Delicate and sophisticated, these salted caramel French macarons feature crisp almond meringue shells with a tender chew and a rich filling of salted caramel buttercream and smooth caramel sauce. A refined Parisian classic, they’re the perfect bite-sized indulgence for any special occasion or afternoon treat.

Why You’ll Love This Recipe

Salted caramel French macarons offer the ultimate combination of texture and flavor: crisp, airy shells give way to a creamy, sweet, and slightly salty filling that’s irresistibly rich. While macarons have a reputation for being tricky, this recipe breaks down each step to make the process approachable, even for home bakers. The addition of homemade caramel sauce adds depth and luxury to every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the macaron shells:

almond flour
powdered sugar
egg whites, room temperature
granulated sugar
cream of tartar
optional: caramel food coloring

For the salted caramel buttercream:

unsalted butter, softened
powdered sugar
salted caramel sauce (see below)

For the caramel sauce:

granulated sugar
water
heavy cream
unsalted butter
sea salt

directions

Sift the almond flour and powdered sugar together into a large bowl to remove any lumps and ensure a smooth shell.
In a separate mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue in batches. Add caramel-colored food coloring if desired. The batter should flow slowly off the spatula like lava.
Transfer the batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto a parchment-lined baking sheet. Tap the tray firmly on the counter to release air bubbles.
Let the shells rest at room temperature for 30–60 minutes, or until they develop a dry skin on the surface.
Bake at 300°F (150°C) for 15–18 minutes. The macarons should form signature “feet” and lift cleanly off the parchment once cooled.
For the caramel sauce, heat the sugar and water in a saucepan over medium heat until deep amber in color. Carefully whisk in the cream, butter, and sea salt. Set aside to cool.
For the buttercream, beat the softened butter until creamy. Add powdered sugar and mix until smooth. Stir in the cooled caramel sauce until fully combined.
Pair up macaron shells by size. Pipe a circle of caramel buttercream on one half and place a small dollop of extra caramel sauce in the center.
Top with a second shell to sandwich. Refrigerate for at least 24 hours to allow the flavors and texture to mature. Serve at room temperature.

Servings and timing

This recipe yields about 20–24 macarons.
Preparation Time: 45 minutes
Resting Time: 30–60 minutes
Baking Time: 15–18 minutes
Chilling Time: 24 hours
Total Time: Approximately 26 hours

Variations

Chocolate Caramel Macarons: Add a tablespoon of cocoa powder to the dry mixture and fill with chocolate caramel ganache.
Hazelnut Caramel Macarons: Substitute half of the almond flour with hazelnut flour for a nutty twist.
Espresso Macarons: Add instant espresso powder to the buttercream or caramel sauce for a mocha-inspired flavor.
Caramel Apple Macarons: Mix finely diced dried apple into the caramel filling for a fruity autumn variation.
Sea Salt Garnish: Sprinkle a few flakes of sea salt on top of the finished macarons for added flair and flavor contrast.

storage/reheating

Macarons are best stored in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for optimal flavor and texture.
They can also be frozen for up to 1 month; thaw in the refrigerator overnight and bring to room temperature before enjoying.

FAQs

Why are macarons so delicate to make?

Macarons require precision in measurements and technique, particularly during the mixing (macaronage) and baking stages, which affect their structure and appearance.

Can I use store-bought caramel?

Yes, though homemade caramel adds superior depth of flavor and freshness to the buttercream.

What’s the purpose of letting the shells rest before baking?

Resting forms a skin on the surface, helping the macarons develop their signature feet and preventing cracking during baking.

Why are my macaron shells hollow?

Hollow shells often result from over-mixing or under-baking. Try adjusting oven temperature and mixing time slightly.

Can I make the shells in advance?

Yes, macaron shells can be made ahead and stored unfilled in an airtight container at room temperature for 2 days or frozen for longer storage.

Do I need a stand mixer for this recipe?

A hand mixer works well too, but a stand mixer can make the meringue stage easier and more consistent.

How do I get consistent shell size?

Use a printed macaron template under your parchment or a silicone baking mat with circles to ensure even sizing.

Why did my macarons crack on top?

This usually means the shells didn’t rest long enough before baking, or the oven temperature was too high.

Can I flavor the shells themselves?

Yes, but avoid adding liquid extracts directly. Use dry powders or emulsions to avoid affecting the meringue structure.

What’s the best way to fill macarons cleanly?

Use a piping bag fitted with a small round tip and apply gentle pressure to distribute the filling evenly without overfilling.

Conclusion

Salted caramel French macarons are a luxurious, bite-sized indulgence that beautifully showcases the harmony between sweet and salty flavors. Though they require precision and patience, the results are well worth the effort. With crisp shells, creamy filling, and a deep caramel richness, these macarons are the perfect treat for gifting, entertaining, or savoring slowly with a cup of tea.