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Vanilla Salted Caramel Macarons

Vanilla Salted Caramel Macarons Vanilla Salted Caramel Macarons Vanilla Salted Caramel Macarons

Salted caramel is filled in between the vanilla macaron shells, it's impossible to resist these sweets. Experience some seriously decadent and delicious explosion by popping one or two these vanilla salted caramel macarons into your mouth.













Trans-fat Free, Low Sodium


3 large egg whites
at room temeprature, 90g
4 ½ ounces almonds
or ground almond, or almond meal, 125g
210 grams powdered sugar
30 grams sugar
1 teaspoon vanilla extract
Salted caramel buttercream:
½ cup sugar
¼ cup heavy whipping cream
½ cup butter, unsalted
plus 2 tablespoons
½ teaspoon sea salt
¾ cup powdered sugar


Add the almond meal (or whole almonds) and icing sugar in a food processor, process until finely ground and well combined.

In a large bowl, force the mixture through a sieve with the back of a spoon. (I put the final coarser pieces in the sieve back into my mixture, but if you prefer a smoother texture, just discard the coarser pieces). Set aside.

Add the egg whites into a stand mixer with an electric whisk.

Whip the egg whites under medium speed first, gradually increase the speed to medium-high, until it becomes foamy and starts to hold the shape, 2 to 3 minutes.

Increase the speed to high, start to slowly add sugar, continue beating, about 5 minutes until the egg whites are stiff and set.

The meringue is done, and turn off the machine.

Add the almond-icing sugar mixture and vanilla into the egg white mixture within a few bunches.

With a rubber spatula, gently fold the mixture from the middle to the edges, rotating the bowl at the same time, until the dry ingredients are completely incorporated, should be less than 50 strokes.

The batter should be smooth, shiny and ribbon-like.

You can test by placing a teaspoonful of batter onto a small plate, see if this small round will flatten out within 10 seconds; if not, give the batter more strokes.

Line two large baking sheets with parchment paper.

Fill a large pastry bag with batter and, using a 2-cm (½ inch) tip, vertically pipe the mixture into small 1-inch mounds.

The batter should slowly flatten themselves out within 10 seconds.

Tap the trays against the couter top a few times to remove any air bubbles and help flattern the rounds.

Allow the macarons to sit for 30 minutes to 1 hour, until they are no longer wet when lightly touched and a skin-like texture forms.

Bake at 300℉ (150℃) for 15 to 20 minutes.

Macarons should be smooth and shiny, with the“foot” underneath.

Remove macarons from the oven. Let cool for about 5 minutes and remove with a cookies lifter onto a wire rack.

To make the salted caramel buttercream:

Heat the sugar in a medium saucepan on medium high heat.

Stir constantly with a whisk as the sugar begins to melt. Once the sugar begins to boil, stop stirring, just swirl the pot a few times.

As soon as all the sugar has melted and becomes a dark amber color, add in the 3 tablespoons of butter and stir until melted.

Remove the pan from the heat and let sit for a few seconds.

Pour in the cream slowly and whisk until smooth.

Stir in sea salt and cover, let it come to room temperature completely.

Mix the salted caramel in a mixer for about 3 to 5 minutes — you will notice it becomes lighter in color.

Mix in the remaining ½ cup of butter. Then add in powdered sugar and mix until fluffy, scraping the sides occasionally.

Pipe a teaspoon of salted caramel buttercream over a macaron shell, top with another shell and twist until buttercream is evenly spread.

Note: The macarons can be kept in an air-tight container in the fridge for up to 1 week or in the freezer for up to a few months.


* not incl. in nutrient facts

Add review




United States

Wow looks amazing!

over 4 years ago

How many tablespoons do you use for the caramel? In the ingredient list it says 2 tablespoons, but the body of the recipe says 3.

over 2 years ago

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 26643% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 115mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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