Buttery, salty, sweet, sticky, chewy, and delicious. These are just a few adjectives to describe these delicious Salted Caramel Macarons!
Salted Caramel Macarons have a salted caramel buttercream and pecan oat crumble filling and make the most indulgent treat for the holidays.
Ingredients for Salted Caramel Macarons
These Salted Caramel Macarons are made with mostly pantry-staple ingredients that you probably have on hand. To make these, you’ll need these ingredients:
- egg whites
- granulated sugar
- powdered sugar
- almond flour
- clear vanilla extract
- heavy cream
- pecans, chopped
- old fashioned oats
- brown sugar
- all-purpose flour
- ground cinnamon
How to Make Salted Caramel Macarons
First, you’ll make the macarons. I have step-by-step instructions on this blog post that will help you out if you’re a newbie! You can do it, I promise!
Okay, while the macarons are baking, make the buttercream and the crumble.
Salted Caramel Buttercream
To make the buttercream, you’ll either want to make your own salted caramel sauce or use store bought. Making your own is super fun and you’ll have leftover to use however you want. It’s amazing drizzled over ice cream, apple pie, brownies, or whatever you want!
To make the salted caramel sauce, heat the sugar and water over medium high heat and bring to a soft boil until the sugar turns an amber color. This can take a little while so be patient. Don’t stir it before it boils, and then stir occasionally as it darkens in color.
Then, take it from the heat and all the rest of the ingredients, being careful not to spill any as the caramel will bubble up and be hot! Let that cool completely before adding to your buttercream.
This buttercream is so easy to make– all you have to do is mix your caramel and butter, and then whisk in your powdered sugar. That’s it!
Pecan Oat Crumble
You all know how much I love crunchy texture in my macarons. I just think that it adds so much to my macarons. I love my crumbles so much! This pecan oat crumble is amazing and pairs so perfectly with the salted caramel. I love this recipe because it’s so easy. Basically all you have to do is mix everything together and bake it until it is a little crispy.
Salted Caramel Macarons
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Salted Caramel Buttercream
- Pecan Oat Crumble
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- Pipe a ring of Salted Caramel Buttercream around the outer edge of the macaron.
- Add some Pecan Oat Crumble to the middle of the buttercream and top with another macaron.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Salted Caramel Buttercream
- 6 tbsp unsalted butter room temperature
- 1/4 cup salted caramel sauce store bought or homemade (recipe below)
- 1 1/2-2 cups powdered sugar
- 1 cup sugar
- 1/4 cup water
- 1 tsp salt
- 1/2 cup heavy cream
- 1 tbsp vanilla extract
Make the Salted Caramel (skip if using premade caramel)
- Add granulated sugar and water to a medium saucepan and whisk to combine.
- Heat over medium-high heat. Bring it to a soft boil until the sugar goes from clear, to yellow, to amber, stirring occasionally.
- Once it has turned amber in color, whisk in the butter, then the salt.
- Remove from the heat, then slowly pour in the cream and whisk to combine. Be careful, the cream will make the caramel bubble and it will be hot.
- Finish by adding in your vanilla extract. The caramel will be very runny at first, then will thicken as it cools. Store in the fridge for up to a week.
Make the Buttercream
- Place butter in bowl of stand mixer. Mix while adding the caramel sauce (MAKE SURE ITS COOLED COMPLETELY) add in powdered sugar and mix until fluffy.
Cinnamon Pecan Oat Crumble
- 1/4 cup pecans, chopped
- 85 grams old fashioned oats (approx. 3/4 cup + 1 tbsp.)
- 60 grams brown sugar (approx. 1/4 cup)
- 40 grams all-purpose flour, sifted
- 3 Tbsp unsalted butter room temp
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Preheat oven to 375 degree Farenheit.
- Line baking sheet with parchment paper. Place a bowl on a food scale, and measure all ingredients into bowl. Add in the spices by using measuring spoons. Add in the chopped nuts.
- In bowl of mixer, and using the flat paddle attachment, add ingredients from bowl: oats, brown sugar, flour, butter, cinnamon, nutmeg, cinnamon, pecans and salt. Mix just until combined. Mixture should be crumbly.
- Spread the crumble out on prepared pan. Scatter around pan so crumble bakes evenly. Bake for 8-10 minutes, stirring once halfway through.
- Let cool completely. Store in airtight container in fridge for up to two weeks, one month in the freezer.