Mastering Salted Caramel French Macarons: An Exquisite Pierre Hermé Inspired Recipe Guide
These Salted Caramel French Macarons, a decadent creation inspired by the legendary pastry master Pierre Hermé, perfectly balance sweet and salty to create a truly memorable and sophisticated bite. Each delicate confection offers a harmonious symphony of flavors and textures that is utterly unforgettable. This comprehensive guide provides you with everything you need to successfully bake these exquisite treats at home, including access to a full French Macaron video masterclass designed to demystify the art of macaron making for bakers of all skill levels!
This post contains affiliate links. Full disclosure is at the bottom of the article.
The Irresistible Allure of Salted Caramel French Macarons
If we were to conduct a global survey to discover the top-selling macaron flavor worldwide, I have no doubt that salted caramel macarons would be in a close race for first place, vying intensely with classic chocolate varieties. For many, myself included, it’s the flavor that sparked an enduring love affair with these delicate French pastries. My personal journey into the world of macarons began with Pierre Hermé’s “Infiniment Caramel,” his iconic salted caramel French macaron creation. It’s more than just a dessert; it’s an exquisite culinary experience—a harmonious blend of creamy, luscious filling meeting a crisp, airy shell, all underpinned by that magical contrast of sweet and salty notes. In my opinion, it is truly a work of art in a single, perfect bite, delivering unparalleled complexity and satisfaction.
This specific Salted Caramel French Macaron recipe was meticulously developed with Hermé—my long-standing macaron mentor—firmly in mind. The rich, luxurious salted caramel filling is thoughtfully adapted from his seminal work, Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier. To further enhance the flavor profile and introduce a subtle yet distinctive nutty depth, I’ve chosen to incorporate finely ground pecans into the macaron shells themselves. This thoughtful addition complements the caramel beautifully, creating a more complex, multi-layered, and utterly addictive treat. Indeed, this macaron flavor consistently ranks as one of my most requested recipes, often in neck-and-neck competition with my beloved dark chocolate macarons. The combination of the sweet, chewy shell with the smooth, intensely flavored filling creates a textural and gustatory delight.
For those who revel in desserts that expertly showcase a delicate balance of contrasting tastes, these salted caramel macarons are an absolute must-try. Their sophisticated profile and enchanting texture are designed to captivate. But honestly, their charm is so pervasive that I believe this exceptional treat possesses the power to transform even the most skeptical palate into that of an unconditional macaron enthusiast. They are not merely a dessert; they are an invitation to experience culinary joy, a testament to the artistry of French patisserie right in your own kitchen.
Embarking on Your Macaron Journey: Essential Resources for Beginners and Beyond
French macarons have a well-deserved reputation for being finicky; they are a challenging yet incredibly rewarding endeavor for any home baker. If this marks your inaugural attempt at crafting these delicate confections, or even if you’ve tried and struggled before, careful preparation, thorough reading, and visual learning are paramount to your success. I strongly advise you to set aside ample time for this project, ensuring you won’t feel rushed, which is often a key factor in baking mishaps. Patience and precision are your best friends in macaron making. To empower you on this journey and help you achieve those coveted perfect shells, I’ve curated a comprehensive suite of resources designed to guide you every step of the way:
-
A detailed step-by-step tutorial with vivid photos: This guide meticulously walks you through every single stage of the macaron-making process, breaking down complex techniques into manageable steps. The accompanying visuals are incredibly helpful, illustrating exactly what each stage should look like, providing invaluable guidance and building your confidence.
-
A thorough macaron troubleshooting guide: Even with the best preparation, minor issues can sometimes arise. This comprehensive guide is specifically designed to help you identify, understand, and effectively rectify common macaron mishaps, from hollow shells and unsightly cracks to uneven feet. It ensures that you learn from every batch, turning potential failures into valuable learning experiences.
