Ingredients
Method
- Sift the almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
- Pour the aged egg whites into a stand mixer bowl and whisk on medium speed until small bubbles appear on the surface. Add a pinch of cream of tartar (optional) and continue mixing until soft peaks form.
- Gradually add the granulated sugar and whisk on medium speed for 30 seconds. Then increase speed to medium-high and whisk until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the meringue using a circular motion until a thick ribbon of batter runs off the spatula. Use the figure-8 test to check consistency: the batter should flow in a consistent stream and form a figure 8.
- Transfer the macaron batter into a piping bag fitted with a medium-sized round piping tip. Pipe 1 ¼-inch rounds onto prepared baking sheets, spacing them 1 inch apart.
- Bang the pans firmly on the counter a few times to release air bubbles. Pop any remaining air bubbles with a toothpick.
- Let the macarons rest at room temperature for 30 minutes, until they develop a matte skin.
- Preheat the oven to 315°F (160°C). Bake one tray of macarons at a time on the middle rack for 15-18 minutes, rotating the pan halfway through.
- Remove the macarons from the oven and allow them to cool on the pan for about 15 minutes. Then gently remove them from the baking mat or parchment paper.
- For the caramel buttercream frosting, beat the room-temperature butter with a whisk attachment on medium speed for 1-2 minutes until smooth and lighter in color.
- Add the vanilla extract, salt, and salted caramel sauce, mixing on low speed.
- Slowly add the powdered sugar and heavy cream on low speed, continuing to mix for a couple of minutes until the desired frosting consistency is reached. If too thick, add more cream (1 teaspoon at a time); if too thin, add more powdered sugar (1 tablespoon at a time).
- Transfer the frosting into a piping bag fitted with a small French tip.
- Pipe a thick ring of caramel buttercream around one macaron shell, leaving the center open. Fill the center with salted caramel sauce. Gently press a second shell on top to form a sandwich.
- Optional: Drizzle with warm caramel sauce and sprinkle flaky sea salt on top.
- Place the assembled macarons in an airtight container and refrigerate overnight. Let them come to room temperature before serving.
Nutrition
Notes
These salted caramel macarons are a showstopper, with a sweet caramel filling and buttery frosting inside two delicate macaron shells. Perfect for any celebration or indulgence!