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

Units Scale

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

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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