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.
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.
by Ann Reardon How To Cook That
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Hi Ann!!
I’m just wondering if you HAVE to use dulce de leche? or if you could use just a can of caramel? Obviously wouldn’t be as delicious! but just thinking of time saving!
Thank you :):):)
Hi how long will these macaroons last? I am thinking of doing something a little different for Christmas hampers
Thanks
Lianne
Yummo….about to make my 2nd batch of salted caramel macarons…due to popular demand!!! made the dulce de leche….lethally yummy. such an easy recipe. There are so many really fiddly recipes out there, this was refreshingly simple! Thankyou!
hey Ann… do you use brown sugar, regular sugar, or caster sugar when you are topping the macaroon shells???? Oh…and thank you for all of your recipes! I love them!!!
hi ashley I used raw sugar to sprinkle on the top, it is a little less processed that normal sugar and has a large crystal size.
This was my first time making macarons and it was a total success!!! I also made some with nutella
YUMMMMMMMMMMMMMMMMMMMM!
awesome to hear 😀
Awesome!!
yumm 😀 i bet they’re all gone now
Hi Ann,
These macarons turned out beautifully and were absolutely delicious, I made them for my sister as a birthday present and she LOVED them! I’ve never made macarons before, I have actually just started to really get into baking and your blog has inspired me to become creative! Thankyou xx
That is so lovely of you to bake them for your sister. Well done on baking macarons!
Hi, to make dulce de leche, i have been boiling a can of condensed milk for two hours until it “becomes” dulce de leche. Do you think this will taste the same as your recipe or at least similar? Is there a big difference between dulce de leche and caramel? Or is it just dulce de leche is better for macs as its less runny? Thank you!
Hi Kelly, a friend of mine brought over some made this way and we made the filling with it but it did not taste the same, it was more buttery as the caramel was not as intense.
Great thanks so much! I thought it wouldn’t taste the same 🙂
🙂
Can I substitute regular sugar instead of caster sugar?
Hi Roselle, I have experimented with this and found some of them were ok and some were cracked.
I am going to be making these in advance for my daughters wedding so need to freeze them which I see can be done. Just wondering if they can be filled and then frozen or just freeze shells and do the filling of them on the day.
Hi Marg, you can fill and freeze. All the best for the wedding
Thank you. About to trial now and freeze for a week and see how they go.
Hi Ann, i tried lots of ur recipe and my coworker loved it, i want to try these caramel macaron but im afraid that im just going to waste the ing. U said i dont need to let it sit, put it straight in the oven? Idk im going to make these this weekend
I tried to make macaroon last weekend with a friend using her recipe. It turned good but it is way too sweet. But my friend said we couldn’t reduce the amount of sugar otherwise the macaroon will not form nicely.
Can i make it less sweet? Pl advice me.
Hi Kora, that is correct, you can try using less sweet fillings or some pastry chefs add salt to the macaron batter to offset the sweetness.
Yay! My macarons grew feet!! Finally!!
Can we tweak the dulce de leche or buttercream to be less sweet?
I guess I underbeat the egg whites and under mix the almond so it came out grainy and not shiny?
lovely Chiu, to make it less sweet people usually add more salt. You could decrease the amount of dulce de leche to butter if you liked.
My shells came out to hard. They were not chewy in the center. Also my shells were not smooth.
Thanks for all your recipes. Everything looks amazing and I can’t wait to try them!
Would you mind providing the US measurements for the ingredients in this recipe?
I should clarify that I meant in cups, instead of ounces.
Hi Ann
My 1st attempt on the dulce le leche for this recipe turn out too grainy and hard. I was looking at the colour rather than the consistency 🙁
Also it turned out very sweet. Is it due to prolonged cooking or it is supposed to be so?
Would like to make a less sweet filling for this recipe. Could we reduce the sugar used in dulce le leche? Need to replace with anything for cutting that sugar?
My
Hi Ann. Dies it matter what icing sugar to use? Most of the recipes I have seen specify pure icing sugar, not icing sugar mixture. Can’t wait to try making these ones.
Hi Darcy, you can use pure icing sugar or icing mixture, I have tried both and they work fine. I usually use the mixture because it is easier to sieve.
Thank u so much for this, I never thought I could bake macarons- as I’ve heard it’s the hardest of all to make, but I made this today, my family loved it !!!
YAY well done aurora
Hi I have an uneven foot. Is this my mixing technique or oven temp?
hi kimmie yes likely an uneven oven temp, look for a baking tray that is hollow inside they help even out the temp
I tried making these two weeks ago and they are AMAZEBALLS. Thank you for sharing your fantastic recipe!