Salted caramel macarons are more than just elegant cookies—they’re tiny pieces of art that bring together French finesse and indulgent comfort in a single bite. Each time I make a batch, I’m transported back to a chilly December market in Lyon, where the scent of toasted sugar and warm pastries lingered in the air. Among the chestnut vendors and mulled cider stalls, a small patisserie caught my eye with golden macarons stacked like precious gems. That was my first taste of salted caramel macarons—and I’ve been hooked ever since.
This recipe brings that same experience into your own kitchen. While classic French macarons are known for their precision and technique, this version wraps the tradition in a layer of rich, buttery caramel, deepened with just the right touch of sea salt. It’s a dessert that feels luxurious yet comforting—perfect for the holidays, weddings, or simply treating yourself on a quiet afternoon.
Why You’ll Love This Recipe
- Elegant & Impressive: These macarons look like they’re from a Parisian patisserie, but you can create them right at home.
- Balanced Flavor: The sweet white chocolate ganache and salted caramel filling create an irresistible contrast.
- Reliable Method: The Italian meringue technique offers stability and reduces the risk of hollow or cracked shells.
- Make-Ahead Friendly: Ganache can be prepped ahead, and macarons develop deeper flavor after a day’s rest.
Salted Caramel Macarons – A French Classic with a Sweet-Salty Twist
Description
Salted caramel macarons are more than just elegant cookies—they’re tiny pieces of art that bring together French finesse and indulgent comfort in a single bite. Each time I make a batch, I’m transported back to a chilly December market in Lyon, where the scent of toasted sugar and warm pastries lingered in the air. Among the chestnut vendors and mulled cider stalls, a small patisserie caught my eye with golden macarons stacked like precious gems. That was my first taste of salted caramel macarons—and I’ve been hooked ever since.
This recipe brings that same experience into your own kitchen. While classic French macarons are known for their precision and technique, this version wraps the tradition in a layer of rich, buttery caramel, deepened with just the right touch of sea salt. It’s a dessert that feels luxurious yet comforting—perfect for the holidays, weddings, or simply treating yourself on a quiet afternoon.
Ingredients
- Macaron Shells
-
100 g almond flour (blanched, superfine)
-
100 g powdered sugar
-
2 × 38 g egg whites (room temperature)
-
100 g granulated sugar
-
2 tbsp water
-
Caramel or brown gel food coloring (optional)
- Salted Caramel Ganache
-
120 ml heavy cream
-
100 g white chocolate (finely chopped or chips)
-
50 g salted caramel sauce (homemade or store-bought)
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1 tsp vanilla extract
-
Extra salted caramel (for centers)
-
Flaky sea salt (for garnish)
Instructions
Sift the almond flour and powdered sugar into a large mixing bowl. This step ensures a smooth macaron surface and eliminates clumps. Mix with half the egg whites until a thick, paste-like consistency forms. Add food coloring at this stage if using.
In a small saucepan, heat granulated sugar and water over medium heat until it reaches 118°C (244°F). While it heats, beat the second portion of egg whites in a clean bowl until frothy. Once the syrup reaches temperature, slowly stream it into the egg whites while beating at high speed. Continue whipping until glossy, stiff peaks form.
Fold a third of the meringue into the almond paste to loosen it, then gently fold in the rest until the batter flows like lava—thick but pourable, and forms ribbons that blend back in slowly.
Transfer the batter into a piping bag with a round tip. Pipe small, even rounds onto a parchment or silicone-lined baking sheet. Tap trays firmly to release air bubbles. Let rest 30–60 minutes until shells form a dry skin—you should be able to touch them without sticking.
Preheat oven to 155°C (311°F). Bake for 12–14 minutes, rotating trays halfway through. The macarons should have well-formed “feet” and lift off cleanly. Let them cool fully before filling.
Heat cream with vanilla and salted caramel until simmering. Pour over white chocolate and let sit 1–2 minutes. Stir until smooth. Chill until firm (about 3–4 hours), then whip briefly before transferring to a piping bag.
Pipe a ring of ganache onto the flat side of half the macaron shells. Add a small dollop of extra caramel in the center of each. Top with another shell. Drizzle with more caramel and sprinkle with flaky sea salt.
Let macarons rest in an airtight container in the fridge for 24 hours—this step allows the ganache to soften the shells slightly, enhancing texture and flavor.
Notes
-
Macarons are sensitive to humidity—avoid baking on rainy or humid days.
-
Store shells and ganache separately until ready to assemble if making ahead.
-
Don’t skip the resting period—it’s key to preventing cracked tops.
