Salted Caramel Macarons recipe
Salted butter caramel macarons are a sublime marriage of delicate textures and rich flavors, showcasing the art of French pastry at its finest.
These little gems begin with the quintessential macaron shell — smooth, glossy, and perfectly crisp on the outside, giving way to a tender, chewy interior.
Achieving this flawless shell requires patience and precision, from expertly whipping the meringue to folding the batter with just the right technique and timing.
At the heart of these macarons lies the luscious salted butter caramel filling.
This sumptuous cream captures the deep, complex notes of caramelized sugar, balanced impeccably by a hint of sea salt that elevates the sweetness and adds a tantalizing depth.
The silky texture of the caramel buttercream provides a luxurious contrast to the lightness of the shells, creating a harmony of flavors that dances on the palate.
Each bite is an exquisite experience: the initial crisp snap of the macaron shell, followed by the rich, velvety caramel that melts smoothly, leaving behind a subtle hint of saltiness that lingers and delights.
Whether enjoyed as a sophisticated dessert at a dinner party or a special treat with afternoon tea, these macarons embody elegance, craftsmanship, and indulgence.
Making salted butter caramel macarons is as much a journey as a destination.
From mastering the delicate meringue to perfecting the caramel’s flavor and texture, this recipe invites both the novice and the seasoned baker to explore the subtle complexities of French pastry.
The result is not just a cookie, but a true masterpiece of taste and technique, guaranteed to impress and satisfy
Salted Butter Caramel Macarons for 12 Pieces
Preparation Time: 1 hour 45 minutes
Refrigeration Time: 3 hours
Storage: 3 to 4 days in the refrigerator
Equipment Needed:
- Cooking thermometer
- Immersion blender
- Piping bag with a plain round tip (8 or 10 mm diameter)
This recipe yields 24 macaron shells (refer to your favorite basic macaron shell recipe).
A touch of brown water-soluble powdered coloring adds a subtle hue to enhance the caramel theme.
The heart of these macarons is a silky salted butter caramel filling — a delicate balance of rich caramel sweetness and a hint of sea salt that awakens the palate.
The preparation involves carefully cooking the caramel to achieve the perfect texture and flavor, then incorporating butter and cream to create a luxuriously smooth ganache.
After assembling, the macarons require refrigeration to allow the flavors to meld and the texture to harmonize, resulting in a tender yet crisp bite.
Stored properly, these macarons keep their freshness and flavor for several days, making them ideal for celebrations or gifting.
Mastering this recipe is a rewarding experience, blending precision with artistry, and delivering an elegant treat that delights both visually and in taste.
Macaron Shells
Prepare the macaron shells according to your favorite recipe and add the brown powder food coloring to achieve the desired hue.
Salted Butter Caramel Filling
In a saucepan, cook the glucose together with the sugar until it forms a caramel.
Meanwhile, bring the cream and the sweetened condensed milk to a boil.
Carefully deglaze the caramel by pouring the hot cream and condensed milk mixture over it.
Weigh the resulting mixture and add water to reach a total weight of 140 grams.
When the caramel cools down to between 35 and 40 °C (95–104 °F), add the softened butter cut into pieces and the fleur de sel (sea salt).
Using an immersion blender, blend the mixture until smooth and fully homogeneous.
Pour the caramel onto a tray lined with plastic wrap,
cover it tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour.
Assembly
Fill a piping bag fitted with a plain round tip (8 or 10 mm diameter) with the salted butter caramel. Pipe the caramel onto every other macaron shell.
Carefully sandwich with a second shell.
Refrigerate the assembled macarons for at least 2 hours before serving to allow the flavors to meld and the texture to develop.
Chef’s Tips and Tricks for Perfect Salted Butter Caramel Macarons
- Prepare in Advance: For best results, make the macarons the day before serving. After assembling, store them at room temperature in an airtight container.
- This resting period allows the flavors to fully develop and the texture of the shells and filling to harmonize beautifully.
- Avoid refrigerating for extended periods once assembled, as this can affect the delicate texture.
- Achieving the Perfect Caramel Color and Flavor: When cooking the sugar dry to make the caramel.
- consider extending the cooking time slightly to deepen the caramel’s color.
- A richer amber hue means a more intense and complex flavor with subtle toasted notes. However, be vigilant — overcooking can quickly lead to bitterness.
- The goal is to develop depth without compromising smoothness and sweetness.
- Butter Temperature is Key: Incorporating the butter at precisely the right temperature (between 35 and 40 °C / 95–104 °F) is crucial. If the butter is too cold, it won’t blend smoothly, resulting in a grainy or unstable caramel. Too warm, and the mixture may become too soft or separate.
- This ideal temperature range ensures the butter remains stable in the final caramel.
- yielding a velvety, spreadable consistency that holds perfectly inside the macarons.
Use an Immersion Blender for a Silky Texture:
- After adding butter and salt, using an immersion blender to emulsify the caramel guarantees.
- a smooth, homogeneous filling free of lumps, with a luxurious mouthfeel.
- Rest the Caramel Properly: Let the caramel rest covered in the fridge for at least an hour, or until it firms up enough to pipe easily.
- Covering the surface directly with plastic wrap prevents the formation of an unwanted skin.
- Piping Precision: When filling the macarons, use a piping tip between 8 and 10 mm to control the size and shape of the caramel dollops.
- Too much filling may cause the macarons to crack or ooze; too little and the flavor balance is lost.
- Flavor Balance: The salted butter caramel should be rich but well balanced — the hint of fleur de sel should accentuate
- the caramel’s sweetness without overpowering it, adding a subtle savory contrast that enhances the overall experience.