Salted Caramel Macaron

Salted Caramel Macaron

Chef Jeremy
Cook time: 60 mins
Servings: 5-8
Difficulty: Intermediate

These little bites of heaven are the perfect combination of sweet and salty, with a chewy macaron shell sandwiching a luscious salted caramel filling. It's a treat that's both elegant and utterly irresistible, making it the perfect companion for your tea or coffee or simply a sweet escape anytime you desire.

Print recipe

What you'll learn

  • Learn the technique of achieving the right consistency for the French meringue, which can be applied to various desserts and frostings.
  • Master the art of folding ingredients together to achieve the proper batter consistency, which is essential for the macarons' delicate texture.
  • Gain experience in caramel-making techniques, understanding the stages of sugar caramelization.

Mise En Place

Whisk
Large Bowl
Knife
Paring Knife
Strainer
Rubber Spatula
Baking Sheet
Parchment Paper
Fine Mesh Strainer
Pastry Brush
Piping Bag
Sauce Pot
Stand Mixer
Bowl
Whisk
Large Bowl
Knife
Paring Knife
Strainer
Rubber Spatula
Baking Sheet
Parchment Paper
Fine Mesh Strainer
Pastry Brush
Piping Bag
Sauce Pot
Stand Mixer
Bowl

Shopping List

Caramel Ingredients

Vanilla bean, 1x

Cream, 1/2 cup

Sugar, 1 cup

Water, 1/4 cup

Butter, 3 oz

Salt, a pinch

Macaron Ingredients

Powdered sugar, 2 cups

Almond meal, 3 cups

Egg whites, 6x

Granulated sugar, 3/4 cup + 2 tbsp

Cream of tartar, 1/2 tsp

Buttercream Ingredients

Egg whites, 4x

Sugar, 3/4 cup

Butter, 3/4 lb

Vanilla extract, 1 tsp

Salted caramel, 1/2 cup

Prep

  1. To Make The Caramel
  2. Split and scrape the vanilla bean and place in the cream. Microwave the cream for 30-60 seconds or until warm.
  3. In a medium saucepan, place the sugar and the water. Mix until well combined.
  4. Brush the sides of the pan with water to wash away sugar crystals. Cover the pan and bring to a boil. Boil for 3 minutes. Remove the lid.
  5. Boil the sugar until golden brown. Then add the cream little by little, whisking well as your incorporate.
  6. Remove from the heat and add the butter and salt and mix until well combined. Remove the vanilla bean pod.
  7. Transfer to a clean bowl to cool.

How to cook

  1. To Make The Macaron
  2. Preheat your oven to 325°F.
  3. In a medium mixing bowl, sift 2 cups of powdered sugar. Whisk in the almond meal.
  4. In the bowl of a stand mixer, begin beating the egg whites until they start to get foamy.
  5. Once a foam starts to form, sprinkle in the sugar and cream of tartar and turn the speed to high. Continue whipping until stiff peaks are formed.
  6. Fold 1/3 of the almond mixture into the meringue.
  7. Continue adding the almond mixture, 1/3 at a time, until it’s completely incorporated.
  8. Continue mixing until the mixture falls in ribbons and fades back into itself after 10 seconds.
  9. Transfer the mixture to a piping bag fitted with a round tip.
  10. Pipe onto a parchment-lined sheet tray in even rounds that are approximately 1 inch ensuring 1/2 inch between each cookie.
  11. Bake until the tops are set and jiggle just slightly when moved, 8-12 minutes.
  12. Remove from the oven and set aside to cool.
  13. To Make The Buttercream Frosting
  14. Clean your mixing bowl and combine the 2nd addition of egg whites and sugar. Whisk to combine.
  15. Place the bowl over a pot of simmering water and cook until the sugar has dissolved or the temperature reaches 135 F.
  16. Whip the egg white mixture on high speed until fluffy and cooled.
  17. Slowly add all of the softened butter until the mixture comes together and is homogenous.
  18. Fold in the vanilla extract and salted caramel. Remove the macarons from the paper and match them for even filling.
  19. Pipe buttercream into the center of half of the cookies.
  20. Stack the second cookie on top. Revel in your macaron mastery!