Print

Print Recipe

Delicate salted caramel macarons with crisp shells, luscious white chocolate caramel ganache, and a gooey salted caramel center, offering a perfect balance of textures and rich caramel flavor.

Ingredients

Scale
  • 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 (for salted caramel)
  • 20 g (1 tablespoon + 1 tsp) butter – salted or unsalted based on preference (for salted caramel)
  • 40 g (about 3 tbsp) heavy cream at room temperature (for salted caramel)
  • 1 pinch flaky sea salt or fleur de sel

Instructions

  1. Make the salted caramel: Melt 50 g granulated sugar in a saucepan over medium heat until rich amber color, careful not to burn.
  2. Add 20 g butter; stir until fully melted and smooth.
  3. Pour in 40 g heavy cream gradually while stirring; cook 3–4 minutes until thickened.
  4. Stir in a pinch of flaky sea salt; transfer to a jar and chill until firm.
  5. Sift almond flour and powdered sugar into mixing bowl.
  6. Add half (38 g) egg whites and optional food coloring; mix to a thick paste.
  7. Cook 100 g granulated sugar and 25 ml water over medium heat until syrup reaches 118°C / 244°F.
  8. When syrup nears 110°C / 230°F, whip remaining egg whites until frothy.
  9. Slowly drizzle hot syrup into egg whites while beating on high speed until glossy stiff peaks form (5–10 min).
  10. Fold small portion of meringue into almond paste to loosen.
  11. Gently fold remaining meringue until batter flows in thick ribbon.
  12. Preheat oven to 155°C / 311°F.
  13. Pipe batter into even circles on parchment or silicone mats.
  14. Tap baking sheet firmly to release air bubbles.
  15. Bake one tray at a time for 12–14 minutes until shells set and lift easily.
  16. Cool shells completely before peeling.
  17. Make the ganache: Combine white chocolate, vanilla extract, and 50 g chilled salted caramel in a bowl.
  18. Heat heavy cream to boiling; pour over chocolate mixture; let sit 1 minute; whisk smooth.
  19. Cover and refrigerate ganache for 3–4 hours.
  20. Whisk chilled ganache 1–2 minutes until creamy and pipeable.
  21. Assemble: Pipe ring of ganache onto half the shells.
  22. Add dollop of soft salted caramel in center inside ganache ring.
  23. Top with remaining shells to sandwich.
  24. Drizzle extra caramel or melted white chocolate; sprinkle flaky sea salt.
  25. Chill macarons for at least 1 hour (or overnight) before serving.

Notes

Use aged egg whites for more stable meringue., Weigh all ingredients precisely for consistent results., Be gentle when folding batter to avoid overmixing., Tap out air bubbles before baking to avoid cracked tops., Rest macarons overnight in fridge for ideal texture., Store filled macarons in airtight container refrigeration up to 4 days., Freeze assembled or shells up to 3 months for make-ahead convenience., Optional variations: caramel buttercream, chocolate ganache, coffee-flavored ganache.

Nutrition

Find it online: https://cookingcrumbs.com/salted-caramel-macarons/