk about Salted Caramel Macarons. These babies bring together that perfect sweet and salty combo that just hits different. The crispy, airy shells? Chef’s kiss. The creamy, buttery caramel filling with a hint of sea salt? Pure magic. They’re the kind of fancy treat that makes you feel like you just walked into a Parisian bakery—even if you’re standing in your kitchen wearing pajama pants.

Before we get into the how, let’s talk about why homemade macarons are worth every second:

• They taste way better than store-bought. Seriously, fresh macarons are unbeatable.
• You control the sweetness, the saltiness, and the texture. No weird preservatives.
• It’s surprisingly fun once you master the technique (and yes, you will master it).
• They make amazing gifts. Package them up, and people will think you’re a pro.

If you love indulgent desserts, you might also want to check out these Red Velvet Brownies. They’re rich, fudgy, and would pair ridiculously well with a plate of Salted Caramel Macarons.

Why You’ll Love These Macarons

You know those desserts that disappear way too fast? These are one of them.

• That sweet-salty balance is unbeatable. The light crunch of the macaron shell + the deep caramel flavor + a pinch of flaky sea salt = total perfection.
• They’re melt-in-your-mouth good. One bite, and the crisp outer shell gives way to a chewy, creamy center. No dense or dry macarons here!
• They’re surprisingly customizable. Want to add a drizzle of dark chocolate? Go for it. Prefer a little espresso kick? Easy fix.
• Impress-anyone kind of treat. Whether you’re bringing them to a party or just treating yourself, these macarons look as good as they taste.

Plus, if you’re putting together a dessert spread, try serving these with a batch of Cinnamon Roll Cheesecake. It’s the ultimate duo of creamy, caramel-y goodness.

Why You’ll Love These Macarons

Macarons have that wow factor. Here’s why these Salted Caramel Macarons are going to be your new favorite dessert:

1. The Sweet-Salty Balance is Pure Magic

If you love chocolate-covered pretzels or sea salt brownies, these macarons will be your jam. The rich, buttery caramel gets a little flavor boost from a sprinkle of flaky sea salt, and the result? Absolute perfection.

2. The Texture is Out of This World

Bite into a macaron, and you should feel:

• A light, crisp outer shell.
• A chewy, melt-in-your-mouth center.
• A creamy, dreamy filling.

That’s the goal—and with the right technique, you can nail it every time.

3. They’re Bakery-Worthy, But Homemade

Once you master macarons, you’ll never go back to store-bought. Plus, they’re surprisingly fun to make, and when you see those perfect feet forming in the oven, it’s the best feeling ever.

4. Perfect for Gifts & Special Occasions

Macarons scream luxury. Whether it’s a birthday, wedding, or holiday treat box, they always steal the show.

5. Tons of Flavor Variations

Love experimenting? Try adding espresso powder for a caramel macchiato twist or dipping them in chocolate for extra indulgence.

If you love switching up flavors, check out these Mini Pancakes—they’re just as customizable!

Ingredients for Salted Caramel Macarons

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 ½ cups (150g) powdered sugar
• 3 large egg whites (room temp)
• ¼ cup (50g) granulated sugar
• ½ teaspoon vanilla extract
• Food coloring (optional, for a caramel hue)

For the Salted Caramel Filling:

• ½ cup (100g) granulated sugar
• 3 tablespoons unsalted butter
• ¼ cup (60ml) heavy cream
• ½ teaspoon sea salt

For an indulgent pairing, serve these with a Cinnamon Roll Cheesecake—trust me, it’s worth it!

How to Make Salted Caramel Macarons

Alright, let’s do this! Making Salted Caramel Macarons is a bit of an art, but with the right steps (and a little patience), you’ll be whipping up bakery-worthy treats in no time.

Step 1: Prep Like a Pro

• Line two baking sheets with parchment paper or silicone baking mats.
• Fit a piping bag with a round tip and set it aside.
• Sift almond flour and powdered sugar together to remove lumps. Trust me, this makes a huge difference in getting that smooth macaron shell.

