Salted Caramel Macarons Recipe: Crispy Shells & Creamy Filling

French Macarons:

• 250 grams (about 2 1/2 cups) almond flour*
• 250 grams (about 2 cups) confectioners’ sugar
• 190 grams egg whites (about 6 large)
• 65grams (5 Tbsp) water
• 250grams (1 cup + 2 Tbsp) superfine sugar
• 1 teaspoon dried egg white powder

Sea Salt Caramel:

• 250grams (about 1 cup) heavy cream
• 350grams (about 1 3/4 cup) superfine sugar
• 2 teaspoons fine sea salt
• 350 grams (about 1 1/2 cups) unsalted butter, cut into tablespoons

French Macarons:

• Pulse the almond flour and confectioners’ sugar in a food processor, then sift twice to produce a smooth, lump-free mixture.
• Divide the egg whites into two equal portions (about 95 grams each). Pour one portion over the sifted almond-sugar mixture and set aside so the egg whites moisten the dry ingredients.
• In a stand mixer with a whisk attachment, begin whipping the second portion of egg whites with the dried egg white powder on low to medium speed.
• In a saucepan, combine water and superfine sugar and bring to a boil without stirring. Cook until the syrup reaches 250°F (use a candy thermometer). Avoid stirring to prevent crystallization; gently swirl the pan if needed.
• When the sugar reaches 250°F, remove from heat and slowly pour a steady stream into the whipping egg whites, which should be foamy. After adding all the sugar, whip on high until the meringue doubles in volume, then reduce to medium-low and allow it to cool and thicken until about 120°F.
• Fold one-third of the whipped meringue into the almond-sugar mixture to lighten it. Add the remaining meringue in two more additions and fold gently until the batter flows smoothly but is not runny—when traced, lines should slowly merge back (often described as a “magma” consistency).
• Transfer batter to a piping bag fitted with an 11mm plain round tip. Pipe rounds (about 2 inches, or your preferred size) onto parchment-lined or Silpat-lined baking sheets, spacing them at least 1/2 inch apart. Tap the trays to release air bubbles, then let the shells air-dry until a skin forms; drying time varies with humidity and temperature.
• Bake in a preheated 315°F oven. Bake about 8 minutes to develop feet, then rotate the tray and bake an additional 8–10 minutes until set. Cool on a rack 5–10 minutes before gently removing shells from parchment. Once at room temperature, pair shells of similar size and shape and fill with caramel.

Sea Salt Caramel:

• In a heavy-bottomed saucepan, heat the sugar over high heat until it melts and turns an amber color. Do not stir; lift and swirl the pan if necessary to encourage even melting. Remove from heat once the caramel is aromatic and amber.
• Warm the heavy cream (45 seconds to 1 minute in the microwave). Carefully whisk the warm cream into the hot sugar—expect vigorous bubbling and steam. Once the mixture cools slightly, whisk in the butter and salt until smooth and combined. Allow the caramel to cool to room temperature before piping between macaron shells.

• You can use blanched or raw almond flour. Raw almond flour (such as Trader Joe’s) yields a speckled brown shell; blanched almond flour produces a cleaner, more uniform color.
• Caramel temperature: Aim to heat the caramel between 250–265°F. Avoid overheating above 270°F, which can cause separation. Caramel cooked lower will remain softer and more sauce-like.