Salted Caramel Macarons

These salted caramel macarons feature crisp, delicate shells paired with a silky caramel ganache and a luscious, gooey salted caramel center that will wow your taste buds.

This salted caramel macaron recipe brings together smooth, shiny macaron shells with a rich white chocolate caramel ganache and a soft salted caramel filling, perfectly balancing textures and flavors in every bite.

While I’m rooted in French baking traditions, I favor the Italian macaron method because it consistently delivers stable batter, shiny tops, and those iconic little feet every baker dreams of.

If you’re craving homemade salted caramel macarons that actually turn out great in your kitchen, this recipe is beginner-friendly, dependable, and packed with authentic caramel flavor thanks to my homemade salted caramel sauce and creamy ganache.

What Makes Them Special

• Flawless shells: Smooth tops, perfectly formed feet, and a stable batter created using the Italian meringue technique.
• Delectable caramel flavor: A luscious white chocolate caramel ganache paired with a soft salted caramel filling for a double dose of caramel goodness.
• Expert French technique: Step-by-step instructions rooted in precise, professional practices so you get consistent, stunning results.

These aren’t just pretty cookies — they’re a truly memorable treat that’s well worth the time in the kitchen. Here’s why these salted caramel macarons stand out:

• Reliable, beautiful results every time. The Italian meringue method guarantees shiny, smooth shells with sturdy feet and a batter that behaves well, making bakery-quality macarons totally doable at home.
• Double-layered caramel delight. The combination of creamy white chocolate caramel ganache and a soft salted caramel center fills every bite with rich, deep caramel flavor.
• Delightful texture play. Crisp, delicate shells give way to chewy interiors, smooth ganache, and gooey salted caramel centers — all finished with a sprinkle of flaky sea salt for balance.
• Perfect for home bakers. This recipe includes clear instructions, tips for weighing ingredients correctly, and helpful troubleshooting so you can skip the guesswork.
• Great for gifting or entertaining. The recipe yields about 20 macarons that keep well in the fridge or freezer — so you can prep ahead or share with loved ones.
• Simple, quality ingredients. Basic pantry staples combined with premium white chocolate and homemade salted caramel mean rich flavor without hunting for fancy products.
• Easy to tweak. Feel free to swap fillings or add espresso or chocolate flavorings for coffee, chocolate, or buttercream macarons using my recipe variations.
• Showstopping presentation. A drizzle of caramel or white chocolate, with just a pinch of fleur de sel on top, makes these macarons look as amazing as they taste.

In short: this recipe gives you dependable steps, irresistible salted caramel flavor, beautiful macarons, and the convenience of make-ahead perfection — a combination you’ll keep coming back to for all your special occasions.

Ingredients for Shells and Fillings

• 100 g (1 cup) finely ground almond flour
• 100 g (1 cup) powdered sugar
• 2 × 38 g (about ¼ cup each) egg whites at room temperature
• 100 g (½ cup) granulated sugar
• 25 ml (2 tbsp) water
• 100 g (½ cup / 3.5 oz) white chocolate chips, chopped if needed
• 120 ml (½ cup) full-fat heavy cream
• 50 g (¼ cup) homemade salted caramel
• 1 tsp vanilla extract
• Extra salted caramel for the center filling
• 50 g (¼ cup) granulated sugar
• 20 g (1 tablespoon + 1 tsp) butter – salted or unsalted based on preference
• 40 g (about 3 tbsp) heavy cream at room temperature
• 1 pinch flaky sea salt or fleur de sel

