This post may contain affiliate links. Please see our disclosure policy.
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!
Table of Contents
Let’s talk ingredients!
(full list of ingredients can be found in the recipe card at the bottom of this post)
- 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!
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!
- 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)
- Match macarons with similar sized macarons to make a sandwich.
- 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.
- Eat immediately or store in the refrigerator for up to 7 weeks.
Pro Pastry Chef Tips
- Use a kitchen scale to measure everything! This recipe is in grams and will provide the most accuracy.
- 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!
- Wipe your whisk and mixing bowl with lemon juice (or vinegar) before you begin mixing the egg whites to remove any oils or grease. This will help your egg whites set up better.
- After piping your macaron shells onto the baking sheet, gently tap your pan on the counter to remove any air bubbles. You can also pop any visible bubbles with a toothpick.
- Make sure your butter (for the buttercream filling) is at room temperature. Set your butter out 1-2 hours before you start baking. 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!
- Caramel burns very quickly! Try using a heavy bottom pan to prevent the caramel from burning, becoming bitter, and crystalizing.
Remember that macarons are a little challenging, so it might take a few times to make them perfect!
FAQs
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.
More Recipes with Salted Caramel
Desserts
Salted Caramel Apple Crumb Cake
Desserts
Salted Caramel Pumpkin Cupcakes
Desserts
Caramel Dutch Apple Pie
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Salted Caramel Macarons
Equipment
- Stand Mixer with Whisk Attachment
- Kitchen Scale
- Baking Sheets
- Piping Bags or Ziploc Bag
- Large Round Piping Tip
- Macaron Silicone Mat or Parchment Paper
Ingredients
Macarons
- 120 g superfine almond flour
- 240 g powdered sugar
- 130 g egg whites
- 120 g sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
Homemade Salted Caramel
- 1 cup sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 2 tsp kosher salt
Buttercream Filling
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Start by making the macarons. Pulse together almond flour and confectioners sugar in a food processor for about 20 seconds. Then sift 2-3 times, ensuring there are no clumps in the flour. (If there are any large granules that do not pass through the sifter, throw them away)
- In a large bowl, add egg whites. Begin to beat the egg whites on medium speed until the egg whites become bubbly and are no longer translucent. Add cream or tartar and continue to beat. Once foamy, begin adding sugar very slowly. Increase the speed to high and continue adding sugar until it’s gone. Beat until stiff peaks form and meringue is white and glossy. (You should be able to turn the bowl up side down without the meringue moving) Then fold in the vanilla extract.
- Add the half of the confectioners sugar and almond flour mixture to the meringue and begin to mix in. Once incorporated, add the remaining amount of and begin folding the mixture, also known as macronage, until the batter is smooth and and has flowing ribbons in the batter. Batter should flow like lava. The batter is finished mixing once you can draw a figure 8 and the batter does not break.
- Add batter to a piping bag with wilton 1A piping tip or a ziploc bag with about a 1/2 inch cut opening.
- Line two cookie sheet with either parchment paper or macaron silpat. Pipe macarons onto each sheet into desired size (mine are about 1 inch in diameter)
- Tap the pan onto a hard surface to pop any bubbles and get rid of any lingering gritty particles. If any of the bubbles do not pop, use a toothpick and gently pop them bubbles.
- Let the macarons sit at room temperature for 40 minutes to an hour, until they are no longer shiny and form a skin. (When you touch the macarons, the batter should not stick to your finger. This process may take a bit longer if your home is more humid)
- Preheat the oven to 300 degrees. Bake the macarons one sheet at a time for 14-15 minutes. Allow the macarons to cook completely prior to removing them from the cookie sheet.
- While the macarons are cooling, make the salted caramel. Add sugar to a pan over medium low heat. Stir occasionally. Once sugar is completely melted and all clumps are gone, add butter and reduce heat to low. Slowly and gently whisk butter into the melted sugar for about 2-3 minutes, then add the heavy cream. Increase heat to medium low and continue to whisk for another 2-3 minutes and remove from the heat. Add kosher salt and stir. Pour into a heat sage container and allow it to cool completely.
- Then make the buttercream. 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)
- 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)
- Match macarons with similar sized macarons to make a sandwich.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks Cheryl!
The combination of salt and sweetness made these the best macarons I’ve ever had.
My macarons did not come out as beautiful as yours lol. But that flavor!!!!! I love anything with a salted caramel flavor and these were delicious and so fun to make!
These may be my favorite macarons of all time. I loved the crisp texture of the macaron paired up with that sweet and salty caramel.
Music to my ears, thank you so much!
This was my first time making macarons and they came out fabulous! They were the perfect dessert for an engagement party I hosted. Everyone raved about them and couldn’t believe I made them! Will be making them again.
That is so exciting, thank you so much!
I have to say, you drew me into this recipe with all these stunning photos! Your macarons look incredible! I had a lot of fun making these. It was my first time making macarons and your detailed instructions helped me nail the recipe! I will definitely be making these again 🙂
I’m so happy that you nailed this recipe on your first time making macarons, that makes me so happy!
These macaroons were a chefs kiss! I love how you gave me step-by-step instructions that were so simple to follow! I can’t wait to make them again soon!
I made these as soon as I saw your recipe on Instagram. I was so excited to make them and they came out perfectly! Just like I thought they would! I’ve only made macarons once before so watching the video was really helpful! Thanks for the recipe!!