These chewy salted caramel macarons have a warm golden-brown hue and gentle caramel notes from brown sugar in the shells. The centers are filled with a silky salted caramel Swiss buttercream, plus a small pool of homemade salted caramel sauce for extra richness.
Using Swiss meringue buttercream keeps the filling smooth and not overly sweet, while a deeply caramelized sauce adds dark, toffee-like flavor to balance the sugar. If you love salted caramel, these make a memorable treat.
I keep a jar of salted caramel within reach — it’s wonderful drizzled over mascarpone-topped cakes, tucked into tarts, or simply paired with apple slices for a quick indulgence. This macaron recipe is a clear nod to that flavor: the shells use brown sugar for color and depth, the buttercream is enriched with homemade salted caramel, and the sauce is also piped into the center and drizzled on top for a triple-layered caramel experience.
Macarons can be technical, but they’re worth the effort. If you haven’t made them yet, follow the directions carefully and be patient; the results are rewarding.
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Ingredients
MACARONS
Almond flour and powdered sugar
Use finely ground almond flour (not coarse almond meal) and sift it with powdered sugar to ensure smooth, lump-free shells.
Egg whites
Room temperature egg whites whip to higher volume. If needed, warm whole eggs in warm water for a few minutes before separating.
Brown sugar
Brown sugar adds sweetness, a subtle caramel flavor, and a natural golden color to the shells.
SALTED CARAMEL SAUCE
Granulated sugar and water
This uses the wet caramel method: sugar dissolved in water, then cooked to a deep amber for richer flavor.
Heavy cream
Warm the cream before adding it to the hot caramel to avoid seizing and to keep the sauce smooth.
SALTED CARAMEL SWISS BUTTERCREAM
Egg whites and sugar
These are gently warmed and whipped into a Swiss meringue, which produces a silky, balanced buttercream.
Unsalted butter
Use butter at about 65–70°F, cubed so it incorporates evenly.
Salted caramel sauce
Make sure the sauce is cooled to room temperature before folding it into the buttercream for best texture.
Instructions
Whisk almond flour and powdered sugar together in a medium bowl and set aside.
In a stand mixer, whisk the egg whites on medium speed until foamy. Gradually add the brown sugar and vanilla, scrape the bowl, then increase to high and beat to stiff peaks.
Fold half the almond/powdered sugar mixture into the meringue, then add the rest and continue folding. This macaronage stage removes excess air while preserving enough structure.
Fold until the batter flows slowly off the spatula in a continuous ribbon — like lava or honey — and you can draw a figure 8 without it breaking.
Transfer batter to a piping bag fitted with a large round tip and pipe rounds onto parchment-lined pans. Rap the pans on the counter to release bubbles. Let the shells dry at room temperature until a skin forms (at least 30 minutes).
Preheat the oven to 300°F (150°C). Bake one sheet at a time for about 17 minutes, until feet form and tops are no longer shiny. Cool completely on the sheet before removing.
Pair similar-sized shells for assembly. On half the shells pipe a few thin lines of room-temperature caramel sauce and sprinkle a few grains of sea salt if you like.
On the other half, pipe a ring of salted caramel Swiss buttercream to form a well, then fill the well with caramel sauce. Gently press tops and bottoms together.
Place assembled macarons on a parchment-lined tray and refrigerate for 12–24 hours to let flavors mellow and textures harmonize. Serve at room temperature (about 20 minutes after removing from the fridge).
Macarons are delicate—handle gently during assembly and storage.
Variations
A note: changing the filling is straightforward, but altering the macaron shell ingredients is advanced and affects ratios. Start by experimenting with fillings rather than shell formulas.
Change the Filling
- Chocolate Caramel: Replace the buttercream with a dense chocolate ganache for a rich chocolate-caramel pairing.
- Dark Chocolate Swiss Meringue: Swap the caramel buttercream for a dark chocolate Swiss meringue buttercream for a less sweet option.
Boost the Flavor
- Espresso Caramel: Add 1–2 teaspoons of instant espresso powder to the buttercream for coffee notes. Dissolve the espresso in the vanilla before adding.
- Bourbon Caramel: Stir 1–2 tablespoons of bourbon into the caramel sauce after it cools slightly for a boozy edge.
Storage
Because the caramel drizzle stays somewhat soft, these macarons are more delicate than some.
Refrigerate:
For same-day service, store in a single layer on parchment in the fridge. For up to five days, omit the caramel drizzle so you can stack macarons with parchment layers; add drizzle just before serving.
Freeze:
Freeze in a single layer on a parchment tray until firm (1–2 hours), then transfer to an airtight container with parchment between layers. Thaw overnight in the fridge.
Troubleshooting
Macaron troubleshooting
Macarons are precise: a scale, well-sifted dry ingredients, and careful macaronage improve consistency. Be patient; each batch teaches you more.
No feet:
Beat the meringue to true stiff peaks and allow piped shells to form a dry skin before baking. The skin directs steam to the sides, helping feet develop.
