Name: Salted Caramel Macarons Recipe
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: French
Ingredients: 200 grams granulated sugar; 6 tablespoons unsalted butter (room temperature); 80 grams heavy cream; 1/2 teaspoon flaky sea salt; 100 grams egg whites (room temperature); 1/4 teaspoon cream of tartar; 60 grams granulated sugar; 110 grams almond flour (sifted); 200 grams powdered sugar (sifted); 113 grams unsalted butter (room temperature); 180 grams powdered sugar; 60 grams salted caramel (room temperature)

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If you adore delicate, melt-in-your-mouth treats with a rich, buttery twist, this Salted Caramel Macarons Recipe is going to become your new obsession. These beautiful French macarons combine crisp almond shells with a luxuriously smooth salted caramel buttercream that balances sweetness and saltiness perfectly. Whether you’re making them for a special occasion or simply treating yourself, these macarons are as rewarding to make as they are to savor. The process may take some time and patience, but every step leads to a stunning, irresistibly delicious dessert that’s truly worth the effort.

Ingredients You’ll Need

The image shows six clear glass bowls arranged on a white marbled surface. The top right bowl contains fine white sugar with a smooth texture; below it, a bowl filled with light beige almond flour that has a slightly grainy texture. To the left of the almond flour is a bowl filled with bright white powdered sugar that looks fluffy. Below the powdered sugar is a small bowl with smooth, golden-brown salted caramel. To the right of that is a bowl holding clear, pale yellow egg whites with a slightly liquid texture. The smallest bowl, at the bottom left, contains a fine white powder labeled cream of tartar. Each bowl is neatly labeled with black text on a white background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieving the perfect texture and flavor in this Salted Caramel Macarons Recipe. Each one plays a crucial role — from the finely sifted almond flour that ensures a delicate shell, to the golden caramel that adds a depth of flavor, and the touch of sea salt that brings it all together beautifully.

Granulated sugar (200 grams): Essential for creating the caramel as well as stabilizing the meringue.
Unsalted butter (6 tablespoons + 113 grams, room temperature): Adds creaminess to the caramel and richness to the buttercream.
Heavy cream (80 grams): Makes the caramel silky smooth and luscious.
Flaky sea salt (1/2 teaspoon): The special touch that elevates the caramel’s flavor.
Egg whites (100 grams, room temperature): The base for perfectly airy and smooth macaron shells.
Cream of tartar (1/4 teaspoon): Helps stabilize the meringue for a better rise.
Granulated sugar (60 grams): Slowly incorporated into egg whites to create stiff peaks.
Almond flour (110 grams, sifted): Provides the classic nutty flavor and structure.
Powdered sugar (200 grams, sifted): Blends with almond flour for a smooth batter.
Powdered sugar (180 grams) for buttercream: Gives sweetness and structure to the frosting.
Salted caramel (60 grams, room temperature): The star ingredient for the filling, bringing that crave-worthy salty-sweet balance.

How to Make Salted Caramel Macarons Recipe

Step 1: Make the Salted Caramel

This might be the most important part of the whole Salted Caramel Macarons Recipe, so take your time. Begin by melting 200 grams of granulated sugar in a heavy-bottomed saucepan over medium heat. Stir occasionally but don’t walk away—caramel can burn quickly. Once melted and golden, remove from heat and stir in 6 tablespoons of room temperature unsalted butter. It will bubble vigorously, but keep stirring until combined. Next, add 80 grams of heavy cream and 1/2 teaspoon flaky sea salt, mixing until smooth and glossy. Pour this luscious caramel into a glass jar to cool completely before using or refrigerate overnight to get the best consistency.

Step 2: Prepare the Macaron Shells

Sift together 110 grams almond flour and 200 grams powdered sugar into a large bowl for a silky smooth base. In a separate clean bowl, whisk 100 grams room temperature egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 60 grams granulated sugar in small increments while whisking on medium-high speed until you get glossy, stiff peaks. This meringue is what gives your macarons their signature texture.

Step 3: Fold the Batter

Gently fold half of the dry ingredients into the meringue using a spatula, then add the rest. The goal is to reach that perfect “flowing lava” consistency—smooth, thick but fluid enough to pipe. You should be able to draw a figure 8 with the batter and have it flow back into itself without breaking. Stop folding once you achieve this to avoid over-mixing, which can ruin the rise.

Step 4: Pipe and Rest

Line baking sheets with silicone mats or parchment. Fill a piping bag fitted with a round tip and pipe 1-inch rounds, keeping them evenly spaced. Tap the tray gently on the counter a few times to pop air bubbles, then carefully use a toothpick to remove any remaining. Let the piped shells rest at room temperature for 30-40 minutes until a firm skin forms; this is crucial for creating those iconic macaron feet in the oven.

