Delicate almond-based cookies filled with luscious salted caramel and topped with whipped cream and a caramel shard—Salted Caramel Macarons with Whipped Cream Garnish are the epitome of elegant French patisserie. These sophisticated treats offer a perfect balance of sweetness and salt with a smooth, chewy texture.
Why You’ll Love This Recipe
This recipe captures everything that makes macarons irresistible: crisp outer shells, chewy interiors, and a rich filling that bursts with flavor. The salted caramel is silky and deeply flavorful, contrasting beautifully with the sweet almond shells. The whipped cream topping and garnish make these macarons not only a delight to eat but also visually stunning for any celebration, afternoon tea, or dessert table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Macaron Shells
- 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
- 1/2 teaspoon vanilla extract
- Nude gel food coloring (optional)
For the Salted Caramel Filling
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For Garnish
- Whipped cream (store-bought or homemade)
- Caramel shards or cookie bits
Directions
Make the Macaron Shells
- Sift almond flour and powdered sugar together into a bowl to remove lumps.
- In a stand mixer, beat the egg whites with cream of tartar until foamy. Slowly add granulated sugar and continue beating until stiff peaks form.
- Add vanilla extract and food coloring if using. Gently fold the dry ingredients into the meringue until the batter flows slowly like lava.
- Transfer to a piping bag fitted with a round tip. Pipe small rounds onto a parchment-lined baking sheet.
- Tap the baking tray firmly on the counter to release air bubbles. Let the shells rest at room temperature for 30–45 minutes, or until the surface is dry to the touch.
- Bake at 300°F (150°C) for 15–17 minutes. Allow to cool completely on the tray before removing.
Prepare the Salted Caramel
- In a saucepan over medium heat, melt the granulated sugar until amber-colored.
- Stir in butter, followed by the heavy cream. Continue stirring until smooth.
- Add sea salt and allow the caramel to cool to room temperature before using.
Assemble the Macarons
- Pair similar-sized macaron shells together. Pipe or spoon a small amount of caramel filling onto one half, then sandwich with the other.
- Pipe a dot of whipped cream onto the top of each macaron.
- Garnish with a caramel shard or cookie bit.
Resting
Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow flavors and textures to develop.
Servings and timing
This recipe yields approximately 20–24 filled macarons.
Prep time: 30 minutes
Cook time: 30 minutes
Resting time: 24 hours
Total time: 25 hours (including resting)
Variations
- Flavor the Shells: Add espresso powder or cinnamon to the dry ingredients for an aromatic twist.
- Buttercream Filling: Replace the caramel with salted caramel buttercream for a firmer center.
- Chocolate Caramel: Add a layer of dark chocolate ganache beneath the caramel for a richer filling.
- Nut-Free Option: Substitute sunflower seed flour for almond flour if needed (texture may vary).
- Different Garnishes: Use gold leaf, chocolate curls, or flaked sea salt for a refined touch.
Storage/Reheating
Store macarons in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, allow them to sit at room temperature for 15–20 minutes before serving.
Macarons can also be frozen (without the whipped cream topping) for up to one month. Thaw in the fridge overnight before serving.
FAQs
Why did my macaron shells crack?
Cracking is usually due to insufficient drying time or air bubbles. Let the piped batter sit until the surface is dry and tap the tray to release bubbles.
Can I make the caramel in advance?
Yes, the caramel can be made several days in advance and stored in the refrigerator. Let it come to room temperature before using.
Do I need to age the egg whites?
Aging egg whites (leaving them in the fridge for 24–48 hours) can improve stability, but it’s not always necessary.
Can I skip the cream of tartar?
Cream of tartar helps stabilize the meringue. If omitted, you may need to beat the egg whites a bit longer for structure.
How do I know if my macaron batter is the right consistency?
The batter should flow slowly like lava and form ribbons. It should settle smoothly after piping without spreading too much.
Can I color the shells?
Yes, use gel-based food coloring to avoid affecting the consistency of the batter.
Are macarons gluten-free?
Yes, traditional French macarons made with almond flour are naturally gluten-free.
How do I store leftover caramel?
Keep in a jar in the refrigerator for up to two weeks. Reheat gently to soften before using.
Can I use a hand mixer instead of a stand mixer?
Yes, but it may take longer to reach stiff peaks, and you’ll need to watch the meringue carefully.
What’s the best way to make caramel shards?
Spread hot caramel on a baking sheet lined with parchment, let it cool, then break into shards with a knife or by hand.
Conclusion
Salted Caramel Macarons with Whipped Cream Garnish are a beautiful and indulgent treat that combines refined technique with rich, crowd-pleasing flavors. With their crisp shells, chewy interiors, and creamy caramel filling, these elegant bites are perfect for special occasions or gifting. Mastering this recipe is a rewarding way to elevate your baking repertoire.
Print
Salted Caramel Macarons with Whipped Cream Garnish
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20–24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicate almond macarons filled with silky salted caramel, topped with a dollop of whipped cream and a crunchy caramel shard for an elegant, melt-in-your-mouth treat.
Ingredients
- For the Macaron Shells:
- 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
- 1/2 teaspoon vanilla extract
- Nude gel food coloring (optional)
- For the Salted Caramel Filling:
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- For Garnish:
- Whipped cream (store-bought or homemade)
- Caramel shards or cookie bits
Instructions
- Make the Macaron Shells: Sift almond flour and powdered sugar into a bowl. In a stand mixer, beat egg whites with cream of tartar until frothy, then slowly add granulated sugar and beat to stiff peaks. Fold in the dry ingredients and food coloring until the batter flows like lava.
- Pipe small rounds onto a parchment-lined baking sheet. Tap the tray to release air bubbles. Let rest 30–45 minutes until tops are dry.
- Bake at 300°F (150°C) for 15–17 minutes. Cool completely before filling.
- Prepare Salted Caramel: Heat sugar in a saucepan over medium heat until melted and amber-colored. Add butter, then cream and salt, stirring constantly until smooth. Cool to room temperature.
- Pipe or spoon caramel onto half the macaron shells, then top with remaining shells.
- Pipe a small dot of whipped cream on top of each macaron and place a caramel shard or cookie piece as garnish.
- Store in the fridge in an airtight container for 24 hours before serving for best texture.
Notes
- Use a kitchen scale for precise macaron measurements.
- Allow macarons to mature in the fridge for optimal texture and flavor.
- Substitute chocolate ganache for the filling if desired.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 14g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
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