INGREDIENTS YOU’LL NEED
Macaron Shells
- 100 g almond flour (blanched, superfine)
- 100 g powdered sugar
- 2 × 38 g egg whites (room temperature)
- 100 g granulated sugar
- 2 tbsp water
- Caramel or brown gel food coloring (optional)
Salted Caramel Ganache
- 120 ml heavy cream
- 100 g white chocolate (finely chopped or chips)
- 50 g salted caramel sauce (homemade or store-bought)
- 1 tsp vanilla extract
- Extra salted caramel (for centers)
- Flaky sea salt (for garnish)
HOW TO MAKE SALTED CARAMEL MACARONS
Step-by-Step Instructions
Step 1: Prepare Dry Ingredients
Sift the almond flour and powdered sugar into a large mixing bowl. This step ensures a smooth macaron surface and eliminates clumps. Mix with half the egg whites until a thick, paste-like consistency forms. Add food coloring at this stage if using.
Step 2: Make the Italian Meringue
In a small saucepan, heat granulated sugar and water over medium heat until it reaches 118°C (244°F). While it heats, beat the second portion of egg whites in a clean bowl until frothy. Once the syrup reaches temperature, slowly stream it into the egg whites while beating at high speed. Continue whipping until glossy, stiff peaks form.
Step 3: Macaronage (Folding)
Fold a third of the meringue into the almond paste to loosen it, then gently fold in the rest until the batter flows like lava—thick but pourable, and forms ribbons that blend back in slowly.
Step 4: Pipe and Rest
Transfer the batter into a piping bag with a round tip. Pipe small, even rounds onto a parchment or silicone-lined baking sheet. Tap trays firmly to release air bubbles. Let rest 30–60 minutes until shells form a dry skin—you should be able to touch them without sticking.
Step 5: Bake
Preheat oven to 155°C (311°F). Bake for 12–14 minutes, rotating trays halfway through. The macarons should have well-formed “feet” and lift off cleanly. Let them cool fully before filling.
Step 6: Make the Ganache
Heat cream with vanilla and salted caramel until simmering. Pour over white chocolate and let sit 1–2 minutes. Stir until smooth. Chill until firm (about 3–4 hours), then whip briefly before transferring to a piping bag.
Step 7: Assemble
Pipe a ring of ganache onto the flat side of half the macaron shells. Add a small dollop of extra caramel in the center of each. Top with another shell. Drizzle with more caramel and sprinkle with flaky sea salt.
Step 8: Maturation
Let macarons rest in an airtight container in the fridge for 24 hours—this step allows the ganache to soften the shells slightly, enhancing texture and flavor.
HELPFUL TIPS
- Use aged egg whites: Separate eggs and leave whites covered in the fridge for 1–2 days for better volume.
- Avoid overmixing: Batter should form thick ribbons that slowly disappear—too runny and shells won’t rise.
- Use an oven thermometer: Macarons are sensitive to heat. A consistent 155°C gives best results.
- Chill before serving: Flavor deepens and texture improves after 24 hours in the fridge.
- Try different fillings: Swap the caramel for espresso ganache or peanut butter for a twist.
DETAILS
- Prep Time: 45 minutes (plus resting and chilling)
- Cook Time: 12–14 minutes
- Total Time: ~1 hour 15 minutes (excluding chilling)
- Yield: About 20 filled macarons
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
NOTES
- Macarons are sensitive to humidity—avoid baking on rainy or humid days.
- Store shells and ganache separately until ready to assemble if making ahead.
- Don’t skip the resting period—it’s key to preventing cracked tops.
NUTRITIONAL INFORMATION
(Per macaron, approx.)
Calories: 120
Fat: 6g
Carbs: 13g
Sugar: 10g
Protein: 1g
FREQUENTLY ASKED QUESTIONS
Can I make macarons without a candy thermometer?
It’s possible but much harder. For Italian meringue, precision matters—using a thermometer guarantees better consistency.
Why did my macarons crack or spread too much?
Most likely causes are under-rested shells, too much air in the batter, or a too-hot oven.
Can I skip the extra caramel in the center?
Yes, but that gooey caramel surprise really takes these over the top. You can also replace it with a nut butter or a jam if desired.
STORAGE INSTRUCTIONS
- Refrigerator: Store assembled macarons in an airtight container up to 4 days.
- Freezer: Freeze assembled or unfilled shells in single layers. Thaw in fridge overnight.
Related Recipes
If you liked these salted caramel macarons, you’ll love:
- Mini Oreo Cheesecakes
- Berry Swirl Cheesecake Bites
- Dubai Chocolate Balls with Pistachio Kunefe Filling
Conclusion:
Salted caramel macarons are a delightful intersection of classic French patisserie and indulgent, modern flavor. With their crisp, almond-based shells and luxuriously creamy caramel filling, these treats are as elegant as they are satisfying. Whether you’re baking them to impress guests, give as thoughtful homemade gifts, or simply to enjoy with a quiet cup of tea, these macarons deliver a moment of pure joy in every bite.
Mastering macarons may seem intimidating at first, but with patience, the right technique, and this trusted recipe, you’ll soon find the process incredibly rewarding. The salted caramel filling adds just the right touch of warmth and richness, making these macarons perfect for cozy holidays, birthdays, or rainy-day baking therapy.