Description
These Salted Caramel Macarons are a delicate French pastry featuring crisp almond meringue shells filled with a luscious salted caramel buttercream and a dollop of smooth salted caramel. Perfect for special occasions or as a luxurious treat, these macarons combine a light, airy texture with the rich flavors of homemade caramel and a hint of sea salt, creating a perfect balance of sweet and salty.
Ingredients
Salted Caramel
- 200 grams granulated sugar
- 6 tablespoons unsalted butter (room temperature)
- 80 grams heavy cream
- 1/2 teaspoon flaky sea salt
Macarons
- 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)
Salted Caramel Buttercream
- 113 grams unsalted butter (room temperature)
- 180 grams powdered sugar
- 60 grams salted caramel (room temperature)
Instructions
- Make Salted Caramel: In a heavy bottomed saucepan over medium heat, add 200 grams granulated sugar and stir every 1-2 minutes until the sugar melts completely, watching carefully to avoid burning. Remove from heat immediately once melted.
- Add Butter to Caramel: Stir in 6 tablespoons of room temperature unsalted butter until combined, despite bubbling.
- Incorporate Cream and Salt: Add 80 grams heavy cream and 1/2 teaspoon flaky sea salt, mixing until smooth. Pour into a glass jar and cool to room temperature, preferably overnight.
- Prepare Dry Mix for Macarons: Sift together 110 grams almond flour and 200 grams powdered sugar into a large bowl; set aside.
- Whisk Egg Whites: Using a stand mixer fitted with a whisk attachment, whisk 100 grams room temperature egg whites on medium speed until foamy. Add 1/4 teaspoon cream of tartar.
- Add Sugar Gradually: Increase speed to medium-high and slowly add 60 grams granulated sugar, ensuring the meringue doesn’t deflate.
- Whisk to Stiff Peaks: Whisk on high until stiff peaks form.
- Fold Dry Ingredients: Gently fold half the dry ingredient mixture into the meringue until combined, then fold in the remaining mixture. Continue folding until batter flows like lava and can form a “figure 8” without breaking.
- Pipe Macarons: Line a baking sheet with a silicone mat or parchment paper. Pipe 1-inch rounds, tap baking sheet 3-4 times on counter to remove air bubbles; pop visible bubbles with a toothpick.
- Rest Macarons: Let sit at room temperature for 30-40 minutes until a skin forms and surface is not sticky to touch.
- Preheat Oven: Preheat to 300°F (150°C).
- Bake Macarons: Bake one sheet at a time on the center rack for 15 minutes or until feet don’t move when touched.
- Cool Macarons: Let cool completely on the baking sheet before removing.
- Prepare Salted Caramel Buttercream: In a large bowl, cream together 113 grams unsalted butter and 180 grams powdered sugar until smooth. Slowly drizzle in 60 grams room temperature salted caramel and beat on high for 3-4 minutes until light and fluffy.
- Assemble Macarons: Pair shells by size, pipe buttercream around edge of one shell, add about 1/2 teaspoon salted caramel in center, then sandwich with the second shell. Optionally drizzle with extra salted caramel and sprinkle flaky sea salt.
- Mature and Store: Place assembled macarons in an airtight container in the fridge to mature for 12-24 hours. Store up to 5 days. Let come to room temperature about an hour before serving for optimal texture.
Notes
- Make salted caramel the night before to allow it to cool fully and reach a pourable consistency.
- Do not walk away while melting sugar—it burns easily.
- Ensure egg whites are at room temperature for best whipping results.
- Be careful not to over-mix the macaron batter; stop folding at lava-like consistency.
- Pip macarons on the same day you bake them for freshness.
- Let macarons mature in the fridge to enhance flavor and texture.
- Allow macarons to come to room temperature before eating; they can be hard straight out of the fridge.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
