Salted Caramel Macarons with Homemade Caramel

Salted Caramel Macarons with Homemade Caramel

 

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Salted Caramel Macarons are one of the most amazing macarons out there. The macaron itself is crunchy on the outer and gooey on the inside. And when you bite into it, you get that sweet caramel with a hint of salt that really accentuates the sweetness of the caramel. It’s a sweet little treat that is perfect for parties, gift giving and just plain indulgence.

 

It’s finally here – the recipe many of you have been waiting for. I was at a wedding this Summer and they asked me to make macarons. So I did, I made these Salted Caramel Macarons and Pistachio Matcha Macarons. I got rave reviews about them, and many have asked for the recipes. I haven’t found the time and place for them yet, but now I think it is!

 

Salted Caramel Macarons with Homemade Caramel

Salted Caramel Macarons with Homemade Caramel

 

As with my previous macarons, the Peppermint Mocha Macarons (perfect for the upcoming Holidays btw!), I use the macaron recipe of my favorite pastry chef, Pascal. He is a French pastry chef living in Norway, and macarons is his specialty. I wouldn’t dare change up his recipe really!

 

The Macarons

 

Salted Caramel Macarons with Homemade Caramel

 

Begin with getting your egg whites to room temperature for a few days. It should be 230 gr, approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there’s often a greasy layer on plastic bowls.

 

Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and do that twice.

 

Whip the egg whites, gradually add the sugar, until you get a gooey meringue (about 10-15 minutes). You should be able to turn the bowl upside down and the meringue is still in place. I had no food coloring here because I think this creamy natural color works with the salted caramel.

 

Salted Caramel Macarons with Homemade Caramel

Shiny, Runny Batter

 

Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.

 

Prepare a piping bag with a round tip. Add the batter. I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. Turn the parchment paper upside down on a baking tray so that you won’t get ink on your macarons, pipe onto each circle. You should keep the tip still and just pipe in a still motion until it fits the circle.

 

Salted Caramel Macarons with Homemade Caramel

 

Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 1 hour before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its ‘feet’.

 

Bake in the oven at 175C (347F) for 12-16 minutes. Not any runny parts, and not browned. Let them cool completely on the plate. They should be easily removed from the parchment paper.

 

Salted Caramel Macarons with Homemade Caramel

The Homemade Salted Caramel

 

So this is the part people really are raving about. I don’t know, maybe people don’t make their own caramels, but why not – it’s so easy!

 

Before You Begin

 

Begin with measuring all your ingredients. Take out a large saucepan. You want to monitor the color of the caramel, so it needs to be light bottomed. I also emphasis that this needs to be a much larger saucepan than you think you need. Once you add the cream to the caramel it really bubbles and fizzes into this enormous volcanic eruption. Also, use a wooden spoon or a heat proof spatula. I once used a whisk and the caramel crystallized around the whisk.

 

Salted Caramel Macarons with Homemade Caramel

It’s Action Time

 

Add sugar and water to the saucepan. Over medium high heat (on my stove it was 10 out of 14), stir the sugar until it dissolves. But stop stirring immediately when the sugar begins to bubble or the chances for crystallization increases dramatically.

 

Let the sugar bubble until it reaches an amber color, the longer you wait the deeper the flavor. But don’t wait too long, or it will taste burnt. My sweet spot is when it smells nutty and slightly burnt. It will not taste burnt once you add in the rest of the ingredients, just a deep caramel flavor. For me it’s around 7 minutes, but it will depend a little on your stove.

 

Delicious 10 Minute Salted Caramel Sauce

 

Remove the saucepan from the heat. In a slow stream, while whisking, add in the heavy cream. Then add in the butter, one tablespoon at the time. Then add the vanilla, and finally the salt. I like to just add a little salt to keep it neutral, and then sprinkle the macarons with sea salt too.

 

Let the salted caramel cool in a jar. And once room temperature, pop the lid on and keep in the fridge.

 

Heavenly Assembly

 

Salted Caramel Macarons with Homemade Caramel

 

Salted Caramel Macarons are a little messy. The caramel only sticks in place once it’s cool, but then it’s too hard to shape into a macaron. And we don’t eat macarons in our fridge, do we. If it’s easy to shape in a macaron, it tends to slide off the macaron too. See my problem?

