Salted Caramel Macarons with French Buttercream | Elegant Patisserie Recipe

Salted Caramel Macarons with French Buttercream | Elegant Patisserie Recipe

These Salted Caramel Macarons are crisp, chewy, and decadently filled with silky French buttercream and homemade salted caramel. They’re worth the patience—perfect for gifting, tea time, or an elegant dessert tray!

✨ What Makes These Macarons Special?

• ✔️ Crisp shells with soft, chewy centers
• ✔️ Real homemade salted caramel folded into a luscious filling
• ✔️ Naturally gluten-free and freezer-friendly

🛒 Ingredients

For the Macaron Shells

• 100g almond flour
• 100g powdered sugar
• 75g egg whites (aged, room temp)
• 75g granulated sugar
• ¼ tsp cream of tartar
• Optional: gel food coloring

For the Salted Caramel

• ½ cup granulated sugar
• 2 tbsp water
• 3 tbsp unsalted butter, room temp
• ¼ cup heavy cream, warm
• ½ tsp sea salt (plus more to finish)

For the French Buttercream

• 3 egg yolks
• ½ cup granulated sugar
• 2 tbsp water
• 1 cup unsalted butter, room temp
• ¼ cup salted caramel (above)

👩‍🍳 Instructions – Part 1: Shells & Caramel

1. Prepare dry ingredients: Sift almond flour and powdered sugar together into a large bowl. Set aside.
2. Make meringue: Whip egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add food coloring if using.
3. Macaronage: Fold dry ingredients into the meringue using a spatula until the batter flows like thick lava. Stop folding once you can draw a figure 8 without the batter breaking.
4. Pipe & rest: Pipe 1.5-inch rounds onto parchment or silicone mats. Tap trays to release air bubbles. Let sit 30–60 minutes until a skin forms on top.
5. Bake: Bake at 300°F (150°C) for 15–17 minutes. Cool completely before filling.
6. Make the caramel: Heat sugar and water in a saucepan over medium heat until amber. Add butter, then cream (carefully—it will bubble!). Stir in salt. Cool to room temp.

👩‍🍳 Instructions – Part 2: French Buttercream & Assembly

1. Make sugar syrup: In a small saucepan, bring sugar and water to a simmer until it reaches 240°F (115°C) on a candy thermometer.
2. Whip yolks: While syrup heats, beat yolks until thick and pale. Slowly drizzle in hot syrup while mixing on medium speed. Beat until the bowl is cool to the touch (about 8 minutes).
3. Add butter: Add softened butter one tablespoon at a time. Continue whipping until smooth and fluffy.
4. Flavor: Fold in cooled salted caramel. If too soft, chill slightly to firm up before piping.
5. Assemble: Match macaron shells by size. Pipe buttercream onto one half and sandwich with the other. Press gently.
6. Mature: Place filled macarons in an airtight container in the fridge for at least 24 hours before serving for best texture.

💡 Variations & Flavor Twists

• 🌰 Add chopped toasted pecans or hazelnuts into the filling for crunch.
• 🍫 Drizzle with dark chocolate ganache and a pinch of flaky sea salt.
• ☕ Stir a bit of espresso powder into the buttercream for salted caramel mocha flavor.

🧊 Make-Ahead & Storage Tips

• 📆 Make Ahead: Shells can be baked up to 5 days in advance. Store in an airtight container in the fridge.
• ❄️ Freezing: Freeze assembled macarons for up to 1 month. Thaw overnight in the fridge before serving.
• 🍽️ Best served: After 24–48 hours of “maturing” in the fridge for perfect texture and flavor.

❓ FAQ

• Why are my macaron shells hollow?
  Over-whipping or under-mixing the batter can cause air pockets. Proper macaronage technique is key.
• Can I skip the French buttercream?
  Yes! You can substitute with Swiss meringue buttercream or simple salted caramel cream cheese frosting.
• How do I get perfect feet?
  Rest the piped macarons until they form a dry skin on top (30–60 mins) and bake at the right temperature for your oven (usually 300°F).

Delicate, Elegant, and Irresistible ✨

These Salted Caramel Macarons are a masterclass in French pastry—sweet, salty, chewy, and buttery all in one bite. Perfect for elevating any dessert spread!