Have you ever tried a macaron that’s not only chewy and soft but also has a rich, caramel flavor with a hint of salt? If not, then you’re missing out on a treat that’s sure to satisfy your sweet tooth. Apart from Gold Macarons and Vanilla Macarons, Salted caramel macarons are a delightful French dessert that’s become popular worldwide and for a good reason. So if your mouth has already started watering, let’s head to our kitchen and bake some of these tasty treats!
Ingredients For Salted Caramel Macarons:
- 1 cup (110g) almond flour
- 1 3/4 cups (210g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (120ml) caramel sauce
- 4 tablespoons (56g) unsalted butter
- 2 tablespoons (30ml) heavy cream
- A pinch of salt
Ingredient Notes and Variations
Almond Flour: Almond flour serves as the base of macaron shells, providing a nutty flavor and delicate texture. You can Substitute with hazelnut flour for a different flavor, but an almond meal works best.
Powdered Sugar: Powdered sugar sweetens the macaron shells and contributes to their smooth texture. It Combines with almond flour to form the meringue and adds sweetness.
Egg Whites: Egg whites are whipped to form a stable meringue, providing structure and aeration. They are important for creating the macaron’s signature smooth, domed top. No direct substitutes, but you can add egg white powder for stability.
Granulated Sugar: Granulated sugar is mixed with egg whites to stabilize the meringue and add sweetness. It gives meringue its desired texture. You can also use caster sugar.
Salt: Salt enhances the overall flavor of the macarons, balancing the sweetness. It also provides a subtle contrast to the caramel filling. Use sea salt or fleur de sel for a more gourmet touch.
Caramel Sauce: Caramel sauce adds a rich, buttery, and sweet flavor to the macaron filling. The star of the show! Ensure it’s of good quality. You can experiment with different types of caramel, like salted caramel or butterscotch.
Unsalted Butter: Butter combines with caramel sauce to create a creamy and luscious filling. It Adds richness and creaminess to the caramel filling. You can Substitute it with vegan butter for a dairy-free version.
Heavy Cream: Heavy cream is used to thin the caramel sauce and make it spreadable. It helps to achieve the desired consistency of the caramel filling. You can use coconut cream for a dairy-free option.
Food Coloring: Food coloring can be added to the macaron batter for a pop of color. It Enhances the visual appeal of the macarons. Gel or powdered food coloring works best.
Flavor Extracts: You can also add Extracts like vanilla, almond, or coffee for unique flavor variations. It Adds a distinctive flavor to the macaron shells. Adjust quantity to taste.
Edible Gold or Silver Leaf: These decorative elements can be added for a touch of luxury. They Enhance the visual appeal of the macarons, making them perfect for special occasions.
Chopped Nuts: You can sprinkle Chopped nuts like toasted almonds or pecans on the caramel filling for added crunch. They provide a delightful texture contrast to the creamy caramel.
Things You’ll Need
- A Mixing Bowl
- Hamilton Beach Electric Mixer
- Infrared Stove
- Macaron Baking Pan or Silicone Baking Mat for Macarons
- Cake Piping Tips Set
How to Make Salted Caramel Macarons?
- Prep Time: 45 minutes
- Cook Time: 15-18 minutes
- Yield: Approximately 20 macarons
Step 1: Preparation
Before you start, make sure you have all your equipment ready: a baking sheet, parchment paper, a piping bag with a round tip (or a ziplock bag with a corner cut off), and a mixer.
Step 2: Make the Caramel Sauce
In a saucepan over low heat, melt 1 cup (200g) granulated sugar. Stir occasionally with a heat-resistant spatula or wooden spoon. Be careful as hot sugar can scald the skin.
Once the sugar has melted and turned amber in color (be patient, this can take some time), remove it from heat.
Add 4 tablespoons of unsalted butter and whisk until fully combined. The mixture will bubble, so be cautious.
Return the pan to low heat and add 2 tablespoons of heavy cream. Continue to whisk until smooth.
Finally, add a pinch of salt and stir it in. Set the caramel sauce aside to cool.
Step 3: Prepare the Macaron Batter
Creating the perfect macaron shells requires precision. Sift together 1 cup of almond flour and 1 3/4 cups of powdered sugar into a large mixing bowl. This ensures a smooth batter.
In a separate bowl, whip 3 room-temperature egg whites until foamy using an electric mixer.
Gradually add 1/4 cup of granulated sugar to the egg whites, continuing to whip until you get stiff, glossy peaks. The meringue should become stiff so that if you flip the bowl, nothing will fall.
Gently fold the almond flour and powdered sugar mixture into the egg whites using a spatula. This is called macaronage. Fold until the batter is smooth and flows like lava. Transfer the batter to a piping bag.
