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Salted Caramel Macaron Recipe
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5 from 1 vote

Salted Caramel Macarons

These amazing Salted Caramel Macarons are a delicious take on french macarons with a salted caramel filing the really brings the flavor home.
Prep Time30 mins
Cook Time15 mins
Resting Time30 mins
Total Time1 hr 15 mins
Course: Desserts
Cuisine: French
Keyword: French Desserts, Raspberry Desserts
Servings: 24 cookies
Calories: 152kcal


Salted Caramel Filling


  • Line a few cookie sheets with parchment paper.
  • Use a round object like back of large piping tip to draw circle on your parchment paper. It should be about 1 inch in diameter with about an inch space in between each circle.
  • You will need at least two baking sheets and parchment paper.
  • If you are using a silicone mat, you will need to increase the baking time to 18 to 20 minutes. Take out at 18 and if you need to, you can add back in for another 2 minutes.
  • Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. *
  • Then, using a sifter, add the dry ingredients and gradually sift the mixture into a bowl.
  • Once you are done sifting, set the dry ingredients aside.
  • Start by carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.
  • Then, add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
  • Next, using a whisk attachment on a stand mixer, whip the egg whites until they get fluffy.
  • Then, add the granulated sugar, vanilla extract, and a few drops of food coloring.
  • Get the color you want before the stiff peaks form. Do not add color after the eggs meringue becomes stiff.
  • Continue to whip them until you get stiff peaks. **
  • Once you have stiff peeks, grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.
  • When adding in the dry mixture, make sure to fold rather than mix. Scoop from the bottom of the bowl upwards and folding it over.
  • Continue this until all the dry and wet mixture is incorporated. ***
  • Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
  • Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper. ****
  • Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons. *****
  • When all the batter has been piped, let it sit on the counter for at least 30 minutes.
  • This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking and help make macaron feet.
  • If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
  • While waiting for the macaron shells to form a film over them, preheat the over to 300 degrees.
  • Place the first tray in and bake for 15-18 minutes for parchment paper and 18 to 20 for silicone mat.
  • DO NOT be tempted to open the over door while it is baking, because this can result in an uneven bake.
  • Take the macarons out of the oven.
  • If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
  • You will be able to tell when they are ready because they will come off the parchment without sticking at all.
  • Let them cool completely before adding any filling.
  • Once you finish one tray, set it aside, and start on the next.

How to Make Salted Caramel Macaron Filing?

  • Start by taking the butter out of the fridge to let it come to room tempature and soften.
  • Using the paddle attachment on the stand mixer, cream the softened butter until it is light and fluffy. If it is completely softened to room temperature, it should take 2 to 3 minutes to cream the butter.
  • You will need to use a spatula to scrape down the sides of the mixing bowl.
  • Then, add in the powdered sugar a little bit at a time. Continue to mix.
  • Next, add in the vanilla extract and salted caramel into the butte and sugar mixture.
  • Add the caramel filling to a piping bag. Pipe the filling into the macarons and gently add the other side of the macaron shell.


* Some almond flour says finely ground, but it still needs further processing. To prevent lumpy bumpy macarons, this is a must.
** To check if you have stiff peeks, you pull the whisk out. If the peeks fall over, then they are not stiff yet.
*** You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
**** Keep the bag straight up and fill about 2/3 of the circle so that when you knock the air out in the next step.
***** You can do this a few time to get the air bubbles out. If you see an air bubble pop up, you can pop it with a tooth pick at this stage only. Don’t do it after the film has formed.


Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 13mg | Fiber: 1g | Sugar: 22g | Vitamin A: 118IU | Calcium: 15mg | Iron: 1mg