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Caramel Hot Chocolate Macarons

Servings 45 whole macarons

Ingredients

Hot Chocolate Filling

  • 114 grams heavy cream
  • 100 grams dark chocolate preferably Hershey's Special Dark
  • 1 tablespoon unsalted butter room temperature

Salted Caramel Filling

  • 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

Instructions

Macaron Shells

  • You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Bake the shells and let them cool completely

Making the Hot Chocolate Filling

  • Coarsely chop the dark chocolate and put into a bowl with the butter
  • Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
  • After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
  • Once it's thick, put into a piping bag.

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
  • Add the vanilla extract and stir until combined
  • Let the caramel cool completely

Assembling the Macarons

  • Pipe the Hot Chocolate filling around the outer edge and put a dollop of the caramel in the inside. Sandwich another shell on top

Best Storage

  • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying