Salted Caramel Macarons

Recipe Details

Prep Time: 20

Cook Time: 17

Rest Time: 1

Total Time: 1 37

Servings:

Calories: 135kcal

Cost: $6

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Course: Dessert, Snack

Cuisine: European, French

Keyword: caramel dessert, French macarons, macaron recipe, salted caramel macarons

Ingredients

Chocolate Macaron Shells

63 g almond flour superfine
63 g powdered sugar sifted
7 g unsweetened cocoa powder sifted
55 g aged egg whites room temperature about 2 large eggs
Pinch of cream of tartar optional
55 g granulated sugar for meringue

Caramel Buttercream Frosting

56 g unsalted butter room temperature
4 g vanilla extract or vanilla bean paste
2 g fine salt
38 g salted caramel sauce store-bought or homemade
125 g powdered sugar sifted
15 g heavy whipping cream room temperature

Salted Caramel Filling

38 g salted caramel sauce store-bought or homemade

Directions

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.

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!

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