Salted Caramel Macarons
This salted caramel macaron recipe is amazing—the caramel filling is perfectly rich and creamy, with just a touch of salt. The macarons turn out light, chewy, and so satisfying! It’s the perfect elegant cookie for fall.
There are endless flavor possibilities when it comes to French macarons. All you have to do is switch out the filling! In spring, I bake lemon macarons, but for fall I opted for a salted caramel variation. It reminds me of a caramel-coated apple, but instead it’s a fancy French cookie sandwich. If you’re a fall girlie who also happens to love macarons, then this recipe is for you!
Why You’ll Love This Recipe
- Perfect macaron texture. I used my go-to macaron recipe, which uses a method that guarantees slightly chewy texture and smooth tops.
- Salty sweet filling. The homemade salted caramel is used in the caramel buttercream as well as a solo dollop in the center of each cookie sandwich for plenty of flavor.
- Easy to make ahead. Macarons keep well when stored properly. Make the cookies in advance, then assemble when you’re ready to serve.
Ingredient Notes
- Egg whites: Use chilled eggs, which are easier to separate. It’s vital that there is absolutely no yolk! Cover the bowl of egg whites with plastic wrap, poke a few holes in the top, and leave at room temperature to dehydrate for 8 hours.
- Almond flour: To get a smooth texture, fine almond flour is a must. Its natural oils make the cookies moist and chewy. I prefer King Arthur Flour Grain-Free Almond Flour.
- Baker’s sugar (aka caster sugar): This superfine sugar dissolves easily in the egg whites to help make the meringue. If you can’t find baker’s sugar, you can use granulated sugar and a food processor to make it finer.
- Confectioners’ sugar: Also known as powdered sugar, this also guarantees a smooth texture on the macaron shells and provide a little sweetness.
- Cream of tartar: This ingredient helps stabilize the egg whites and allows them to hold air more effectively. It can be found at your local grocery store or online.
- Caramel: You can use store-bought or homemade caramel sauce.
- Butter: To make the buttercream, use unsalted butter that is room temperature. Salt is added separately to help offset the sweetness.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some spices. Looking for more flavor? Add some spices when whisking together the dry ingredients. I suggest 1 teaspoon ground cinnamon and 1/2 teaspoon ground cardamom.
Use apple filling. Skip the dollop of caramel in the center and instead add a teaspoon of apple compote. I suggest cutting the apple chunks smaller if necessary to ensure they aren’t too big for the cookies.
Make chocolate macaron shells. Reduce almond flour by 5 grams and reduce confectioners’ sugar by 5 grams. Add 10 grams unsweetened cocoa powder.
How to Make Salted Caramel Macarons
- Dry out the egg whites. Place the egg whites in a bowl and cover with plastic wrap. Poke with a toothpick to make holes. Let sit at room temperature for 8 hours.
- Sift the almond flour and confectioners’ sugar in a fine mesh sieve over a bowl. Repeat twice and discard any large clumps. Set aside.
- In a clean bowl of a stand mixer, use whisk attachment to beat egg whites until frothy. Add cream of tartar and salt.
- With the mixer running, slowly add the baker’s sugar. Increase speed to high and whip until stiff peaks form.
- Add half the dry ingredients. Gently fold in until just barely combined. Add remaining dry ingredients and fold in until mixture has a lava-like consistency.
- Transfer batter to a piping bag with a large round tip. Pipe onto silpat mat on a baking sheet making cookies about 1-inch in diameter. Let cookies sit dry out for 45 minutes or until dry to the touch. Bake at 300°F for 12 to 14 minutes. Cool completely.
- To make the frosting, beat butter and confectioners’ sugar until light and fluffy. Mix in 3 Tablespoons caramel, vanilla and salt. Transfer frosting to a piping bag fitted with a tip.
- Match up cookies according to size. On the bottom of one cookie, pipe a ring of buttercream. Spoon a teaspoon of caramel sauce in the center. Press matching cookie on top. Repeat with remaining macarons and serve.
Expert Tips
Dehydrate the egg whites to remove excess liquid, which can make the macarons too runny. This process also relaxes the proteins, allowing you to whip the batter into stiffer peaks.
Use a very clean and dry mixing bowl. Even a small amount of oil can interfere with the meringue. Be sure there’s no trace of egg yolks in the whites.
Use a kitchen scale for precise measurements. Accuracy is key when making macarons. This is the scale I own.
Aim for a batter with a lava-like consistency. Gently fold the dry ingredients into the meringue, stopping before over-mixing. The batter is ready when it flows off the spatula in a continuous figure 8.
