Salted caramel macarons have a flavor burst of sweet caramel with a hint of salt. Salted caramel is a specialty caramel that has a balance of flavors due to its salt content. The salt enhances the flavor of the salted caramel, making it the perfect filling for macarons.
Salted caramel macaron filling needs to be made before your macaron shells are made to give the salted caramel sauce sufficient time to cool down.
Salted caramel is gooey and thick, only put a small amount on the macaron shells, otherwise it can run down the sides of the macarons.
Store your salted caramel macaron filling in the fridge for up to 2 weeks, or in the freezer for 1-2 months.
Salted Caramel Macaron Filling Recipe
- 1 cup sugar granulated
- 1/4 cup water
- 2 1/2 cups heavy cream
- 1/4 cup butter unsalted
- 1/2 tsp salt
- Place cream at room temperature ~ 20 min in a container that's easily pourable.
- Place sugar in the center of a medium saucepan. Pour the water around the sugar on the sides of the saucepan. Place on medium heat. There is no need to stir the mixture.
- Bring the mixture to a boil and let it change color without stirring it. It should change to a light-brown color. Remove from heat.
- Stir the mixture and pour the heavy cream over the syrup.
- When the heavy cream is all mixed in, place the saucepan back on medium heat. At this point you need to be continuously stirring and soon it will create a homogeneous light golden brown color.
- Add the butter to your caramel mixture and continue to stir it so it doesn't burn on the bottom. It will take time to thicken and turn a golden brown color, be patient.
- Remove from heat when it's thickened enough to hold its shape in a macaron. Add salt and stir together until the mixture has cooled down a bit.
- Once it's cooled down to room temperature, place it in a piping bag and fill your macarons.
- Store in the fridge for 1 week or in the freezer for 1 month.