-
And, most importantly, a 30-minute French Macaron Video Masterclass: I cannot emphasize enough how beneficial and transformative it is to watch this video before you even crack your first egg. There’s an unparalleled advantage to observing an experienced baker execute the intricate techniques firsthand. This is precisely how I mastered macarons over a decade ago, learning by watching and doing, and it’s the same highly effective method that has empowered thousands of my students to achieve perfect results. Visual learning is truly a game-changer when it comes to intricate pastry work like macarons, offering clarity that static text and photos sometimes cannot.
By diligently utilizing these resources, you’ll gain not only the practical skills but also the profound understanding and confidence necessary to navigate the intricacies of macaron baking, transforming potential frustrations into deeply satisfying and joyful culinary achievements.
Unveiling the FREE French Macaron Video Masterclass: Your Ultimate Path to Macaron Perfection
Prepare to unlock the long-held secrets to consistently creating flawless French macarons right in your own kitchen with my detailed video masterclass. This invaluable educational resource, which was previously a premium offering hosted behind a paywall on a respected educational platform, garnered thousands of enthusiastic 5-star ratings from delighted students. Now, in a gesture of passion for baking and community, it is available to absolutely everyone for FREE and unlimited viewing! My unwavering commitment is to share this exquisite art with all macaron enthusiasts worldwide, making perfection in baking accessible to all. ❤️
This comprehensive French Macaron Video Masterclass is thoughtfully structured into 14 distinct, incredibly handy, and easy-to-digest lessons. Each lesson is meticulously designed to transform you into a macaron expert in no time, regardless of your current baking proficiency. I crafted this masterclass to cater to a broad audience: from enthusiastic novice bakers eager to acquire new, impressive culinary skills, to seasoned pastry enthusiasts who wish to refine their existing techniques and master this elegant, often intimidating, dessert. Allow me to be your personal guide through every critical aspect of macaron production, ensuring you gain a deep understanding of both the “how” and the “why”:
- The essential equipment you need: Understanding the right tools can make all the difference between frustration and triumph. I’ll walk you through everything from precise kitchen scales and mixing bowls to piping bags and silicone mats, explaining why each piece is crucial for macaron success.
- The important steps to follow: Macaron making is a precise science as much as an art. I break down each stage, from preparing your ingredients and achieving the perfect meringue to mastering the delicate ‘macaronage’ technique and resting your shells, ensuring clarity and precision at every turn.
- The techniques to master: From achieving the perfect stiff-peak meringue consistency to executing the precise ‘macaronage’ fold that creates that lava-like batter, I demonstrate the exact techniques required for those coveted “feet” and perfectly smooth, uncracked shells that are the hallmark of a professional macaron.
- And the potential pitfalls to avoid: Forewarned is forearmed! I highlight common mistakes that new and experienced bakers often make and explain in detail how to prevent them, saving you from frustration, wasted ingredients, and precious baking time.
The flexibility of this masterclass allows you to watch the videos at your convenience, pause and replay as needed, practice at your own pace, and even share your learning journey with other aspiring macaron makers. Should you encounter any difficulties or have specific questions along the way, I warmly encourage you to reach out to me directly. I am here to provide personalized guidance and support your success.
I am genuinely confident that by diligently following this comprehensive video class, absorbing its lessons, and applying the techniques, you will gain the skills and understanding necessary to consistently create perfect French macarons. Don’t delay your journey to macaron mastery—watch the class now and transform your baking skills!
If you find my French Macaron Masterclass beneficial and enjoyable, please consider giving it a heartfelt “like” on YouTube. Your positive feedback and engagement help immensely in allowing other passionate macaron lovers worldwide to discover this valuable, free resource, fostering a larger and more vibrant community of successful home bakers. Thank you immensely for your support, and happy baking!
Pin Recipe
Salted Caramel Macarons
Ingredients
For the salted caramel filling
- 180 ml heavy cream (35% m.f.)
