Salted Caramel Macarons

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.

Happy baking!


Salted Caramel Macarons

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 55 minutes

Yield: 20 macarons

Salted Caramel Macarons

Crispy macaron shells filled with salted caramel buttercream and a dollop of homemade salted caramel sauce.

Ingredients

    Macarons:
  • 200g confectioners' sugar
  • 100g almond flour
  • 120g egg whites (around 4 medium egg whites), room temperature preferred
  • 1/8 teaspoon salt
  • 40g sifted granulated sugar (3 Tablespoons)
    Buttercream:
  • ½ cup butter, softened
  • 1½ cups (180g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup homemade salted caramel

Instructions

    Make the macarons:
  1. In a food processor, pulse the confectioners sugar and almond flour together for 30 seconds until combined into a fine texture. Set aside.
  2. In the bowl of a stand mixer, beat the egg whites on medium speed for about 30 seconds. Add the salt and increase to high speed and beat until stiff peaks form, or about 2-3 minutes.
  3. Fold in the granulated sugar, one tablespoon at a time. Then, gently fold in the confectioners sugar and almond flour mixture, making sure they are completely combined, but do not overmix. If you wish to add any colorings, do so now.
  4. Let the batter sit at room temperature for at least 10 minutes and up to 30 minutes. If you added coloring, you'll probably want to let it sit for longer. Meanwhile, prepare two baking sheets with silicone mats or parchment paper and fit a piping bag with a round tip (optional).
  5. Fill the piping bag with the batter and pipe small, even rounds onto the baking sheets. Once all the batter is piped, pick up one baking sheet and let drop square onto the countertop to get the air bubbles out. Repeat with the other baking sheet. Let the macarons sit at room temperature for 1 hour before baking.
  6. Preheat the oven to 325°F. Once the macarons have set for 1 hour, bake each sheet one at a time in the middle rack of the oven for 10 minutes, turning the sheet halfway through. They should get a little golden on the edges. Let cool completely before carefully peeling off the parchment or mats.
    Make the buttercream:
  1. In the bowl of a stand mixer, beat the butter with the confectioners sugar until fluffy. Add the vanilla and caramel sauce and beat on low, then switch to high speed and beat for 30 seconds.
  2. Fit a piping bag with the buttercream and pipe a generous circle around the edge of each bottom macaron shell. Fill the circle with a teaspoon of homemade caramel sauce, then place another macaron shell on top and gently squeeze to bring the buttercream to the sides.
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Recipe adapted from Sally’s Baking Addiction

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