Salted Caramel Macarons
Homemade Salted caramel is one of my favorite fillings for macarons. I had so many requests for this recipe. It is very easy to make and taste much better then store-bought. So, are you ready? A great salted caramel recipe for macarons is here! For macarons shells recipe check my other posts: Italian meringue macarosn shells, French meringue macarons shells, Chocolate macarons shells.
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How to make Salted Caramel Macarons
- Make Caramel. This caramel can be made a few days ahead. Just make sure to keep it in the fridge.
- Make macaron shells. Caramel goes well with any shells color. I personally like chocolate shells and caramel.
- Fill Macaron shells.
Ingredients you’ll need
- granulated sugar
- heavy cream
- unsalted butter
- glucose syrup
- Knox gelatin
- cold water
- flaky sea salt
How to make Salted Caramel for Macarons
First, you need to bloom the gelatin. That meant, to mix powdered gelatin and cold water in the small bowl and let it to soak. Set aside in the 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 has beautiful amber color.
Tip from Marina: I like to use 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 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 prove 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 whit the spatula. Do not use whisk to mix caramel, you do not need extra air. I have recipe of Whipped Caramel included in my video lesson how to make macaron shells.
Transfer into pipping bag and let it set in the refrigerator for 6-8 hours or overnight. You can also transfer caramel into bowl or flat container, cover with plastic wrap “to contact” and keep in the fridge until ready to fill macarons.
Can I freeze salted caramel macarons?
No, I would not recommend freezing macarons with salted caramel filling.
Tag me on Instagram or Facebook if you make my recipe. I would love to see your creations. Here are some more recipes for you to enjoy:
- Hazelnut macarons
- Lemon macarons
- Ruby chocolate macarons
- Pumpkin pie macarons
- Homemade marshmallow
- Pumpkin Spice Creamer
- Chocolate Brownie Cookies
- Raspberry Mousse Cups
Salted Caramel Macarons
Equipment
- 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
Instructions
How to make Salted Caramel
- Mix gelatin and cold water in the small bowl and leave it to soak. Set aside in the 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 gream 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 prove gloves.
- Add gelatin mass into 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 pipping bag and let it set in the refrigerator for 6-8 hours or overnight.
- Fill macarons.
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!
Hi! Can I substitute invert syrup for the glucose?
Yes, you can.
Thank you for recipe Marina. Can I use light corn syrup instead?
Yes, light corn syrup will work.
can we use agar agar instead of gelatin?
No, agar agar will not work for this recipe.
Hello! Can I just omit the glucose in the recipe?
You can replace glucose syrup with heavy cream.
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!