Indulge in these delicious salted caramel macarons, featuring a crunchy shell filled with homemade salted caramel ganache and a gooey salted caramel center.
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This salted caramel macaron recipe is pure bliss. With a crisp outer shell and a tender, flavorful interior, they strike the perfect balance between sweet and salty caramel goodness.
Crafted using the Italian meringue method, these macarons boast smooth, crispy shells with beautiful feet. Inside, they're delightfully filled with a homemade white chocolate ganache infused with a homemade salted caramel sauce.
These caramel macarons are perfect for any occasion, whether you want to gift them or simply savor their delicious taste. Their delightful flavor is sure to please everyone!
Why you'll love this recipe
Craving for more Caramel recipes? Give these a try, salted caramel cinnamon rolls, caramel iced coffee, Salted caramel cupcakes, caramel chocolate chip cookies, salted caramel Swiss buttercream and salted caramel ganache.
Ingredients you need
You need these ingredients to make white chocolate caramel macarons:
- Macaron Shells: A blend of superfine almond flour (ground almonds), powdered sugar, egg whites, and an Italian meringue made with sugar syrup.
- Salted Caramel Filling: High-quality white chocolate combined with heavy cream, vanilla extract, and salted caramel sauce.
How to Make Salted Caramel Macaron Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Make the shells
Step 1: Sift or mix the almond meal with the powdered sugar and place in a large bowl.
Step 2: Add half the egg whites and the caramel food coloring and mix with a spoon until compact and sticky.
Step 3: Cook the granulated sugar with the water in a small saucepan over medium heat, checking the temperature with a food thermometer until it reaches 244°F/118°C.
Step 4: Whip the other half of the egg whites in the bowl of a stand mixer fitted with the whisk attachment at medium speed until frothy.
Step 5: Add the sugar syrup to the bowl containing the egg whites and process at maximum speed for 5-7 minutes, until stiff peaks form.
Step 6: First add a small amount of meringue to the macaron batter mixture and mix quickly to loosen its texture.
Step 7: Then add all the meringue to the almond flour mixture and mix with a rubber spatula until you obtain a smooth, soft batter that forms the famous ribbon of dough when you lift the spatula.
Bake macarons
- Preheat the oven to 311°F/ 155°C and pipe the macaron shells onto a baking tray lined with parchment paper (using my macaron template) or a special macaron silicone mat.
- Bake the macaron shells for around 12-14 minutes, then leave to cool slightly before gently peeling them off.
>> Download my macarons template
Salted caramel sauce
Follow my detailed recipe for making homemade salted caramel sauce from scratch, and my tips for perfect results.
Salted Caramel macaron filling
- Place all the ingredients in a medium bowl: white chocolate, hot heavy cream, vanilla extract and salted caramel sauce.
- Mix until smooth and liquid, cover with plastic wrap and leave to cool for 3-4 hours.
- Whip the ganache for 1-2 minutes, then place in a large piping bag.
- Fill macarons with caramel ganache, add homemade caramel in the center, and close with a second macaron shell.
- Decorate the top with caramel drizzle or white chocolate drizzle and flaky sea salt and place the caramel macarons in the fridge for at least 1 hour before serving!
Tips for this recipe
Storage instructions
In the fridge/room temperature: Macaron shells can be stored at room temperature in an airtight container for up to 1 week. Once filled, they should be refrigerated for up to 4 days, covered with plastic wrap or placed in a storage container.
Freezing: You can freeze macaron shells individually or filled macarons for up to 3 months in the freezer, well-wrapped in a storage container.
Recipe Variations
Recipe Questions
Can I use directly store-bought caramel for this recipe?
Yes, you can use caramel from the store to make these macarons, for the caramel ganache filling and the center heart or follow my French salted butter caramel recipe.
How can I make a Salted Caramel Swiss Meringue buttercream instead?
Prepare my Swiss meringue buttercream recipe and add about 50 grams (approximately ¼ cup) of salted butter caramel at the end of the preparation.
How do I ensure my macarons have the perfect texture and don’t crack?
To ensure your macarons have the perfect texture and don't crack, focus on accurately measuring ingredients, gently folding the batter to the right consistency, and baking at a consistent temperature.
How do I know when my macarons are done baking?
Macarons are done baking when they are firm on their feet and can be easily lifted off the baking sheet without sticking.
What can I do if my macaron batter is too runny or too thick?
If your macaron batter is too runny, add a bit more sifted almond flour and powdered sugar; if it's too thick, gently fold it a few more times to achieve the correct consistency.
More Macaron Recipes
I hope you love these caramel macarons. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Salted Caramel Macarons
- Total Time: 45 minutes
- Yield: 20 macarons
Description
Recipe for salted caramel macarons with white chocolate ganache flavored with salted butter caramel (for 20 macarons)
Ingredients
Macaron shells
- 100 g (1 cup) Almond flour - Almond grounds
- 100 g (1 cup) Powdered sugar
- 2 x 38 g of egg whites - at room temperature (about ¼ cup each, so ½ cup in total)
- 100 g (½ cup) Sugar - granulated
- 2 tbsp (25 ml) Water
Salted Caramel ganache
- 100 g (½ cup- 3,5 oz) White chocolate chips
- 120 ml (½ cup) Heavy cream - full fat
- 50 g (¼ cup) salted butter caramel
- 1 tsp Vanilla extract
- Extra salted caramel for the heart
Instructions
Making the macaron shells
- Sift or blend the almond powder and icing sugar, then place them in a large mixing bowl.
- Add half of the egg whites and mix with a spoon until you get a smooth and compact dough. (add your coloring at this point)
- Prepare the sugar syrup by mixing granulated sugar with water in a saucepan over medium heat.
- Monitor the temperature with a cooking thermometer, which should read 118°C (244°F).
- At 110°C (230°F), whisk the other half of the egg whites at high speed in the bowl of your stand mixer equipped with a pastry whisk.
- At 118°C (244°F), pour the sugar syrup in a thin stream into the bowl containing the frothy egg whites, then mix at high speed for about 10 minutes until you obtain a shiny and firm meringue with stiff peaks.
- Incorporate a small amount of meringue into the bowl containing the almond powder and icing sugar mixture, and mix quickly to loosen the texture.
- Then add the rest of the meringue and gently fold it in with a spatula, making circular movements until you have a homogeneous mixture with the famous ribbon of dough when you lift the spatula.
Baking
- Preheat the oven to 155°C (311°F) and prepare 2 baking sheets lined with special macaron silicone baking mats or parchment paper.
- Fill a piping bag fitted with a round n10 nozzle with the macaron batter.
- Pipe dough balls onto the silicone sheet (place a macaron guide template underneath the baking mat if needed).
- Tap the bottom of the baking sheet to release any air bubbles.
- Bake the macarons (one sheet at a time) for about 13-14 minutes without opening the oven door.
- Remove the cooked macaron shells and let them cool a bit before gently peeling them off the baking mat.
Caramel ganache filling
- Place the chopped white chocolate in a mixing bowl and add the vanilla and salted butter caramel.
- Bring the liquid cream to a boil in a saucepan over medium heat.
- Pour the hot cream into the bowl all at once and let it sit for a few moments before mixing vigorously with a whisk until you get a smooth mixture.
- Cover directly with plastic wrap and refrigerate for about 3 hours.
Assembly
- Whip the caramel ganache with a whisk for about 1-2 minutes at medium speed.
- Fill a piping bag with the ganache and use it to fill the macarons, then add a heart of salted butter caramel using another piping bag.
- Refrigerate for at least 1 hour before serving.
Notes
Storage: Up to 4 days in the fridge and up to 3 months in the freezer.
(To make a non-whipped ganache, reduce the amount of liquid cream to 60-70 ml, which is about ¼ to ⅓ cup.)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 245
- Sugar: 24.7 g
- Sodium: 8.4 mg
- Fat: 2.9 g
- Carbohydrates: 27 g
- Protein: 1 g
- Cholesterol: 0 mg
Thanks for the recipe, they're really too good, I haven't mastered Italian macaron shells yet, but it's very well explained.