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
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!
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.
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.
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.
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.
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.
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.
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!
Other Small Gift Giving Treats
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