I can’t resist these Salted Caramel Macarons: glossy shells, silky white chocolate ganache, and a molten salted butter caramel center that makes every bite feel wildly luxurious.

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I’m obsessed with these Easy Salted Caramel Macarons because they hit that fancy bakery craving without tasting fussy. The shells have that delicate snap I want, thanks to almond flour, then the center gets shamelessly rich with salted caramel and a silky white chocolate ganache.

But the best part is the contrast: crisp, creamy, buttery, salty, sweet. All in one tiny bite.

I love how dramatic they look on a plate, even though what really gets me is that flowing caramel middle. And yes, I absolutely hover near the tray “just checking” until three have mysteriously vanished.

Honestly, so good.

Ingredients

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Powdered sugar keeps the shells light, smooth, and just sweet enough.
Almond flour brings that classic macaron chew and a little nutty flavor.
Egg whites do the heavy lifting, making the shells airy and crisp.
Granulated sugar helps build structure, so they don’t totally flop.
Water turns sugar into syrup, which makes the meringue more stable.
Cream of tartar or lemon juice helps the whites whip up stronger.
Vanilla adds cozy flavor without stealing the caramel spotlight.
Caramel coloring makes them look bakery-level, but it’s totally optional.
Sugar for caramel gives that deep, toasty, almost candy-like flavor.
Heavy cream makes the caramel and ganache rich, smooth, and dreamy.
Butter adds silkiness, because caramel without butter feels a little sad.
Sea salt cuts the sweetness and makes the caramel taste bolder.
White chocolate makes the ganache creamy, sweet, and easy to pipe.
Basically, extra vanilla in the ganache makes everything taste warmer.
Plus, a pinch of salt keeps the filling from tasting too sugary.

Ingredient Quantities

200 g powdered sugar

110 g almond flour, finely ground and sifted

90 g egg whites, room temperature (about 3 large), divided if needed

200 g granulated sugar

50 g water for sugar syrup

1/4 teaspoon cream of tartar or 1/4 teaspoon lemon juice optional

1/2 teaspoon vanilla extract

gel or powdered caramel food coloring optional

200 g granulated sugar for salted caramel

60 g water for salted caramel

120 ml heavy cream, warmed, divided between caramel and ganache

90 g unsalted butter, room temperature, divided between caramel and ganache

1/2 teaspoon fine sea salt or to taste, divided between caramel and ganache

180 g white chocolate, finely chopped for ganache

1 teaspoon vanilla extract for ganache

pinch of salt for ganache

How to Make this

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1. Prep dry mix: sift 200 g powdered sugar with 110 g finely ground almond flour into a bowl and set aside.

2. Make Italian meringue base: place 90 g room temperature egg whites in the mixing bowl with 1/4 teaspoon cream of tartar or lemon juice if using; whip to soft peaks while you heat syrup.

3. Cook sugar syrup for meringue: combine 200 g granulated sugar and 50 g water in a saucepan and heat to 118 to 121 C (244 to 250 F); when reached, pour the hot syrup in a thin stream into the whipping egg whites while continuing to whip until glossy, stiff, and cool; add 1/2 teaspoon vanilla extract.

4. Macaronage: fold the sifted almond and powdered sugar mixture into the Italian meringue in batches using a spatula, mixing until the batter flows in ribbons and can form a smooth figure eight without breaking; add gel or powdered caramel coloring if desired.

5. Pipe and rest: transfer batter to a piping bag and pipe 3 to 4 cm rounds on parchment or silicone-lined baking sheets, tap trays sharply to release air bubbles, and let shells rest at room temperature until a tacky skin forms, about 30 to 60 minutes.

6. Bake shells: preheat oven to 150 C (300 F); bake one tray at a time for about 14 to 16 minutes, rotating halfway if needed, until feet are set and shells lift cleanly; cool completely on the tray.

7. Make salted butter caramel: combine 200 g granulated sugar and 60 g water in a saucepan, cook without stirring to a deep amber color, then remove from heat and carefully stir in 60 ml warmed heavy cream, 45 g unsalted butter, and 1/4 teaspoon fine sea salt; whisk until smooth and set aside to cool to a spreadable but still pourable consistency.

8. Make whipped white chocolate ganache flavored with caramel: place 180 g finely chopped white chocolate in a bowl; warm 60 ml heavy cream and pour over the chocolate, let sit 1 minute then stir until smooth; whisk in 45 g room temperature unsalted butter, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons of the cooled salted caramel to taste; chill until thick enough to pipe, then whip briefly for a light texture.