- 135 g granulated sugar
- 15 ml water
- 170 g salted butter, cut into cubes
For the macaron shells
- 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
- 210 g powdered sugar
- 62 g almond flour
- 62 g unsalted pecans halves or pieces
- 30 g granulated sugar
- Browngel food coloring
- Gold shimmer dust for decorating (optional)
Instructions
-
For the salted caramel filling: In a small saucepan, bring the heavy cream to a boil over medium heat. Once it reaches a boil, remove it from the heat, cover the saucepan, and set it aside. This crucial step ensures the cream is warm and won’t seize the caramel when added later, preventing lumps and ensuring a smooth, uniform texture.
-
In a separate medium saucepan, combine the granulated sugar and water. Melt the sugar completely over medium heat, stirring gently until it is fully dissolved into a clear syrup. Once the sugar is melted and smooth, increase the heat to high. Allow the sugar to boil without stirring, but you may gently swirl the pan occasionally to ensure even cooking and prevent hotspots. Continue boiling until the mixture transforms into a beautiful, deep golden caramel color, indicative of its rich flavor. Immediately remove it from the heat. Gradually whisk in the cubed salted butter, one piece at a time, being extremely careful to avoid splashes as the boiling sugar is very hot and can cause severe burns. Finally, pour the warmed heavy cream into the caramel mixture in a slow, steady stream, whisking continually until smooth and fully incorporated into a silky, cohesive filling.
-
Attach a candy thermometer to the side of the saucepan and return it to medium-high heat. Bring the mixture to a boil and cook, stirring occasionally, until the thermometer registers precisely 226°F (108°C). This precise temperature is crucial for the caramel’s final texture and stability. Once the temperature is reached, remove the saucepan from the heat and pour the hot caramel filling into a shallow heatproof dish. Allow it to cool undisturbed for 5 to 10 minutes at room temperature. Then, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until it is completely cold and firm enough to pipe, which will take at least 2 hours. Once thoroughly chilled, transfer the filling to a pastry bag fitted with a round piping tip and set aside until you’re ready to assemble your macarons.
-
For the macaron shells: *It is absolutely crucial to return your aged egg whites to room temperature at least one hour before you begin preparing the macaron shells.* This helps them whip up to their maximum volume and stability, which are key factors in achieving light, airy macaron shells with perfect “feet.”
-
In the bowl of a food processor, combine the powdered sugar, almond flour, and unsalted pecans. Process these ingredients together until the mixture is exceptionally fine, resembling a powdery flour, and thoroughly incorporated. This typically takes 30 seconds to a minute. The goal is to eliminate any larger pieces of nuts or almond flour that could compromise the smooth, delicate texture of your macaron shells. Subsequently, sift this mixture through a fine-mesh strainer to ensure no remaining lumps or bigger bits are left, guaranteeing a silky smooth macaron batter.
-
In the pristine bowl of a stand mixer fitted with the whisk attachment (or in a large stainless steel mixing bowl if you’re using a hand mixer), begin whisking the room-temperature egg whites on medium-high speed until they become frothy and slightly bubbly. At this point, add just one tablespoon of the granulated sugar. Continue whisking at a medium-low speed for a moment, then gradually add the remaining granulated sugar in a slow, steady stream. Increase the speed back to medium-high and continue to whisk until the egg whites transform into a bright white, glossy meringue that forms firm, distinct peaks when the whisk is lifted. Finally, at low speed, gently mix in a few drops of brown gel food coloring until you achieve your desired hue for the macaron shells, being careful not to overmix the meringue.
-
Carefully add the sifted almond flour, powdered sugar, and pecan mixture to the prepared meringue. Using a flexible silicone spatula, begin the crucial macaronage process: gently fold in the dry ingredients. To do this, slide your spatula all the way to the bottom of the bowl, scoop up the batter, and come back up to the top, folding the mixture over itself. Repeat this motion approximately 6 times to initially incorporate the dry ingredients. Then, continue folding for a total of about 14 strokes, or until no pockets of dry ingredients remain and the batter exhibits the “ribbon stage.” This means the mixture should slowly and lazily drop from the side of the spatula in a continuous ribbon, holding its shape for a few seconds before melting back into the main batter. It is vital to start testing for the ribbon stage early to prevent overfolding, which can lead to runny batter and flat, footless macarons.