Step 5: Bake and Cool

Preheat the oven to 300°F (150°C). Bake one sheet at a time on the center rack for about 15 minutes. The macarons are done when their feet don’t move under a gentle touch. Let them cool completely on the baking sheet before carefully peeling off. Now you can match up shells of similar sizes for assembly.

Step 6: Make the Salted Caramel Buttercream

Cream together 113 grams unsalted butter and 180 grams powdered sugar until smooth. Slowly drizzle in 60 grams of your room temperature salted caramel, beating on low speed to combine. Then whip on high for 3-4 minutes until the buttercream becomes light, fluffy, and full of caramel goodness.

Step 7: Assemble the Macarons

Pipe a ring of buttercream onto one macaron shell, then add a small scoop (about 1/2 teaspoon) of salted caramel in the center. Top with another shell, pressing gently to sandwich without squishing out the filling. For an extra flair, drizzle a little salted caramel over the tops and sprinkle with flaky sea salt for that professional finishing touch.

How to Serve Salted Caramel Macarons Recipe

The image shows a baking tray with 24 round cookies arranged in a 6 by 4 grid on a tan silicone baking mat. On the left and right columns, the cookies have two layers: a bottom white round cookie and a top layer of a small dollop of orange jam in the center, creating a slightly textured look. The middle columns have single-layer white round cookies with two parallel orange stripes of glaze across the middle, adding smooth and shiny texture. The tray is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Salted Caramel Macarons Recipe even more eye-catching, consider a few elegant garnishes such as a light dusting of edible gold dust, a sprinkle of coarse sea salt, or a delicate drizzle of extra caramel on top. These small touches enhance both the flavor and presentation, making them perfect for gifting or entertaining.

Side Dishes

Pair your macarons with warm drinks like a rich espresso, chai latte, or a creamy hot chocolate. The bitter or spicy notes of these beverages contrast beautifully with the sweetness and saltiness of the macarons, creating a perfectly balanced treat time experience. Fresh berries on the side can also add a refreshing bite.

Creative Ways to Present

Serve these macarons on tiered dessert stands for a fancy party vibe, or wrap them in clear boxes tied with ribbons as charming gifts. You can also create a dessert platter combining salted caramel macarons with other complementary sweets like salted caramel brownies or chocolate truffles to impress guests with a coordinated flavor theme.

Make Ahead and Storage

Storing Leftovers

Your assembled salted caramel macarons can be stored in an airtight container in the refrigerator for up to five days. This resting time actually helps the flavors mature and the texture to soften into that perfect tender bite macaron lovers crave. Just remember to let them sit at room temperature for about an hour before enjoying.

Freezing

If you want to prepare these wonderful treats in advance, macarons freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can be frozen for up to one month. When ready to eat, thaw them in the refrigerator overnight and then bring to room temperature.

Reheating

Macarons really shine when enjoyed at room temperature. Avoid microwaving or heating as it can alter their delicate texture and caramel flavor. Simply allow refrigerated or frozen macarons to sit out for an hour before serving to fully enjoy the balance of soft shells and creamy buttery salted caramel filling.

FAQs

Can I use store-bought salted caramel for this Salted Caramel Macarons Recipe?

Absolutely! While homemade salted caramel offers a wonderful fresh taste, high-quality store-bought salted caramel can save time and still deliver fantastic results. Just ensure it is at room temperature and pourable before incorporating it into the buttercream.

Why do my macaron shells crack during baking?

Cracking usually happens if the macarons haven’t rested long enough to form a skin before baking, or if the oven temperature is too high. Make sure to let the shells sit out for 30-40 minutes and use an oven thermometer to confirm accuracy for the best texture.

How long does it take to make these macarons from start to finish?

This Salted Caramel Macarons Recipe takes about 3 hours to make, including resting and baking times. However, much of this is hands-off, like letting the shells dry and caramel cool. Planning ahead helps make the process smooth and enjoyable.

Can I substitute almond flour with another nut flour?

For the best results, it’s recommended to stick with almond flour as it provides the classic macaron texture and flavor. Other nut flours have different oil contents and textures that can change how the shells turn out.

Why do macarons have “feet” and what does it mean?

“Feet” are the ruffled edges at the base of the macaron shell — they’re a sign of a well-made macaron. They form when the meringue rises properly in the oven, creating that characteristic shape and texture. If you don’t see feet, it usually means the batter was overmixed or the shells didn’t rest long enough.

Final Thoughts

Making the Salted Caramel Macarons Recipe is such a rewarding experience, especially when you bite into those delicate shells filled with creamy, salty-sweet caramel buttercream. They might require a little patience and practice, but the end result is a stunning, elegant dessert that’s guaranteed to impress. So grab your ingredients, savor each step, and get ready to indulge in one of the most delightful treats you’ll ever make from scratch.