These Salted Caramel Macarons combine the classic delicate cookie with a sweet and salty filling.
French macaroons are notorious for being unbelievably difficult to make.
I was SO SO lucky the first time I made them… the second, not so much. I really think it just takes practice and lots of patience.
They are so worth it. Especially when filled with a sweet caramel filling and sprinkled with salt!
Salted Caramel French Macarons
There was a little leftover caramel sauce that may have ended up in my coffee the next morning.
And maybe topped on a slice of chocolate cake that afternoon. It was just too good to let any go to waste.
Have you ever had a French Macaron before?
Are you ready for this? Because I was not sure what to expect. They are so light and airy… there is a definite almond taste, so if you are not a fan… move along. These cookies are not right for you. They crumble a tad when you bite into them but oh my goodness are they amazing when paired with the right filling. Let’s cover a few basics…
Are macarons really that hard to make?
Yes and no. Macarons are notoriously known for being delicate and finicky. I have made 5 batches in a row that turn out gorgeous and 5 batches that were a complete waste. Getting the right consistency in your batter is an art form. After lots of practice I can confidently say that more times than not mine form perfectly. It takes patience. If I rush through the recipe I will fail. So take your time and practice, practice, practice!
Can you use regular flour to make macarons?
The short answer is no. The base of these cookies is the almond flour. It provides the flavor, texture, and beautiful feet that macarons are known for. All-purpose flour will give you an almond cookie with a dense and crunchy texture.
Tips for making macarons:
- Use a macaron mat like this one here. It will help keep your cookies uniform in size.
- Shift all of your ingredients. Remove any large pieces of the almond meal/flour.
- Buy a round pipping tip and pipping bags.
- Use food color PASTE if you are going to color your cookies.
- Use a flexible spatula to fold the batter
- 3 egg whites, room temperature
- ¼ cup sugar
- 2 cups powdered sugar
- 1 cup almond flour
- pinch of salt
- scant 1/4 cup cream*
- 1/2 cup sugar
- 5 tablespoons butter
- 1 teaspoon fleur de sel
- Start by shifting the powdered sugar and almond flour together. I do this twice to make sure all of the large almond chunks are removed.
- Whisk your egg whites until foamy. Add the salt and 1/4 cup sugar. Continue to beat until stiff peaks form.
- Fold your flour mixture into your eggs, turning 65 times. Make sure you do this by hand to avoid over mixing.
- Place your batter into piping bags and pipe 1 inch rounds onto two parchment lined baking trays. Tap each tray 4-5 times onto the counter to remove any air bubbles.
- Allow the cookies to sit for at least 30 minutes.
- Preheat your oven to 300 degrees and bake exactly 20 minutes.
- Allow to cool on a wire rack. Sandwich two cookies with salted caramel sauce and enjoy!
- Heat your cream until just boiling. Remove from the heat and set aside.
- Place your sugar in a heavy bottomed saucepan and cook over medium heat until the sugar is dissolved and a nice caramel brown color. Stir in the cream and cook for about one minute or until thickened.
- Remove from the heat and stir in the butter and salt. Chill to desired thickness.
*scant is just under the line. So subtract about a tablespoon.
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