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.
Keyword: french macarons, macarons, salted caramel
Author: Stine Mari | Ginger with Spice
7egg whitesroom temperature, 280g
1/2cup + 2 tbpscaster sugar125g
Homemade Salted Caramel
2cupssugar400g. Both caster and granulated work
1cup - 2 tbspheavy cream200ml. Note that it's MINUS two tbsp.
3tbspbutter50g, cut into 1 tbsp sized, room temperature
1tspsaltor more if you like
flaky sea saltoptional
The egg whites: 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.
Sift the dry ingredients: Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and do that twice. Discard larger granules of almond flour.
Make meringue: 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.
Mix the dry into the meringue: 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.
Piping bag and baking sheet: 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.*
Let them rest: 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 30 min-1 hour before baking.**
Bake and cool: 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
Preparations: 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.
Add sugar and water to the saucepan: 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.
To amber color: 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.
Add the other ingredients while constantly whisking: 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. Contantly whisk, and add the next tbsp once it's melted. Then add the vanilla, and finally the salt.
Cool: Let the salted caramel cool in a jar. And once room temperature, pop the lid on and keep in the fridge. This caramel will thicken as it cools.
Assemble and cool: 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 flaky 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.
Eat: Take the Salted Caramel Macarons out 5-10 minutes before eating to make them even more delicious and creamy.
Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!Macaron cookies recipe from French pastry chef Pascal* 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 a macaron mat 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’.
Serving Size 1 macaron
Servings Per Container 60
Amount Per Serving
Calories 95Calories from Fat 30.6
% Daily Value*
Total Fat 3.4g5%
Saturated Fat 1.3g7%
Trans Fat g
Total Carbohydrate 15.7g5%
Dietary Fiber 0.3g1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
Find the recipe here: https://www.gingerwithspice.com/salted-caramel-macarons/