Italian Meringue Method and Assembly

1. Melt the granulated sugar in a saucepan over medium heat until it turns a rich amber color, taking care not to burn it.
2. Add the butter to the hot sugar and stir until fully melted and smooth.
3. Pour in the heavy cream in small increments while stirring constantly, then cook 3–4 minutes until thickened.
4. Stir in a pinch of flaky sea salt, transfer the caramel to a clean jar, and chill until firm.
5. Sift together the almond flour and powdered sugar into a mixing bowl.
6. Add half the egg whites and food coloring (if using) to the almond-sugar mixture and mix until a thick, sticky paste forms.
7. Cook granulated sugar and water over medium heat until the syrup reaches 118°C / 244°F.
8. Start whipping the remaining egg whites until frothy as the syrup nears temperature, then slowly stream the hot syrup into the whites while beating on high.
9. Continue whipping the meringue until glossy, stiff peaks form (about 5–10 minutes).
10. Fold a small amount of the meringue into the almond paste to loosen it.
11. Gently fold in the remaining meringue until the batter flows in a thick, ribbon-like stream.
12. Transfer batter to a piping bag and pipe even circles onto parchment paper or a silicone baking mat.

13. Tap the baking sheet firmly on the counter a few times to release trapped air bubbles.

14. Preheat the oven to 155°C / 311°F and bake one tray at a time for 12–14 minutes, until shells are set and lift easily from the tray.
15. Cool the baked shells completely before peeling them off the parchment.
16. Place white chocolate, vanilla extract, and 50 g of the chilled salted caramel into a bowl.
17. Heat the heavy cream to boiling, pour it over the chocolate-caramel mixture, let sit 1 minute, then whisk until smooth.
18. Cover the ganache and refrigerate for 3–4 hours.
19. Whisk the chilled ganache 1–2 minutes until creamy and pipeable.
20. Pipe a ring of ganache onto half the shells, add a dollop of the soft salted caramel in the center, then sandwich with the remaining shells.
21. Drizzle extra caramel or melted white chocolate over the assembled macarons and sprinkle with flaky sea salt.
22. Chill the finished macarons for at least 1 hour (or overnight) to let flavors and textures meld.

Pro Tips for Flawless Shells

• Use aged egg whites to help your meringue become stronger and more stable.
• Weigh all ingredients precisely — this really makes a difference in consistent macarons.
• Be gentle when folding the batter so you don’t overmix and end up with runny macaronage; if you need a visual reference, check the step-by-step shell technique in our raspberry macarons recipe.
• Pop any air bubbles from your piped shells by tapping the tray firmly on the counter before baking to avoid cracked tops.
• Let your macarons rest overnight in the fridge — this helps develop the perfect chewy texture.

Flavor and Filling Variations

• Salted caramel buttercream: Swap the ganache for a Swiss, Italian, or American buttercream blended with caramel for a lighter filling.
• Chocolate caramel macarons: Try filling with milk or dark chocolate ganache for a rich, chocolatey twist.
• Coffee caramel macarons: Add a splash of instant espresso powder to your ganache for a delightful caramel-latte flavor.

If you want a filling that’s a bit less rich but still indulgent, caramel buttercream is a great alternative that holds up well.

For chocolate lovers, try my chocolate macarons recipe with a deep cocoa flavor that pairs perfectly with caramel.

Storage and Make-Ahead Advice

Macaron shells stay fresh up to a week in an airtight container and once filled, they keep perfectly for about 4 days refrigerated. If you want to prep in advance, freeze shells or fully assembled salted caramel macarons for up to 3 months to enjoy later.

Troubleshooting and Common Questions

How do I keep macarons from cracking?

Make sure to measure ingredients accurately, fold the batter gently, and bake the macarons on trays that have cooled completely before adding batter.

Can I use store-bought caramel?

Absolutely! Store-bought salted caramel works perfectly for both the ganache and the soft center, so don’t hesitate to use it for convenience.

Why do my shells turn out hollow?

This usually happens if the meringue is over-whipped or the batter is not folded enough — aim for stiff, glossy peaks and a batter that falls in a smooth ribbon.

Notes

Storage: Keep filled salted caramel macarons in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months to enjoy later.

Tips for Perfect Macarons

• Always use a kitchen scale — precision is key when making macarons.
• Room temperature egg whites whip up with more volume and stability.
• Be careful not to overmix during macaronage; stop once the batter flows smoothly.
• Bake one tray at a time to ensure even heat distribution.
• Allow macarons to rest 24 hours in the fridge for the best chewy yet crisp texture.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: macarons, cookies
• Cuisine: French