Why You’ll Love This Recipe

I avoided making macarons for years because everyone said they were impossible, and my first batch proved them half right: cracked, footless, and flat. After a lot of tinkering, I figured out that the secret is not magic, it’s precision. Weigh your ingredients, age your whites if you can, and don’t skimp on the batter folding. This version bakes up with smooth, glossy tops, ruffled “feet,” and a tender, chewy bite. The salted caramel buttercream is rich and buttery without being cloying, and a thin layer of caramel in the middle gives each cookie a gooey center. They look stunning on a dessert table, they keep well, and they actually taste better after a day in the fridge.

Ingredients

For the macaron shells

100 g (1 cup) blanched almond flour, finely ground
100 g (3/4 cup plus 2 tablespoons) powdered sugar
75 g egg whites (from about 2 large eggs), aged at room temperature for 2 to 24 hours
70 g (1/3 cup plus 1 tablespoon) granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pinch of salt
Gel food coloring, golden or light brown (optional)

For the salted caramel sauce

1/2 cup granulated sugar
3 tablespoons unsalted butter, cut into pieces
1/4 cup heavy cream, at room temperature
1/2 teaspoon flaky sea salt

For the salted caramel buttercream

1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups powdered sugar
3 tablespoons cooled salted caramel sauce (from above)
1/2 teaspoon vanilla extract
Pinch of salt
1 to 2 teaspoons heavy cream, if needed to thin

Directions

Make the caramel. In a medium saucepan over medium heat, melt the sugar, stirring gently with a heatproof spatula, until it turns deep amber, 6 to 8 minutes. Add the butter and whisk until melted (it will bubble). Slowly pour in the cream, whisking constantly, then stir in the salt. Cool completely, about 1 hour.
Prep the pans. Line two baking sheets with parchment paper or silicone mats. Print or draw 1 1/2-inch circles about 1 inch apart on paper if you want guides, then flip the paper over.
Sift the dry ingredients. Pulse the almond flour and powdered sugar together in a food processor for 10 seconds. Sift through a fine-mesh sieve twice, discarding any large bits.
Whip the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy. Slowly add the granulated sugar a tablespoon at a time. Increase to high speed and beat for 4 to 5 minutes until stiff, glossy peaks form. Beat in the vanilla, salt, and food coloring, if using.
Fold (macaronage). Add the dry ingredients to the meringue in two additions. Fold with a flexible spatula, pressing the batter against the side of the bowl, until it flows like thick lava and you can draw a figure 8 without the ribbon breaking. This takes about 40 to 50 folds. Don’t overmix.
Pipe. Transfer the batter to a piping bag fitted with a round tip (about 1/2 inch). Pipe 1 1/2-inch rounds onto the prepared sheets, holding the bag straight above the surface.
Remove the air. Bang the baking sheets firmly on the counter 5 or 6 times and pop any surface bubbles with a toothpick.
Rest. Let the shells sit at room temperature for 30 to 60 minutes, until a dry skin forms and the tops no longer feel sticky when touched lightly.
Bake. Preheat the oven to 300°F. Bake one sheet at a time on the center rack for 17 to 20 minutes, until the shells are set and don’t wobble when gently nudged. Cool completely on the pan before removing.
Make the buttercream. Beat the butter until pale and creamy, 2 to 3 minutes. Add the powdered sugar a little at a time and beat until fluffy. Beat in the caramel, vanilla, and salt. Add cream if needed, a teaspoon at a time, until it’s smooth and pipeable.
Fill. Match the shells by size. Pipe a ring of buttercream on one shell, add a small dot of caramel in the center, and sandwich with a second shell.
Mature. Refrigerate the filled macarons in an airtight container for 24 hours, then bring to room temperature for 15 minutes before serving.

Servings and Timing

Servings: About 20 filled macarons (40 shells)
Prep time: 1 hour 15 minutes
Rest time: 30 to 60 minutes
Bake time: 17 to 20 minutes per sheet
Total time: About 3 hours, plus 24 hours of maturing

Make ahead: Unfilled shells keep in an airtight container for up to 3 days at room temperature, or freeze for up to a month. Fill them the day before serving.

Variations

Chocolate-caramel: Replace 2 tablespoons of the almond flour with unsweetened cocoa powder.
Brown butter: Use browned, cooled butter in the buttercream for a nuttier flavor.
Espresso caramel: Dissolve 1 teaspoon of instant espresso in the caramel cream before adding it.
Pumpkin spice: Add 1/2 teaspoon of pumpkin pie spice to the dry ingredients.
Dulce de leche filling: Replace the caramel buttercream with store-bought dulce de leche for a shortcut.
Cream cheese filling: Beat 4 oz of cream cheese into the buttercream for a tangier filling.
Bourbon caramel: Stir 1 tablespoon of bourbon into the caramel after removing it from the heat.
Shortcut caramel: Use good-quality store-bought caramel sauce, thickened by simmering for 3 to 4 minutes.

Storage and Reheating

Refrigerator: Store filled macarons in an airtight container for up to 5 days. Bring to room temperature for 15 to 20 minutes before serving.
Freezer: Freeze filled macarons in a single layer, then transfer to a container for up to 1 month. Thaw in the fridge overnight.
Unfilled shells: Store at room temperature for up to 3 days in an airtight container.
Reheating: Not applicable. Serve chilled or at room temperature.

FAQs

Why did my macarons crack?
The most common causes are an oven that’s too hot, not enough resting time, or trapped air bubbles. Rest the shells until they’re dry to the touch, tap out air bubbles, and use an oven thermometer to check your temperature.

Why don’t my macarons have feet?
The batter may have been overmixed or undermixed, or the shells didn’t rest long enough. Aim for the thick, flowing ribbon consistency in step 5.

Why are my macarons hollow?
Usually the oven was too hot or the meringue was overwhipped. Lower the temperature by 10 to 15°F and stop whipping once stiff peaks form.

Do I have to age my egg whites?
It helps, since slightly drier whites make a stronger meringue, but it’s not required. Room-temperature whites work fine.

Can I use liquid food coloring?
I recommend gel. Liquid coloring adds moisture and can throw off the batter.

Why are my shells sticking to the parchment?
They were likely underbaked. Bake a minute or two longer, and let them cool completely before peeling.

Why do I need to mature the macarons?
The filling’s moisture softens the shells into a chewy, tender bite. Macarons taste noticeably better after 24 hours.

Can I use almond meal instead of almond flour?
Almond meal is coarser and less uniform, so sift it well and expect slightly less smooth tops. Blanched almond flour is best.

Conclusion

These caramel macarons are one of my proudest bakes, and I hope they give you confidence to try your own batch. They’re crisp, chewy, buttery, and sweet, with a salted caramel flavor that makes them feel like a true bakery treat. Take your time, weigh everything, and don’t be discouraged if the first tray isn’t perfect. If you make them, I’d love to hear how they turned out!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage and Reheating

FAQs

Conclusion

Caramel Macarons

Ingredients

Instructions

Notes

Nutrition