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Salted Caramel Macarons

Salted Caramel Macarons

These Salted Caramel Macarons are drizzled with caramel sauce, and chocolate ganache. Topped with coarse salt flakes! Out of this world delicious!
Course Dessert
Cuisine French
Keyword caramel, macarons
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 26 cookies
Calories 280 kcal

Ingredients

Salted Caramel Macarons

  • 3 egg whites 90-120 grams depends on the size of the egg
  • 1/2 cup white granulated sugar 100 grams
  • 1 cup almond flour 96 grams
  • 3/4 cup powdered sugar 90 grams

Salted Caramel Swiss Meringue Buttercream

  • 1/2 cup caramel sauce pre-made or recipe follows bellow
  • 4 egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup unsalted butter 2 1/2 sticks

Salted Caramel Sauce

  • 1 cup sugar
  • 5 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt

Chocolate Ganache

  • 40 grams dark or semi-sweet chocolate chopped finely
  • 40 grams heavy cream

Instructions

Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar and almond flour together. Set aside.
  6. Now you can finally start.
  7. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
  8. Make sure the bottom of the bowl isn’t touching the simmering water.
  9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  11. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  12. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
  13. Pour powdered sugar and almond flour into stiff whites.
  14. Start folding gently forming a letter J with a spatula.
  15. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
  16. First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
  22. This is the most important part about making macarons in my opinion.
  23. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  24. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  25. Pre-heat the oven to 325F.
  26. Bake one tray at a time.
  27. Bake for 4 minutes, rotate tray.
  28. Bake for 4 more minutes and rotate the tray again.

  29. Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.

  30. When baked, the macarons will have a deeper color and formed feet.
  31. Remove from the oven and bake the other tray.
  32. Let the macarons cool down before proceeding with the filling.

Salted Caramel Swiss Meringue Buttercream

  1. Remove butter from the fridge right before you start to make this. We are looking for the perfect butter temperature and consistency. It shouldn’t be hard cold, and it shouldn’t be so soft that is almost melting.
  2. Put whites and sugar in the bowl of your KitchenAid mixer, or in a heatproof bowl.
  3. Place bowl on top of a small pot with simmering water.
  4. Whisk whites and sugar until they temp 140F. Basically you are looking to melt the sugar granules, and also make it so the egg white is in a safe temperature to be consumed.
  5. Once you achieve that temperature, place bowl in the stand mixer.
  6. Whip with the whisk attachment until fluffy and doubled in size. Meringue should have stiff peaks. It can take anywhere from 5-10 minutes to obtain stiff peaks.
  7. Test every so often, so you don’t over whip it.
  8. Start adding the butter that should be slightly softened.
  9. Cut butter into very thin pats. Starts doing one by one with mixer running on medium-high.
  10. Wait for one butter pat to be incorporated before adding the next one.
  11. This whole process could take about 15 minutes. Add vanilla extract.
  12. Once butter is all incorporated add room temperature Salted Caramel Sauce to the Swiss Meringue Buttercream.
  13. You will have leftover buttercream from the macarons. I wouldn't advise halving the formula. Simply store leftovers in the fridge for up to 4 days, or in the freezer, for up to 2 months. Remember to package it really well in sealed air tight containers, or zip loc bags, before freezing.
  14. To use it again, simply let it thaw until it comes to room temperature and beat it briefly to make it creamy again before using.

Salted Caramel Sauce

  1. Place sugar in a medium saucepan.
  2. Bring to a boil over medium heat. Stir constantly to help the sugar melt evenly.
  3. Once sugar comes to a boil, stop stirring.
  4. Watch it closely as it is going to darken.
  5. Don’t let it get too dark. Sugar should be an amber color.
  6. If you take your eyes off the caramel, it may burn. You don’t want a very deep and dark color.
  7. So, as soon as you see the caramel has darkened, remove from the heat.
  8. Add cream and salt. Be careful. The mixture is going to come to the top, so be careful not to get burnt. After a second, it will subside, and you can whisk mixture.
  9. Whisk until combined.
  10. Add butter. Again, mixture will bubble up, so be careful.
  11. Whisk until combined.
  12. Bring mixture to a quick boil, while constantly whisking.
  13. Let it boil for a few seconds, remove from heat.
  14. Wait a couple of minutes until caramel cools slightly.
  15. Pour into a glass jar. Let it cool completely.
  16. You will have leftovers from this sauce, you can use it for anything, to top your ice cream, drizzle over cookies, cupcakes, etc...
  17. Store leftovers in the refrigerator for up to 2 weeks.
  18. You can also use some of the sauce to drizzle over cake if you want to.

Chocolate Ganache

  1. Chop chocolate very finely. This will help the chocolate to melt evenly and faster.
  2. Heat cream in a small saucepan, or in the microwave, until it almost comes to a boil.
  3. Pour hot cream over chopped chocolate.
  4. Stir with a spatula until all the chocolate has melted.
  5. Wait for ganache to come to room temperature before you are able to pipe it on top of the macarons.
  6. You might have leftover ganache. Keep it in the fridge, in a closed container, for up to 4 days.

To assemble

  1. Put filling in prepared piping bag. Pipe a dollop in each macaron and close the sandwich. You are looking for the proportions of 2:1 cookie:filling.

  2. Put caramel sauce in a small pastry bag, cut the end with scissors. Do the same with the chocolate ganache.

  3. I drizzled some ganache and some caramel on the macarons, and sprinkled some coarse Maldon salt on top.

  4. Macarons are always best when consumed the day after they are made. Something about the overnight (or a few hours) rest in the fridge, makes their taste and texture better!

  5. STORAGE: Store Macarons in a closed container, in the fridge, for 4-5 days. In the freezer, in an air tight container, for 1-2 months.