Hollow shells:
Often caused by over-whipping or underbaking. Keep the meringue stiff but not dry, and ensure thorough baking.
Wrinkled shells:
Wrinkling can come from over-folding, over-beaten meringue, or an oven that’s too cool. Use an oven thermometer and avoid over-mixing.
Caramel sauce troubleshooting
Seizing when adding cream:
Warm the cream and add it slowly to the hot caramel while whisking. If lumps form, simmer gently and stir until smooth.
Sauce won’t thicken:
Caramel thins when hot and thickens as it cools. If it remains thin after cooling, simmer to reduce and concentrate it.
Swiss meringue buttercream troubleshooting
Runny buttercream:
If too warm, chill the bowl 10–15 minutes and rebeat. Repeat until it firms up.
Broken or curdled buttercream:
Warm the bowl gently over a warm water bath until edges soften, then beat until smooth. Alternatively, warm a small portion in the microwave and beat it back in gradually.
Frequently asked questions
Swiss meringue buttercream is smooth, silky, and less sweet than American buttercream, which helps balance the extra sweetness from the caramel sauce. It also incorporates small amounts of liquid flavorings more reliably, so adding caramel doesn’t destabilize the texture.
Yes. Shells can be baked ahead and stored in the fridge (up to five days) or frozen. Caramel sauce keeps 2–3 weeks in the fridge or up to three months frozen. The buttercream stores at room temperature for a couple of days, in the fridge up to two weeks, or frozen for several months—bring to room temperature and re-whip before using.
More caramel recipes
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Banoffee Tart (Caramel Banana Tart)
-
Gingerbread Cheesecake
-
Nussecken (German Nut Corners)
-
Alfajores de Maicena (Dulce de Leche Cookies)
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📖 Recipe
Salted Caramel Macarons
INGREDIENTS
French Macarons
- 170 grams almond flour, sifted
- 300 grams powdered sugar, sifted
- 180 grams egg whites, room temperature (about 6 large eggs worth)
- 160 grams brown sugar, light/golden
- 5 mL vanilla extract
Salted Caramel Sauce
- 200 grams granulated sugar (about 1 cup)
- 60 mL water (¼ cup)
- 125 mL heavy cream, warmed (½ cup)
- 28 grams unsalted butter (2 Tbsp)
- 5 mL vanilla extract
- ½ teaspoon kosher salt, or to taste
Salted Caramel Swiss Meringue Buttercream Frosting
- 90 grams egg whites (about 3 large eggs worth)
- 150 grams granulated sugar (¾ cup)
- 170 grams unsalted butter (6 oz, cubed)
- 2.5 mL vanilla extract
- 75 grams salted caramel sauce (¼ cup), room temperature
- ¼ teaspoon kosher salt, or to taste
INSTRUCTIONS
French Macarons
- Prepare half-sheet pans by lining with parchment. Optionally place a template of 1½–1¾ inch circles underneath and flip the paper over so markings are hidden.
- Whisk almond flour and powdered sugar and set aside.
- Whip egg whites to foamy, add brown sugar and vanilla, then beat to stiff peaks. Fold in the dry mixture in two additions and perform macaronage until batter flows slowly in a ribbon.
- Transfer batter to a piping bag with a large round tip and pipe rounds onto parchment, rap pans to remove bubbles, poke remaining bubbles, and let rest 30 minutes or until a dry skin forms.
- Preheat oven to 300°F (150°C) and bake one pan at a time for about 17 minutes. Allow to cool completely on the baking sheet before removing.
Salted Caramel Sauce
- Combine sugar and water in a shallow saucepan and cook over medium heat without stirring until the mixture turns a dark amber and just begins to smoke.
- Remove from heat and slowly whisk in warm cream in a thin stream (it will sizzle). Stir until smooth, then add butter, vanilla, and salt. Cool to room temperature.
Salted Caramel Swiss Meringue Buttercream
- Warm egg whites and granulated sugar over a double boiler to 160°F, stirring until the sugar dissolves. Strain into a mixer bowl and whip to glossy stiff peaks and until the bowl is cool.
- Switch to the paddle attachment and add cubed butter a few pieces at a time on medium speed until the buttercream is thick and silky. If it curdles or becomes soupy, keep beating and use brief chilling if necessary.
- Add vanilla, room-temperature caramel sauce, and salt. Mix on low until fully incorporated and smooth.
Macaron Assembly
- On half the shells pipe thin lines of caramel sauce across the flat side and sprinkle with a little sea salt if desired.
- On the other half, pipe a ring of salted caramel buttercream to form a well. Fill the well with caramel sauce. Match similar-sized shells and gently press together.
- Place assembled macarons on a parchment-lined tray and refrigerate 12–24 hours to mature. Store in an airtight container in the fridge up to 5 days or freeze for 1–2 months. Bring to room temperature before serving.
EQUIPMENT
- 16″ piping bags and tips (large round and medium star recommended)
- Stand mixer with whisk and paddle attachments
- Half-sheet baking pans and parchment