Salted Caramel Macarons

Salted Caramel Macarons lined up on a purple tray

Salted Caramel Macarons make for a delightful treat any time of year. Make a batch for loved ones, gifting them in pretty packages for a heartfelt token.

Salted Caramel Macarons
Makes about 25
  • 3 large egg whites
  • 1 cup chopped almonds with skins, toasted
  • 2 cups confectioners’ sugar, divided
  • ½ teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • Salted Caramel Filling (recipe follows)
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ¾ cup butter, softened and divided
  • ½ cup heavy whipping cream, warmed
  • 1 teaspoon kosher salt
  • 1½ cups confectioners’ sugar
  1. In a medium bowl, place egg whites. Let stand at room temperature, uncovered, for 3 hours.
  2. Line baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart onto parchment; turn parchment over.
  3. In the work bowl of a food processor, combine almonds and 1 tablespoon confectioners’ sugar. Pulse until almonds are finely ground (about the consistency of coarse beach sand). Add remaining confectioners’ sugar, pulsing just until combined.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and vanilla at medium-high speed until frothy. Gradually add granulated sugar, beating until stiff peaks form. Gently fold in almond mixture. Let batter stand at room temperature, uncovered, for 15 minutes.
  5. Transfer batter to a pastry bag fitted with a medium round tip, and pipe batter onto drawn circles on prepared pans. If peaks form on circles, gently press down with a moist fingertip. Slam baking sheets vigorously on counter 4 to 5 times to release any air bubbles. Let macarons stand at room temperature for 45 to 60 minutes before baking to develop the signature crisp exterior when baked. Macarons should feel dry to the touch and not sticky.
  6. Preheat oven to 275°.
  7. Bake until firm to the touch, 18 to 20 minutes. Let cool completely on pans. Pipe or spoon Salted Caramel Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling.
  1. In a large skillet, combine granulated sugar, ¼ cup water, and corn syrup. Cook over medium-high heat, stirring occasionally, until mixture is dark honey-colored. Remove from heat, and add ¼ cup butter, stirring until butter is melted. Gradually add warm cream and salt, stirring to combine. Spoon caramel mixture into a heatproof bowl, and let cool to room temperature.
  2. In a large bowl, beat remaining ½ cup butter with a mixer at medium speed until creamy. Add ⅓ cup caramel mixture, beating until smooth. Reserve remaining caramel for another use. Gradually beat in confectioners’ sugar until smooth. Use immediately, or store in an airtight container in refrigerator for up to 1 week. Store remaining caramel in an airtight container in refrigerator for up to 2 weeks.


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