Salted-Caramel Macarons

I’ve had this salted-caramel macarons in my archives since last year and i’m not sure why i haven’t posted it yet. I’m getting nostalgic just from looking at them. Going on pilgrimage at Pierre Herme’s boutique in Paris two weeks ago and tasting the masterpiece reminded me that maybe i should publish this post after all. Damn, it was good. While the salted-caramel flavor combination is classic and less daring than let’s say… a strawberry-wasabi macaron, i dare you to find someone.. anyone who will not love this macaron at the first bite.

I remember struggling with the salted-caramel ganache a bit when i made those. The butter ratio seemed a little bit odd but it could be a mistake i made when converting the recipe which happened after a night of heavy drinking. It’s hard for me to accept there is such thing as too much butter in a recipe but i will double check from my informant on the other side of the Atlantic and adjust the recipe if necessary.

The macaron technique remains the same old classic Herme i demonstrated in previous recipes here and there, only the color changes. Those are a bit too yellow by the way. You’re aiming at a caramel color all the way through. As those colorful flakes you sprinkle on the shells prior to baking, they’re optional of course, but you can buy them in specialty pastry supply shops if you like your macarons to have some ‘bling’.

Good luck and enjoy!

  • Salted-Caramel Macarons (Macaron Caramel au Beurre Sale by Pierre Hermé)

    • Recipe translated/adapted from Pierre Herme’s “Macaron”
    • Makes about 72 macarons
    • For the meringue:
    • 300 grams almond flour, sifted
    • 300 grams powdered sugar
    • 110 grams egg whites, aged 7 days (or left outside covered overnight)
    • 300 grams powdered sugar
    • 75 grams bottled spring water
    • 110 grams egg whites, aged 7 days (or left outside covered overnight)
    • Salted-Caramel cream:
    • 300 grams sugar
    • 335 grams creme fraiche
    • 65 grams French salted butter
    • 290 grams French butter, softened
    • For the salted-caramel cream:
    • Place about 50 grams of sugar in the bottom of a large pot. Melt it of medium heat and incorporate 50 more grams of sugar. Repeat 4 more times until all the sugar has melted. Meanwhile, bring the creme fraiche almost to a simmer.
    • Caramelize the sugar until it’s a deep amber color and take it out from the heat. Add the 65 grams of salted French butter while mixing with a wooden spatula (be careful as the mixture is extremely hot). Add the creme fraiche in several additions and keep mixing with the wooden spatula.
    • Place the pot back on the burner on low heat and cook until it reached 108’C. Pour in a deep dish, cover on contact with cling wrap and refrigerate until cold.
    • Meanwhile, beat the remaining 290 grams of butter for 8 to 10 minutes, until light and fluffy and incorporate it to the caramel cream in two additions. Place in a pastry bag with a #11 tip.
    • For the macaron meringues:
    • Sift the almond flour and the powdered sugar in a medium bowl. Add them to the almond flour and to the powdered sugar. Add the first batch of egg whites (110 gr) without mixing them.
    • In a small saucepan, combine the water and sugar and bring to a boil until it reaches 118’C. Meanwhile, place the second batch of egg whites in the bowl of a mixer equipped with the whisk attachment. When the sugar is at 115’C start beating the whites on medium speed.
    • Pour the sugar at 118’C over the egg whites. Beat until the temperature of the mixture drops to 50’C and you have a compact and shiny meringue. Fold the meringue into the almond-sugar-egg white mixture until it’s homogeneous. Place in a large pastry bag with a plain #11 tip.
    • Place parchment paper on 4 baking trays and use a pencil to draw 1 1/2 inches circles to cover the surface with 1/2 inch in between. You should have about 36 circles on each parchment papers. Turn over the paper so the pencil markings won’t transfer to the meringues.
    • Pipe rounds of the meringue dough onto the prepared parchment paper. Sprinkle the pistachio powder over the meringues and let them out at room temperature for at least 30 minutes. This is a very important step where the piped meringue rounds develop a thin ‘crust’ over their surface.
    • Preheat the oven to 350’F. Bake the meringues for exactly 12 minutes. Open the oven door quickly-twice during cooking. When the cookies are cooked slide the parchment paper onto a work surface and leave them to cool.
    • Assemble the macarons:
    • Garnish half the shells with the salted caramel ganache. Cover with the other half. Refrigerate for 24 hours. Enjoy at room temperature.
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  • Kitchen M

    I’m getting macaron cravings just by looking at these! I love salted caramel anything. This flavor will never be old.

  • Marco

    I made them lately, those are really killers Mac!

  • Cristina @TeenieCakes

    Oh! These sound so good…salted caramel. Your pied turned out perfect!

  • Shaheen {The Purple Foodie}

    Yummy looking macs! Please send me some!!

  • Home with Mandy

    I am craving these so badly in Austin, Texas. I’ve never made them myself, the recipe seems daunting, but I have found a french baker who makes so great salted caramel macarons – I may just continue to buy them from her. Great post!

