Salted caramel macarons with crisp shells, a silky caramel ganache, and a gooey salted caramel center. A French bakery-style recipe made with the Italian meringue method.
This salted caramel macaron recipe brings together smooth macaron shells, a rich caramel ganache, and a soft caramel core for the perfect mix of texture and flavor.
As a French baker, I use the Italian meringue method because it gives consistent results: shiny shells, perfect feet, and a stable batter.
If you want macarons that actually work at home, this version is reliable, beginner-friendly, and packed with real caramel flavor thanks to homemade caramel and white chocolate 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 step-by-step method uses Italian meringue, precise folding, and homemade caramel to help you make perfect salted caramel macarons at home.
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.
Cook the sugar and water in a saucepan until 244°F / 118°C.
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
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.
Decorate with caramel or melted white chocolate and a touch of flaky sea salt.
Chill 1 hour (or overnight for best macaron texture)
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.
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 Caramel Recipes
- Salted caramel cinnamon rolls
- Salted caramel cupcakes
- caramel chocolate chip cookies
- Salted caramel Swiss buttercream
- Salted caramel ganache
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Salted Caramel Macarons
- Total Time: 45 minutes
- Yield: 20 macarons
Description
Salted caramel macarons filled with a white chocolate ganache flavored with salted butter caramel. (makes 20 macarons)
Ingredients
Macaron Shells
- 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
Salted Caramel Ganache
- 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
Salted Caramel (for the caramel ganache)
- 50 g (¼ cup) Granulated sugar
- 20 g (1 tablespoon + 1 tsp) Butter – salted or unsalted
- 40 g (about 3 tbsp) Heavy cream – at room temperature
- 1 pinch Sea salt / fleur de sel
Instructions
Make the salted caramel
- Heat the sugar in a saucepan over medium heat until fully melted and amber (don’t burn it).
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Add the butter and stir until smooth.
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Pour in the cream in 2–3 additions while mixing; cook 3–4 minutes until thick.
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Add sea salt, mix again, and blend with a hand blender if needed for a smooth texture.
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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.
Notes
Storage: Store filled macarons in an airtight box for 4 days in the fridge or freeze up to 3 months.
Tips for Perfect Macarons
- Use a kitchen scale: accuracy is essential for macarons.
- Room temperature egg whites whip better.
- Don’t overmix the macaronage.
- Bake one tray at a time for even heat.
- Rest 24 hours in the fridge for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Lola
Thanks for the recipe, they're really too good, I haven't mastered Italian macaron shells yet, but it's very well explained.