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. Hi Ann,

    Can I check if the butter is salted or unsalted? Also, what type of sugar should I use to make the thick caramel? Thanks a lot! 🙂

    • Hi Heni, If Ann specifies butter in a recipe she always uses unsalted unless indicated. For this recipe use caster sugar or in some places it is called superfine sugar.

  2. Hi Ann! What filling would you recommend for earl grey macarons and what is the difference between almond meal and almond powder? Can I use almond powder? (:

    • Hi Meghan, By almond powder do you mean almond flour? Almond flour is usually a finer consistency so some bakers like to use it for macarons. Almond meal is usually slightly coarser in texture and can be made blanched (no skins) or unblanched (with skins). Ann has used almond meal in this recipe but in principle almond flour should work fine. Experiment and let us know how you go. In regards to flavours, early grey is usually vary subtle, so you want to have something not to overpowering to go with it. A popular pairing with Earl grey is lavender, though I you could make a soft earl grey buttercream to match.

  3. When I was in the process of beating the egg whites with the sugar, my eggs didn’t get to the point where it formed soft fluffy peaks and my batter was runny, the overall macaron batter wasn’t as thick as I’ve seen in tutorial videos so i don’t know what i did wrong. The macarons turned out alright but id like to know how i can fix this.

    • Hi Sydni, Usually this means that the egg whites and sugar were not beaten for long enough. Theu will always form peaks when mixed together if you mix for long enough EXCEPT IF you got a little bit of egg yolk in there. The yolk is an emulsifier and will stop the peaks from forming.

  4. hi can u make a green tea macron if u haven’t already.

  5. Rating: 5

    Hi Ann! I always make macarons, I”m a baker, but your recipe is the greatest I’ve come across so far. Usually when I make them though, they are served and or eaten almost immediately by either guests or family members. Basically my question to you is how can you store these and for how long? Because I need to make these for an event and I plan on making them the night before. Should I fill them the next day? Can I do it the night before? DO I store it in an airtight container at room temp (with the dulce)? In the fridge? Would they get soggy in the fridge? Sorry for all the questions but, PLEASE HELP! I’m am super curious and need all the information I can get. I would really appreciate it, if you could give me all the details you can.

    Thanks you so so much!

    Qwerty 🙂

    • Hi Qwerty, This is a common question. Ann finds that all her Macarons are eaten so she never has to store them. If you leave the shells unfilled they will keep quite well in an airtight container for at least week. Obviously the longer they are filled the softer they will become. Ann hasn’t tried it but aparently you can freeze them filled. With this filling if you make them and fill them the night before and store in an air tight container in the fridge, they should be fine.

  6. Hi Ann,
    My uncle and I tried to make macarons from one of the many macaron cookbooks out there, and it was a fail. We thought we did it exactly how we were supposed to, but they came out completely hollow and some were cracked. We hit them on the bench quite a bit and let them rest for the required period of time. Everything looked fine until they came out of the oven… Also, whenever you see well made macarons they always have almost a kind of “foot” at the base of the cookie and ours didn’t have that… HELP!!! 🙁

    • Hi Zoya, Hollow macarons are usually a sign of one of 2 problems. Firstly if you take the Macarons out of the oven too soo, the outside appears cooked but the inside is not and it drops. Secondly it can be a sign of an unstable oven temperature, which could be cause by opeing and closing the oven door too many times causing the temperature to shift or not really stay at the desired level for long enough. Hope your next batch work out better.

  7. Rating: 5

    I have always wanted to make macarons and this seemed the perfect recipe – and so it was – they turned out flippin fab!!!

    • Rating: 5

      Hi Debbie, They look yummy. I so wish I could have one right now! Well done.

  8. Ann, do you think you could try a lime-basil macaroon. I’ve trided them unpce but they didn’t exactly turn out how I tought they would, tho still tasted delicious!

    • Wow that sounds like an interesting flavour!

  9. hi Can i used ready made salted caramel? since i’m doing these for a party and plan on doing them the day before, and won’t have the time nor things to do the caramel where I’m going to be. If I buy the ready made, do I need to heat up the caramel as well, or can I just put it in the macaroons directly from the jar?

    • Shelly, you can fill macarons with ANY filling you want. I’ve used Nutella to fill them before and they were yummy!

    • How do I store the macaroons. I live alone so its too much even tho I share with neighbors.

  10. What makes these different from other macaron recipes that makes it so you don’t have to leave them sit for 30 – 60 min.?

    • Hi Mark, I have experimented with leaving them out and putting them straight in and it makes no difference at all. I have not tested everyone else’s recipes so can’t comment on if it is a myth or if it only effects some recipes.

  11. How long can they be stored for once filled please?

    • Hi Tina, I find these get eaten very quickly, however if you don’t fill them you can store them for about a week in an airtight container. Once filled they will really only last the day. I haven’t tried it but others have found that they can freeze them.

  12. Rating: 5

    i love your videos and your cakes that you make!!!!!!!!!!!.♥♥♥

    • Thanks village pawn.

  13. When I try to make the filling, the butter and dulce de leche don’t mix. Is it because of the temperatures or the consistency of both ingredients? Should I use margarine?

    • Hi Nicole, It may look like they wont mix but if you continue to mix it on high, they should blend.

  14. Rating: 5

    This is an amazing recipe! Thank you so much!! It was my first attempt making macarons and your recipe was foolproof!

    • Thanks for the feedback Charly.

  15. Rating: 5

    love your recipe…i have tried many before and always had trouble…these came out beautiful! thank you for posting

    • Thanks for the feedback Mary.

  16. Will the salted caramel Macarons freeze well and off yes how long would you say. If no, then how long can they stay refrigerated?

    • Hi Dana, Apparently you can freeze them for up to a month in an airtight container. I have never done it as they always get eaten!

  17. Please tell me.. how many large eggs should i use?? M making it today

  18. Hi Ann, I made my caramel with low fat milk, without knowing that the caramel wouldn’t thicken up if i did it with low fat milk. Can i still use it to make the filling or do i have to make a new batch? Or, if i can’t use it, is there any way to thicken my caramel so i can still use it? Thanks a lot!

    • Hi Adrianna, So sorry but it will be too runny to use for the filling and their is no way to thicken it. You could use it to make a Caramel ganache, though you wouldn’t need much of it.

  19. Do you know what the American conversions are for this recipe?

    • Im assuming by “American” you’re referring to using cups? With macarons you always want to measure your ingredients in weight not volume. The difference in a packed cup vs say a lightly packed cup can almost double the volume that’s why weight is used and not volume. Macarons are very temperamental and if the ratios are not correct the shells will not bake properly.

  20. Hey Ann I’m a big fan and I’m wondering what are some filling for cookies I could use that would keep with out being refrigerated? For up to two weeks or more thanks you

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