  • Dolce

    These, I would kill for… or wait until it’s winter to bake some in my kitchen…

  • vanillasugar

    such a tease, such a bloody tease

  • Jean

    Those are perfect. Nothing else to say.

  • Su-yin

    Ahhhh why do you tempt me with macarons I cannot have? These look fantastic. Absolutely fantastic. *drools*

  • diva@The Sugar Bar

    what stunning colour and so perfect. Why do you always do this to me. Macaron tease!

  • Rachel (S[d]OC)

    Yum. These look perfect. Salt and caramel are magic. If I can’t make them myself, I will take up your recommendation for Pierre Herme’s botique in Paris. I am in the process of finally booking a trip there in October. Now when I’m with other foodies, I can actually contribute to the conversation when everyone starts talking about whether or not Parisias are rude – unlike the last time! 😉

  • Jamie

    Yum! You make fabulous macs and these are no exception. I adore salted caramel and must try this recipe.

  • bonnie

    These are so beautiful! I bet they took forever to make but seconds to devour.

  • The Cilantropist

    I love some macs with bling! These look amazing!!!

  • Colloquial Cook

    Informant says butter ratio and cream making technique in French version is identical :-) Mais quel est son secret?! Il monte son beurre avec des pales d’hélico?

  • radish

    hey, some of your top ingredients repeat – is that a typo or you do need 300 g powdered sugar 2x?

  • Heather

    Radish – I had to read the instructions twice too – there are two batches of sugar and egg whites.

    Gorgeous, Stephane. After experiencing childbirth, I think I might finally be brave enough to try making macarons.

  • Trissa

    I’ve got Pierre Herme’s Macaron book but I don’t speak French. I’ve been meaning to translate using the internet but you’ve just saved me the trouble! Thanks – your macarons look just like Pierre Herme’s!

  • bunkycooks

    Where have you been? I guess…Paris! These are beautiful. When the heat and the humidity go away after the Summer, I will have to give macarons another go!

  • Oui, Chef

    Having recently returned from Paris, I can attest to the magical quality of PH’s macarons, each flavor better than the last you taste. For me, the olive oil vanilla was a revelation, and a large Ispahan made me weep it was so good. Yours look perfect…Bravo! – S

  • Joy

    What beautiful little treats, and anything that has “salted-caramel” in the title I am totally there. Are you still in Paris?

  • Andrew

    In heaven you can’t eat Macarons, but we can taste these and feel we’re in heaven… Deal!

  • Adelina

    I wish I can make mine as pretty as yours. :)

  • Dawn (KitchenTravels)

    Curious how you achieve the yellow color? Powdered food coloring or liquid? Thanks. :)

  • Chef Dennis

    your macarons are beautiful! salting sweets can really make the cookies so much better, they just explode with flavor!

  • Jessica

    Delicious! I can’t wait to try these in my kitchen…and eat any mistakes I might make along the way! ;-D

  • Kitchen Seductress

    Zen! (is that your name?) your recipes are fantastic and mouthwatering as always… I live in australia and was just wondering if powdered sugar is icing sugar or castor sugar? If you could help me out with this i would be most thank full.. Keep blogging!

  • Tn

    Hi, I was just wondering. Here in this recipes both portions of egg whites are supposed to be aged for 7 days. Is that what the recipes says? Because I’m a bit confused as I have pierre herme’s PH10 and in that book, the egg that we put in the batter first are supposed to be fresh. Please let me know. Thanks

  • zenchef

    He doesn’t make that differentiation in the book “Macarons”, he writes just to use 7 days egg whites. Although I have made macarons with whites that weren’t aged for that long with good results.

  • Monisha

    Hi, i had a question about this recipe. When you make the salted caramel filling, why heat it to a 108 degrees? What happens to the mixture at that temperature?
    Hope someone can help, this has been bothering me for a while!
    Thanks :)

  • Mageline Michael

    Hi, I know that this question was not addressed to me, but I think the reason for heating the caramel to 108 deg C is to bring the caramel to a creamy consistency. This is because the caramel is quite runny after adding the cream and the butter to it. You can actually turn this caramel into caramel candies by bringing the mixture to a hotter temp (not sure what it is, I’m guessing about 118 is the soft ball, and 120 is hard ball. Anyway. I’m happy to see this authentic PH caramel buttercream recipe. All others are faulty, and couldn’t understand why they continue to post faulty recipes with sugar/cream proportion of over 1:2, when in fact the original recipe is closer to 1:1. Thanks to Zen for sharing the correct recipe. I have PH’s book. I don’t have it with me at the moment and wanted to make caramel buttercream today. I remember the sugar/cream portions, and the butter amount that goes into the cooked caramel, but couldn’t remember the exacxt salted butter amount that goes into the butter cream. All others suggested 149g or butter, and I know that it’s incorrect. Merci, Zen!

  • Mageline Michael

    Thank you for posting the correct Pierre Herme’s salted butter caramel buttercream recipe.

  • Texas Divas

    Thank you for posting the correct Pierre Herme’s salted butter caramel buttercream recipe.I like it so much. Thanks
    Texas Divas Boutique