Luxurious French Salted Caramel Macarons With Gooey Centers

The filling is a thick caramel with just a pinch of salt, soft enough to pipe but it holds its shape between the shells. I use a touch less salt than I think so it never reads savory.

The recipe requires some precision but is manageable with a bit of practice. These macarons feature gooey centers that create a perfect balance of textures and flavors, making them a standout treat.

Decadent Salted Caramel Macarons Recipe

This recipe yields beautiful macarons with a crispy exterior and a rich, gooey salted caramel center. Each batch typically takes about 1.5 hours to prepare and can yield approximately 20 macarons, depending on size.

Ingredients

1 cup almond flour
1.5 cups powdered sugar
3 large egg whites at room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 cup granulated sugar (for caramel)
1/4 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon sea salt (for caramel filling)
Optional: additional sea salt for garnish

Instructions

Prepare Baking Sheets: Line baking sheets with parchment paper or silicone mats.
Make the Macaron Batter: In a bowl, sift together almond flour and powdered sugar. In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue whipping until glossy and stiff peaks form. Fold the almond mixture into the meringue gently until combined and forms a thick ribbon.
Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto the prepared baking sheets. Tap the sheets on the counter to release air bubbles. Let the shells sit at room temperature for 30-60 minutes until a skin forms.

Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, allowing them to rise and dry out. Let them cool on the baking sheets before removing.
Prepare the Salted Caramel Filling: In a saucepan, melt 1/2 cup granulated sugar over medium heat until it melts and turns golden brown. Carefully stir in the heavy cream and butter. Add 1/4 teaspoon sea salt and mix until smooth. Let it cool to thicken.
Assemble the Macarons: Fill one macaron shell with a generous amount of salted caramel, then sandwich it with another shell. Repeat until all shells are filled.

Garnish and Serve: Optionally, sprinkle a small pinch of sea salt on top of the macarons. Allow them to mature in the fridge for 24 hours before serving for the best flavor.