Salted Caramel Macarons
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Homemade Salted caramel is one of my favorite fillings for macarons. I had so many requests for this recipe. It is easy to make and tastes much better than store-bought. So, are you ready? A great salted caramel recipe for macarons is here!
Ingredients for this recipe
- granulated sugar
- heavy cream
- unsalted butter
- glucose syrup
- Knox gelatin
- cold water
- flaky sea salt
How to make this recipe
- Bake macaron shells. I used the Chocolate Macaron shells recipe. I also have online have online video lesson how to make macaron shells using the No rest method.
- Make Caramel. This caramel can be made a few days ahead. Just make sure to keep it in the fridge.
- Fill Macaron shells.
You need to bloom the gelatin. That meant, mixing powdered gelatin and cold water in a small bowl and letting it soak. Set aside in a cold place or put in the fridge.
In the medium-sized saucepan add granulated sugar and turn the heat up to medium. Start melting sugar. Do not stir! Sugar should be completely dissolved and have a beautiful amber color.
Tip from Marina: I like to use a light-colored saucepan to make caramel. This way is easy to see the color of caramel and not to burn it.
In the meanwhile, in the small saucepan add heavy cream and glucose syrup. Warm up over low heat. Do not boil!
When the sugar has fully dissolved and there are no clumps left, start pouring warm heavy cream with glucose syrup into it in 3-4 parts. Mix with the wooden spoon and take off the heat.
Please be very careful when pouring warm cream into melted sugar. The mixture will be very hot! It is important to wear heat-proof gloves.
Add gelatin mass into the mixture and mix well with the wooden spoon.
Strain the mixture through a sieve and let cool down.
Cut unsalted butter into small pieces. Add butter and mix well until you get smooth caramel.
Add flaky sea salt and mix again with the spatula. Do not use a whisk to mix caramel, you do not need extra air. I have a recipe for Whipped Caramel included in my online video lesson how to make macaron shells.
Transfer into a pipping bag and let it set in the refrigerator for 6-8 hours or overnight. You can also transfer caramel into a bowl or flat container, cover it with plastic wrap “to contact” and keep it in the fridge until ready to fill macarons.
Recipe FAQs
Store Salted Caramel Macarons in an air-tight container for 2-3 days.
No, I would not recommend freezing macarons with salted caramel filling.
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If you make these Salted Caramel Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe Card
Salted Caramel Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
- 1 Fine mesh sieve
Ingredients
Salted Caramel
- 275 ml heavy cream
- 280 gr granulated sugar
- 224 gr (2 sticks) unsalted butter
- 20 gr glucose syrup
- 7 gr (1 Knox pack) gelatin
- 35 gr cold water
- 10 gr flaky sea salt
Chocolate Macaron Shells
- 125 gr almond flour (1 cup)
- 15 gr Extra Brute Cacao Barry cocoa powder (2 Tablespoon)
- 125 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Salted Caramel
- Mix gelatin and cold water in the small bowl and leave it to soak. Set aside in a cold place or put in the refrigerator.
- In the medium-sized saucepan add granulated sugar and turn the heat up to medium. Start melting sugar. Do not stir!
- In the small saucepan add heavy cream and glucose syrup. Warm up over low heat. Do not boil!
- When sugar has fully dissolved and there are no clumps left, start pouring warm heavy cream into it in 3 -4 parts. Mix with the wooden spoon and take off the heat. Please be very careful when pouring warm cream into melted sugar. The mixture will be very hot! It is important to wear heat-proof gloves.
- Add gelatin mass into the mixture and mix well with the wooden spoon.
- Strain the mixture through a sieve and let cool down.
- Cut unsalted butter into small pieces. Add butter and mix well until you get smooth caramel.
- Add flaky sea salt and mix again.
- Transfer into a pipping bag and let it set in the refrigerator for 6-8 hours or overnight.
How to make Chocolate Macaron Shells
- In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Hello! I’ve just wanted to let you know that I made this macarons with this filling and they were amazing! Finally I found a recipe with a perfect consistency. Thank you!!
Greetings from Uruguay 🙂
Thank you so much for sharing!
Hello! Can I just omit the glucose in the recipe?
You can replace glucose syrup with heavy cream.
can we use agar agar instead of gelatin?
No, agar agar will not work for this recipe.
Thank you for recipe Marina. Can I use light corn syrup instead?
Yes, light corn syrup will work.
Hi! Can I substitute invert syrup for the glucose?
Yes, you can.
so this look fantastic, so with gelatin it wont melt right_? And what’s the use of glucose syrup, is it for the texture?
Thank you! Gelatine helps to hold shape of caramel when you fill macarons. Caramel will not be runny. Glucose syrup used to prevent crystallization. Let me know how you like this recipe. Woould love to see your creations!