Salted Caramel Macarons
- Gluten Free
- Vegetarian
- Difficulty: Difficult
- Prep time: 30 min
- Cook time: 20 min
- Makes: 60 pieces
- Cost: Low
PRESENTATION
Salted caramel macarons are, you know, a classic in French pastry shops, and this version throws in a fun twist. Imagine the usual homemade salted caramel macarons but with coffee-flavored shells—pretty cool, right? They give off a warm, inviting aroma before you even take a bite. The outside is crispy and kinda shiny, while the inside stays tender and chewy—just like French macarons should be. What makes these special is the salted caramel macaron recipe that brings in a filling that’s both sweet and salty, creating a really cool contrast. Really, really popular at parties. You can match the colors to your party theme. In France, you’ll see them lined up in bakery windows. And you know what? They look fancy but are the kind of treat you want to grab and taste in every flavor.
For those who love experimenting in the kitchen, these salted caramel macarons are a dream. The coffee in the meringue shells isn’t super strong, but it adds just enough to balance the rich, buttery caramel filling. Each bite's a little surprise. You might even want to try other macaron filling ideas—like pistachio, raspberry, or chocolate. The French macaron is all about being creative, for real. Serving these at a buffet or brunch? Totally ups the game, because everyone gets excited by the colors and the golden look of the shells.
The salted caramel macaron recipe is known for being a bit tricky, but that’s part of the fun. I mean, people swap macaron baking tips, compare shell textures, and laugh about their first lopsided batch. No question, the best part is, no matter how they look, the flavor is always moist and satisfying. Honestly, in the end, these homemade salted caramel macarons are just as much about having a good time making them as they are about sharing them with friends. Enjoy the tasty taste and the joy of baking these French treats—seriously good!
INGREDIENTS
- Ingredients for 60 macarons
- Almond flour 2 cups (200 g)
- Powdered sugar 1 ¾ cup (200 g)
- Sugar 1 cup (200 g)
- Egg whites 0.625 cup (150 g)
- Water 1.75 oz (50 ml)
- Instant coffee 2.3 tsp (11 g)
- for the salted caramel
- Sugar 2 cups (420 g)
- Butter 1.3 cups (300 g)
- Fresh liquid cream 0.8 cup (200 ml)
- Salt 1 tsp
How to prepare Salted Caramel Macarons
To make the salted caramel macarons, start by preparing the macaron shells: blend the almond flour with the powdered sugar 1 to create a finer mixture and then sift it with a large-mesh strainer 2, add 75 g egg whites 3
mix the mixture with a wooden spoon to bind the ingredients 4. Cover the mixture with plastic wrap and set aside at room temperature. Now, take care of the sugar syrup. Place a small pot on the stove, pour in the sugar and water 5, and bring the syrup to 250°F, using a candy thermometer to check the temperature. When the syrup reaches 241°F 6
start whipping the other 75 g of egg whites with a stand mixer 7 or electric beaters, and when the syrup reaches 250°F, slowly pour it into the mixer with the egg whites 8 while continuing to whip; add the instant coffee powder 9 until the syrup has cooled and the meringue is glossy and frothy.
Incorporate the meringue into the almond flour mixture a little at a time 10, gently folding with a spatula to obtain a smooth and soft dough. Transfer the mixture into a piping bag with a plain nozzle, then prepare a baking sheet lined with parchment paper, greasing the tray to help the paper adhere better. Pipe small discs of mixture, well-spaced, about 1.5 inches in diameter 11. Let the mounds rest for at least 20 minutes on a baking sheet lined with parchment paper so they will slightly flatten on their own and become perfectly smooth on the surface. Bake the macarons in a preheated convection oven at 320°F for 10 minutes (static mode is not recommended), and once cooked, turn off the oven and leave the macarons for another two minutes with the door half-open to dry them (to help with this operation, you can wedge a spoon in the opening to keep the oven door ajar). Once dried, remove the macarons 12 and transfer them to a wire rack to cool.
Now take care of the caramel: place a pot on the stove and gradually add the sugar 13, allowing it to melt and brown over low heat. Do not stir the sugar at this stage of preparation, but only swirl the pot. Meanwhile, heat the cream, and when the caramel is smooth 14, incorporate the hot cream 15.
Mix the syrup with a whisk and add the salt 16 and the cold butter cut into small cubes 17. Continue mixing until you obtain a smooth and homogeneous mixture, then emulsify it with an immersion blender 18.
At this point, the syrup is ready 19, transfer it to a shallow, wide bowl, cover it with plastic wrap 20, and place it in the refrigerator to set. Assemble the macarons: transfer the caramel into a piping bag with a plain nozzle 21.
Fill the macarons by piping a dollop of caramel onto the flat side of half of the discs 22, then close with another disc, applying light pressure 23. Your coffee and salted caramel macarons are ready to be enjoyed 24.