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 almond meal
120g (4.23 ounces) or 4 egg whites
80g (2.82 ounces) or 1/3 cup 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

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

224 Comments View Comments

  1. Rating: 5

    why doesn’t this one have to sit and dry?

    • Rating: 5

      She debunked the hack in her video and she did an experiment and they are just the same without resting them

  2. […] meal4 egg whites80g (2.82 ounces) caster sugarred oil based food colouringFollow the directions for making macarons on this earlier post. Macaron trouble-shooting can be found […]

  3. Rating: 4

    Hi Ann, can i use less sugar? They are too sweet for me…thanks

  4. Rating: 5

    Hi Ann,
    My nana and I have never been the most prolific bakers but your instructions are so easy to follow, it makes for some of the best sweets we’ve ever eaten. Even when we mess the shells up, they still turn out absolutely divine! We absolutely. LOVE that salted caramel and we use that recipe for all sorts of other desserts

    • Ann

      Awesome Jordan, I am glad you like it ?

  5. Rating: 5

    Hi,
    I have noticed that the quantities on this recipe for the macarons is slightly different to that of the french macaron recipe. Which is the more fool proof recipe to go by or are they pretty much the same?

    • Ann

      Hi Tania, I prefer this one now and this is my go to shell recipe. I didn’t update the other one because lots of people like that one too, I don’t want to change it on them. ?

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