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Salted Caramel Macarons

Macaron filling recipe salted caramel with homemade caramel
Course Dessert
Cuisine American, French
Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutes
Cook Time 18 minutes
Resting Time (Approximately) 1 hour
Total Time 2 hours 3 minutes
Servings 45 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

Caramel recipe adapted from: Erica's Sweet Tooth
The macaron shells are made using the recipe from Laduree: Sucre