Salted Caramel Macarons

Salted Caramel / Step 1

It is recommended to make the salted caramel the night before to allow it to cool completely to room temperature. Add the sugar to a heavy bottomed saucepan over medium heat, stirring every 1-2 minutes until it melts. Remove from heat, stir in the butter, then add the heavy cream and salt, mixing until smooth. Let cool completely.

Salted Caramel / Step 2

Pour the caramel into a glass jar to cool. It can be stored in the fridge for up to a month.

Macarons / Step 3

Sift together the almond flour and powdered sugar. In a stand mixer, whisk egg whites until foamy, add cream of tartar, then gradually add granulated sugar, whisking until stiff peaks form.

Macarons / Step 4

Gently fold in half the dry ingredients, then the rest, until a flowing lava consistency is reached. Stop mixing immediately. Line a baking sheet with a silicone mat or parchment paper. Pipe 1-inch rounds of batter onto the sheet. Bang the baking sheet on the counter 3-4 times to release air bubbles, and pop any visible bubbles with a toothpick.

Macarons / Step 5

Let the macarons rest at room temperature for 30-40 minutes until a skin forms. Preheat oven to 300°F. Bake one sheet at a time for 15 minutes, or until the macarons do not move when touched. Let cool completely before removing from the baking sheet.

Salted Caramel Buttercream / Step 6

Cream together the butter and powdered sugar until smooth. Slowly drizzle in the salted caramel, then beat on high speed for 3-4 minutes until light and fluffy.

Assembly / Step 7

Match up macaron shells. Drizzle with salted caramel and sprinkle with flaky sea salt (optional). Pipe buttercream around the edge of one shell, add a small scoop of salted caramel, and top with the other shell. Refrigerate for 12-24 hours to mature. Let come to room temperature before serving.