-
Prepare your baking setup by stacking two baking sheets on top of each other. This creates an insulating layer that helps prevent the macaron feet from browning too quickly and encourages even baking. Line the top sheet with high-quality parchment paper. If you’re not using pre-cut parchment sheets, ensure you cut the paper so it fits precisely over the bottom of the baking sheet to keep your macarons flat and prevent distortion. For uniform sizing, slide reusable macaron templates (available for download) under the parchment paper before piping, if desired.
-
Transfer the prepared macaron batter into a sturdy pastry bag fitted with a ½-inch (1.25-cm) round piping tip. Carefully pipe 1 ½-inch (3.8-cm) rounds of batter onto the lined baking sheets. Ensure the rounds are evenly spaced, but relatively close to one another, as the batter will not spread significantly during baking. Once piped, firmly tap the baking sheets on your counter several times (4-5 times) to release any trapped air bubbles, which is crucial for preventing cracked shells and promoting smooth tops. You may see small bubbles rise to the surface; gently pop them with a toothpick.
-
If you used macaron templates, carefully slide them out from under the parchment paper. Using a small fine-mesh strainer, delicately sprinkle gold shimmer dust over the piped macaron shells for an extra touch of elegance and visual appeal. This step is entirely optional but adds a beautiful sparkle, enhancing their gourmet appearance. Now, let the piped shells rest on the baking sheets at room temperature for 20 to 30 minutes, or until they are dry to the touch. This crucial resting period, known as “crusting,” allows a thin skin to form on the surface, which is essential for developing those characteristic “feet” (pieds) during baking.
-
While the macarons are resting and crusting, preheat your oven to 275°F (135°C), ensuring a rack is set to the middle position. Once crusted, bake each sheet of macaron shells for 13 to 16 minutes. The exact baking time can vary slightly depending on your specific oven, so it’s essential to watch them closely. The shells are perfectly baked when they are firm on their feet and do not wobble or move when you gently tap them with the tip of your finger. They should lift cleanly off the parchment paper without sticking, indicating they are fully cooked through.
-
Once baked, immediately slide the parchment paper with the shells onto a wire rack. Let the macaron shells cool completely to room temperature before attempting to remove them or assemble them. This cooling process takes approximately an hour and is vital for preventing breakage, as warm shells are very fragile and prone to crumbling.
-
To assemble the macarons: Carefully peel the cooled macaron shells from the parchment paper. Take your time to ensure they don’t break. Pair shells of similar size together and arrange them side by side on a clean work surface. Pipe a generous dollop of the chilled salted caramel filling onto the flat side of half of the shells. Then, gently place the remaining half of the shells on top of the filling, pressing lightly to secure them and allow the caramel to spread slightly to the edges, creating a beautifully finished macaron sandwich.
-
STORAGE AND MATURATION: For the absolute best flavor and texture, store the assembled Salted Caramel French Macarons in an airtight container and refrigerate them overnight. This crucial maturation period, often called “macaron aging,” allows the filling to soften the shells slightly, melding the flavors together for a truly exceptional experience where the textures and tastes are perfectly harmonious.
Properly stored, French macarons will maintain their freshness and delightful texture in the refrigerator for up to 3 days. For longer enjoyment, you can also freeze assembled macarons in an airtight container for up to 1 month. When ready to enjoy from frozen, thaw them overnight in the refrigerator before bringing to room temperature.
-
SERVING SUGGESTION: Always bring these gourmet Salted Caramel French Macarons back to room temperature for at least 30 minutes before serving. This allows the delicate shells to soften to their ideal chewy consistency and ensures the filling reaches its perfect creamy texture, ensuring the fullest expression of their exquisite, balanced flavor.
Did you make this?
Tell me how you liked it! We love to hear about your baking adventures. Leave a comment below or, even better, take a picture and tag it with @foodnouveau on Instagram. Your culinary creations inspire us!
