Salted Caramel Macarons

Weigh out ingredients


You'll need powdered sugar, almond flour, brown sugar, egg whites, and vanilla paste.

Weigh out ingredients


For the caramel swiss meringue buttercream, you'll need egg whites, caramel sauce, sugar, salt, butter, and vanilla paste.

Make the macaron batter


Make the meringue with the swiss method and sift the dry ingredients twice. Fold the dry ingredients into the meringue with a gentle macaronage technique until you can draw several figure eights without the batter breaking.

Pipe & Bake 


Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Let the macarons rest for about 30-40 minutes, then bake!

Make the Caramel Sauce


In a sauce pan, combine the sugar, cream of tartar, and water. Once the mixture turns amber, melt in the butter, then heavy cream and vanilla.

Make the Buttercream


 In a double boiler, heat the egg whites, sugar, and salt. Transfer to a bowl, whisk on high speed until stiff peaks form. Cut the butter into cubes and add to the meringue a few pieces at a time. Add the vanilla and caramel sauce, and mix on low speed until fully incorporated and smooth.



Pair the macarons up. Pipe meringue on the bottom shell. Press the paired shells on top.



Enjoy these salted caramel macarons!

Swipe up for the full recipe!