Storage and Make Ahead Tips
Prepare the macaron shells and filling in advance. Keep them in an airtight container in the fridge for up to a week, and assemble when ready. The buttercream may also be kept in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature before piping.
Store assembled macarons in an airtight container in the fridge for up to 5 days. Since the caramel can soften the shells, they’re best enjoyed within a few days.
Freeze for up to 3 months. Wrap the macaron sandwiches gently in plastic wrap and place them in an airtight container. Defrost in the refrigerator before serving.
Recipe FAQ
Macarons tend to crack when the surface doesn’t dry enough before baking, which keeps them from forming a smooth top. It can also happen if the oven’s too hot or the batter is over-mixed, causing the shells to break.
The egg whites were over-whipped or the batter was over-mixed. It’s also possible the oven temperature is not accurate.
Too much liquid or humid environment (I do not recommend baking on a humid day). It’s also possible that the batter was over-mixed.
Related Recipes
Here are some more recipes you’re sure to love!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Salted Caramel Macarons
Ingredients
Macarons
- 100 g (about 3 large eggs) egg whites, room temperature
- 150 g (about 1 1/3 cups) fine almond flour, (weight after sifting)
- 120 g (about 1 cup) confectioners' sugar, (weight after sifting)
- 100 g (about 1/2 cup) bakers sugar , (aka caster sugar)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Filling
- ½ cup (113 g or one stick) unsalted butter, room temperature
- 3 Tablespoons salted caramel sauce, room temperature
- ½ teaspoon pure vanilla extract
- 1 ½ cups (180 g) confectioners’ sugar, sifted
- Pinch Kosher salt
- ½ cup salted caramel
Instructions
Cookies
- Place egg whites in a small bowl (make sure there is no trace of egg yolk). Cover with plastic wrap and poke a few large holes in it. Leave out at room temperature for 8 hours or in the refrigerator overnight. Bring to room temperature before using.
- Place confectioners’ sugar and fine almond flour into a fine mesh sieve over a bowl. Sift and let the bowl catch the sifted ingredients. Discard any large clumps in the sieve. Repeat twice and set aside dry ingredients.
- Put egg whites in a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk eggs on medium-low speed for a minute or two until frothy then add the cream of tartar and salt. With the mixer running, very slowly add the bakers sugar (either 2 teaspoons at a time or in a very slowly sprinkle into the bowl). Increase speed to medium-high and beat until stiff peaks form, about 5 minutes on KitchenAid Stand Mixer speed 6. Pro tip: The mixture will ball up in the whisk and the mixture will stay in the bowl if turned upside down.
- Add half of the dry ingredients to the mixing bowl. Use a silicone spatula to gently fold the dry ingredients into the wet ingredients. Once mostly incorporated, add the remaining dry ingredients. Continue folding by going around the sides of the bowl with the spatula, then cutting through the center. The batter is done when it has a lava-like consistency. Do not over-mix. Pro tip: Try lifting the spatula out of the bowl and forming figure 8 with the batter without it breaking.
- Transfer batter to a piping bag fitted with a round tip (about 1/2-inch in diameter). Pipe batter onto a silpat mat with macaron outlines or onto parchment paper. Pipe circles 1-inch wide and spaced 2 inches apart. Lift the baking sheet about 6 inches off the counter and drop it down. Repeat twice more, then rotate the pan 180° and bang the pans three more times (this releases air bubbles from the macarons). I also like to use a toothpick to pop any air bubbles I see at the top of the cookies.
- Let the macarons sit at room temperature for 40 to 45 minutes and up to an hour. The macarons are ready to bake when dry to the touch (you should be able to “pet” them without leaving a mark).
- Ten minutes before macarons are done drying, preheat the oven to 300° F. Bake macarons for 12 to 14 minutes, rotating the pan halfway through. Cool completely.
Filling
- In the bowl of a stand mixer, beat the butter using the paddle attachment. Beat until creamy, about 2 minutes. With the mixer on low speed, gradually add in the confectioners’ sugar until completely incorporated.
- With the mixer on medium speed, add the caramel, vanilla and a pinch of salt. Mix until combined. If necessary, add milk for a thinner consistency.
Assembly
- Match up the cooled macarons according to size.
- Transfer frosting to a bag with the desired tip. Pipe a border of buttercream on the bottom of one macaron shell. Place ½ teaspoon caramel sauce in the center and top with the matching shell. Repeat with remaining cookies.
