Name: Salted Caramel Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 100 g (1 cup) Almond flour – finely ground; 100 g (1 cup) Powdered sugar; 2 × 38 g (about ¼ cup each) Egg whites – at room temperature; 100 g (½ cup) Granulated sugar; 25 ml (2 tbsp) Water; 100 g (½ cup / 3.5 oz) White chocolate chips – chopped if needed; 120 ml (½ cup) Heavy cream – full fat; 50 g (¼ cup) Homemade salted caramel; 1 tsp Vanilla extract; Extra salted caramel – for the center filling; 50 g (¼ cup) Granulated sugar; 20 g (1 tbsp + 1 tsp) Butter – salted or unsalted; 40 g (about 3 tbsp) Heavy cream – at room temperature; 1 pinch Sea salt / fleur de sel

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Salted caramel macarons with crisp shells, a silky caramel ganache, and a gooey salted caramel center.

This salted caramel macaron recipe combines smooth macaron shells with a rich caramel ganache for macarons and a soft caramel macaron filling, for the perfect balance of texture and flavor.

As a French baker, I use my Italian macaron method because it gives consistent results with stable batter, shiny shells, and perfect feet.

If you want homemade caramel macarons that actually work at home, this version is reliable, beginner-friendly, and packed with real caramel flavor thanks to my homemade salted caramel sauce and white chocolate caramel ganache.

Why you'll love this recipe

Perfect shells: Smooth tops, clean feet, stable batter using the Italian meringue method.
Rich caramel flavor: A creamy ganache plus a soft caramel center for double caramel.
French expertise: Reliable macaron instructions based on precise technique and consistent results.

Ingredients for Salted Caramel Macarons

You only need a few ingredients to make these caramel macarons at home.

Almond flour: Use fine, sifted almond flour for smooth macaron shells.
Powdered sugar: Helps create a smooth, shiny surface.
Egg whites: Aged or room-temperature whites for stable meringue.
Granulated sugar: Cooked into syrup for the Italian meringue.
Food coloring (optional): Gel coloring for an even caramel shade.
White chocolate: High-quality chocolate for the caramel ganache.
Heavy cream: Warm cream to melt the chocolate smoothly.
Salted caramel sauce: Homemade or store-bought for the filling and center.
Vanilla extract: Adds depth to the caramel flavor.

Tips for this recipe

Use aged egg whites for a stronger meringue.
Weigh everything for consistent results.
Mix gently during macaronage to avoid runny batter.
Pop air bubbles before baking to prevent cracks.
Rest the macarons in the fridge overnight for the best texture.

How to Make Salted Caramel Macaron

This recipe follows my Italian macaron method that I use for stable batter, smooth shells, and consistent results.

Mix the almond flour and powdered sugar in a bowl, then add half the egg whites + caramel gel color and mix until thick and sticky.

mixing bowl with almond flour macaron mixture

Cook the sugar and water in a saucepan until 244°F / 118°C.

mixing bowl with sugar syrup for Italian meringue

Whip the remaining egg whites in the bowl of a stand mixer until frothy.

Pour the hot syrup over the egg whites and whip on high for 5–7 minutes until stiff glossy peaks form.

Loosen the almond mixture with a small amount of meringue, then fold in the rest until the macaron batter flows in a ribbon.

Pipe the macaron shells onto parchment or a silicone macaron mat.

Bake at 311°F / 155°C for 12–14 minutes, then cool completely before removing from the tray.

>> Download my macarons template

The caramel ganache is made with my homemade salted caramel sauce, which gives a deeper flavor and a smoother texture compared to store-bought versions.

Combine white chocolate, hot cream, vanilla, and salted caramel in a bowl and mix until smooth.

Cover and chill 3–4 hours, then whip 1–2 minutes until creamy.

Pipe a ring of caramel ganache, add a soft caramel center, and close with a second shell.

baked macaron shells for salted caramel macarons

Decorate with caramel or melted white chocolate and a touch of flaky sea salt.

Chill 1 hour (or overnight for best macaron texture)

salted caramel macarons assembled on a table

Storage

Macaron shells keep 1 week in an airtight container and 4 days once filled. Freeze shells or assembled macarons up to 3 months.

Recipe Variations

Salted caramel buttercream – Fill with Swiss, Italian, or American buttercream mixed with caramel.
Chocolate caramel macarons – Use milk or dark chocolate ganache for the filling.
Coffee caramel macarons – Add instant espresso to the ganache for a caramel-latte flavor.

You can also fill these macarons with a caramel buttercream if you prefer a lighter and more stable filling instead of caramel ganache.

For a richer variation, you can try my chocolate macarons recipe for a chocolate version with a deep cocoa flavor.

Recipe FAQ

How do I keep macarons from cracking?

Use precise measurements, fold gently, and bake on fully cooled trays.

Can I use store-bought caramel?

Yes — it works for both the ganache and the soft caramel center.

Why are my shells hollow?

The meringue was slightly over-whipped or the batter under-mixed.

More Macaron Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Salted Caramel Macarons

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Author: Fadela
Total Time: 45 minutes
Yield: 20 macarons

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Description

Salted caramel macarons filled with a white chocolate ganache flavored with salted butter caramel. (makes 20 macarons)

Instructions

Make the salted caramel

Heat the sugar in a saucepan over medium heat until fully melted and amber (don’t burn it).
Add the butter and stir until smooth.
Pour in the cream in 2–3 additions while mixing; cook 3–4 minutes until thick.
Add sea salt, mix again, and blend with a hand blender if needed for a smooth texture.
Transfer to a jar and chill until set.

Make the macaron shells

Sift almond flour and powdered sugar, then place in a bowl.
Add half the egg whites + food coloring and mix until a thick paste forms.
Cook sugar + water over medium heat until the syrup reaches 118°C / 244°F.
At 110°C / 230°F, whip the other half of the egg whites on high speed until frothy.
Pour the syrup in a thin stream into the whipping egg whites and beat 8–10 min until stiff, glossy meringue.
Loosen the almond paste with a small amount of meringue.
Fold in the remaining meringue gently until the batter flows in a ribbon.

Baking

Preheat the oven to 155°C / 311°F.
Pipe the shells on silicone mats (or parchment + template).
Tap the tray to release air bubbles.
Bake 12–14 minutes, one tray at a time.
Cool, then gently peel off the shells.

Make the caramel ganache

Place white chocolate, vanilla, and 50 g caramel in a bowl.
Bring cream to a boil, pour over the chocolate, and let sit briefly.
Whisk until smooth, then cover and refrigerate 3 hours.

Assembly

Whip the ganache 1–2 minutes until creamy.
Pipe ganache on half the shells, add a caramel center, and top with a second shell.
Chill 1 hour before serving.