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Chocolate Macarons with Salted Caramel Filling

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These Chocolate Macarons with Salted Caramel Filling are a refined French dessert featuring delicate, chewy chocolate shells paired with a rich salted caramel center. With the perfect balance of sweet and salty, they’re ideal for holidays, gifts, or any elegant celebration.

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)

Instructions

  1. Sift powdered sugar, almond flour, and cocoa powder together.
  2. In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and whip to stiff peaks.
  3. Gently fold dry ingredients into meringue until batter flows slowly and forms ribbons.
  4. Pipe onto parchment-lined trays in 1-inch rounds. Tap tray and let rest for 30–60 minutes until a skin forms.
  5. Bake at 300°F (150°C) for 15 minutes. Cool completely.
  6. Heat heavy cream until just simmering; set aside.
  7. In a dry saucepan, cook sugar over medium-high heat until melted and amber in color.
  8. Carefully add warm cream (it will bubble), stir until smooth.
  9. Remove from heat, stir in butter and salt crystals. Chill until thickened.
  10. Pipe or spread caramel onto the flat side of one shell. Top with a second shell and press gently.
  11. Refrigerate at least 24 hours before serving for best texture and flavor.

Notes

  • Use an oven thermometer for accurate temperature.
  • Letting the macarons rest before baking is key to avoiding cracks.
  • Caramel can be made 1–2 days ahead and stored in the fridge.
  • Macaron shells freeze well for up to 1 month (unfilled).

Nutrition

Find it online: https://recipesbyliza.com/chocolate-macarons-with-salted-caramel/