Salted Caramel Macarons with Salted Caramel Filling

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These amazing Salted Caramel Macarons are a delicious accept on french macarons with a salted caramel filing the actually brings the flavor home.

You will fall in love with this new recipe. These salted caramel macarons are my favorite macaron recipe yet.

They are so tasty with a salty sweet flavor combination. The sea salt really brings out the caramel flavor.

Salted Caramel Macaron Recipe

Ingredients

• Powdered sugar
• Almond flour or almond meal
• Salt
• Egg Whites
• Granulated sugar
• Vanilla excerpt
• Gel Food Coloring

These salted caramel macarons get their flavor from the filing and non the macaron concoction. Macaron shells are very delicate and whatever change to the shell recipe should be done at your own risk.

We take successfully added flavoring to the shells a few times, but in most cases it is unnecessary as the filling is really where the flavoring comes from.

Here are some more than Macarons recipes to check out: Raspberry Macaron Recipe, Lemon Macaron Recipe, Fresh Strawberry Macarons Recipe, Vanilla Macarons Recipe, and nosotros even made Keto Macarons.

Yous can use these macarons as a topping for a cake similar we did here: Strawberry & Macaron Cake Recipe.

Ingredients for Salted Caramel Filing

These caramel macarons are filled with salted caramel filling. This a salted caramel buttercream recipe that works cracking as macaron filling. It is so tasty and I would definitely love it as a cake icing equally well.

• 1/2 cup unsalted butter
• 1 ane/ii cups powdered sugar
• 1 tsp vanilla extract
• ane/three cup salted caramel

Tools & Supplies

You lot can employ a stand mixer or an electric manus mixer with paddle and whisk attachments. The stand up mixer makes it easier, but if you merely take a electric mixer that will work too.

• Stand Mixer (paddle and whisk attachment)
• Blistering Sheet
• Parchment Paper or Silicone Mat (meet notes)
• Mixing Bowl
• Pipe Bag
• Pipe Tip

How to Brand Macarons Shells?

Line a few cookie sheets with parchment newspaper.

Use a round object similar back of large piping tip to draw circle on your parchment newspaper. It should be about 1 inch in diameter with about an inch space in betwixt each circle.

You will need at least two blistering sheets and parchment paper.

If y'all are using a silicone mat, y'all volition need to increase the blistering time to xviii to 20 minutes. Take out at 18 and if yous need to, yous can add together back in for another 2 minutes.

Start past placing the almond flour, powdered sugar, and a half teaspoon of salt into a nutrient processor.*

Note : *Some almond flour says finely ground, but it still needs farther processing. To prevent lumpy bumpy macarons, this is a must.

And so, using a sifter, add together the dry ingredients and gradually sift the mixture into a bowl.

Once you are done sifting, prepare the dry ingredients aside.

Moisture Ingredients Instructions

Start by carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold information technology above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.

Then, add together a half teaspoon of common salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.

Next, using a whisk zipper on a stand mixer, whip the egg whites until they get fluffy.

So, add the granulated sugar, vanilla extract, and a few drops of food coloring.

Become the color you want before the stiff peaks course. Do not add colour after the eggs meringue becomes stiff.

Continue to whip them until you get potent peaks.**

Note: ** To check if you have stiff peeks, you pull the whisk out. If the peeks fall over, then they are not potent yet.

Once you lot accept stiff peeks, take hold of a spatula and brainstorm adding the dry mixture to the meringue a quarter at a time.

When adding in the dry out mixture, brand certain to fold rather than mix. Scoop from the lesser of the bowl upwardly and folding it over.

Go along this until all the dry out and wet mixture is incorporated. ***

NOTE: *** Y'all volition know it is ready by doing the figure 8 exam. This means y'all tin can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.

How to Pipe Macaron Shells?

Use a piddling dot of the batter on the underside of the four corners of parchment paper. This helps proceed the paper in identify while you are piping.

Fill a pipe bag with a half inch tip and begin piping small circles of batter onto the parchment paper.****

NOTE: ****Go on the bag straight up and fill nearly two/three of the circle so that when you lot knock the air out in the next step.

Pick up each tray and drib them onto the counter to knock whatsoever loose air out from under the macarons.*****

NOTE: ***** Yous can do this a few time to get the air bubbles out. If you see an air bubble pop upwards, you tin can popular it with a molar pick at this phase only. Don't exercise information technology after the film has formed.

When all the concoction has been piped, let information technology sit on the counter for at least thirty minutes.

This is an important step! It causes a picture to form over acme of the macaron, and will help information technology retain its shape while it is blistering and assist make macaron feet.

If you don't do this, the upshot might non look equally close to what yous envision when you picture a macaron.

How to Bake Macarons?

While waiting for the macaron shells to form a motion-picture show over them, preheat the over to 300 degrees.

Place the first tray in and bake for xv-18 minutes for parchment paper and eighteen to 20 for silicone mat.

DO NOT be tempted to open the over door while it is blistering, because this can result in an uneven bake.

Take the macarons out of the oven.

If they are non perfectly stale out, so you tin pop them dorsum into the over for a few more minutes.

Yous will be able to tell when they are prepare considering they will come off the parchment without sticking at all.

Let them cool completely before adding any filling.

Once you cease one tray, set information technology bated, and get-go on the next.

More than Caramel Recipes

• Salted Caramel Martini
• Yummy Salted Caramel Coffee
• Football game Rice Krispies

How to Make Salted Caramel Macaron Filing?

Start by taking the butter out of the fridge to let it come to room tempature and soften.

