Caramel Macarons

Caramel Macarons

Crisp almond shells sandwich a rich, salted caramel buttercream filling.

Total 4 hr Makes 24 macarons Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

These macarons pair delicate, chewy almond meringue shells with a buttery salted caramel filling for a balanced sweet-and-salty bite. Piping smooth, evenly sized shells and resting them before baking helps develop the signature ruffled feet. They make an elegant addition to a dessert table or afternoon tea tray.

Ingredients

  • 1 3/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup caramel buttercream frosting
  • 1/4 cup caramel sauce, for drizzling
  • 1/2 teaspoon flaky sea salt, for garnish

Method

  1. Sift almond flour and powdered sugar together into a bowl, discarding any large clumps that won't pass through the sieve.

  2. In a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until foamy.

  3. Increase speed to medium-high and gradually add granulated sugar, beating until stiff, glossy peaks form.

  4. Add salt and vanilla extract to the meringue and beat just until combined.

  5. Fold the almond flour mixture into the meringue in three additions, using a spatula to press and fold until the batter flows in thick ribbons off the spatula.

  6. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.

  7. Tap the baking sheets firmly on the counter several times to release trapped air bubbles.

  8. Let the piped shells rest at room temperature until they are dry to the touch and no longer sticky.

  9. Preheat the oven to 300°F (150°C).

  10. Bake one sheet at a time until the shells have risen on set feet and the tops are firm to the touch.

  11. Cool the shells completely on the baking sheet before peeling them off the parchment.

  12. Match shells into pairs of similar size.

  13. Pipe or spread caramel buttercream frosting onto the flat side of half the shells, then top with the matching shells and press gently to sandwich.

  14. Drizzle the tops with caramel sauce and sprinkle lightly with flaky sea salt.

  15. Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to mature.

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Caramel Macarons

These macarons pair delicate, chewy almond meringue shells with a buttery salted caramel filling for a balanced sweet-and-salty bite. Piping smooth, evenly sized shells and resting them before baking helps develop the signature ruffled feet. They make an elegant addition to a dessert table or afternoon tea tray.

4 hr 24 macarons 110 cal

Ingredients

  • 1 3/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup caramel buttercream frosting
  • 1/4 cup caramel sauce, for drizzling
  • 1/2 teaspoon flaky sea salt, for garnish

Method

  1. 1

    Sift almond flour and powdered sugar together into a bowl, discarding any large clumps that won't pass through the sieve.

  2. 2

    In a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until foamy.

  3. 3

    Increase speed to medium-high and gradually add granulated sugar, beating until stiff, glossy peaks form.

  4. 4

    Add salt and vanilla extract to the meringue and beat just until combined.

  5. 5

    Fold the almond flour mixture into the meringue in three additions, using a spatula to press and fold until the batter flows in thick ribbons off the spatula.

  6. 6

    Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.

  7. 7

    Tap the baking sheets firmly on the counter several times to release trapped air bubbles.

  8. 8

    Let the piped shells rest at room temperature until they are dry to the touch and no longer sticky.

  9. 9

    Preheat the oven to 300°F (150°C).

  10. 10

    Bake one sheet at a time until the shells have risen on set feet and the tops are firm to the touch.

  11. 11

    Cool the shells completely on the baking sheet before peeling them off the parchment.

  12. 12

    Match shells into pairs of similar size.

  13. 13

    Pipe or spread caramel buttercream frosting onto the flat side of half the shells, then top with the matching shells and press gently to sandwich.

  14. 14

    Drizzle the tops with caramel sauce and sprinkle lightly with flaky sea salt.

  15. 15

    Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to mature.