Salted Caramel Macarons

Salted Caramel Macarons are one of the most loved macarons out there. A french macaron shell, creamy vanilla buttercream, and a salted caramel center - you can't go wrong with these! They are the perfect salty-sweet combination!

For more delicious cookie recipes, try these gingerbread macarons, strawberry macarons and snickerdoodle whoopie pies!

Calling all salted caramel lovers! This one's for you! These delicious treats are perfect for parties and get-togethers! They are cute and oh so flavorful! If you love macarons, this will certainly be your new go to flavor.

The sweet and salty combo is the BEST. The macaron itself is flavored with vanilla while the filling has a creamy buttercream and salted caramel in the center. Of course, I topped each macaron with salted caramel and flake salt for added measure. With a crunchy outside and buttercream and salted caramel filling inside, this recipe is to die for!can't go wrong with these!

Let's talk ingredients!

To make this salted caramel macaron recipe, you'll need:

• superfine almond flour: It's important to get superfine almond flour so that your macarons don't look gritty! Almond flour also gives macarons that chewy, melt in your mouth texture!
• powdered sugar: powdered sugar helps soak up the moisture in the macaron batter and also gives the macarons their "feet".
• egg whites: to provide the macaron with structure by forming the meringue.
• sugar: assists in the stabilization of the meringue and also provides flavor!
• cream of tartar: provide structure to the meringue so that it can form stiff peaks.
• vanilla extract: for flavor!

For the salted caramel meringue filling, I made a vanilla buttercream and a homemade salted caramel. For the vanilla buttercream, I used:

• unsalted butter
• powdered sugar
• heavy cream
• vanilla extract

For the homemade salted caramel, you'll need:

• sugar
• unsalted butter
• heavy cream
• salt

How to Make Salted Caramel Macarons

Enough talk, let's begin!

Start by making the macaron shells

We are using the french method as it tends to be a bit easier (in my opinion) because it requires fewer steps than the Italian method.

First, add almond flour and powdered sugar to a food processor and blend for about 20-30 seconds. Then sift the mixture into a large mixing bowl. This step is critical getting the macarons shell nice and smooth.

*If any bits of the mixture remain in the sifter, sift again just to ensure that there are not chunks of almond flour.

Once the almond flour and powdered sugar are sifted, set the bowl aside and add egg whites to the bowl of a stand mixer with the whisk attachment.

Begin whisking the egg whites on medium speed until foamy and then add cream of tartar and slowly begin adding sugar. Increase speed to high whisk until stiff peaks form.

Add half of the almond flour and powdered sugar mixture into the meringue and begin folding it together with a flat spatula. Then add the remainder of the dry ingredients and continue mixing together, also known as macaronage.

Mix together until the consistency of the batter is that of "flowing lava". When lifting your spatula, you should be able to form long ribbons of batter that can draw a "figure 8" without breaking. This is how you know it's time to stop mixing and you're ready to move to the next step.

Add the batter to a piping bag or a ziploc bag with a large round piping tip (I used 1a Piping Tip by Wilton). Line two baking sheets with parchment paper or a macaron silicone mat.

Pipe each shell into 1 inch cookie and then tap the baking sheet to ensure that all of the air leaves the macaron shells and any larger particles fall to the bottom. If any air bubbles come to the surface, pop them gently with a toothpick.

Let the macarons "dry" for about one hour, until a skin forms. You will know that the skin is formed when if you touch the cookies gently, none of the batter sticks to your fingers.

Bake the macarons at 300 degrees F for 14-15 minutes. You will know that they are done when you can touch them and they do not move. Allow them to cool completely on the baking sheet (at least 40 minutes undisturbed).

Next, make the macaron filling

How to Make Homemade Salted Caramel

While the macarons are cooling, make the salted caramel filling.

Exact measurements are in the recipe card but you'll need:

• sugar
• unsalted butter
• heavy cream
• kosher salt

Start by adding sugar to a large skillet and melting it down until it turns into syrup. Reduce heat to low and add butter and slowly whisk continuously until butter is melted.

