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
Like this recipe? You will love my Smore Macarons, Salted Brownie Cookies, and Salted Caramel Cheesecake Bars, Caramel Pecan Thumbprint Cookies
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:
- 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!
Filling:
- 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.
Notes
*scant is just under the line. So subtract about a tablespoon.
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Zoe
Sunday 24th of May 2020
Tried it, and the caramel consistency is perfect! Soft but doesn’t run out of the shell! Thanks so much!
Jesseca
Sunday 24th of May 2020
Hi Zoe, I'm so glad these cookies worked out for you! One of my favorites for sure.
Zoe
Tuesday 19th of May 2020
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!
Rachel
Sunday 12th of April 2020
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.
Jesseca
Monday 13th of April 2020
Hi Rachel, I am so glad you loved this recipe. Caramel can be tricky. I am so glad you didn't have any issues.
Fran
Sunday 20th of May 2018
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?
Nikki
Monday 1st of May 2017
What is fleur de sel and I don't see when or where to add it,
Gia
Thursday 1st of June 2017
Fleur de sel is basically sea salt :) It's the salt she refers to in the last step.