9. Assemble: pair macaron shells by size, pipe a ring of whipped white chocolate ganache on one shell and spoon or pipe a small dollop of salted caramel in the center so it forms a flowing heart when bitten; sandwich with the matching shell.

10. Mature and store: refrigerate assembled macarons in an airtight container for 24 hours to mature for best texture and flavor, then bring to room temperature before serving; store leftovers refrigerated up to 5 days.

Equipment Needed

1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Stand mixer or electric hand mixer with whisk attachment
4. Heavy based saucepan for sugar syrups
5. Candy or instant read thermometer
6. Rubber spatula for macaronage
7. Piping bag with round piping tip and coupler
8. Baking sheets lined with parchment paper or silicone baking mats
9. Cooling rack

FAQ

Q: Can I make the macaron shells ahead of time? A: Yes. Bake and cool shells, then store in an airtight container for up to 48 hours at room temperature or freeze up to 1 month. Bring frozen shells to room temperature before filling.

Q: My shells cracked or peaked. What went wrong? A: Overmixed or undermixed batter, improper meringue, or oven temperature too high cause cracks or peaks. Fold until batter flows in a thick ribbon and settles in 15 to 20 seconds. Use an oven thermometer and bake at a steady, moderate temperature.

Q: How do I get a smooth top and feet on the shells? A: Sift almond flour and powdered sugar well, whip egg whites to glossy stiff peaks, pipe consistently, then tap the tray firmly to release air bubbles. Rest piped shells until a dry skin forms on top before baking.

Q: Can I substitute regular sugar for the granulated sugar amounts? A: Use only granulated sugar for the meringue and caramel steps. Powdered or alternative sugars will change texture and caramelization. Coconut sugar will alter color and flavor.

Q: How do I tell when the salted caramel is ready? A: The sugar and water should turn a deep amber color, then you carefully whisk in warmed cream and butter to create a smooth caramel. If it crystallizes, gently heat and stir until smooth. Add salt to taste once cool enough to taste safely.

Q: How long will filled macarons keep and how should I store them? A: Filled macarons keep best refrigerated for up to 5 days in an airtight container. For best texture let them rest in the fridge 24 hours to mature, then bring to room temperature before serving. You can freeze assembled macarons up to 1 month; thaw in the fridge overnight.

Easy Salted Caramel Macarons Recipe Substitutions and Variations

Almond flour: 1) Blanched almond meal sifted to remove larger pieces, use 1:1 but expect slightly coarser texture. 2) Superfine hazelnut flour, 1:1, adds a nutty flavor and darker color. 3) 1:1 ratio mix of 90 g oat flour plus 20 g cornstarch for structure, yields less pronounced nut flavor.
Egg whites: 1) Aquafaba (chickpea brine) 3 tablespoons per egg white, use slightly more if meringue seems soft. 2) Pasteurized liquid egg whites, use weight for accuracy, 1:1 by grams. 3) Egg white powder reconstituted per package to match 90 g, gives consistent stability.
Heavy cream: 1) Half and half plus 15 g unsalted butter per 120 ml to approximate fat content, warms and blends similarly. 2) Full fat coconut milk, shaken and measured, gives subtle coconut flavor and similar thickness. 3) Evaporated milk thinned with 1 tablespoon heavy cream per 120 ml for richer mouthfeel.
White chocolate: 1) Compound white coating, melt carefully and expect slightly firmer set. 2) Cocoa butter plus powdered sugar and a touch of milk powder, use tempered technique for smooth ganache. 3) Cream cheese plus powdered sugar for a tangier filling, use slightly less cream to keep spreadable consistency.

Pro Tips

1. Age and weigh your egg whites precisely. Even a small variation in white weight changes batter hydration and texture. If your whites are very fresh and sticky, let them sit covered in the fridge for 24 hours or leave them at room temperature for a few hours to mellow. Use a digital scale rather than estimating by egg count.

2. Watch your syrup temperatures and timing. Pour hot syrup slowly into already-whipping whites while the mixer runs, aiming to keep the bowl warm enough so the meringue becomes glossy and smooth but not so hot that it thins the batter. Stop heating the sugar a degree or two below your target if your stove runs hot, and use a reliable candy thermometer.

3. Master the macaronage by feel, not by time. Fold until the batter flows in a slow ribbon and can form a smooth figure eight without breaking, then stop. Overmix and shells will spread flat and crack, undermix and they will be lumpy and hollow. When in doubt, rest a single piped test shell and bake to check.

