A reliable salted caramel macarons recipe gives you the classic French almond shell with a soft, chewy middle and a buttery caramel filling that carries a clean hit of sea salt. This version walks through the metrics that actually decide success: precise weights, rested batter, and a controlled bake. You end up with shells that foot properly and a filling that stays pipeable for days.
Most failures come from guesswork on humidity and mixing, not from the ingredients themselves. We use gram weights so the ratio of almond to sugar to egg white stays fixed. The method below is built so you can repeat it and adjust only when your kitchen climate forces a change. If you enjoyed this, our recipe badges is worth trying next.
Why You’ll Love These Salted Caramel Macarons
- Crisp shell with a slight snap that gives way to a tender, marshmallow-like interior.
- Caramel filling uses real butter and cream so the salt reads as savory, not sweet-sharp.
- Shells hold their shape and color because the batter is measured and rested, not eyeballed.
- Recipe scales cleanly; double the gram weights and you keep the same result.
Ingredients You’ll Need
- 100 g fine almond flour, sifted twice to remove coarse bits.
- 180 g powdered sugar, sifted with the almond flour.
- 75 g aged egg whites, split into two 37.5 g portions.
- 90 g granulated sugar for the meringue.
- 1 g fine sea salt added to the dry mix.
- 150 g granulated sugar for the caramel.
- 60 g unsalted butter, cold and cubed.
- 90 g heavy cream, warmed before use.
- 2 g flaky sea salt for the finished caramel.
Ingredient Substitutions
Fine almond flour: Replace with an equal weight of hazelnut flour for a deeper, toastier shell. Hazelnut flour holds more oil, so the batter spreads slightly faster and you should rest it 5 minutes longer before piping. Expect a darker shell and a softer bite that pairs well with the caramel.
Aged egg whites: Use fresh egg whites if you cannot age them 24 hours in a covered container. Fresh whites whip to slightly lower volume, so whip to firm peaks at medium-high speed and add the granulated sugar 10 seconds slower. The shell will be a touch less dry but still feet reliably.
Heavy cream: Swap with an equal weight of full-fat coconut cream for a dairy-free caramel. Coconut cream is thinner, so reduce it in a pan for 3 minutes before adding butter. The filling takes on a mild coconut note that softens the salt edge.
Flaky sea salt: Use an equal pinch of fine sea salt if flaky is unavailable. Fine salt dissolves completely, so the salted caramel macarons read as evenly seasoned rather than having small crunchy pockets. You lose the textural contrast but keep the flavor balance. For another easy option, check out our default kit.
Step-by-Step Instructions
- Whisk the sifted almond flour, powdered sugar, and 1 g fine sea salt in a bowl. Add the first 37.5 g egg white and stir to a paste with no dry spots.
- Beat the remaining 37.5 g egg white at medium speed until foamy, then raise to medium-high speed and add 90 g granulated sugar in a thin stream. Whip to stiff, glossy peaks that hold a straight tip.
- Fold the meringue into the almond paste in three additions. Stop when the batter ribbons off the spatula and disappears into the surface in 10 seconds.
- Transfer to a piping bag with a 1 cm round tip. Pipe 3 cm circles on a lined tray, then tap the tray hard twice to release air. Rest 30 minutes until a skin forms.
- Bake at 150°C / 300°F for 15 minutes until the feet are set and shells do not wiggle when nudged.
- Cook 150 g granulated sugar in a pan over medium-low heat until amber, then stir in warm cream and cold butter off the heat. Add flaky salt and cool to pipeable thickness.
- Pair shells by size, pipe a 1 tsp caramel mound on the flat side of one, and press the match on top. Mature in the fridge 24 hours before eating.
Pro Tips
Rest the piped shells until they are dry to the touch; this single step prevents cracked tops more than any other variable. If your kitchen is above 60% humidity, extend the rest by 10 minutes.
Use a digital scale for every component because volume measures for almond flour swing by 20% between brands. Consistency in the salted caramel macarons starts with fixed weights.
Pipe the caramel slightly under the shell edge so it does not squeeze out when pressed. A piping technique with steady pressure keeps the mound centered.
Mature filled shells in an airtight container in the fridge; the moisture moves from filling to shell and fixes the chewy center. Bring to room temperature for 20 minutes before serving.
Common Mistakes to Avoid
Overfolding the batter is the fastest way to flat, spread shells. Stop folding the moment the ribbon blends in 10 seconds and do not chase a thinner consistency.
Opening the oven before 12 minutes drops the temperature and collapses the feet. Keep the door shut and use the window light to check color instead.
Using wet or oily almond flour produces blotchy shells with no foot. Always sift twice and confirm the flour smells clean, not rancid, before you start the salted caramel macarons. You might also like our home.
