Salted Caramel Macarons
Salted caramel macarons recipe: the heavenly flavor duo.
How to make salted caramel macarons?
Try this fast and easy recipe, and treat yourself, friends, and family with delicious golden-color macarons.
For the shells:
- 65g (2/3 cup) Powdered Sugar
- 50g (1/2 cup) Almond Flour
- 1 egg white
For the filling:
- 20g (2 tbsp) Granulated Sugar
- Yellow, brown, & red food coloring
- 1 can sweetened condensed milk
Salted caramel macarons video recipe
How to make salted caramel macarons full recipe
It’s an easy to follow salted caramel macarons recipe for every macaron lover! We added some tips for you as well so that you can enjoy your kitchen adventure as much as the wonderful flavors.
Before you start, check if you have a pastry bag with a fitted flat tip, a baking sheet, and wax paper.
Part one. The caramel filling
To make the caramel filling, in a small saucepot, bring some water to a rolling boil, stick a can of sweetened condensed milk in there and cook it for two-and-a-half hours.
Important: When boiling, keep the condensed milk can under the water, or the can may explode because of the pressure buildup.
Refrigerate and allow the caramel to set for an hour and a half.
Tip: you can also buy a ready-to-use caramel.
Next – the shells.
Toast up about a quarter of the almond flour in the recipe to give the macaron shell another layer of caramelized flavor. Put that back in the bowl with the rest of weighed ingredients and leave to cool off.
Next, add one egg white to a small bowl and whisk until it’s light and foamy. Add the granulated sugar and continue whisking until you have a very soft but yet full-bodied meringue.
Then, start adding the food coloring powder until you get a golden caramel color.
Tip: to get the golden color you want, try mixing 2 parts brown, 4 parts yellow, and 1 part red coloring powder.
When the meringue is done, sieve the dry ingredients: the almond flour, roasted almond flour, and sugar powder. Use a medium-size bowl.
Add half of the meringue to the sieved ingredients and mix the batter. Its consistency should be thick and sticky. Add the other half and mix again. Now the batter is more smooth and full.
Now, take the pastry bag and fill it with the batter. The pastry bag should be fitted with a small round tip.
Start piping the batter onto the baking sheet, make small round shells of about 1 inch (2.5 cm) in diameter.
Once you are done, shake the baking sheet a little. This will remove the air bubbles from the batter.
Let the shells dry for about 15 minutes.
Then, sprinkle just a little bit of sea salt on top of the macaron shells and shove them in the oven.
Tip: to check if the shells are dry enough, tap the edge of one or a few of them with your finger, and if it pushes in and bounces back, you know they are ready.
Preheat your oven at a 300 F° (149 C°) temperature and shove the shells.
Bake for around 15 minutes.
Tip: when half of the baking time passes, you can take the tray out and turn it around. This way, you can get the shells cooked evenly.
While you are waiting, grab the caramel filling out of the fridge and pour it into the pastry bag until it’s half full.
When the shells are done cooking, take them out and let them cool off for about 30 mins.
Apply the filling on every second macaron shell and top them off with another side of the macaron.
Enjoy your salted caramel macarons!