Salted Caramel Macarons with Homemade Caramel

Salted Caramel Macarons with Homemade Caramel on blue background.

 

JUMP TO RECIPE


 

Salted Caramel Macarons are one of the most amazing macarons out there. The macaron itself is crunchy on the outer and gooey on the inside. And when you bite into it, you get that sweet caramel with a hint of salt that really accentuates the sweetness of the caramel. It’s a sweet little treat that is perfect for parties, gift giving and just plain indulgence.

 

It’s finally here – the recipe many of you have been waiting for. I was at a wedding this Summer and they asked me to make macarons. So I did, I made these Salted Caramel Macarons and Pistachio Matcha Macarons. I got rave reviews about them, and many have asked for the recipes. I haven’t found the time and place for them yet, but now I think it is!

 

hand holding a salted caramel macaron taken a bite out of.

Salted Caramel Macarons with Homemade Caramel

 

As with my previous macarons, the Peppermint Mocha Macarons (perfect for the upcoming Holidays btw!), I use the macaron recipe of my favorite pastry chef, Pascal. He is a French pastry chef living in Norway, and macarons is his specialty. I wouldn’t dare change up his recipe really!

 

stacked salted caramel macarons with blurry background.

 

Here are my tips to make the best macarons

 

  • Old, room temperature egg whites – when everything is the same temperature, it’s easier to whip the perfect meringue.
  • Fat free environment – same reason, easier to whip the best meringue. In fact, if you get fat into the bowl it will be impossible to whip stiff peaks!
  • Gooey meringue that holds its shape – whip slowly until you get the perfect meringue that holds its shape when you hold it upside down
  • Run it through a sieve – twice – macarons are delicate and the batter need to be as fine as possible
  • Shiny, runny batter – once you mix meringue with almond mixture, and you form a rose out of the batter, it should sink in a few seconds
  • Use a piping bag and keep the tip still while piping – preferably use a macaron mat or draw circles on parchment paper to make them uniform
  • Drop the baking sheet a few times – releasing air bubbles, be gentle!
  • Let them rest uncovered – will make a crust so they rise up and not outwards while baking
  • Bake and cool

 

Whipped meringue for pavlova recipe or salted caramel macarons

 

Here’s how the meringue should look when it’s done. More on the various steps are in the recipe below.

 

How to Make Salted Caramel Macarons

 

Begin with getting your egg whites to room temperature for at least a few hours but days is best. It should be 230 gr, approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there’s often a greasy layer on plastic bowls.

 

Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and do that twice. Do not force the almond granules through the sieve, just lightly press with a spatula or spoon.

 

Whip the egg whites, little by little add the sugar, until you get a gooey meringue (about 10-15 minutes). Start whipping slow and then gradually work your way to high speed for the last half of the time. You should be able to turn the bowl upside down and the meringue is still in place. I had no food coloring here because I think this creamy natural color works with the salted caramel macarons.

 

a single Salted Caramel Macaron with Homemade Caramel in the right corner, blue blurry background.

Shiny, Runny Salted Caramel Macarons Batter

 

Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.

 

Prepare a bag with a round tip. Add the batter. I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. Turn the parchment paper upside down on a baking tray so that you won’t get ink on your macarons, pipe onto each circle. You should keep the tip still and just pipe in a still motion until it fits the circle.

 

Salted Caramel Macarons with Homemade Caramel, some assembled and some not. Flatlay.

 

Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 30  min-1 hour before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its ‘feet’.

 

Bake in the oven at 175C (347F) for 12-16 minutes. Not any runny parts, and not browned. Let them cool completely on the plate. They should be easily removed from the parchment paper.

 

hand holding a salted caramel macaron that is taken a bite out off, off white background.

How to Make Homemade Salted Caramel Macarons Filling

 

So this is the part people really are raving about. I don’t know, maybe people don’t make their own caramels, but why not – it’s so easy! This salted caramel is based on my delicious salted caramel sauce.

 

Before You Begin

 

Begin with measuring all your ingredients. Take out a large saucepan. You want to monitor the color of the caramel, so it needs to be light bottomed. I also emphasis that this needs to be a much larger saucepan than you think you need. Once you add the cream to the caramel it really bubbles and fizzes into this enormous volcanic eruption. Also, use a wooden spoon or a heat proof spatula. I once used a whisk and the caramel crystallized around the whisk.

 

Salted Caramel Macarons with Homemade Caramel, one unassembled. Flatlay, blue background.

It’s Action Time

 

Add sugar and water to the saucepan. Over medium high heat (on my stove it was 10 out of 14), stir the sugar until it dissolves. But stop stirring immediately when the sugar begins to bubble or the chances for crystallization increases dramatically.

 

Let the sugar bubble until it reaches an amber color, the longer you wait the deeper the flavor. But don’t wait too long, or it will taste burnt. My sweet spot is when it smells nutty and slightly burnt. It will not taste burnt once you add in the rest of the ingredients, just a deep caramel flavor. For me it’s around 7 minutes, but it will depend a little on your stove.

 

Delicious 10 Minute Salted Caramel Filling for Salted Caramel Macarons, blue background and nude tablecloth.

 

Remove the saucepan from the heat. In a slow stream, while whisking, add in the heavy cream. Then add in the butter, one tablespoon at the time. Then add the vanilla, and finally the salt. I like to just add a little salt to keep it neutral, and then sprinkle the macarons with sea salt too.