Serving Suggestions
Plate three shells per guest on a cold slate board with a small spoon of tzatziki sauce on the side for a savory contrast. The cool cucumber cuts the caramel sweetness without competing with the almond.
For a dessert spread, pair with french toast cubes and fresh figs so the macarons read as the crisp component. Keep the plate chilled so the filling stays firm.
Storage and Reheating
Store filled salted caramel macarons in an airtight container in the fridge for up to 4 days. The caramel keeps safely because the sugar content limits bacterial growth, but the shell softens if left open.
Unfilled baked shells freeze for up to 2 months in a sealed bag with the air pressed out. Thaw at room temperature for 30 minutes before filling so condensation does not form on the surface.
Do not reheat the filled cookies; warming melts the butter caramel and breaks the shell. Serve them cool or at room temperature after the 20 minutes rest out of the fridge. Pair this with our lactation balls for more ideas.
Recipe Variations
Coffee Caramel Version
Add 1 g instant espresso powder to the dry almond mix before folding. The shell picks up a brown edge and the caramel reads as darker and slightly bitter. Keep the salt at 2 g so the coffee does not dominate the salted caramel macarons.
Dark Chocolate Swap
Replace 30 g of powdered sugar with 30 g sifted cocoa powder for a chocolate shell. Cocoa absorbs more liquid, so rest the batter 5 minutes longer before piping. The filling stays the same but the contrast shifts to a brown-on-gold look.
Mini Shell Size
Pipe 1.5 cm circles instead of 3 cm and bake at 140°C / 285°F for 10 minutes. The smaller salted caramel macarons crisp faster and work as passed bites at a party. Watch the feet closely because the shorter bake leaves less margin.
Brown Butter Filling
Cook the butter until nut-brown before adding to the caramel for a toasted note. The filling thickens quicker, so cool it 5 minutes more before piping. This version pairs better with the plain shell than with the cocoa swap.
Salted Caramel Macarons
Description
A reliable salted caramel macarons recipe gives you the classic French almond shell with a soft, chewy middle and a buttery caramel filling that carries a clean hit of sea salt.
Ingredients
Instructions
-
Mix dry almond paste
Whisk the sifted almond flour, powdered sugar, and 1 g fine sea salt in a bowl until evenly combined. Add the first 37.5 g egg white and stir to a paste with no dry spots visible. The mixture should be smooth and thick like a dense batter before moving on.
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Whip meringue peaks
Beat the remaining 37.5 g egg white at medium speed until foamy, about 1-2 minutes, then raise to medium-high speed. Add 90 g granulated sugar in a thin stream and whip to stiff, glossy peaks that hold a straight tip when the beater is lifted. The meringue should look shiny and not collapse when the bowl is tilted.
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Fold batter ribbon
Fold the meringue into the almond paste in three additions using a spatula, cutting through the center and turning the bowl. Stop when the batter ribbons off the spatula and disappears into the surface in 10 seconds with a smooth lava-like flow. Avoid overfolding or the shells will spread flat with no foot.
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Pipe shell circles
Transfer the batter to a piping bag fitted with a 1 cm round tip and pipe 3 cm circles on a lined baking tray. Tap the tray hard twice on the counter to release air bubbles from the batter. The circles should be evenly spaced and level before resting.
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Rest skin forms
Rest the piped shells at room temperature for 30 minutes until a dry skin forms on the surface that does not stick to your finger. If your kitchen is above 60% humidity, extend the rest by 10 minutes for a reliable skin. The shells should look matte rather than glossy when ready to bake.
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Bake set feet
Bake at 150°C / 300°F for 15 minutes until the feet are set and shells do not wiggle when nudged gently with a fingertip. Keep the oven door shut until at least 12 minutes to prevent collapsing the feet. The tops should be crisp and the ruffled edge firm to the touch.
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Cook caramel filling
Cook 150 g granulated sugar in a pan over medium-low heat until amber and liquid, about 6-8 minutes without stirring too early. Stir in 90 g warmed heavy cream and 60 g cold cubed butter off the heat, then add 2 g flaky sea salt and cool to pipeable thickness. The caramel should be glossy and hold a soft mound when spooned.
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Fill and mature
Pair shells by size, pipe a 1 tsp caramel mound slightly under the shell edge on the flat side of one, and press the matching shell on top. Mature filled macarons in the fridge for 24 hours in an airtight container so moisture moves to the shell. Before serving, bring to room temperature for 20 minutes for the chewy center.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 60mg3%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store filled macarons in an airtight container in the fridge for up to 4 days; unfilled shells freeze for 2 months.
- Resting: Rest piped shells until dry to the touch to prevent cracked tops, adding 10 minutes if humidity is above 60%.
- Scaling: Recipe scales cleanly; double the gram weights and you keep the same result as noted in our lemon blueberry bread tips.
- Serving: Bring chilled macarons to room temperature 20 minutes before serving for the best chewy center.