Then add heavy cream and continue to whisk (caramel will clump together but keep whisking. It may help to slightly increase the heat to medium low). Once the caramel is smooth, add salt and remove from the heat and allow it to cool completely.

How to make buttercream for the caramel macaron filling

For this recipe, I used a traditional buttercream with vanilla. I found that this helped to balance out all of the sweet and flavors and made these salted caramel macarons both creamy, sweet, and salty. I know, freaking delicious!!

Simply add room temperature butter and powdered sugar to a mixing bowl. Using a hand mixer, beat together on medium high and add heavy cream. Continue to mix together in high until fluffy, then add vanilla extract and a pinch of salt.

Once vanilla is mixed in, add buttercream to a piping bag. (I used Wilton tip 21)

Assemble the Macarons!

1. Very gently, lift the silpat or parchment paper from the cookie sheet and peel the macaron away. (They are very delicate and If you try to just pick it up off of the sheet, it will rip)
2. Match macarons with similar sized macarons to make a sandwich. 
3. Pipe buttercream onto the perimeter of one macaron and then fill the center with salted caramel. Place the other macaron on top. Garnish the top of the macaron with salted caramel and flake salt. Repeat until all cookies are filled and decorated.
4. Eat immediately or store in the refrigerator for up to 7 weeks. 

FAQs

Can I Use Regular Flour?

No. For this recipe, you can not substitute the almond flour. Almond flour is what gives macarons their delicious flavor and texture. All-purpose flour will leave them crunchy and chewy. 

Can I Use Store-Bought Caramel?

Of course! Store-bought caramel is a great time saver. However, I do prefer homemade caramel for this recipe. You can make caramel sauce ahead of time, keep it in your fridge, and then warm it up when you start baking.

The best way to warm cold caramel is to put it in the microwave for a few seconds at a time while stirring in between, bringing it to room temperature. Be careful not to overheat it!

Can I Make My Buttercream in Advance?

Yes! Another way to save time could be to make the buttercream in advance. The buttercream will keep in an airtight container at room temperature for two days, in the fridge for two weeks, and in the freezer for three months.

You will need to mix buttercream once it comes to room temperature to achieve the right consistency. 

How Can I Store My Salted Caramel Macarons?

You can store your homemade macarons in an airtight container with parchment paper separating them. To store in the fridge, put the macarons in an airtight container and then place a sheet of parchment paper on top. Then repeat.

They can last up to 7 weeks in the fridge. Storing in the freezer is just a little different. You will need to place them on a parchment paper-lined baking sheet in the freezer. Once the macarons freeze, you can store them in an airtight container. 

Here are some of my tips and tricks to set you up for success!

Tips: 

1. Make sure your butter is at room temperature - Set your butter out 1-2 hours before you start baking but be mindful of your kitchen’s temperature. If your butter gets too soft, your buttercream may be too runny - try throwing it in the fridge for 5-10 minutes to thicken up. If it’s too cold, you will have chunks of butter in your macarons. This is a small but vital tip! 
2. Caramel burns very quickly! Try using a heavy bottom pan to prevent the caramel from burning, becoming bitter, and crystalizing. 
3. Drop your pan on the counter to remove any air bubbles. You can pop any other bubbles with a toothpick. 
4. Wipe your whisk and mixing bowl with lemon juice (or vinegar) to remove any oils or grease. This will help your egg whites set up better. 
5. Measure out all of your ingredients beforehand. I highly recommend doing this to make the process of making these french macarons a lot easier to assemble!
6. Use a kitchen scale to measure everything! This recipe is in grams.

Remember that macarons are a little challenging, so it might take a few times to make them perfect!

More Recipes!

• Salted Caramel Chocolate Tart with Candied Peanuts
• Caramel Pretzel Skillet Cookie
• Salted Caramel Peanut Butter Cups
• Salted Caramel Snickerdoodle Bars
• Strawberry Macarons

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!