Salted Caramel Macarons

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Salted Caramel Macarons

I always talk about how much I love to cook, how much I love to bake and yes also how much I love to click food (never thought this would happen one day but it did!) but I rarely talk about what I dislike about food blogging. And I have to say that cleaning the mess that I create after cooking and clicking pictures is what I hate the most. I REALLY REALLY hate it. Okay sorry for the caps, I just wanted to make it clear how much I hate it! Urgh!

The other day I made these salted caramel macarons, the shell making part was easy and I didn’t create enough mess. And then I made the salted caramel sauce and the rest is history. I was too impatient to wait for the caramel to thicken a bit more and as soon as it cooled down a bit I started filling the macaron shells. No, that didn’t cause the problem, the problem was that I overfilled the shells. I don’t know why I did that when I very well know that I should never go high on the filling else it will ooze out. I have made macarons several time before so it wasn’t that this was the first time. But still I did it and because the salted caramel wasn’t pretty thick to begin with, it just started oozing out of all the shells. It was everywhere! I really can’t remember how much salted caramel I ate that day. And then I spent like 3 hours trying to click these pictures and at the end of it when I looked back, there was salted caramel and food all over the counter. I wish I was more organized. It took me 1 hour to clean and mop the the entire kitchen and living room. Phew!

Salted Caramel Macarons Recipe

Anyway now let’s talk about the good stuff, like these salted caramel macarons. In my opinion, there’s nothing like french macarons. I think they are the cutest, the prettiest and the tastiest treats ever! And when you fill them with salted caramel, they become magical, they really do! These cookies aren’t as hard to make as they are commonly perceived but yes they do need some practice. I often make macarons and I can now say that they come out pretty perfect. It didn’t happen overnight, it took some time to understand how it all works.

Salted Caramel French Macaron

I have written a post on the Basics Of French Macarons before and that’s pretty much what I follow. If your macarons don’t come fine even after following all the steps, don’t worry, practice some more. The thing with macarons is that every step is critical and a minor mistake here and there can ruin these gorgeous cookies. You don’t have to undermix the batter and you don’t have to overmix either. This is easy to write but in reality to understand “how much to mix” and “when to stop” comes with practice. Once you get a hang of it, making macarons would be a piece of cake.

Salted Caramel Macaron Recipe

And guys do use sea salt for your salted caramel sauce. I always used to add regular salt to my salted caramel and then one day I added sea salt and I never looked back. I mean it makes a huge difference, so just give it a try! And if you have some salted caramel sauce left after filling the macaron shells, make this Salted Caramel Mocha!

Salted Caramel Macaron

 

Method

For Macaron Shells

Click here for step by step pictures. Everything is same except I didn’t add any color to these macaron shells. And click here for few tips and tricks on making french macarons.

 

For Salted Caramel Filling

To a heavy bottom pan on medium heat, add granulated sugar.

At first nothing will happen and then in few minutes the sugar will start forming clumps.

And it will then eventually melt completely.

Salted Caramel Macarons Recipe-Step-1

While the sugar in melting, heat your cream (don’t boil) and set aside.

Once the sugar melts completely, add in the cream and stir for a minute.

Remove from heat and add butter. Remember to cut the butter into cubes before adding, mixes easily that way. And finally add sea salt and mix.

Salted Caramel Macarons Recipe-Step-2

Let the caramel filling cool down, it will thicken as it cools. Pipe the cooled filling into piping bag and fill the macarons shells. And yes don’t do what I did, don’t go overboard with the filling!

Enjoy these delicious Salted Caramel Macarons!

Salted Caramel French Macarons

* Using cream of tartar is optional but recommended. If you don’t have it, you can skip but it helps in stabilizing the egg whites.

* The macarons taste even better the next day when the flavors get intermingle.

* For the salted caramel filling, you can use unsalted butter. I prefer using salted butter.

Salted Caramel Macarons

Prep time: 

Cook time: 

Total time: 

Serves: 25-30 complete sandwich cookies

Salted Caramel Macarons - classic french cookies with a salty caramel center!
Ingredients
Macaron shells
  • 1 cup almond flour
  • 1.5 cups powdered sugar or confectioners sugar
  • 3 large egg whites, at room temperature
  • ¼ cup granulated white sugar
  • ¼ teaspoon cream of tartar
Salted Caramel Filling
  • ½ cup cream
  • 1 cup - 2 tablespoon granulated sugar [you can use 1 cup, I took out 2 tablespoons because the macaron shells are already quite sweet]
  • 2 teaspoons sea salt
  • 8 tablespoons salted butter, cubed
Instructions
Make the macaron shells
  1. In a bowl mix together almond flour and powdered sugar.
  2. Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.
  3. Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
  4. Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
  5. When it begins to foam, add cream of tartar.
  6. Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.
  7. Start adding the almond flour-powdered sugar mixture into the egg whites. Don’t add the entire thing in one go, do it in 2-3 parts.
  8. As you start mixing, the batter will be tough at first but will loosen up as you proceed. Do not undermix and do not overmix either.
  9. The batter should not be runny but should still fall down from the spatula in a blob.
  10. Transfer batter to pastry bag fitted with a ½ inch round tip. Pipe the batter onto the baking sheet lined with parchment paper making small blobs around an inch big.
  11. After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not bake them immediately. If you bake them immediately, they will not develop their trademark “feets”.
  12. As the macarons are resting, preheat your oven to 300 F degrees.
  13. Bake at 300 F degrees for 16-18 minutes [time may vary depending on your oven].
  14. Remove the pan from oven and let the macarons cool completely. Do not try to remove them before that.
Make the filling
  1. To a heavy bottom pan on medium heat, add granulated sugar.
  2. At first nothing will happen and then in few minutes the sugar will start forming clumps.
  3. And it will then eventually melt completely.
  4. While the sugar in melting, heat your cream (don't boil) and set aside.
  5. Once the sugar melts completely, add in the cream and stir for a minute.
  6. Remove from heat and add butter. Remember to cut the butter into cubes before adding, mixes easily that way. And finally add sea salt and mix.
Fill the macaron shells
  1. Let the caramel filling cool down, it will thicken as it cools.
  2. Pipe the cooled filling into piping bag and fill the macarons shells. Don't overfill.
  3. Enjoy salted caramel macarons, they taste even better the next day!

