Name: Chocolate Macarons with Salted Caramel Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
Ingredients: 1 cup powdered sugar; 3/4 cup powdered almonds (almond flour); 2 tablespoons unsweetened cocoa powder; 2 large egg whites, at room temperature; 1/4 cup granulated sugar; 1/2 cup granulated sugar (for caramel); 3 tablespoons unsalted butter, cold; 1/4 cup heavy cream; 1/4 teaspoon salt crystals (or flaky sea salt)

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These Chocolate Macarons with Salted Caramel Filling are a stunning treat that delivers the perfect balance of rich cocoa and sweet-salty decadence. Each bite offers a crisp yet chewy chocolate shell, complemented by a silky caramel center that’s kissed with flakes of sea salt. I love making these for special occasions—or just when I want to challenge myself with a dessert that feels as indulgent as it looks.

Why You’ll Love This Recipe

I keep coming back to this recipe because it marries elegance with deep, satisfying flavor. The macaron shells are crisp on the outside and slightly chewy in the center, and the salted caramel cuts through the sweetness in the most delightful way. Using salt crystals rather than regular salt brings little pops of flavor and texture that make these macarons unforgettable. While macarons take a little patience, the results are more than worth it. Chocolate Macarons with Salted Caramel Filling

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate macaron shells:
powdered sugar
powdered almonds
unsweetened cocoa powder
egg whites, at room temperature
granulated sugar

For the salted caramel filling:
granulated sugar
unsalted butter, cold
heavy cream
salt crystals

Directions

Make the macaron shells
I start by sifting together powdered sugar, powdered almonds, and cocoa powder. In a separate bowl, I whip the egg whites until foamy, then gradually add the granulated sugar and continue whipping to stiff peaks. I gently fold the dry ingredients into the meringue until the batter flows slowly and forms ribbons.I pipe the batter into small rounds on a parchment-lined baking sheet, then tap the tray to release air bubbles. I let the shells sit for 30–60 minutes until they form a skin and no longer stick to my finger.

I bake the macarons at 300°F (150°C) for about 15 minutes, then let them cool completely before filling.
Prepare the salted caramel filling
I heat the cream just until it begins to boil, then set it aside. In another saucepan, I cook the sugar over medium-high heat, letting it melt and caramelize without stirring. Once the sugar turns a rich amber color, I remove the pan from the heat and carefully stir in the hot cream—it bubbles up fast, so I stay cautious.I return the pan to the heat and stir for about a minute until the caramel is smooth. Off the heat, I add the butter and salt crystals, mixing until everything is silky and fully combined. I chill the caramel in the fridge until it’s thick enough to pipe or spread.
Assemble the macarons
Once the shells are cool and the caramel is set, I spread a small amount of filling on the flat side of a macaron shell and top it with another. I gently press them together to create a perfect sandwich.
Rest before serving
I always let the assembled macarons rest in the fridge for at least 24 hours before serving. This gives them time to soften slightly and absorb the flavors from the filling, resulting in a perfectly balanced, indulgent cookie.

Servings and timing

This recipe makes 19 macarons.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

I like to personalize this recipe with different twists:

Mocha Macarons: I add a teaspoon of instant espresso powder to the dry ingredients for a coffee-chocolate flavor.
Dark Chocolate Ganache Filling: For a double-chocolate version, I sometimes swap the caramel for a rich dark chocolate ganache.
Spiced Caramel: I mix in a pinch of cinnamon or cayenne pepper to the caramel for a warm, spicy finish.

Storage/Reheating

I store the filled macarons in an airtight container in the fridge for up to 5 days. They’re best served at room temperature, so I let them sit out for about 15–20 minutes before enjoying. For longer storage, I freeze the unfilled shells for up to a month and fill them fresh after thawing.

FAQs

Why do my macaron shells crack?

Cracks usually happen when the shells haven’t rested long enough or the oven temperature is too high. I always let them sit until they form a skin before baking and use an oven thermometer to check accuracy.

Can I make the caramel filling ahead of time?

Yes, I often make the caramel a day or two ahead. I just keep it covered in the fridge, then let it soften slightly before using it to fill the macarons.

How do I get perfectly smooth macaron shells?

Sifting the dry ingredients and properly folding the batter are key. I also tap the baking sheet on the counter to release air bubbles that can cause uneven tops.

Can I use table salt instead of salt crystals?

You can, but the texture won’t be quite the same. I love using salt crystals because they add occasional bursts of flavor and contrast beautifully with the sweetness.

Why do my macarons have hollow centers?

Hollow shells often mean the batter was overmixed or the oven temperature wasn’t consistent. I aim for a batter that flows like lava and bake at a stable, moderate temperature.

Conclusion

These Chocolate Macarons with Salted Caramel Filling are everything I want in a dessert—rich, refined, and full of contrast. Whether I’m making them for a special celebration or just as a weekend baking challenge, they always impress. From the delicate shells to the luscious caramel center, they hit that sweet-salty balance just right. Letting them rest overnight might be the hardest part—but it’s also the secret to macaron perfection.