Step 2: Make the Meringue

• In a clean bowl, beat egg whites with an electric mixer on medium speed until foamy.
• Gradually add granulated sugar and keep beating until stiff, glossy peaks form. This is key—if your peaks flop over, they’re not ready!
• Add vanilla extract and (if using) a drop of caramel-colored food coloring.

Step 3: The Macaronage (Aka, The Folding Game)

• Gently fold the sifted dry ingredients into the meringue. Use a spatula and fold just until the batter flows like thick lava.
• Over-mixing? Your macarons will spread too much. Under-mixing? They’ll crack. The sweet spot is when you can lift the batter and it slowly ribbons down.

Step 4: Pipe & Rest

• Transfer the batter to your piping bag and pipe small circles onto your baking sheet. Try to keep them the same size!
• Tap the tray against the counter a few times to release air bubbles (don’t skip this!).
• Let them sit at room temp for 30-60 minutes until they form a skin. This helps create those classic macaron feet.

Step 5: Bake to Perfection

• Preheat oven to 300°F (150°C).
• Bake for 14-16 minutes, one sheet at a time.
• They’re done when they feel firm to the touch but not browned. Let them cool completely before filling.

Step 6: Make the Salted Caramel Filling

• In a saucepan over medium heat, melt granulated sugar until golden brown.
• Stir in butter, then slowly add heavy cream while whisking.
• Remove from heat, add sea salt, and let it cool before using.

Step 7: Assemble & Enjoy!

• Pipe a small amount of caramel onto one macaron shell, then sandwich it with another.
• Let them sit in the fridge overnight for the flavors to develop. (Yes, this part is torture, but it’s so worth it!)

Need more sweet treats? Check out these Red Velvet Brownies—they’re fudgy, decadent, and pair perfectly with macarons!

Now that you’ve mastered Salted Caramel Macarons, it’s time to enjoy every last bite.

Swaps and Substitutions for Salted Caramel Macarons

So, you’re all set to make Salted Caramel Macarons, but—uh oh—you’re missing an ingredient. Or maybe you want to tweak the recipe to fit your dietary needs. No worries! There are plenty of ways to swap things out and still get perfect macarons.

1. No Almond Flour? Try These Instead

Almond flour gives macarons their signature texture, but if you have a nut allergy or just don’t have any on hand, try these swaps:

• Pumpkin Seed Flour – Mild in flavor and finely ground, this is the closest nut-free alternative.
• Sunflower Seed Flour – Works well, but keep in mind it might give your macarons a slight greenish hue. (Weird, but harmless!)
• All-Purpose Flour – Not ideal, but if you’re just experimenting, it’ll work in a pinch. The texture will be a little different, though—more like a cookie than a macaron.

2. Egg-Free Macarons? Yep, It’s Possible!

Traditional macarons rely on whipped egg whites, but if you’re vegan or allergic, you can still make a delicious version using:

• Aquafaba (Chickpea Brine) – This is hands down the best egg white substitute. Drain a can of chickpeas, whip the liquid like egg whites, and use it exactly the same way.
• Flaxseed “Egg” – Not ideal for macarons, but if you’re experimenting, mix 1 tablespoon ground flaxseed + 3 tablespoons water and let it sit until thick.

3. Need a Dairy-Free Filling? No Problem!

If you’re skipping dairy, here’s how to tweak the salted caramel filling:

• Swap Butter for Coconut Oil – This keeps the caramel rich while making it dairy-free.
• Use Coconut Cream Instead of Heavy Cream – It thickens beautifully and adds a slight tropical vibe.
• Try Almond or Oat Milk for a Lighter Version – The caramel will be thinner, but still tasty.

4. Want a Flavor Twist? Try These Ideas!

Macarons are totally customizable, so if you want to switch up the classic Salted Caramel Macaron, here are a few fun variations:

• Chocolate Salted Caramel – Add 1 tablespoon cocoa powder to the macaron batter for a rich chocolate shell.
• Espresso Caramel – Mix 1 teaspoon espresso powder into the caramel for a bold, coffee-infused kick.
• Vanilla Bean Caramel – Stir in 1 teaspoon vanilla bean paste to make the caramel even smoother and more fragrant.
• Hazelnut Caramel – Swap almond flour for hazelnut flour for a nuttier, Ferrero Rocher-style vibe.

