salted caramel macarons

Two incredible flavors come together to make these party-perfect salted caramel cinnamon macarons! For best results, use a scale to measure these ingredients in grams.

Salted Caramel Cinnamon Macarons

200 grams confectioners’ sugar (close to 2 cups)

almond flour (close to 1 cup)

egg egg

salt

sifted granulated sugar or caster sugar (3 Tablespoons)

cinnamon

cup (115 grams) unsalted butter, softened to room temperature

1 and 1/2 cups (180 grams) confectioners’ sugar

vanilla extract

(80 milliliters) store-bought or homemade salted caramel

Please look over my full macaron-making tutorial before beginning, complete with additional tips and tricks to guarantee macaron success.

Place the confectioners&#8217; sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.

In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.

Using a metal spoon or rubber spatula, fold in the confectioners&#8217; sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.

Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats (read explanation in this post about why these mats are preferred).

Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets&#8211; make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. Lightly sprinkle cinnamon on each.

Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.

Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time.  Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly &#8220;feet.&#8221; Allow to cool completely on the baking sheet before filling.

Make the filling: In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Beat in the confectioners&#8217; sugar until combined and creamy, then beat in the vanilla extract. Gently fold in the salted caramel until mostly combined. Some swirls are OK! Add more salted caramel if desired.

Fill and sandwich two shells together to form an iconic French macaron cookie! You&#8217;ll have some filling leftover. It&#8217;s delicious&#8230; with anything. Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.

I loved these macarons! I made them another time before and they were cracked. The 2nd time, they were pretty good. I gave it 4 stars just because it was too sweet. I recommend adding more salt to the caramel, and adding a little more cinnamon. Other than that, delish!

I’ve never made macaroons before but tried to follow the recipe exactly, even buying a scale. It’s just far too sweet and tastes like a snickerdoodle cookie. Not my fav. But fun to try something new

Mine came out very flat and undercooked - they were extremely sticky and stuck to the spatula, tearing the cookie in most cases.  Not pretty but still tasty!  I really wanted to gift these this holiday season but they looked nothing like the photos.  :(  What could I have done wrong?  I let the egg whites sit for 2 hours and let the batter and piped cookies rest as directed.  I weighed all ingredients in grams, and my batter seemed a bit thin when piping.  I was careful to be gentle with the batter and not overwhip the egg whites.  I used parchment because I don’t have a Silpat.   Any ideas?

These salted caramel macarons have a simple French macaron shell and are filled with salted caramel buttercream and homemade caramel!

Salted Caramel Macarons

granulated sugar

unsalted butter (room temperature)

heavy cream

flaky sea salt

egg whites (room temperature)

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

powdered sugar

salted caramel (room temperature)

I highly recommend making the salted caramel the night before you plan to make the buttercream so that it has time to fully cool to room temperature!

Warning: do not walk away from your caramel because it will probably burn the second you walk away from it (trust me). In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).

Once the sugar is completely melted, immediately remove from the heat and stir in the butter until combined (don’t be scared if it bubbles a lot).

Add in the heavy cream and salt and mix until fully combined and smooth.

Pour the caramel into a glass jar to cool. Can be stored in the fridge for up to a month! If you make the caramel the night before, store it in the fridge but then let it sit at room temperature until it&#039;s a nice pourable consistency.

Let cool completely to room temperature before adding to the buttercream!

Salted Caramel

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. If desired, drizzle with salted caramel and a sprinkle of flaky sea salt.

Macarons

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Set the mixer to low speed and slowly drizzle in the salted caramel until it&#039;s fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Once the macarons are cooled and decorated, pipe the caramel buttercream around the edge of the macaron shell. Then add a small scoop of salted caramel in the center of the frosting (about 1/2 teaspoon) then top with the decorated shell.

Put the assembled salted caramel macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

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Salted Caramel Cinnamon Macarons

Salted Caramel Macarons

Top 2 salted caramel macarons recipes from across the web

The most viewed salted caramel macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Cinnamon Macarons

Salted Caramel Macarons

The most viewed salted caramel macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine