If you’ve ever admired bakery-style salted caramel macarons behind a glass display and wished you could make them at home, this recipe is for you. These delicate French cookies combine crisp almond shells with a soft, chewy center and a luxuriously smooth salted caramel filling. Sweet, buttery, and perfectly balanced with a touch of sea salt, they’re an elegant dessert that feels special every time.
Why You’ll Love These Salted Caramel Macarons
- They taste just like professional bakery macarons
- The salted caramel filling adds rich flavor without being too sweet
- Perfect for holidays, parties, gifting, or afternoon treats
- Naturally gluten-free thanks to almond flour
- A rewarding baking project with impressive results
Once you master this recipe, you’ll feel confident making macarons whenever the craving strikes.
Ingredients You’ll Need
For the Macaron Shells
- 3 large egg whites, room temperature
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- ¼ cup granulated sugar
- Pinch of salt
- Food coloring (optional)
For the Salted Caramel Filling
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ½ cup heavy cream, warmed
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
How to Make Salted Caramel Macarons (Step-by-Step)
Step 1: Prepare the Dry Ingredients
Sift the almond flour and powdered sugar together until very fine. This step is essential for smooth macaron shells with no bumps.
Step 2: Make the Meringue
Beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form. Add food coloring if using.
Step 3: Macaronage
Gently fold the dry ingredients into the meringue using a spatula. The batter should flow like thick lava and settle smoothly when piped.
Step 4: Pipe and Rest
Pipe small rounds onto parchment-lined baking sheets. Tap the trays firmly to release air bubbles. Let the shells rest until the tops are dry to the touch.
Step 5: Bake
Bake until the shells are set and have developed their signature “feet.” Cool completely before filling.
Step 6: Make the Salted Caramel
Heat sugar in a saucepan until melted and amber-colored. Carefully add butter, then slowly stir in warm cream. Remove from heat and mix in vanilla and sea salt. Cool until thick.
Step 7: Assemble
Pipe caramel onto one shell and sandwich with another. Refrigerate for at least 24 hours for the best texture.
Tips & Variations
- Use a kitchen scale for precise measurements
- Avoid overmixing the batter to prevent flat shells
- Reduce sea salt slightly for a milder flavor
- Try coconut cream instead of heavy cream if needed
- Store filled macarons chilled for optimal texture
Easy Salted Caramel Macarons (Bakery Style)
- Total Time: 1 hour 3 minutes (plus resting/chilling)
- Yield: 24 macarons (12 sandwiches)
- Diet: Gluten Free
Description
Bakery-style salted caramel macarons with crisp almond shells, chewy centers, and a rich homemade salted caramel filling. Perfect for gifting, parties, or an elegant dessert.
Ingredients
Macaron Shells
• 3 large egg whites, room temperature
• 1 cup almond flour (fine)
• 1 3/4 cups powdered sugar
• 1/4 cup granulated sugar
• 1 pinch salt
• Food coloring (optional)
Salted Caramel Filling
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream, warmed
• 1/2 tsp vanilla extract
• 1 tsp sea salt
Instructions
1. Sift almond flour and powdered sugar together until very fine; set aside.
2. Beat egg whites with a pinch of salt until foamy. Gradually add 1/4 cup granulated sugar and whip to stiff, glossy peaks. Add food coloring if using.
3. Fold the sifted dry ingredients into the meringue (macaronage) until batter flows like thick lava and ribbons back into itself.
4. Pipe 1–1.5 inch rounds onto parchment-lined baking sheets. Tap trays firmly to release air bubbles; pop visible bubbles with a toothpick.
5. Rest shells 30–60 minutes (until tops are dry to the touch and don’t stick to your finger).
6. Bake at 300°F / 150°C for 14–18 minutes (time varies). Shells are done when they don’t wiggle on their “feet.” Cool completely.
7. Make salted caramel: Heat 1 cup sugar in a saucepan over medium heat until melted and amber, swirling gently (do not stir aggressively).
8. Carefully whisk in butter until smooth (it may bubble). Slowly pour in warmed cream while whisking until smooth. Remove from heat; whisk in vanilla and sea salt. Cool until thick and pipeable.
9. Match shells by size. Pipe a ring or dollop of caramel on one shell, then sandwich with another.
10. Chill macarons 12–24 hours for best texture, then bring to room temp for 10–15 minutes before serving.
Notes
For best results, weigh ingredients if you can—macarons love precision.
Avoid overmixing: batter should ribbon and settle in ~10–15 seconds.
If caramel is too thin, cool longer; if too thick, stir gently at room temp to loosen.
Storage: Refrigerate in an airtight container up to 5 days; freeze up to 2 months (thaw overnight in fridge).
Family-friendly tip: Reduce sea salt slightly for a milder caramel.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
Serving Ideas & Storage
Serve these salted caramel macarons slightly chilled or at room temperature. They pair beautifully with tea or coffee and make stunning edible gifts. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts (Per Serving – 1 Macaron)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 120 | 2g | 15g | 6g | 1g | 90mg |
Final Thoughts
These bakery-style salted caramel macarons are a true labor of love, but the payoff is absolutely worth it. With crisp shells, chewy centers, and rich caramel filling, they’re guaranteed to impress anyone who takes a bite.