Using the paddle attachment on the stand mixer, cream the softened butter until it is lite and fluffy. If information technology is completely softened to room temperature, it should take 2 to 3 minutes to cream the butter.

You will need to apply a spatula to scrape downwards the sides of the mixing basin.

And then, add in the powdered sugar a picayune flake at a fourth dimension. Continue to mix.

Side by side, add in the vanilla extract and salted caramel into the butte and sugar mixture.

Add the caramel filling to a piping bag. Piping the filling into the macarons and gently add the other side of the macaron trounce.

Print

Salted Caramel Macarons

These amazing Salted Caramel Macarons are a delicious take on french macarons with a salted caramel filing the actually brings the flavor home.

Course Desserts

Cuisine French

Keyword French Desserts, Raspberry Desserts

Prep Fourth dimension thirty minutes

Cook Time 15 minutes

Resting Time 30 minutes

Total Time 1 hour fifteen minutes

Servings 24 cookies

Calories 152 kcal

• ii Cup powdered sugar
• 1 Loving cup almond flour
• i tsp Salt
• 3 egg whites room temperature
• 1/four cup granulated sugar
• one tsp vanilla extract

• Line a few cookie sheets with parchment paper.

• Use a round object like back of large piping tip to depict circle on your parchment paper. It should be about i inch in bore with most an inch infinite in betwixt each circle.

• You lot volition need at least two baking sheets and parchment paper.

• If y'all are using a silicone mat, you will need to increment the baking time to 18 to 20 minutes. Take out at 18 and if y'all need to, you tin can add back in for some other 2 minutes.

• Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. *

• Then, using a sifter, add the dry ingredients and gradually sift the mixture into a bowl.

• Once you are done sifting, set the dry ingredients aside.

• Start by advisedly cleft three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk 1 by i and hold information technology above the bowl so that all of the egg white slides off. Repeat this with the ii remaining yolk.

• So, add a one-half teaspoon of salt to the egg whites and brainstorm to whip. Cream of tartar is also traditionally used every bit a stabilizer.

• Side by side, using a whisk attachment on a stand mixer, whip the egg whites until they become fluffy.

• Then, add together the granulated sugar, vanilla extract, and a few drops of nutrient coloring.

• Get the color you want before the stiff peaks form. Practise not add together colour after the eggs meringue becomes stiff.

• Continue to whip them until you get stiff peaks. **

• Once you accept stiff peeks, grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.

• When adding in the dry mixture, make sure to fold rather than mix. Scoop from the bottom of the bowl upwards and folding information technology over.

• Go along this until all the dry and wet mixture is incorporated. ***

• Use a petty dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in identify while you are piping.

• Fill a piping purse with a half inch tip and begin pipe modest circles of concoction onto the parchment paper. ****

• Pick upwards each tray and drop them onto the counter to knock any loose air out from nether the macarons. *****

• When all the batter has been piped, let it sit on the counter for at least thirty minutes.

• This is an important stride! It causes a flick to form over top of the macaron, and will help information technology retain its shape while information technology is baking and assist make macaron feet.

• If yous don't exercise this, the issue might not look as shut to what you envision when yous pic a macaron.

• While waiting for the macaron shells to form a moving-picture show over them, preheat the over to 300 degrees.

• Place the first tray in and broil for 15-18 minutes for parchment paper and 18 to 20 for silicone mat.

• Do Not exist tempted to open the over door while it is baking, because this tin event in an uneven bake.

• Accept the macarons out of the oven.

• If they are not perfectly dried out, then you tin can pop them back into the over for a few more minutes.

• You volition exist able to tell when they are set because they will come up off the parchment without sticking at all.

• Let them absurd completely before adding whatever filling.

• Once you finish one tray, set information technology aside, and outset on the next.

How to Brand Salted Caramel Macaron Filing?

• Start by taking the butter out of the fridge to let it come to room tempature and soften.

• Using the paddle attachment on the stand mixer, cream the softened butter until it is light and fluffy. If information technology is completely softened to room temperature, it should accept 2 to iii minutes to cream the butter.

• Yous volition need to utilise a spatula to scrape downwards the sides of the mixing bowl.

• Then, add together in the powdered sugar a fiddling bit at a time. Continue to mix.

• Next, add in the vanilla extract and salted caramel into the butte and saccharide mixture.

• Add the caramel filling to a pipe bag. Pipage the filling into the macarons and gently add the other side of the macaron shell.

Nutrition Facts

Salted Caramel Macarons

Amount Per Serving

Calories 152 Calories from Fat 54

% Daily Value*

Fat 6g ix%

Saturated Fat 3g 15%

Cholesterol 10mg iii%

Sodium 112mg five%

Potassium 13mg 0%

Carbohydrates 23g 8%

Fiber 1g 4%

Sugar 22g 24%

Protein 2g 4%

Vitamin A 118IU ii%

Calcium 15mg two%

Iron 1mg 6%

* Pct Daily Values are based on a 2000 calorie nutrition.

* Some almond flour says finely ground, but it still needs further processing. To prevent lumpy bumpy macarons, this is a must.

** To check if you lot take stiff peeks, you pull the whisk out. If the peeks fall over, so they are not stiff yet.

*** You will know information technology is set by doing the figure 8 exam. This means you tin can dip the spatula and pick it upward and to a complete, continuous figure as the concoction drips off.

**** Go on the bag directly upwards and fill near 2/three of the circumvolve then that when you lot knock the air out in the next stride.

***** You lot can exercise this a few fourth dimension to get the air bubbles out. If you run into an air bubble pop up, you can pop it with a molar pick at this stage only. Don't practise information technology afterward the film has formed.

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