Almond Macaron Recipe – Salted Caramel & Easy French Baking

Last Updated on 2 months by Neha Deshmukh

Almond Macaron Recipe – Salted Caramel & Easy French Baking

Okay, let’s be real. Macarons have a reputation, right? Those delicate little cookies that seem impossible to master. But trust me, with a little patience and these tips, you can create beautiful, delicious almond macarons with a luscious salted caramel filling. I first attempted these for a friend’s birthday, and while the first batch wasn’t perfect, the joy on her face when she tasted them made it all worthwhile! This recipe is my go-to, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any macarons. We’re talking perfectly smooth shells, delightful “feet” (that frilly edge – so satisfying!), and a rich, buttery salted caramel that will absolutely melt in your mouth. They’re a little bit fancy, a little bit challenging, but so rewarding. Plus, who doesn’t love a good French baking project? This recipe yields around 25 macarons, perfect for gifting or a special treat.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup almond flour (about 95g)
• 1.5 cups powdered sugar (about 180g)
• 3 large egg whites (about 90g)
• 0.25 cup granulated white sugar (about 50g)
• 0.25 teaspoon cream of tartar
• 0.5 cup heavy cream (about 120ml)
• 0.875 cup granulated sugar (about 200g)
• 1-2 teaspoons sea salt
• 8 tablespoons salted butter (about 113g)

Ingredient Notes

Let’s talk ingredients, because quality matters!

• Almond Flour: This is key. Use finely ground blanched almond flour. Avoid almond meal, which is coarser and will result in grainy macarons. I always recommend Bob’s Red Mill for consistent results.
• Egg Whites: Aged egg whites are your friend! Separate the eggs a day or two in advance and let the whites sit, covered, in the fridge. This helps them whip up to a more stable meringue. Bring them to room temperature before whipping.
• Meringue Matters: We’re making a French meringue here, which is the simpler of the two main types (the other being Italian). French meringue relies on whipping egg whites and sugar together, while Italian uses hot sugar syrup.
• Sea Salt: Don’t underestimate the power of good salt! I love flaky sea salt like Maldon for that extra burst of flavor and texture in the caramel.
• Salted vs. Unsalted Butter: I prefer salted butter for the caramel, as it enhances the salted caramel flavor. If you only have unsalted, just add a little extra sea salt to taste.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s prep the almond mixture. Combine the almond flour and powdered sugar in a bowl. Sift this mixture three times. Yes, three! This ensures a super smooth texture.
2. Now for the meringue. Beat the room-temperature egg whites until they become foamy. Add the cream of tartar, then gradually add the granulated sugar, whipping until stiff, glossy peaks form. You should be able to turn the bowl upside down without the meringue falling out!
3. Gently fold the almond mixture into the egg whites. This is where patience is key. You want to combine them until the batter flows smoothly like lava, but isn’t runny.
4. Pipe the batter into 1-inch circles onto a baking sheet lined with parchment paper. Give the sheet a firm tap on the counter a few times to release any air bubbles. Let the piped macarons rest for 30-45 minutes, or until a skin forms. You should be able to gently touch the surface without it sticking to your finger.
5. Preheat your oven to 300°F (150°C). Bake for 16-18 minutes, until “feet” start to form. Keep a close eye on them!
6. Let the macarons cool completely on the baking sheet before attempting to remove them.

Now, for the salted caramel…

1. Melt the sugar in a heavy-bottomed pan over medium heat. Don’t stir! Just let it melt and turn amber-colored.
2. While the sugar is melting, gently heat the heavy cream in a separate saucepan.
3. Carefully pour the hot cream into the melted sugar (it will bubble vigorously!). Stir to combine.
4. Add the cubed butter and sea salt to the caramel. Stir until the butter is melted and the caramel is smooth.
5. Let the caramel cool until it thickens to a pipeable consistency.

Finally, assembly!

1. Pipe the caramel filling onto the flat side of half of the macaron shells.
2. Sandwich with the remaining shells.
3. Refrigerate overnight for the best flavor and texture. Seriously, don’t skip this step!

Expert Tips

Macarons can be tricky, but here are a few things that helped me:

• Macaronage: This is the folding technique. You want to deflate the meringue just enough to create a smooth batter. Under-mixing will result in lumpy macarons, while over-mixing will make them flat.
• Oven Temperature: Accuracy is crucial! An oven thermometer is your best friend.
• Cracking: If your macarons crack, it could be due to several things: oven temperature too high, not enough resting time, or too much moisture in the batter.
• Feet: Those beautiful feet come from the steam created during baking. Resting the macarons properly allows a skin to form, which helps them rise and develop feet.

Variations

Want to get creative? Here are a few ideas:

• Vegan Macarons: Use aquafaba (the liquid from canned chickpeas) instead of egg whites. It works surprisingly well! My friend, Priya, swears by this method.
• Gluten-Free: These are naturally gluten-free, as long as your almond flour is certified gluten-free.
• Spice Level: Add a pinch of cardamom or chili powder to the caramel for a warm, spicy kick. My grandmother used to make a cardamom-infused caramel that was heavenly.
• Festival Adaptations: For Diwali, use food coloring to create vibrant orange or yellow shells. For Christmas, try red and green!

Serving Suggestions

These macarons are perfect with a cup of chai or a glass of cold milk. They also make a stunning addition to any dessert platter.

Storage Instructions

Store macarons in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed at room temperature, so let them sit for about 30 minutes before serving.

FAQs

Let’s tackle some common questions:

• What makes macarons so difficult to make? It’s all about precision and technique. The meringue needs to be just right, the macaronage needs to be perfect, and the oven temperature needs to be accurate.
• Can I use almond meal instead of almond flour? No, almond meal is too coarse and will result in grainy macarons.
• How do I know when the caramel is at the right temperature? The sugar should turn a deep amber color. Be careful not to burn it!
• What do I do if my macarons crack during baking? Lower the oven temperature slightly and make sure the macarons have rested long enough to form a skin.
• Can I make the macaron shells and caramel filling ahead of time? Yes! You can make the shells a day or two in advance and store them in an airtight container. The caramel can also be made ahead and stored in the refrigerator.

Enjoy your beautiful, homemade macarons! I hope this recipe brings you as much joy as it has brought me. Happy baking!