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!
To make this salted caramel macaron recipe, you'll need:
For the salted caramel meringue filling, I made a vanilla buttercream and a homemade salted caramel. For the vanilla buttercream, I used:
For the homemade salted caramel, you'll need:
Enough talk, let's begin!
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).
While the macarons are cooling, make the salted caramel filling.
Exact measurements are in the recipe card but you'll need:
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.
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)
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.
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!
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.
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!
Remember that macarons are a little challenging, so it might take a few times to make them perfect!
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!
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This is so good! But I couldn't figure out when to add the vanilla to the macaron? I didn't see it in the instructions, so I ended up not using it for the macaron itself. It was still delicious!
Thank you so much! I'm so happy that you enjoyed it!
I’ve had a hard time making macarons until I found this recipe. The steps were so clear and the macarons turned out so good! I even made the caramel from scratch and it came out so good!! Thank you so much for helping me make macarons!!
I'm not a big baker but I wanted to try this after reading your blog post. You really broke everything down in a way that I felt it was a lot easier than I thought. The macarons came out perfectly and the salted caramel was the perfect way to balance out the sweet flavors. I'm so impressed with myself for making this. Thank you so much for a great recipe! I impressed everyone with this one!
I was so shocked that I was able to make this correctly the first time! It was soooo good! Thanks for simplifying it and making macarons fun to make!! That salted caramel was beyond good on top of the macarons.
It's always a win, so happy you loved this recipe!
I've been meaning to make caramel macarons for a while and this recipe was spot on. It was so easy to follow and the results were simply amazing!!
Thank you so much, I'm so happy you found it easy to follow!
These salted caramel macarons are the best! They taste amazing, by far the best-tasting macaroons I have ever had!
Thanks so much!
Ok so at first I wasn’t gonna even attempt to make macarons but when I saw you post it, it made me feel like I could do it too. Well, they came out PERFECT. I was shocked. It’s a lot of steps but this wasn’t meant to be a fast recipe so I get that. All of the steps were so worth it and you explain it really well. Thanks so much for this recipe!!!
This has made my day, thank you!
I've been terrified to try and make macarons at home but these looked too good to pass up. They came out perfect! The step by step instructions and tips got me through it. Thank you!
I'm so glad that this worked for you! Thank you!
Britney - You and I talked about my difficulty in making macarons, so thank you for this detailed recipe on how to successfully make them. And I absolutely love this flavor combination.
The combination of salt and sweetness made these the best macarons I've ever had.