If you love playing with flavors, you might also enjoy these Mini Pancakes—they’re just as customizable!

5. Too Sweet? Too Salty? Fix It Like This:

• If the caramel is too sweet, add a pinch more salt or a squeeze of lemon juice.
• If the macarons feel too rich, try pairing them with something tart, like fresh berries.
• If the caramel is too runny, let it cool longer, or add a bit more butter.

Now that you know how to tweak the recipe, let’s talk about what to serve with these amazing macarons!

What to Serve with Salted Caramel Macarons

• Best Drinks: Coffee, chai latte, hot chocolate, Earl Grey tea, or dessert wine.
• Best Desserts: Try them with Red Velvet Brownies or Cinnamon Roll Cheesecake for a decadent combo.
• Dessert Charcuterie Board: Serve with chocolate truffles, candied nuts, and mini pancakes!

Salted Caramel Macarons

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• Author: Emma
• Total Time: 45 minutes + resting time
• Yield: 20 macarons 1x

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Description

These Salted Caramel Macarons are the ultimate balance of crispy, chewy, and creamy. With a rich salted caramel filling and a delicate almond shell, they’re perfect for any occasion. Whether you’re gifting them or indulging at home, this recipe will help you achieve bakery-quality results.

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Ingredients

Scale 1x2x3x

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 ½ cups (150g) powdered sugar
• 3 large egg whites, room temperature
• ¼ cup (50g) granulated sugar
• ½ teaspoon vanilla extract
• Food coloring (optional)

For the Salted Caramel Filling:

• ½ cup (100g) granulated sugar
• 3 tablespoons unsalted butter
• ¼ cup (60ml) heavy cream
• ½ teaspoon sea salt

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Instructions

For the Macaron Shells:

1. Line baking sheets with parchment paper.
2. Sift almond flour and powdered sugar together.
3. Beat egg whites until foamy, then add granulated sugar gradually. Beat until stiff peaks form.
4. Gently fold dry ingredients into the meringue. Mix until batter flows like lava.
5. Pipe onto baking sheets and let sit for 30-60 minutes until a skin forms.
6. Bake at 300°F (150°C) for 14-16 minutes. Cool completely.

For the Salted Caramel Filling:

1. Melt sugar in a saucepan over medium heat until golden brown.
2. Stir in butter, then slowly add heavy cream while whisking.
3. Remove from heat, add sea salt, and cool before using.

Assemble:

1. Pipe caramel filling onto one macaron shell.
2. Sandwich with another shell.
3. Refrigerate for 24 hours before serving.

Notes

• If your caramel is too thick, microwave for 5 seconds before piping.
• Macarons are best after resting in the fridge overnight.
• Store in an airtight container for up to a week, or freeze for 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 macaron
• Calories: 90 kcal
• Sugar: 10g
• Sodium: 25mg
• Fat: 4g
• Carbohydrates: 12g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 10mg

Keywords: Salted Caramel Macarons, caramel dessert, homemade macarons, French baking, salted caramel recipe

So there you have it—your ultimate guide to making Salted Caramel Macarons at home! They might seem fancy, but once you get the hang of it, you’ll wonder why you didn’t start making them sooner.

These little treats are so worth the effort. That crisp-yet-chewy shell, the smooth salted caramel filling, and that perfect sweet-salty balance? Pure dessert heaven. Whether you’re making them for a special occasion, a gift, or just because you need something sweet with your coffee, they’ll never disappoint.

Final Tips for Macaron Success

• Sift everything – Lumps in your almond flour? Nope, not today.
• Stiff peaks matter – Your meringue should be glossy and hold its shape.
• Rest the shells – That skin is what gives you those perfect feet.
• Don’t overfill – A little caramel goes a long way!
• Be patient – Macarons actually taste better the next day, so let them chill.

If you’re putting together a dessert spread, don’t forget to check out these Red Velvet Brownies—they’re the perfect rich, fudgy treat to serve alongside macarons.

So what are you waiting for? Get your mixing bowls, grab that caramel sauce, and start baking. And hey, if your first batch isn’t perfect—don’t stress. Even the ugly macarons taste amazing!

Enjoy every bite!