Go Back
Print

Chocolate Covered Caramel Pretzel Macarons

Servings 45 whole macarons

Ingredients

Salted Caramel

  • 1 stick (4 oz) 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 (4 oz) unsalted butter (room temperature) (2 oz)
  • 1/2 cup caramel (the caramel you just made, but wait until it's room temperature)
  • 1/2 tablespoon heavy cream
  • 1/16 teaspoon table salt
  • 3/4 cup powdered sugar

Macaron Toppings

  • 1-2 cups crushed pretzels (approximately) my favorite are the Glutino brand pretzel sticks or twists (they are gluten free and I think they taste better than regular pretzels)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

Making the Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Let the macarons cool completely before filling.

Making the Caramel

  • Add all the ingredients for the caramel, except the vanilla extract, into a saucepan over medium low heat and simmer until the caramel gets to the "soft ball" stage (about 220 degrees Fahrenheit) I have a detailed video of the caramel making process here: https://youtu.be/uq75XtpobP0?si=oo34UigTu0ojzFuX
  • Add the vanilla extract and stir until combined
  • Let the caramel cool completely, stirring occasionally while it cools

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

Assembling the Macarons

  • Pipe the buttercream around the edge of one of your macaron shells.
  • Add a dollop of caramel in the middle
  • Refrigerate until the filling is firm-ish. We're going to be dipping the macarons in chocolate in the next step, so you want to make sure the top shell doesn't fall off while you're dipping it.

Make the Topping

  • Melt the chocolate
  • Add the vegetable oil and stir until smooth
  • Dip the top of the macaron into the chocolate
  • Sprinkle with crushed pretzels
  • Refrigerate until the chocolate is set.
  • Place the macarons in an airtight container and refrigerate for at least 12 hours, but preferably 24.
  • Let the macarons get to room temperature before enjoying.