Go Back

Salted Caramel Macarons

These salted caramel macarons are the perfect combination of a sweet and salty flavor, made with a homemade salted caramel sauce, and a salted caramel Swiss meringue buttercream.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American, French
Servings 24 macarons


  • Measuring scale
  • Sifter
  • Oven thermometer
  • Stand mixer or Hand mixer
  • Pastry bag
  • #12 round tip (optional)
  • 2 aluminum baking sheets with silicone mats or Silpat


Macaron shells

  • 135 grams almond flour
  • 125 grams icing sugar
  • 100 grams egg whites About 3 large egg whites
  • 88 grams granulated sugar
  • pinch cream of tartar

Salted Caramel Sauce

  • 200 grams granulated sugar 1 cup
  • 120 mL milk, room temperature ½ cup
  • 42 grams butter, unsalted 3 tablespoons
  • 1 teaspoon salt sea salt, or flakey salt is best

Salted Caramel Buttercream

  • 90 grams egg whites about 3 large eggs
  • 180 grams sugar about 1 cup
  • 227 grams unsalted butter cubed (1 cup butter, 2 sticks)
  • ½ teaspoon vanilla optional
  • cup salted caramel sauce adjust to taste


Macarons Shells

  • Pre-heat oven to 300ºF.
  • Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
  • In a separate bowl, sift the icing sugar and almond flour together
  • Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
  • In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
  • Once the egg whites are foamy, turn the mixer down to the lowest setting possible and slowly add the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
  • Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVERBEAT.
  • Once done, pour all the almond flour and icing sugar mixture into the egg whites.
  • Fold the dry mixture into the egg whites with a rubber spatula until the paste flows like a ribbon.
  • Prepare a baking sheet with a silicone baking mat with a macaron template.
  • Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
  • Pour batter into the bag.
  • Pipe circles onto the prepared baking sheet. You should get about 40-60 circles.
  • Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.
  • Rest for 30 minutes until the shells have formed a skin and are no longer tacky to the touch.
  • Bake in the oven at 300°F for 13-15 minutes.
  • Check for doneness by wiggling the shell. Shells are fully baked when they do not move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
  • Cool the shells in the tray.

Salted Caramel Sauce

  • Melt the sugar in a large deep saucepan until it is light amber in color.
  • Add in ½ cup of milk carefully. The mixture will bubble up vigorously at this point.
  • Let it cook for another 5-10 minutes until it is as thick as you need it. Keep in mind the caramel will thicken as it cooks.
  • Remove from heat, and stir in the butter and salt.
  • Let it cool before using it for the macarons.

Salted Caramel Swiss Meringue Buttercream

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and occasionally whisk until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
  • Switch to a paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add vanilla and salted caramel sauce and continue to whip until smooth. Adjust the amount of salted caramel to your preference.
  • Fill a large piping bag fitted with the desired tip with salted caramel buttercream.

Assembly & Decorate

  • Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
  • Pipe a ring of salted caramel buttercream on half the macarons.
  • Fill the ring with salted caramel sauce.
  • Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies.
  • Macarons taste best when they've rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the refrigerator for at least 24 hours to mature. Remove from fridge 20 minutes before serving.
Keyword Macarons salted caramel, salted caramel macarons, salted caramel macarons filling