Essential Tips for Perfect Salted Caramel Macarons Every Time
Creating beautiful and delicious macarons is a rewarding process that benefits greatly from meticulous attention to detail and a few insider tips. Beyond the detailed steps provided in the recipe above, here are some additional pointers to help ensure your success and elevate your macaron-making game:
- Ingredient Precision is Paramount: Macarons are notoriously sensitive to exact ingredient ratios. Always use a high-quality digital kitchen scale for all measurements, especially for dry ingredients like almond flour and powdered sugar, and for egg whites. Even a slight deviation can significantly affect the final texture and appearance of your shells.
- The Magic of Aged Egg Whites: Do not skip the crucial step of aging your egg whites. Separating them two days in advance and storing them in an open container in the fridge helps reduce their water content. This leads to a more stable meringue that is less prone to cracking during baking and results in more robust “feet.” Remember, aged egg whites must still be brought to room temperature before whipping!
- Mastering the Macaronage: This is arguably the most critical and delicate step in macaron making. Over-mixing the batter will lead to a runny consistency, resulting in flat, footless shells that spread too much. Under-mixing, conversely, will result in lumpy, uneven shells with an unappealing texture. Practice the folding technique demonstrated in the masterclass to achieve the perfect “ribbon stage” – the batter should flow off your spatula in a slow, continuous ribbon, melting back into the main bowl after about 20-30 seconds.
- Tapping the Trays for Perfection: After piping your macaron shells, firmly tap your baking sheets against the counter several times (usually 4-5 vigorous taps). This is crucial for releasing any trapped air bubbles within the batter that can cause unsightly cracks on the surface of your shells during baking. You might even see bubbles rise to the surface – gently pop them with a toothpick!
- The Indispensable Resting Period (Crusting): This step is non-negotiable for achieving perfect macarons, especially in humid environments. Allowing the piped shells to rest at room temperature until a slight, dry skin forms on their surface prevents them from cracking and encourages the development of those iconic, ruffled “feet.” This usually takes 20-60 minutes, depending on humidity levels.
- Oven Calibration is Your Friend: Ovens can vary wildly in their actual temperature, often differing significantly from the dial setting. Investing in an affordable oven thermometer is highly recommended. Baking at the correct, consistent temperature is absolutely key to preventing burning, uneven baking, or flat, hollow macarons.
- Caramel Consistency is Key: When crafting the salted caramel filling, closely monitor the temperature with a reliable candy thermometer. Over- or under-cooking the caramel will directly affect its texture, consistency, and ability to set properly within the macaron. Precision here ensures a silky, luxurious filling.
Why These Salted Caramel Macarons Stand Out in a Crowd
What truly elevates these Salted Caramel French Macarons beyond a typical dessert and into the realm of gourmet patisserie? It’s the thoughtful and expertly executed combination of classic French technique and an inspired flavor pairing. The crisp, delicate shells, with their subtle pecan undertone, provide a beautiful textural contrast to the incredibly smooth, rich, and deeply flavored salted caramel filling. This filling isn’t merely sweet; it’s a sophisticated blend of carefully caramelized sugar, luxurious salted butter, and high-quality heavy cream, with a touch of additional salt that brightens and deepens every other flavor note. The profound influence of pastry master Pierre Hermé ensures a level of quality, balance, and artistry that is truly exceptional, making each macaron a miniature masterpiece. Whether you’re preparing them for a special occasion, assembling a thoughtful gift for a loved one, or simply indulging in a personal moment of culinary bliss, these macarons promise an experience that is both elegantly refined and profoundly satisfying, leaving a lasting impression on anyone who tastes them.
We sincerely hope this expanded guide empowers you to create these delightful Salted Caramel French Macarons with newfound confidence and immense joy. Remember that practice makes perfect, and every single batch, regardless of minor imperfections, is a delicious and valuable step on your exciting journey to macaron mastery! Happy baking, and enjoy the exquisite results.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.