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

227 Comments View Comments

  1. Rating: 5

    Hi Ann, Thank you for all your effort for explaining macarons to us. I was wondering if you can store the unfilled macaron shells both plain and chocolate, if so how long and in the fridge or at room temperature? Also, it has to be in an airtight container right?
    Thank you so much for your help!

    • Hi May Li, If you store the unfilled shells in an airtight container they should last for a week or so. We also have some subscribers who have frozen them quite successfully. Ann finds that all her macarons get eaten pretty quickly so storage is never an issue!

  2. Hi Ann for the macrons do you have to have to let
    them sit on a bench sorry for the language but people in america call it counter i think

    • Hi Patience, Ann has tested her recipe checking to see if ‘resting’ the piped macarons on the bench before baking made any difference. She found it made no difference at all, so she doesn’t advise resting prior to baking.

  3. Oops! Found the temperature. Very nice recipe!

    • Glad you found it!!

  4. I’ve read the recipe several times and fail to see an oven temperature. What are these baked at?

    • They are baked at 320 F.

  5. Is it easy for a beginner

  6. Can you use a silicone baking sheet instead of nonstick paper?

    • Hi Alice, you can but Ann finds they don’t always work as well. The non stick paper is easier to remove if your macarons stick.

  7. How many macarons does this recipe make?

    • Hi Hayley, it usually depends on how large you pipe the shells. Ann’s recipe will usually make around 40 shells or 20 filled macarons.

  8. Hi Ann .I love everything you make! But i have made macarons before and the amount of icing sugar and ground almons are equal. T p T. What do you think about this t p

    • Hi Esther, Ann has tested her recipe many times over and found this gives the best result.

  9. Rating: 5

    I am going to try making these salted caramel macaron right now! Your videos are awesome! Instructions are clear and precise. This will be my first attempt at making macarons, I hope mine turns out pretty like yours 🙂 Thank you!

  10. Rating: 5

    I live in korea but im from pakistan i watche youre allllllll video i love youre videos please answer me !!!!!!!!!!!^^

  11. How many days can the macarons stay in the refrigerator before they start to lose their taste?

    • Hi Omaxen, the unfilled macaron shells can be stored in an airtight container for up to a week. Once filled the shells will start to quickly soften. Ann’s macarons are always consumed the same day when they are at their best. While Ann hasn’t tried it, some of our subscribers have frozen the macarons quite successfully.

  12. okay so do you need to have the almond
    does it taste good with out almond
    this is my first time backing this so i really need more information about how to back this.
    that is why im going around every website to find how to make macaroons but nope theirs nothing
    if you guys know anything can you guys email by this adress

    • Hi Julie, Almond meal is the base ingredient for this recipe. It is similar to the flour you might have in a cake. If you take it out you must replace it with an alternative nut meal. The almond meal creates flavour and texture to what otherwise would be more like a meringue cookie. Hope that helps.

  13. Can I use regular 2% milk for the filling?

  14. Rating: 4.5

    Hi – I’ve made 4 lots of macarons since viewing your video. Thank you I’ve learned so much. My first batch (pistachio) – I couldn’t grind the nuts down enough and the macarons were very flat. I really loved the salted caramel – these were a great success, but how do I prevent the shells from being too rounded? Commercial macarons are very flat and sit nicely. How do I achieve this?

  15. Hi Ann!
    I have been enjoying all of your videos so far and I am looking forward to try them all ! . Regarding the macarons, most of the recipes require a temperature of 350 C, I tried cooking them at 150 C, they were terrible haha. What should I do ?

    • Hi Stephanie if you are cooking at 350 it would be 350F which is a moderate oven. Most household ovens do not go as high as 350c and are limited to about 220c. This recipe asks for an oven at 160c or 320f.

  16. hi Ann:) i tried baking these macarons and rapped the tray on a bench but the shells still cracked, the mixture was not undermixed though…please help! thank you~

    • Rating: 5

      it’s ok! I tried again and they worked out:) I think i didn’t rap it on the bench hard enough~thanks for your amazing recipe Ann^^

      • That’s fabulous to hear!

  17. Hi Ann , i am a very experienced baker and i was wondering if i could replace one of the egg whites with water?

    • Hi Bobby, sorry no you can’t.

  18. Hey what is almond meal

    • Hi Umamah, almond meal is finely ground almonds. It is sometimes called almond flour.

  19. How many will this recipe make?

    • Hi Kathy, It will depend on how big you pipe the shells,. Usually Ann makes 40 shells in a batch, which makes 20 filled macarons.

  20. Thank You for Your recipe of macaron. I like the desert, but my macaron always been brouken.

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