 Salted Caramel Macarons

Salted Caramel Macarons Collage-nocwm

66 thoughts on “Salted Caramel Macarons

  1. I have to say I totally agree with you Manali. I love cooking and baking, but the clean up and then the photography are the pains. I always make a mess when taking the picture because one, I am not organized and then I think of different elements to add. Or like you I have crumbs and stuff falling all over the house. 🙂 My camera used to be my hubby’s but he told me he no longer wanted it because of my greasy hands always on it, ha brat! These macarons look amazing. I need to try to make these. I always get so scared and no worries sweetie, I would rather have to much filling then hardly any at all. Pinned!

  2. These are gorgeous. Like, amazing. And my favorite flavor! Every time I see macarons, I check to see if they have salted caramel.
    As much as I love baking the food and writing about it, the photography is the part that scares me. You’re much better at it than I am, Manali!

  3. These are perfect Manali! Salted caramel is the best, and I’ve always wanted to try a salted caramel macaron! I have to make these! Also – I’m the same about cleaning up, but I’m soooo awful at it, my parents always complain about how messy the kitchen is at home (oops), but I do make all of their food, so they can’t moan too much hahaha!!!

  4. The cleaning up is absolutely the worst and such an easy excuse to quit blogging. Ugh! I completely understand. On the other hand, we get to photograph, tell stories, engage with our readers and share our recipes and that’s a big enough draw to do those dishes! Ha! These macarons Manali, are absolutely beautiful though – so you have to keep going! xoxo

  5. I agree with the clean up being the worst part about running a food blog. I despise doing dishes! But when you make something as stunning as these macarons, it becomes worth it. Let the clean up sit for a day and enjoy your masterpiece!

  6. So when u hate clicking pictures, they turn out soooo well, I cant even imagine what would happen if you actually LOVED it 😉
    I just dont like macaroons, have tried so many times, even in Paris but i just cant get friendly with it:(
    About that pinterest friendly pics, even i use picmonkey but can u do post on it?

    1. lol Shweta, I think you misread my post, I LOVE clicking pictures. I said I hate to clean the mess that I make after cooking and clicking, I wish I had a genie to clean everything! You don’t like macarons? like really? Okay, we can still be friends 😀 just kidding everyone’s taste is different , I think they are the tastiest treats ever! Yes I have been thinking to do a blog post on editing pictures , I will do one on PicMonkey too 🙂

  7. Ugh, the clean-up part about food photography is totally the worst! So you’re not alone in that complete-and-total dislike. LOL. And these macarons? Oh man, I am SUCH a sucker for salted caramel anything so these are right up my alley! I’ve just gotta try. 🙂

  8. I have never had a macaron before in my life. Not even sure what I would expect if I bit into one. Hmmm I need to figure out how to make one gigi-diet approved! 🙂 These look like perfection.

  9. The tartar cream, did u make it or it is easily available at stores? Also as you’ve already made them and lol its gonna be my first time even tasting one…they aernt too sweet are they? Always been scared when i try deserts :p

  10. So I tried to make the caramel sauce 3 times and failed each. (And I’m usually good at these sort of things). Was hoping you had more steps to describe how to make the sauce, when I scroll down and find your separate recipe for it–which has some instructions out of order perhaps?? Maybe why I was messing it up? This recipe says melt sugar then add cream. When your other recipe says melt sugar, then add the butter! I will try with the butter first next time, just wanted to see which way it’s supposed to be? Thanks.

      1. The first time, I cooked the sugar to a too dark brown color, almost burnt. The next two times I tried to temper in the cream first to the cooked sugar but it didn’t temper in and half was hard sugar, and the other half was saucy. But I just finished my 4th try. Cooked the sugar then added the butter and it came out perfect!

  11. There is a bakery in Yountville, CA …just a few miles from Napa and on right side of road. The macaroons are $2 each and they have about 20 flavors. People stand in long lines that wind outside. This bakery sells many wonderful baked goods. Learn to make these and you will save a lot of $$$. Many of the macroons are flavored with matching flavor filling. Many are bright colors so I am assuming food coloring ??

  12. There is a bakery in Yountville, CA …just a few miles from Napa and on right side of road. The macaroons are $2 each and they have about 20 flavors. People stand in long lines that wind outside. This bakery sells many wonderful baked goods. Learn to make these and you will save a lot of $$$. Many of the macroons are flavored with matching flavor filling. Many are bright colors so I am assuming food coloring ??

  13. These look amazing! Thank you for sharing your recipe! I have never made macaroons but I had decided that this weekend was my chance to test and perfect them! Salted caramel is one of my favorite flavor combos so I am starting with your recipe!!

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