Salted Caramel Macarons are delicate French cookies made with almond flour and filled with a luscious salted caramel filling. These treats are perfect for special occasions or as a delightful dessert to impress your guests!

Ingredients

For the Macaron Shells:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites (at room temperature)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Food coloring (optional)

For the Salted Caramel Filling:

• 1 cup granulated sugar
• 1/4 cup unsalted butter (cubed)
• 1/2 cup heavy cream
• 1 teaspoon sea salt (or to taste)

Timing

Making Salted Caramel Macarons takes about 30 minutes for preparation and 30 minutes for baking, plus additional time for cooling and setting.

Instructions

Step 1: Prepare the Macaron Shells

1. Preheat Oven: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps.
3. Whip Egg Whites: In a clean, dry mixing bowl, whip the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form. Add vanilla extract and food coloring (if using) during the last minute of whipping.
4. Combine Mixtures: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites in three additions. Be careful not to deflate the mixture; it should flow like lava.
5. Pipe the Shells: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.
6. Rest the Shells: Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.

Step 2: Bake the Macaron Shells

1. Bake: Bake in the preheated oven for 15-18 minutes, or until the macarons have risen and formed feet. Rotate the baking sheets halfway through baking for even results.
2. Cool: Remove from the oven and let the macarons cool completely on the baking sheets before transferring them to a wire rack.

Step 3: Prepare the Salted Caramel Filling

1. Make Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
2. Add Butter: Once the sugar is melted, carefully add the cubed butter and stir until melted and combined.
3. Add Cream: Slowly pour in the heavy cream while stirring (the mixture will bubble). Continue to stir until smooth. Remove from heat and let cool slightly.
4. Add Salt: Stir in the sea salt, adjusting to taste. Allow the caramel to cool completely before using.

Step 4: Assemble the Macarons

1. Fill the Shells: Pair the macaron shells by size. Pipe a small amount of salted caramel filling onto the flat side of one shell and top with another shell to create a sandwich.
2. Set: Allow the assembled macarons to set in the refrigerator for at least 24 hours to let the flavors meld and the texture improve.

Step 5: Serve

1. Enjoy: Serve your Salted Caramel Macarons chilled or at room temperature. Enjoy these delightful treats with coffee or tea!

Nutritional Information

Here’s a quick overview of the nutritional content of Salted Caramel Macarons (per macaron, based on 24 servings):

Nutrient	Amount per Macaron
Calories	100
Protein	1g
Fat	5g
Carbohydrates	12g
Fiber	0g
Sugar	8g

Tips for Customization

• Flavor Variations: Experiment with different flavored fillings, such as chocolate ganache, fruit preserves, or coffee buttercream.
• Colorful Shells: Use different food colorings to match themes or occasions.
• Decorative Touch: Drizzle extra salted caramel over the assembled macarons for a decorative touch.

Conclusion

Salted Caramel Macarons are a luxurious and indulgent dessert that combines the delicate texture of macarons with the rich flavor of salted caramel. Perfect for special occasions or as a sweet treat, this recipe is sure to impress. Enjoy this delightful recipe!