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Salted Caramel French Macarons

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This post was updated on by Jesseca

These Salted Caramel Macarons combine the classic delicate cookie with a sweet and salty filling.

salted caramel french macarons

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

salted caramel french macaron cookies

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.

salted caramel french macaron recipe

Tips for making macarons:

  1. Use a macaron mat like this one here. It will help keep your cookies uniform in size.
  2. Shift all of your ingredients. Remove any large pieces of the almond meal/flour.
  3. Buy a round pipping tip and pipping bags.
  4. Use food color PASTE if you are going to color your cookies.
  5. Use a flexible spatula to fold the batter

salted caramel french macaron easy recipe

Like this recipe? You will love my Smore Macarons, Salted Brownie Cookies, and Salted Caramel Cheesecake Bars!

 

5 from 2 votes
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Salted Caramel French Macarons

Yield: 24

Ingredients

Cookies:

  • 3 egg whites room temperature
  • ¼ cup sugar
  • 2 cups powdered sugar
  • 1 cup almond flour
  • pinch of salt

Filling:

  • scant 1/4 cup cream*
  • 1/2 cup sugar
  • 5 tablespoons butter
  • 1 teaspoon fleur de sel

Instructions

Cookies:

  1. 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.
  2. Whisk your egg whites until foamy. Add the salt and 1/4 cup sugar. Continue to beat until stiff peaks form.
  3. Fold your flour mixture into your eggs, turning 65 times. Make sure you do this by hand to avoid over mixing.
  4. 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.
  5. Allow the cookies to sit for at least 30 minutes.
  6. Preheat your oven to 300 degrees and bake exactly 20 minutes.
  7. Allow to cool on a wire rack. Sandwich two cookies with salted caramel sauce and enjoy!

Filling:

  1. Heat your cream until just boiling. Remove from the heat and set aside.
  2. 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.
  3. Remove from the heat and stir in the butter and salt. Chill to desired thickness.

Recipe Notes

*scant is just under the line. So subtract about a tablespoon.

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Comments

  2. Yvonne @ TriedandTasty says

    I love, love, love, love, love these pictures… these macaroons… and YOU! I’m so excited you posted these, I’ve been waiting for that yummy salted caramel recipe! What fun adventures making our macaroons together. Can’t wait for our next bake date 🙂 Pinning FOR SURE!

    Reply

  5. Aimee @ Like Mother Like Daughter says

    Now you have me scared to make macarons, but these look so delicious and beautiful! Gorgeous pics!

    Reply

  7. Leanne says

    These pictures are amazing! I kinda want to lick the screen. I love macarons and salted caramel make them heavenly. Pinned!

    Reply

  11. Sumo says

    These are just pretty! I am a bit scared of making macaroons, but I keep seeing them everywhere so maybe I need to give it a try!

    Reply

  12. Diana says

    Thanks so much for sharing this French macaron recipe! I made them for the first time following this recipe and they came out great!

    Reply

  13. Stacey says

    I’m sorry, am I missing something? in the ingredients, it calls for 1/4 cup sugar but in the procedures, I don’t see where that goes. Are my eyes playing tricks on me? I’m waiting to bake them right now, so I guess we’ll see how they turn out. 🙁

    Reply

    • Jesseca says

      Oh NO! That was a total typo on my part. The 1/4 cup of sugar should be added to the egg whites. Thank you for pointing that out and forcing me to realize that I really should double check each recipe I type! ;0)

      Reply

  15. Hailey says

    Hi, I just found your blog and I’m so glad I did! I have a question about this recipe though. I made the caramel and added the butter in the end, but as the caramel cooled the butter separated from the caramel and was just an oily layer on top. I made the mistake of not scalding the cream first, but other than that I think my proportions and directions were correct. Any idea what I did wrong?

    Reply

  18. Angela says

    I made the caramel twice and both times the butter would not fully incorporate into the mixture. I’ve made caramel before, not sure what went wrong.

    Reply

    • Jesseca says

      Hm… I haven’t made these in a while. I’ll try a batch today and see if I need to adjust anything with the caramel.

      Reply

  19. Lindsey says

    love this recipe! can’t wait to try to make them! when do you sprinkle the salt on top of the cookies? before baking or after?

    Reply

  21. Fran says

    I tried making these. The shells were perfect. My second attempt at macarons and I liked method and instructions-so easy. But I had a problem with the caramel. Made it twice but once it cooled it was hard. Even while warm, once I tasted it, it stuck to my teeth. Not one to give up, tried assembling a few and popped them into the fridge. Hard as a rock. Any tips? What can I be doing wrong?

    Reply

  22. Rachel says

    5 stars
    I made these and they came great and it was my first time! My caramel came perfect so I am sorry to say that everyone having a problem above did something wrong.

    Reply

    • Jesseca says

      Hi Rachel, I am so glad you loved this recipe. Caramel can be tricky. I am so glad you didn’t have any issues.

      Reply

  23. Zoe says

    Hi! These look great. I’m wondering if it would be necessary to use a frosting “barrier” to keep the caramel in place at room temp. Once your caramel is set, is it firm enough to stay put as a filling, or does it slowly “ooze” out if left at room temp for a few hours? Do they need to be kept refrigerated? Thanks!

    Reply

  24. Zoe says

    5 stars
    Tried it, and the caramel consistency is perfect! Soft but doesn’t run out of the shell! Thanks so much!

    Reply

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