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

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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. Rating: 3

    My macaroons are flat when I cook, I’ve look at you recipe closely. It’s very humid where I live 30 degrees plus, does it effect the macaroons?

  2. hey ann i am a big fan i am only 11 but i love baking i am from hobart tasmania and i would really like to win the stand mixer for my mum kristine

  3. Rating: 5

    I never leave reviews…but this time I had to because I’ve watched every tutorial on youtube and read every article online for how to make macarons. I picked this recipe because of how many reviews the base version had. It was PERFECT. I couldn’t believe how amazing they were…especially on my first try! The ONLY thing I hope to improve in my second round is to bake them for 1 minute less. For the filling I used fudge sauce from Trader Joe’s to spread thinly on each macaron and then I flattened a fleur de sel soft caramel (also from Trader Joe’s) to place between the cookies. They were PERFECTION and I can’t wait to experiment with other flavors using this same recipe as my base.

  4. Rating: 3

    Hi ann! I tried making french macarons but the batter turns out watery the moment i pipe it, it spreads into the baking sheet…What remedy will i make in order not to make it watery?what dii i do wrong to make it wqtery?i did follow the directions and the exact measurement but still end up the butter to be watery…Woul be glad to hear from you,,,thanks and God bless!!!

    • Hi Aileen, that is usually from over-mixing or leaving the whipped egg whites to sit before adding the other ingredients, make sure you are using a spatula and not a spoon.

    • This is because you have over mixed… It even says it in her trouble shooting post.

  5. How many macarons does this recipe make?

    • If it says in the recipe I apologize, just need confirmation/clarification.

      • Macaron Shells – makes 40 in (101.6 centimetres) size shown in video, more if making mini macarons

  6. Hi,

    I’m wondering why it isn’t the same recipe of French Macaron Recipe Ingredients. Does it make a big difference? Thank you and have a nice day.

    • Hi Genevieve, They are slightly different proportions, I was experimenting and actually prefer this one now

  7. Hey Ann,
    I tried making the carmel and it didn’t thicken very well as much as it did in the video. Then when I tried to use it for the macaroon filling the butter and caramel split and it was a huge mess. Any suggestions for next time?

    • if it didn’t thicken then it wasn’t heated for long enough. As a result, the water content left in the mixture would mean that it split.

  8. Does the dulce de leche have to be very thick.

  9. Hey Ann!

    I’m trying to make macaroons with your recipe however I’ve been whisking the egg white and caster sugar mixter for around one hour but it’s still at liquid form. Did I do anything wrong? And what can I do to make things right?

    Kenneth 🙂

  10. Hi Anne
    Do I use pure icing sugar for the macarones.

  11. Hi Ann, I noticed this recipe is slightly different from the original macaroon one. Is there a reason? Also, why does this caramel one not need to sit for 1/2hr?
    I have been successful with the original recipe…looked great, but noticed that they got a bit hard and chewy. What did I do wrong?

    Thank you!!

    • They are supposed to be chewey inside and cruncy outside Mary Louise 🙂

  12. Rating: 3.5

    My 1st trial…not too bad.though not too smooth n perfect like yours.will try again and nvr give up.thank you for this recipe 😉

  13. Curious,
    Can u use egg whites from a carton?

    • Hi Cara, a how to cook that subscriber tested it and said it did not work well at all with eggs from the carton. The carton ones have been pasteurized and do not whip up as well as fresh ones do.

  14. Rating: 5

    Hello Ann,
    just tried these for the first time – it won’t be the last! I’ll have to practice a little to get them a little smaller than the first batch, they got a little to big and to high, difficult to eat 😉
    They taste fantastic – that tiny pinch of salt gives just that zing!
    Thanks for all these delicious recipes and great inspirations.
    Greetings from Germany,

    • awesome glad they worked out for you Susanne

  15. Rating: 5

    I just made these macarons for the first time and they are fabulous! Thank you!!!
    I have two questions:
    1. It took three batches to cook them all. The first two turned out perfectly — no cracks, a nice foot. But the third cracked and had no foot but sort of looked like a cracked puffy pancake. Can anyone help?! Why did this happen? Did the batter sit too long? I did not change the oven temperature at all.
    2. I made the dulce de leche, which is delicious! Is it possible to use this as a filling rather than whip it with butter? Right now it’s not stiff enough and even in the refrigerator the top slides off after an hour or so. Any fixes for this? I imagine the butter hardens in the cold and keeps it together.

  16. What is the difference between icing, caster and raw sugar? Thank you.

    • icing sugar is a really smooth sugar, when you put it in your mouth it disappears
      caster sugar is the smoother version of sugar than the raw sugar
      raw sugar is the normal kind of sugar

    • Icing sugar, also known as powered sugar, is sugar that has been ground into a fine powder.
      Caster sugar is also known as baking sugar. It is more fine than the average white sugar. Think of it as in-between powdered and white sugar.
      Raw sugar, or turbinado sugar, is sugar that hasn’t been processed into white sugar.

  17. Hi to every single one, it’s in fact a nice for me to go to see this web page, it includes important Information.

  18. I put my half a cup of dolce de leche and butter and it curdled what did I do wrong ?

    • Hi Willow, nothing, just keep beating for a few more minutes and it will come together.

  19. Love salted caramel so much!

  20. Rating: 4.5

    Hi Ann,
    I made this recipe and it was great. I was just wondering if i can reduce the sugar and increase the almonds to make it a little less sweet? Also can you use other nuts instead or with the almond meal? Thanks.

    • watch the FAQ (frequently asked questions) video and that should answer your questions and may be more.

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