Salted butter caramel macarons

Salted butter caramel macarons have become essential in the panoply of these delicious petits fours. Two delicious shells of almond macarons combined with a caramel made of sugar, cream and salted butter, it's a poem ! So do not hesitate, offer these delicious salted butter caramel macarons on your table and it's guaranteed success …
Category : Petit four and macaroons
Difficulty : Confirmed
Servings : 8 people
Preparation time : 1 hr
Cooking time : 15 mins
Rest time : 15 mins
Total time : 1 hr 30 mins
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5 de 1 vote

Salted butter caramel macarons


  • 120 g egg whites
  • 95 g caster sugar
  • 130 g ground almonds
  • 190 g icing sugar
  • yellow food coloring preferably powder
  • liquid coffee extract

Salted butter caramel :

  • 280 g caster sugar
  • 130 g whole liquid cream
  • 200 g salted butter


  • For the recipe, precise weighing is very important. The egg whites must be at room temperature and if possible they must have been in the fridge for 2 or 3 days before using them.
  • Start by whisking the whites at low speed to make sure the least amount of air is incorporated into the mixture.
  • When the whites start bubbling, add half of the caster sugar, then keep whisking at low speed.
  • Keep whisking until the whites form a stiff peak. It will take 15 to 20 minutes. After that, add the rest of caster sugar.
  • Keep whisking the whites increasing the speed until the sugar is completely dissolved.
  • Add the almond powder in the bowl and strain the powdered sugar above it. Mix everything together with your fingers and leave it aside.
  • When the whites are well whisked with the sugar, add some coffee liquid extract and yellow food coloring progressively to obtain a caramel color. Mix it until getting a pretty vivid color.
  • Put the colored whites in a bowl, add the mixture made using almond powder, then mix the whole with a spatula by lifting the mixture. We must obtain a homogeneous mixture.
  • Now it’s time for the “macaronage” step, which consists by pressing the mixture with a dough scraper to soften it and bring up the albumin from the egg whites.
  • When the mixture becomes shiny and allows you to make a ribbon, then the “macaronage” is over.
  • Place the macarons on a baking tray covered with a sheet of greaseproof paper, using a pastry bag fitted with average size tip. You can use a model with specific dimensions to help you out.
  • To finish, hit the tray twice or three times on the working area to make the air leave the macarons. Leave it to rest for 15 min at room temperature.
  • After, bake the macarons in a 160°C preheated oven for 12 to 15 min while keeping an eye on the baking process. Bake one tray at a time.
  • For the salted caramel, start melting and caramelising the sugar progressively. In the meantime, heat the liquid full cream.
  • When the sugar is melted and has a beautiful caramel color, pour slowly the hot cream on the caramel while whisking. Be careful about spatters.
  • Keep heating until 108°C, using a thermometer. Then, remove the saucepan.
  • Add the salted butter to stop the cooking. Whisk to obtain a smooth cream. Pour the caramel in a bowl and leave it to rest in the refrigerator.
  • After the baking, put the greaseproof paper with the macaroons on it on the working area. Wait for 1 min before removing the macaroons from the greaseproof paper and place them on a tray.
  • For the final step, bring together 2 parts of macarons with some salted caramel by using a pastry bag fitted with a plain tip.
The video is in French, but you can see the English subtitles.
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