4. Temper the caramel before adding to cream and butter. Remove the pan from the heat as soon as the sugar reaches a deep amber, then let it sit for a few seconds to stabilize before carefully whisking in warm cream in a slow steady stream. Use warm cream and butter so the caramel re-emulsifies quickly and stays glossy.

5. Chill strategically for texture and flavor balance. Let the ganache cool until pipeable but not rock-hard so it fills shells smoothly, and mature filled macarons refrigerated for at least 24 hours to let moisture migrate and flavors round out. Bring them to room temperature before serving so the salted caramel is soft and the shells are tender.

Easy Salted Caramel Macarons Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t resist these Salted Caramel Macarons: glossy shells, silky white chocolate ganache, and a molten salted butter caramel center that makes every bite feel wildly luxurious.

Servings

servings

Calories

515

kcal

Equipment: 1. Digital kitchen scale
2. Fine mesh sieve or sifter
3. Stand mixer or electric hand mixer with whisk attachment
4. Heavy based saucepan for sugar syrups
5. Candy or instant read thermometer
6. Rubber spatula for macaronage
7. Piping bag with round piping tip and coupler
8. Baking sheets lined with parchment paper or silicone baking mats
9. Cooling rack

Ingredients

200 g powdered sugar
110 g almond flour, finely ground and sifted
90 g egg whites, room temperature (about 3 large), divided if needed
200 g granulated sugar
50 g water for sugar syrup
1/4 teaspoon cream of tartar or 1/4 teaspoon lemon juice optional
1/2 teaspoon vanilla extract
gel or powdered caramel food coloring optional
200 g granulated sugar for salted caramel
60 g water for salted caramel
120 ml heavy cream, warmed, divided between caramel and ganache
90 g unsalted butter, room temperature, divided between caramel and ganache
1/2 teaspoon fine sea salt or to taste, divided between caramel and ganache
180 g white chocolate, finely chopped for ganache
1 teaspoon vanilla extract for ganache
pinch of salt for ganache

Directions

Prep dry mix: sift 200 g powdered sugar with 110 g finely ground almond flour into a bowl and set aside.
Make Italian meringue base: place 90 g room temperature egg whites in the mixing bowl with 1/4 teaspoon cream of tartar or lemon juice if using; whip to soft peaks while you heat syrup.
Cook sugar syrup for meringue: combine 200 g granulated sugar and 50 g water in a saucepan and heat to 118 to 121 C (244 to 250 F); when reached, pour the hot syrup in a thin stream into the whipping egg whites while continuing to whip until glossy, stiff, and cool; add 1/2 teaspoon vanilla extract.
Macaronage: fold the sifted almond and powdered sugar mixture into the Italian meringue in batches using a spatula, mixing until the batter flows in ribbons and can form a smooth figure eight without breaking; add gel or powdered caramel coloring if desired.
Pipe and rest: transfer batter to a piping bag and pipe 3 to 4 cm rounds on parchment or silicone-lined baking sheets, tap trays sharply to release air bubbles, and let shells rest at room temperature until a tacky skin forms, about 30 to 60 minutes.
Bake shells: preheat oven to 150 C (300 F); bake one tray at a time for about 14 to 16 minutes, rotating halfway if needed, until feet are set and shells lift cleanly; cool completely on the tray.
Make salted butter caramel: combine 200 g granulated sugar and 60 g water in a saucepan, cook without stirring to a deep amber color, then remove from heat and carefully stir in 60 ml warmed heavy cream, 45 g unsalted butter, and 1/4 teaspoon fine sea salt; whisk until smooth and set aside to cool to a spreadable but still pourable consistency.
Make whipped white chocolate ganache flavored with caramel: place 180 g finely chopped white chocolate in a bowl; warm 60 ml heavy cream and pour over the chocolate, let sit 1 minute then stir until smooth; whisk in 45 g room temperature unsalted butter, 1 teaspoon vanilla extract, a pinch of salt, and 2 to 3 tablespoons of the cooled salted caramel to taste; chill until thick enough to pipe, then whip briefly for a light texture.
Assemble: pair macaron shells by size, pipe a ring of whipped white chocolate ganache on one shell and spoon or pipe a small dollop of salted caramel in the center so it forms a flowing heart when bitten; sandwich with the matching shell.
Mature and store: refrigerate assembled macarons in an airtight container for 24 hours to mature for best texture and flavor, then bring to room temperature before serving; store leftovers refrigerated up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.