Desserts > Cookies > Other Cookies > Macarons Recipe

Salted Caramel Macarons

Delicate almond meringue cookies filled with a luscious salted caramel buttercream. A sophisticated treat with a perfect balance of sweet and savory.

Prep Time
45 minutes
Cook Time
14-16 minutes per batch
Servings
Approximately 20 macarons
Ingredients
  • 100 g Almond Flour
  • 100 g Powdered Sugar
  • 75 g Egg Whites (aged)
  • 75 g Granulated Sugar
  • 1/4 tsp Salt
  • 115 g Butter (unsalted, softened)
  • 225 g Powdered Sugar (for buttercream)
  • 60 ml Caramel Sauce (good quality)
  • Pinch Sea Salt Flakes

Preparing the Macaron Shells

1. Sift the Dry Ingredients: In a large bowl, sift together the almond flour and powdered sugar. This ensures a smooth batter and prevents lumps. Discard any large pieces that don't sift through. 2. Make the Meringue: In a clean, grease-free bowl, beat the egg whites with the salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat. 3. Macaronage: Gently fold the dry ingredients into the meringue in three additions. Use a spatula to cut through the center of the mixture, then fold the batter over itself. Continue folding until the batter flows like lava and forms a ribbon that slowly disappears back into the mixture. This process is crucial for the right macaron texture. The 'ribbon stage' is key; if the batter is too thick, the macarons will crack; if it's too thin, they'll spread. 4. Piping: Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto a baking sheet lined with parchment paper or a silicone mat. Aim for about 1.5 inches in diameter. 5. Tapping and Resting: Tap the baking sheet firmly on the counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This helps prevent cracking during baking. You should be able to gently touch the surface without any batter sticking to your finger.

Baking the Macarons

1. Preheat the Oven: Preheat your oven to 300°F (150°C). The oven temperature is crucial for macarons; use an oven thermometer to ensure accuracy. 2. Bake: Bake the macarons for 14-16 minutes, or until 'feet' have formed and the shells are set. The 'feet' are the characteristic ruffled edges on the bottom of macarons. 3. Cool: Let the macarons cool completely on the baking sheet before removing them. They should release easily once cooled. If they stick, use a thin spatula to gently lift them.

Making the Salted Caramel Buttercream

1. Cream Butter and Sugar: In a bowl, cream together the softened butter and powdered sugar until light and fluffy. 2. Add Caramel and Salt: Gradually add the caramel sauce and a pinch of sea salt flakes. Mix until well combined. Taste and adjust salt to your liking.

Assembly

1. Pair the Shells: Match up the macaron shells by size and shape. 2. Fill: Pipe or spoon the salted caramel buttercream onto the flat side of one macaron shell. 3. Sandwich: Gently sandwich the other shell on top. 4. Refrigerate: Refrigerate the macarons for at least 24 hours to allow the flavors to meld and the shells to soften slightly. This step is crucial for achieving the perfect macaron texture.

Nutrition Facts Estimated per 100g of product

Calories: 450-500kcal. Protein: 5-7g. Carbohydrates: 50-60g. Fat: 25-30g. Note: These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

Macarons are high in sugar and fat. Consume in moderation. Consider using sugar substitutes or reducing the amount of sugar in the recipe to lower the calorie count. Using natural food coloring instead of artificial can also improve the nutritional profile.

← Salted Caramel Blondies Salted Caramel Magic Bars →

FAQ

  • Why are my macarons cracking?

    Cracking can occur due to several reasons: the batter may not have been macaronaged enough, there might be air bubbles in the batter, the oven temperature might be too high, or the macarons might not have rested long enough before baking. Ensure you follow each step carefully and use an oven thermometer.
  • Why are my macarons hollow?

    Hollow macarons are often caused by inconsistent oven temperature or overbaking. Try lowering the oven temperature slightly and reducing the baking time. Ensure your oven is properly calibrated.
  • How long can I store macarons?

    Macarons are best enjoyed within 2-3 days of making them. Store them in an airtight container in the refrigerator. They can also be frozen for up to a month. Thaw them in the refrigerator before serving.