 

Let the salted caramel cool in a jar. And once room temperature, pop the lid on and keep in the fridge. It will thicken as it cools.

 

Heavenly Assembly

 

Hand reaching for one salted caramel macaron.

 

Salted Caramel Macarons are a little messy. The caramel only sticks in place once it’s cool, but then it’s too hard to shape into a macaron. And we don’t eat macarons in our fridge, do we. If it’s easy to shape in a macaron, it tends to slide off the macaron too. See my problem?

 

I cool the caramel until it’s almost cold, a little difficult to get out of the jar, but still kind of pliable. Add 1/2 tsp-1 tsp to the bottom side of one macaron, sprinkle with a little sea salt and quickly add the other macaron cookie and place them on a plate in the fridge. Do this with all, and keep them in the fridge until ready to be eaten. Take the Salted Caramel Macarons out 5-10 minutes before eating (hah, I can never wait that long) to make them even more delicious and creamy.

 

Sorry this turned out so long! It really isn’t that difficult, you just need to keep a few things in mind. Follow the recipe and use my tips, and you will do fine. These Salted Caramel Macarons are so worth it!

 

Salted Caramel Macarons with Homemade Caramel Filling stacked on top of each other, many blurry macarons in the background.

 

Other Small Gift Giving Treats

 

 

Peppermint Cream Cheese Filled Truffles Chocolate Coffee Truffles on brown parchment paper. One is taken a bite of. Covered in cocoa powdered. A plate of coffee beans in the background. Peppermint Dark Chocolates

 

 

Creamy Eggnog Peppermint Mocha Macarons Easy Homemade Luscious Lemon Curd

 

Feedback is much appreciated, either in the comments or tag @thegingerwithspice on Instagram. Don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

Salted Caramel Macarons with Homemade Caramel

Salted Caramel Macarons are crunchy on the outer and gooey on the inside. And when you bite into it, you get that sweet caramel with a hint of salt that really accentuates the sweetness of the caramel.
Prep Time20 mins
Cook Time12 mins
Total Time33 mins
Course: Sweets
Cuisine: French
Servings: 60 macarons

Ingredients

French Macarons

  • 280 gr almond flour 9.87 oz.
  • 370 gr powdered sugar 13 oz.
  • 230 gr egg whites approx. 7 egg whites, room temperature
  • 125 gr granulated sugar 4.4 oz.

Homemade Salted Caramel

  • 200 gr granulated sugar 7 oz.
  • 4 tbsp water 1/4 cup
  • 100 ml heavy cream 3.4 oz.
  • 45 gr butter 3 tbsp. cut into 1 tbsp sized, room temp.
  • 1 tsp vanilla extract optional
  • 1 tsp salt or more if you like

Instructions

French Macarons

  • Begin with getting your egg whites to room temperature for a few days. It should be 230 gr, approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there’s often a greasy layer on plastic bowls.
  • Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and do that twice.
  • Whip the egg whites, gradually add the sugar, until you get a gooey meringue (about 10-15 minutes). You should be able to turn the bowl upside down and the meringue is still in place. I had no food coloring here because I think this creamy natural color works with the salted caramel.
  • Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.
  • Prepare a piping bag with a round tip. Add the batter. Prepare a baking sheet with parchment paper. Pipe the batter, you should keep the tip still and just pipe in a still motion until it fits the circle.*
  • Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 1 hour before baking.**
  • Bake in the oven at 175C (347F) for 12-16 minutes. Not any runny parts, and not browned. Let them cool completely on the plate. They should be easily removed from the parchment paper.

Homemade Salted Caramel

  • Begin with measuring all your ingredients. Take out a large saucepan. You want to monitor the color of the caramel, so it needs to be light bottomed. I also emphasis that this needs to be a much larger saucepan than you think you need. Once you add the cream to the caramel it really bubbles and fizzes into this enormous volcanic eruption. Also, use a wooden spoon or a heat proof spatula. I once used a whisk and the caramel crystallized around the whisk.
  • Add sugar and water to the saucepan. Over medium high heat (on my stove it was 10 out of 14), stir the sugar until it dissolves. But stop stirring immediately when the sugar begins to bubble or the chances for crystallization increases dramatically.
  • Let the sugar bubble until it reaches an amber color, smells nutty and slightly burnt. It will not taste burnt once you add in the rest of the ingredients, just a deep caramel flavor. For me it's around 7 minutes, but it will depend a little on your stove.
  • Remove the saucepan from the heat. In a slow stream, while whisking, add in the heavy cream. Then add in the butter, one tablespoon at the time. Then add the vanilla, and finally the salt.
  • Let the salted caramel cool in a jar. And once room temperature, pop the lid on and keep in the fridge.

Assemble

  • Cool the caramel until it's almost cold, a little difficult to get out of the jar, but still kind of pliable. Add 1/2 tsp-1 tsp to the bottom side of one macaron, sprinkle with a little sea salt and quickly add the other macaron cookie and place them on a plate in the fridge. Do this with all, and keep them in the fridge until ready to be eaten.
  • Take the Salted Caramel Macarons out 5-10 minutes before eating (hah, I can never wait that long) to make them even more delicious and creamy.

Notes

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
Macaron cookies recipe from French pastry chef Pascal
Author: Stine Mari from Ginger with Spice
 
*  I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. Turn the parchment paper upside down on a baking tray so that you won’t get ink on your macarons, pipe onto each circle.
 
** This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its ‘feet’.


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