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.
Ingredients
Scale
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
Instructions
For the Macaron Shells:
- Line baking sheets with parchment paper.
- Sift almond flour and powdered sugar together.
- Beat egg whites until foamy, then add granulated sugar gradually. Beat until stiff peaks form.
- Gently fold dry ingredients into the meringue. Mix until batter flows like lava.
- Pipe onto baking sheets and let sit for 30-60 minutes until a skin forms.
- Bake at 300°F (150°C) for 14-16 minutes. Cool completely.
For the Salted Caramel Filling:
- Melt sugar in a saucepan over medium heat until golden brown.
- Stir in butter, then slowly add heavy cream while whisking.
- Remove from heat, add sea salt, and cool before using.
Assemble:
- Pipe caramel filling onto one macaron shell.
- Sandwich with another shell.
- 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