This salted caramel macaron filling recipe is an easy macaron filling recipe that will be delicious for anyone.
I will show you how to make homemade caramel and use that caramel in for a salted caramel buttercream. It’s perfect if you need some unique macaron flavors.
In this video we’ll go through the French macarons step by step, then make the French macaron filling recipe. Check out the other videos on this channel if you would like to learn how to make macarons easy with a step by step macaron recipe, and many macaron tips.
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
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Salted Caramel Macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Salted Caramel
- 1 stick unsalted butter
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon pure vanilla extract
Caramel Buttercream
- 1/2 stick unsalted butter (room temperature)
- 1/2 cup caramel
- 1/2 tablespoon heavy cream
- 1/16 teaspoon salt
- 3/4 cup powdered sugar
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Salted Caramel
- Add all the ingredients for the salted caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the "soft ball" stage
- If you're not sure what that means, watch the "Salted Caramel Macaron" video
- Add the vanilla extract and stir until combined
- Let the caramel cool completely
Making the Buttercream
- Whip the butter and cooled caramel together until it's creamy
- Add the heavy cream, salt, and powdered sugar
- Whip until light and fluffy
- Put into a piping bag and pipe around the edge onto the cooled macaron shells
- Add a dollop of caramel in the middle
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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The Comments
Amanda Sanchez
Love all of your recipes! However, for this one towards the end you say we could drizzle with chocolate and add sea salt. The sea salt would be added when drying the shells, correct?