Salted Caramel Macarons

Products Used
Salted Caramel Macarons Imperial


Salted Caramel Macarons

Salted Caramel Filling


  1. In a large bowl, whisk together powdered sugar and almond flour until no lumps remain.
  2. Combine room temperature egg whites and pinch of salt in bowl of an electric mixer.
  3. Whip egg whites until white and foamy.
  4. Slowly add in 1/4 cup granulated sugar and increase speed to high.
  5. Set timer for 15 minutes and let egg whites whip on high until stiff peaks form.
  6. Whip in 1-2 drops brown gel food color.
  7. Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.
  8. Slowly fold and mix until batter is smooth. Batter is ready when it "melts" when drizzled on top of itself.
  9. Line a baking sheet with parchment paper or use a macaron baking mat.
  10. Fill a piping bag with batter, snip end.
  11. Pipe 1-inch circles onto baking sheet, leaving 1-inch space between each macaron.
  12. Tap baking sheet onto counter to remove air bubbles.
  13. Let macarons sit at room temperature 1 hour before baking.
  14. Preheat oven to 350°F.
  15. Bake macarons in a preheated oven with door slightly open.
  16. Bake for about 15 minutes or until they are matte looking and dry to touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.
  17. Remove from oven and allow macarons to cool completely on baking sheet.
  18. For filling, add butter to bowl of mixer. Beat until smooth.
  19. Mix in powdered sugar until combined and smooth. Whip in vanilla extract.
  20. Pipe filling onto flat surfaces of 1/2 of macarons. Fill centers of each macaron with 1/4 teaspoon of caramel sauce.
  21. Sprinkle a pinch of sea salt.
  22. Sandwich macarons bottoms with macaron tops.
  23. Best if stored in an airtight container in refrigerator.
  24. Before serving, drizzle each macaron with caramel and sprinkle with sea salt.
Imperial Sugar Insight

Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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