Ever since I was a kid, I wasn’t the biggest fan of caramel. It’s good and all, but it just got stuck in my teeth. I always preferred the candies without caramel, like 3 Musketeers. However, that was until I made homemade caramel. There’s a huge difference between store-bought caramel or the caramel in a milky way and homemade caramel. You probably aren’t that surprised, but my point is that it’s worth making homemade caramel, especially for these caramel macarons.
So these macarons have homemade caramel in the middle, which I highly suggest using. It’s really worth it. And it’s not that hard, I promise! I used Sally’s Baking Addiction’s recipe every time and she has photos and descriptive instructions that make it very intuitive. The most important step is the melting of the sugar, though. It takes longer than you think it should, but make sure you let it melt completely. There should be absolutely no chunks left.
These macarons are filled with a caramel buttercream, then a little bit of caramel on the inside too. They are absolutely delectable. Macaron shells themselves are nothing special, it’s all about the filling. These fillings really make them stand out. I love how when you bite into it, the caramel drips out. Plus, the caramel doesn’t harden at room temperature, so it’s still runny and delicious. These do take a little while, but if it’s a special occasion (or just for fun!), they’re really worth it.
Recipe adapted from Sally’s Baking Addiction