With Ann Reardon

Salted Caramel Macaron Recipe

salted caramel macaron recipe

These salted caramel macarons are seriously addictive.  You will not be able to stop at one.   Make a batch of dulce de leche first so it has time to cool, you need that for the filling. Have fun making this salted caramel macaron recipe.

Macaron Shells:
(makes 40 macarons shells in size shown in video, more if making mini macarons)

220g (7.76 ounces) or 1 3/4 cup icing sugar (powdered sugar)
120g (4.23 ounces) or 1 cup plus 1 Tbsp almond meal
120g (4.23 ounces) or 4 egg whites
80g (2.82 ounces) or 1/3 cup plus 2 tsp caster sugar
10g (0.35 ounces) raw sugar (optional, for sprinkling on top)

Salted Caramel Filling:
2 Tbsp dulce de leche warmed
additional 1/2 cup dulce de leche
1/2 cup or 100g (3.53 ounces) butter
pinch of sea salt flakes

Preheat oven to 320F (160 degrees Celsius)

Sift together the icing sugar and almond meal using a coarse sieve (if you use a fine sieve the almond meal will not go through).  Discard any gritty bits of almond meal that do not go through.

Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out.  Beat for an additional 2 minutes.  Add the almond icing sugar mixture and fold in using a rubber spatula.  Keep gently folding until the mixture looks like lava, it should have some movement but not be runny.  While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.  If you over mix or under mix it effects you macaroons, please read the macaron troubleshooting and FAQ post if you are unsure about this.

Spoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.

Place in the oven (you do not need to leave them to sit on the bench with this recipe) and bake until a foot has formed and the shells are crisp.  This takes roughly 20 minutes, watch the video to see what you’re looking for.  Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow.

Cool and then gently peel off the baking paper and pair similar sized shells.

Warm two tablespoons of dulce de leche and spoon some into the centre of one half of the shells.

salted caramel macaron recipe reardon

Combine the dulce de leche with butter and sea salt and beat until smooth. Becareful not to overmix the buttercream or you may find it will split. Pipe a dollop onto each macaron and add the lid.  Store in airtight container in the refrigerator.

salted caramel macarons

by Ann Reardon How To Cook That

212 Comments View Comments

  1. I need the chocolate filling recipe for the macarons. Plus are their other fillings you also recommend. Could use several filling recipes. Thanks.

  2. Thank You Thank You Thank You I have tried making Macrons before and they never came out quite right to me even if the kids did like them anyway. But your recipe they came out perfection!! And your right they are totally addictive

    • Admin HowToCookThat

      So glad that you had success Sandra. Well done!

  3. I love your recepies, they are always awsome 🙂

    • Admin HowToCookThat

      Thanks Patricia!

  4. are these proper macaroons or are they cakey ones i love your videos so much

  5. Hello:)

    I love this recipe but I’m having issues where my buttercream is splitting when I add the dolce de leche. I’ve tried undermixing it but the butter isn’t fully incorporated and can still see small bits of butter and when I mix it longer it ends up splitting and irreversible.

    Thanks for your help!

    • Admin HowToCookThat

      Hi Alda, Buttercream usually splits because it has been over mixed. There are some strategies you can find online to salvage split buttercream but Ann hasn’t found that any of them work well,other than completely melting it all mixing it together and refrigerating it overnight till it has set. The best strategy is minimise the mixing required to combine the buttercream. It would be best to whip the butter on it’s own first till it is light and creamy and then fold it into the dulche de leche. See if that helps with the mixing.

  6. Hi, I really love your videos and want to recreate them but I checked a few different recipes invole making macaron on your site but the quantity of ingredients seem to differ everytime. Can you tell me which one is the most precise?

    • Admin HowToCookThat

      Hi Kin, Macarons can be a bit finicky as you are finding a balance between the fat and protein to get the best result. Generally the quantities will be fairly similar except in the nut free macarons. Ann uses this recipe as her base: https://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/. and the quantities generally match this recipe. Any minor variations you see are most likely to get the best results for that specific recipe variation.

  7. My egg whites and sugar mixture is forever at the soft peaks whipped cream “stage”

    • Admin HowToCookThat

      Hi Chelsea if the egg whites are stiff and you add in the dry mix they shouldn’t become runny. It sounds just fine to me. Are the macarons turning out well or can you see an issue with the finished result?

      • hi ann readon did you find them easy to make or hard to make and how much dry ingredients do you need if you were making 6 macarons

  8. I have a question I peeked in the oven and they had the perfect foot then when I popped them out of the oven the feet disappeared what happened

  9. Hello Ann i tried ur recipe today but my macroon become flat once i took it out from oven and it darken on out.Any help?

  10. Hi Ann I’m from England I watch your videos 247 I don’t watch any thing else but what other fillings could I use for the macaroons

  11. On your basic recipe that I tried today(which was delicious) the oven was 302F. This recipe has 320. There doesn’t appear to be a difference in the basic recipe other than this. Can you advise? Thank you-I’ll try these next!

    • Admin HowToCookThat

      Hi Meg, it is probably just a typo. The salted caramel flavour is delicious!

  12. I have to try your macaroni recipe. I am drooling….. Thanks for sharing. Th8s to be the single best cookie confection on the planet.

  13. Hello I am from Russia. I make this cake girlfriend. Only the middle tier to replace coconut biscuit with strawberry jelly and cream cheese. The guests were delighted. As I. Thank you for an excellent idea.

    • Admin HowToCookThat

      Hi Sofya, Your cake looks awesome!

  14. I have made macaroons before but I noticed that the recipe that I use the macaroons come out crispy and flaky and after a day or two of sitting become a bit hard. I have ate macaroons that were almost cake like and soft. Does your recipe make them soft or is that how macaroons are suppose to be?

    • Admin HowToCookThat

      Hi Lv, As macarons have a meringue like texture they will slowly become soft as they are exposed to the moist air. They are usually best eaten on the day or the day following baking. You can keep them crisper by storing the shells (without filling) in an airtight container.

  15. gracias y compartido

  16. I love Ann’s videos and have a lot of things to tell her so I want to call her and tell her everything I like about her videos and what she can change

  17. Hello Ann,
    Your experiments with macarons inspired me to try making them. My favorite recipe is the salted dulce de leche macaroons. However, I have been having a problems with the dulce de leche butter crème. I have made the macaroons 4 times in the past two years. Twice the butter crème turned out great and twice the butter separated from the dulce de leche (before I put it on the macarons or while I am putting it on the macarons). Once it separates I can’t mix it back together. What should I do when it separates? What should I do to prevent it from separating? Should the butter or dulce de leche be at a certain temperature? Am I mixing them when they are too hot or cold? Once it separates is there anything I can do? Also, does it make a difference if I use a piping bag? Will that effect whether or not the butter crème separates?

    • Admin HowToCookThat

      Hi Shutterboxrat, Buttercream usually splits because it has been over mixed. There are some strategies you can find online to salvage split buttercream but Ann hasn’t found that any of them work well,other than completely melting it all mixing it together and refrigerating it overnight till it has set. The best strategy is minimise the mixing required to combine the buttercream. It would be best to whip the butter on it’s own first till it is light and creamy and then fold it into the dulche de leche.

  18. Those macaroons look really good and what is the dark brown thing under the dulce de leche?

    • Admin HowToCookThat

      Hi Vanessa, If you watch the video, you will see that Ann drops a small amount of the straight dulche de leche on the macarons, then adds the dulche de leche that has been whipped with butter and salted over the top.

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