Step 4: Pipe and Rest the Macarons
On a baking sheet lined with parchment paper, pipe small circles of batter about 1.5 inches in diameter, leaving space between each one.
Tap the baking sheet gently on the counter to remove air bubbles.
Let the macarons sit at room temperature for 20-30 minutes. This allows them to form a skin, which is crucial for the macaron’s texture.
Step 5: Bake the Macarons
Preheat your oven to 300°F (150°C).
Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. They should have firm, smooth shells.
Remove from the oven and let them cool completely on the baking sheet.
Step 6: Assemble the Macarons
Match up macaron shells of similar sizes.
Spoon a small amount of the cooled caramel sauce onto one shell and top it with another to create a sandwich.
Repeat this process for all your macarons.
Step 7: Final Touches
Drizzle a bit of caramel sauce on top for decoration.
If you desire, sprinkle a pinch of sea salt on top of each macaron for that perfect salted caramel flavor.
You can also decorate them with edible gold or gold or silver foil. Garnishing with chopped nuts gives them a better texture.
How to Store Salted Caramel Macarons?
If you plan to consume your macarons within 1-2 days, you can store them at room temperature. However, macarons may become too soft or sticky in humid conditions.
Place the macarons in an airtight container with layers separated by parchment paper or wax paper to prevent sticking together.
Can I Refrigerate Salted Caramel Macarons?
For storage up to one week, you can refrigerate your macarons. Refrigeration can alter the texture slightly, so it’s not the ideal option if you can consume them sooner.
Place the macarons in an airtight container as mentioned above. Keep the container in the main section of the refrigerator.
Allow the macarons to come to room temperature for about 30 minutes before serving.
How to Freeze Salted Caramel Macarons?
Ensure your macarons are completely cooled and assembled with the filling. Place the macarons on a baking sheet, making sure they don’t touch each other.
Freeze the macarons on the baking sheet for about 1-2 hours until they are firm.
Transfer the macarons to an airtight container or a freezer-safe resealable bag. Place parchment or wax paper between layers to prevent sticking. Macarons can be frozen for up to 2-3 months.
To thaw frozen macarons, simply remove them from the freezer and place them in the refrigerator for a few hours or overnight. Bring them to room temperature for about 30 minutes before serving.
Tips to Make Perfect Salted Caramel Macarons
Mix your almond flour and powdered sugar together, then seal them in an airtight container for a few days before using. This helps reduce moisture content and can lead to better macaron shells.
If you want to color your macaron shells, use gel-based food coloring instead of liquid. Gel coloring won’t affect the consistency of the batter as much.
Place a template with circles on the underside of your parchment paper to guide your piping and ensure uniform macaron sizes.
After piping the macaron shells, firmly tap the baking sheet on the counter several times to release any trapped air bubbles. This prevents cracking during baking.
Depending on your kitchen’s humidity, you may need to adjust the resting time. In dry environments, a shorter rest may be sufficient, while in humid conditions, you might need a longer rest.
To check if your macarons are done baking, gently touch the top of a shell. It should feel firm and not sticky. If they stick to your finger, they need more time in the oven.
When making caramel sauce, resist the urge to stir it constantly. Let the sugar melt without interference, and only stir gently as needed to avoid crystallization.
Taste your caramel sauce as you add salt to achieve the perfect balance of sweetness and saltiness. It’s easier to add more than to correct an overly salty sauce.
Easy Salted Caramel Macarons
- 1 cup 110g almond flour
- 1 ¾ cups 210g powdered sugar
- 3 large egg whites at room temperature
- ¼ cup 50g granulated sugar
- ¼ teaspoon salt
- ½ cup 120ml caramel sauce
- 4 tablespoons 56g unsalted butter
- 2 tablespoons 30ml heavy cream
- A pinch of salt
How to Make?
- Gather a baking sheet, parchment paper, a piping bag with a round tip, and a mixer.
- Make the Caramel Sauce: (See detailed instructions in the recipe above.)
- Sift almond flour and powdered sugar together. Whip egg whites and granulated sugar to stiff peaks. Gently fold dry ingredients into the egg whites until smooth.
- Pipe small circles of batter onto a baking sheet lined with parchment paper. Tap the sheet to remove air bubbles and let the macarons rest for 20-30 minutes.
- Preheat your oven to 300°F (150°C). Bake for 15-18 minutes until the macarons have firm, smooth tops and “feet.”
- Match up macaron shells of similar sizes. Spoon a small amount of cooled caramel sauce onto one shell and top it with another to create a sandwich.
- Drizzle a bit of caramel sauce on top and, if desired, sprinkle a pinch of sea salt.