 

I cool the caramel until it’s almost cold, a little difficult to get out of the jar, but still kind of pliable. Add 1/2 tsp-1 tsp to the bottom side of one macaron, sprinkle with a little sea salt and quickly add the other macaron cookie and place them on a plate in the fridge. Do this with all, and keep them in the fridge until ready to be eaten. Take the Salted Caramel Macarons out 5-10 minutes before eating (hah, I can never wait that long) to make them even more delicious and creamy.

 

Sorry this turned out so long! It really isn’t that difficult, you just need to keep a few things in mind. Follow the recipe and use my tips, and you will do fine. These Salted Caramel Macarons are so worth it!

 

Salted Caramel Macarons with Homemade Caramel

 

Other Small Gift Giving Treats

 

 

Peppermint Cream Cheese Filled Truffles Decadent Coffee Truffles Peppermint Dark Chocolates

 

 

Creamy Eggnog Peppermint Mocha Macarons Easy Homemade Luscious Lemon Curd

 

Feedback is much appreciated, either in the comments or tag @thegingerwithspice on Instagram. Don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 


Print Recipe
Salted Caramel Macarons with Homemade Caramel Yum
Salted Caramel Macarons are crunchy on the outer and gooey on the inside. And when you bite into it, you get that sweet caramel with a hint of salt that really accentuates the sweetness of the caramel.
Salted Caramel Macarons with Homemade Caramel
Course Sweets
Cuisine French
Prep Time 20 minutes
Cook Time 12-16 minutes
Passive Time 1 hour + cooling
Servings
macarons
Ingredients
French Macarons
Homemade Salted Caramel
Course Sweets
Cuisine French
Prep Time 20 minutes
Cook Time 12-16 minutes
Passive Time 1 hour + cooling
Servings
macarons
Ingredients
French Macarons
Homemade Salted Caramel
Salted Caramel Macarons with Homemade Caramel
Instructions
French Macarons
  1. Begin with getting your egg whites to room temperature for a few days. It should be 230 gr, approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there’s often a greasy layer on plastic bowls.
  2. Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and do that twice.
  3. Whip the egg whites, gradually add the sugar, until you get a gooey meringue (about 10-15 minutes). You should be able to turn the bowl upside down and the meringue is still in place. I had no food coloring here because I think this creamy natural color works with the salted caramel.
  4. Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.
  5. Prepare a piping bag with a round tip. Add the batter. Prepare a baking sheet with parchment paper. Pipe the batter, you should keep the tip still and just pipe in a still motion until it fits the circle.*
  6. Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 1 hour before baking.**
  7. Bake in the oven at 175C (347F) for 12-16 minutes. Not any runny parts, and not browned. Let them cool completely on the plate. They should be easily removed from the parchment paper.
Homemade Salted Caramel
  1. Begin with measuring all your ingredients. Take out a large saucepan. You want to monitor the color of the caramel, so it needs to be light bottomed. I also emphasis that this needs to be a much larger saucepan than you think you need. Once you add the cream to the caramel it really bubbles and fizzes into this enormous volcanic eruption. Also, use a wooden spoon or a heat proof spatula. I once used a whisk and the caramel crystallized around the whisk.
  2. Add sugar and water to the saucepan. Over medium high heat (on my stove it was 10 out of 14), stir the sugar until it dissolves. But stop stirring immediately when the sugar begins to bubble or the chances for crystallization increases dramatically.
  3. Let the sugar bubble until it reaches an amber color, smells nutty and slightly burnt. It will not taste burnt once you add in the rest of the ingredients, just a deep caramel flavor. For me it's around 7 minutes, but it will depend a little on your stove.
  4. Remove the saucepan from the heat. In a slow stream, while whisking, add in the heavy cream. Then add in the butter, one tablespoon at the time. Then add the vanilla, and finally the salt.
  5. Let the salted caramel cool in a jar. And once room temperature, pop the lid on and keep in the fridge.
Assemble
  1. Cool the caramel until it's almost cold, a little difficult to get out of the jar, but still kind of pliable. Add 1/2 tsp-1 tsp to the bottom side of one macaron, sprinkle with a little sea salt and quickly add the other macaron cookie and place them on a plate in the fridge. Do this with all, and keep them in the fridge until ready to be eaten.
  2. Take the Salted Caramel Macarons out 5-10 minutes before eating (hah, I can never wait that long) to make them even more delicious and creamy.
Recipe Notes

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

Macaron cookies recipe from French pastry chef Pascal

Author: Stine Mari from Ginger with Spice

 

*  I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. Turn the parchment paper upside down on a baking tray so that you won’t get ink on your macarons, pipe onto each circle.

 

** This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its ‘feet’.

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