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