Ingredients

100 g (1 cup) Almond flour – finely ground

100 g (1 cup) Powdered sugar

2 × 38 g (about ¼ cup each) Egg whites – at room temperature

100 g (½ cup) Granulated sugar

25 ml (2 tbsp) Water

100 g (½ cup / 3.5 oz) White chocolate chips – chopped if needed

120 ml (½ cup) Heavy cream – full fat

50 g (¼ cup) Homemade salted caramel

1 tsp Vanilla extract

Extra salted caramel – for the center filling

50 g (¼ cup) Granulated sugar (for caramel)

20 g (1 tbsp + 1 tsp) Butter – salted or unsalted

40 g (about 3 tbsp) Heavy cream – at room temperature

1 pinch Sea salt / fleur de sel

Instructions

Step 1: Make the salted caramel by heating 50 g granulated sugar in a saucepan over medium heat until fully melted and amber without burning.

Step 2: Add butter and stir until smooth.

Step 3: Pour in heavy cream in 2–3 additions while mixing; cook for 3–4 minutes until thickened.

Step 4: Add a pinch of sea salt, mix again, and blend with a hand blender if needed for a smooth texture.

Step 5: Transfer the caramel to a jar and chill until set.

Step 6: Prepare the macaron shells by sifting almond flour and powdered sugar into a bowl.

Step 7: Add half the egg whites and optional food coloring, then mix until a thick paste forms.

Step 8: Cook granulated sugar and water over medium heat until the syrup reaches 118°C (244°F).

Step 9: When the syrup reaches 110°C (230°F), whip the remaining egg whites on high speed until frothy.

Step 10: Slowly pour the hot syrup into the whipping egg whites in a thin stream, then beat for 8–10 minutes until the meringue is stiff and glossy.

Step 11: Loosen the almond paste with a small amount of the meringue.

Step 12: Gently fold in the remaining meringue until the batter flows in a ribbon-like consistency.

Step 13: Preheat the oven to 155°C (311°F).

Step 14: Pipe the batter onto silicone mats or parchment paper using a template for size reference.

Step 15: Tap the baking tray to release any air bubbles.

Step 16: Bake one tray at a time for 12–14 minutes.

Step 17: Let the shells cool completely, then gently peel them off the mats.

Step 18: Prepare the white chocolate ganache by placing white chocolate, vanilla extract, and 50 g of the chilled salted caramel in a bowl.

Step 19: Bring heavy cream to a boil and pour it over the chocolate mixture; let sit for a few minutes.

Step 20: Whisk until smooth, then cover and refrigerate for at least 3 hours.

Step 21: Whip the chilled ganache for 1–2 minutes until creamy and spreadable.

Step 22: Pipe the ganache onto half of the macaron shells, add a small dollop of extra salted caramel in the center, and sandwich with a second shell.

Step 23: Chill the assembled macarons for 1 hour before serving to allow flavors to meld.

Tips & Variations

Use a kitchen scale for precise measurements, especially for almond flour and sugar, to achieve the best texture.

Let the macarons age in the fridge for 24 hours before serving to enhance flavor and softness.

Try flavored extracts, like coffee or orange, in the ganache to customize your macarons.

If a candy thermometer is unavailable, test syrup by dropping a little into cold water; it should form a firm thread.

FAQs

Why did my macarons crack or hollow out?

Cracking or hollows often occur due to under or over mixing the batter, or baking at incorrect temperature. Make sure to fold the batter gently until it flows like a thick ribbon, and bake at a steady 155°C (311°F). Also, allow the shells to form a skin before baking by resting them for 20-40 minutes.

Can I use store-bought caramel for the filling?

Yes, you can use store-bought salted caramel, but homemade caramel offers a fresher flavor and allows you to control the salt level. If using store-bought, choose a high-quality brand and adjust the saltiness to taste.