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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

227 Comments View Comments

  1. It’s ok, I found the measurements on the original macaron recipe! They were a big sucess, very delicious (and I thought macarons would be dificult to make!)
    Thankyou 🙂

  2. I love caramel macaroons and i cant wait to try these

  3. Ann, why the macaroons were going to melted when i baked it??
    But, when i folded it , i think it’s not runny and flew slowly..
    Please help me

  4. Rating: 5

    Hey! I’ve been thinking about this blog (very nicely decorated by the way) for 3 weeks now, and I’m dying to make these macaroons! I’m assuming that the butter needed is unsalted butter,but I just wanted to make sure.

    Thank you so much for posting these recipes!

    • Hi Grace, yes unsalted butter, or use salted and leave out the salt. All the best

  5. Hi Ann, I plan on trying these this weekend, but have a question on the salt used in the caramel. Is there a difference between regular “sea salt” and “sea salt flakes” that you mentioned in your list of ingredients?
    Also, I noticed you mentioned that for this recipe, you do not need to let the macronage sit after you pipe it and it can go directly into the over. Is there a reason why particularly for this recipe?
    Looking forward to your reply,

    • Hi Brian, the sea salt flakes are just finer so you don’t get big chunks of salt. I tested leaving the macarons out for various lengths of time and it made no difference to the end results.

  6. Hello there,

    How many macarons did you fill with the recipe of the caramel filling given above?

    Thanks in advance

    • Hi sherryl, oh that is a good question, I filled 15 macarons and then stored left over filling in the freezer.

  7. Rating: 5

    OMG, OMG, OMG!!!! I got feet! Ann, I love you!!! I’m not afraid of macarons anymore. This was the first time I’ve ever made them. Thank you so much for your recipe and your videos… they helped a LOT! I made some last night. The first tray wasn’t mixed quite enough and they cracked a bit. I knew they would because they didn’t settle when I banged the tray. I just put the mixture back in the bowl and folded it literally 5-6 more times and put it back in the bag. They came out perfect! I made a simple ganache to fill them, but I can’t tell you how proud I was when I shined my flashlight in my oven (the bulb burnt out!) and I saw feet! You, and your recipes, and your videos and your website are AWESOME!!!

    • Yay, wonderful to hear Cheryl

  8. Hello ! I’m so sorry to ask you so many questions ! But what type of butter do you use ?

    • unsalted butter will be fine

  9. Hello ms Ann! How do you defrosted the macaroons?

    • hi vanessa, place them int eh fridge to defrost

  10. Hello ms Ann! Can i put the macaroons in the freezer ( where you put your ice , ice cream ) or the refrigerator ( where you put your vegtables, drinks. ) ?? Please help me! Thank you so much!

    • Hi vanessa, yes to both

  11. Hello! How do you warm the 2 tables spoon of dulce de leche?

    • Hi vanessa, either in a saucepan or the microwave will be fine

  12. Rating: 5

    Hi ann! Wonderful recipe. Easiest i’ve ever came across so far. For the topping is it fine to use granulated sugar or brown sugar? And why are my macarons super chewy? Is it really fine to not let it harden and form a shell before popping it in the oven? Sorry for the pile of questions. Keep up the amazing work ann! Lots of love from Malaysia.

    • Hi syakira, yes you can put them straight in the oven, for sprinkling on top yes granulated sugar is fine, Super chewy is not a question I have had before, not sure about that one sorry

  13. Can the macaroons be frozen and still taste good when defrosted?

    • Hi ReGene, apparently macaroons can be frozen and defrost well, in our house there are never any left long enough to freeze.

  14. Rating: 5

    Thank you so much for teaching it. My first time to do it and I was successful. There was a foot made. I love your website!! Learning a lot. Made mini macarons at my sister’s party and everyone wants to take some home. Thank you!

    • Wonderful to hear reggie dizon 🙂

  15. Why do you put pure caramel on first then the buttered carmel? Why not just but the buttered caramel as the filling alone? Thanks =)

    • I would love to know the answer to this as well… Why two fillings in the one macaron?

      Ann, thanks so much for posting this up, and all of your macaron recipes, am loving your site 🙂

    • Hi Hayley you can do that if you prefer, I like the combination of the two, the pure caramel has a more intense flavour.

  16. hi! i would love to make these but i was wondering if i could use caramel topping (like for ice cream) instead of dulce de leche? thank you!

    • Hi sophie, it depends how thick the topping is, if it is runny you will not be able to add much to the frosting and then it will not taste of strong caramel.

  17. I tried making these macaroons yesterday. What size tip on the piping bag did you use? I think I under mixed mine. I am going to try again. Love your videos.

    • Hi Linda, I did not use a tip, just a coupler, and sometimes I just use a ziplock bag with a hole cut in it. If you are still experimenting with getting it just right try 1/4 of the recipe at a time to save ingredients 🙂

  18. Seriously…YUM! How did you know I have been looking for this recipe?
    I always love to find your tutes in my inbox 🙂
    Thank you

    • Thanks Rach

  19. Bravo!!!! I celebrate all the recipes you use dulce de leche. I’m from Argentina and we use it a lot.
    Thank you so much, Ann for all your recipes.

  20. Omg first the dulce de leche…and then the caramel cupcakes and this…!!! Must try..! I looovee caramel! Thanks a lot, Ann ;))

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