Go Back
–+ servings
Print

Salted Caramel French Macarons

These Salted Caramel Macarons combine the classic delicate French cookie with a sweet homemade caramel buttercream. Top everything with a sprinkle of fleur de sel salt for that perfect finish.
Course Dessert, Desserts
Cuisine French
Keyword caramel, cookie, French Macaron, macaron, salted caramel
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 24 sandwich cookies
Author Jesseca

Ingredients

Cookies:

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

Caramel Frosting

  • 1/2 cup butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup caramel sauce* room temperature
  • 1-2 tablespoons heavy cream
US Customary - Metric

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!

Buttercream

  • Place the butter into the bowl of an electric mixer fitted with the paddle attachment. Beat until soft and somewhat fluffy, about 1 minute at medium speed.
  • Scrape the sides of the bowl and add the powdered sugar, one cup at a time, mixing slowly to combine.
  • Scrape the sides of the bowl and drizzle in the vanilla and caramel sauce. Mix for 1 minute to fully incorporate into the frosting.
  • Stir in the cream until it has fully mixed into the frosting. Increase the speed to medium and allow to mix for 5 minutes.
  • Transfer the frosting to a piping bag and pipe onto the prepared cookies, sandwiching a small amount between two of the same size.
  • Optional, drizzle with extra caramel and sprinkle with a touch of finishing salt.

Notes

DO NOT SUBSTITUTE ingredients for the cookie base. 
I use store bought salted caramel sauce, found in the ice cream aisle. Grab the sauce that is slightly thicker for a perfect buttercream filling. 

Nutrition

Serving: 1Servings