This salted caramel macaron filling recipe is an easy macaron filling recipe that will be delicious for anyone.
I will show you how to make homemade caramel and use that caramel in for a salted caramel buttercream. It’s perfect if you need some unique macaron flavors.
In this video we’ll go through the French macarons step by step, then make the French macaron filling recipe. Check out the other videos on this channel if you would like to learn how to make macarons easy with a step by step macaron recipe, and many macaron tips.
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
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Print Recipe
5 from 1 vote
Salted Caramel Macarons
Macaron filling recipe salted caramel with homemade caramel
Prep Time45 minutes mins
Cook Time18 minutes mins
Resting Time (Approximately)1 hour hr
Total Time2 hours hrs 3 minutes mins
Course: Dessert
Cuisine: American, French
Keyword: beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Servings: 45 macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Salted Caramel
- 1 stick unsalted butter
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon pure vanilla extract
Caramel Buttercream
- 1/2 stick unsalted butter (room temperature)
- 1/2 cup caramel
- 1/2 tablespoon heavy cream
- 1/16 teaspoon salt
- 3/4 cup powdered sugar
Instructions
Making the Macaron Shells
Prepare baking sheets with silicon baking mats or line with parchment paper
Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
Put the batter in a pastry bag with a ½ inch plain round tip
Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
Bake 1 sheet at a time for 18 minutes, rotating halfway through
While macaron shells are cooling, make the filling
Making the Salted Caramel
Add all the ingredients for the salted caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the "soft ball" stage
If you're not sure what that means, watch the "Salted Caramel Macaron" video
Add the vanilla extract and stir until combined
Let the caramel cool completely
Making the Buttercream
Whip the butter and cooled caramel together until it's creamy
Add the heavy cream, salt, and powdered sugar
Whip until light and fluffy
Put into a piping bag and pipe around the edge onto the cooled macaron shells
Add a dollop of caramel in the middle
Best Storage
For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
Caramel recipe adapted from: Erica’s Sweet Tooth
The macaron shells are made using the recipe from Laduree: Sucre
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