Description

Delicate almond meringue shells filled with luscious salted caramel buttercream and rich caramel sauce—these Parisian treats are the perfect balance of crisp, chewy, and creamy.

Ingredients

Units Scale

1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Optional: caramel food coloring
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1/3 cup salted caramel sauce
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 tablespoon unsalted butter
Pinch of sea salt

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Instructions

Sift almond flour and powdered sugar together in a bowl.
In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
Fold in dry ingredients and optional food coloring until the batter flows like lava.
Pipe onto a parchment-lined baking sheet. Tap the tray to release air bubbles. Let sit for 30–60 minutes until a skin forms.
Bake at 300°F (150°C) for 15–18 minutes. Cool completely before filling.
For the caramel sauce: Heat sugar and water until amber. Remove from heat and slowly whisk in cream, butter, and salt. Cool completely.
For the buttercream: Beat butter until fluffy. Add powdered sugar and beat until smooth. Mix in caramel sauce until fully incorporated.
Fill half of the macaron shells with buttercream and a dollop of extra caramel sauce. Top with remaining shells.
Let macarons mature in the fridge for 24 hours for best texture before serving.

Notes

Use aged egg whites (separated and stored in the fridge for 1–2 days) for better meringue stability.
Letting the shells sit before baking is essential to prevent cracking.
Macarons are best after maturing 24–48 hours in the refrigerator.
Handle gently—macaron shells are fragile and delicate.

Nutrition

Serving Size: 1 macaron
Calories: 110
Sugar: 14g
Sodium: 30mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg