Description
These Irresistible Salted Caramel Macarons combine delicate French almond meringue shells with a luscious homemade salted caramel filling. Perfectly crispy on the outside and soft inside, these elegant treats deliver a sweet and salty flavor balance that will keep you craving them daily.
Ingredients
Scale
Macaron Shells
- 1 cup Almond Flour (Provides structure and a nutty flavor.)
- 1 cup Powdered Sugar (Sweetness essential for the shells.)
- 4 large Egg Whites (Ensure they are at room temperature.)
- 0.5 cup Granulated Sugar (Stabilizes egg whites for meringue.)
- 1 teaspoon Vanilla Extract (Adds depth of flavor.)
- 1 pinch Salt (Enhances flavor.)
- As needed drops Food Coloring (Optional for visual appeal.)
Salted Caramel Filling
- 1 cup Granulated Sugar (Forms the base of the caramel.)
- 6 tablespoons Unsalted Butter (Adds creaminess to the caramel.)
- 0.5 cup Heavy Cream (Creates luxurious filling texture.)
- 0.5 teaspoon Sea Salt (Provides signature salty contrast.)
Instructions
- Prepare Dry Ingredients: Sift together almond flour and powdered sugar in a large bowl to ensure a smooth and lump-free base for the macaron shells.
- Make Meringue: In a separate bowl, whip the egg whites until foamy, then gradually add granulated sugar while continuing to whip until stiff peaks form, indicating a stable meringue.
- Combine Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Add vanilla extract, salt, and incorporate food coloring drops if desired for a visually appealing shell color.
- Pipe the Shells: Using a piping bag fitted with a round tip, pipe uniform circles onto a baking sheet lined with parchment or a silicone mat. Tap the sheet gently to release any air bubbles and let the piped shells rest for 30 minutes to develop a skin.
- Bake Shells: Preheat your oven to 300°F (150°C). Bake the rested shells for 15-20 minutes until they are firm to the touch and have developed their characteristic ‘feet’ at the base.
- Make Salted Caramel: While the shells bake, melt granulated sugar in a saucepan over medium heat until it turns amber in color. Remove from heat and carefully add unsalted butter, stirring until melted and smooth. Slowly whisk in the heavy cream until the caramel is smooth and glossy, then stir in sea salt for the perfect salty balance. Allow the caramel to cool to a spreadable consistency.
- Assemble Macarons: Once the shells and caramel have cooled, pair similar-sized shells. Pipe or spread the salted caramel filling onto one shell, then sandwich with the matching shell.
- Set and Serve: For best flavor and texture, let the assembled macarons set in the refrigerator for at least one hour to allow the flavors to meld and shells to soften slightly. Enjoy immediately after chilling.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipping.
- Resting the piped shells before baking helps form the smooth top and characteristic feet.
- Be careful when working with hot caramel to prevent burns.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- This recipe can be customized with various flavored fillings besides caramel, such as chocolate ganache or fruit jams.
