These Chocolate Macarons with Salted Caramel Filling are a delight, so soft and full of flavor. Perfect for entertaining as well as sweet treat gifts to loved ones during the holidays.
If you are new to making macarons then this is the perfect recipe for you. As you go down this road of learning how to make these french macarons, go easy on yourself.
If the recipe doesn’t come out right the first time try it again. Part of the fun with making these is there is a learning curve that everyone has to go through.
My bestie Danielle who makes these for fun has probably made a million and one macarons in the past year. The one thing she always says is each time is different, I have to agree with my personal experience.
- Cocoa Powder
- Almond Flour
- Granulated Sugar
- Powdered Sugar
- Cream of Tartar
- Egg whites
- Double Cream
Are you a fan of the Classic Chocolate Macarons? instead of filling these delicious Chocolate Macarons with the Salted Caramel Filling, opt for fudge chocolate! The possibilities are endless when it comes to customizing these yummy sweet treats.
Recommended Baking Supplies
- baking sheets with parchment paper
- food processor
- whisk attachment
- large mixing bowl
Salted Caramel Filling
Let’s talk about Salted Caramel Filling. This recipe wouldn’t be complete without a delicious easy to make the salted caramel filling. Making the caramel filling is all about practice, after you make it once you will never want to buy premade again.
This filling would go great with other macaron recipes! Throw it in vanilla macaron shells, or in your very own favorite macaron shell recipe.
Salted Caramel Filling Ingredients
- Heavy Cream
- Chocolate (chopped into small pieces)
To make the salted caramel filling you will start with cooking the sugar in a medium-size saucepan. Once the edges of the sugar start to melt and change color, give it a stir and let it cook until all the sugar has melted completely. Remove from heat and stir in the butter, followed by the cream.
Once the butter and cream are fully incorporated, add the chocolate that has been chopped into small pieces. Stir it until all the chocolate is evenly mixed.
Now add the salt and give it another mix. Let it cool to room temperature and then let it cool in the refrigerator for about 1 hour. Add the ganache into a piping bag then follow the rest of the instructions on the recipe card below.
Chocolate Macarons Quick Tips
Weigh your ingredients. Make sure you weigh all of your ingredients before beginning, Do not skip this step. It may seem like it’s not important but it makes a huge difference in this recipe.
Use a piping bag. Don’t make more work for yourself, work smarter not harder. Use a piping bag or pastry bag for the batter and filling. It makes for easy cleanup and by using the piping bag you will have more control over the size of your macarons.
To easily fill a piping bag, slip it over a tall glass and then fill it with batter or filling until about 1/2 full. Close it up tightly and use as directed in the recipe.
No bubbles. Avoid air bubbles by firstly not overmixing your macaron batter. And secondly by making sure you tap the pan on the counter a few times before placing it in the oven.
Trail and error. If they don’t turn out right do not worry. Try the recipe again another time and make sure you are not preparing this recipe in a humid environment.
Room Temperature. Allow the Macaron to sit at room temperature as the recipe instructions require. The trick to making Macarons is to take your time and be precise with not just your measurements but your time as well.
Keep the Chocolate Macarons stored in an airtight container for up to 2-4 days. Place them in the refrigerator overnight, up to 24 hours after baking to help prolong the life of the Macarons.
The life of the macaron depends on the moisture level in the filling. If you would prefer to store the Macaron shells separately then the life of the shells is typically fresh 4-6 days after being made.
More Chocolate Recipes
Try my crowd-pleasing, delicious, made from scratch Super Moist Chocolate Cupcakes with a Salted Caramel Frosting and Caramel Filling. Topped with caramel and sprinkled with sea salt, this decadent cupcake is perfect for chocolate lovers everywhere.
Sink your teeth into a childhood favorite cupcake that is as easy to bake as it is to eat. My Chocolate cupcakes with Chocolate Buttercream frosting and marshmallow creme filling will make the kid inside you cheer.
Grab your cast iron skillets, it’s time to bake up a truly decadent Sea Salt Chocolate Chunk Skillet Cookie. Ready in just a few minutes, this Chocolate Chip Skillet Cookie recipe is perfect for all ages.
- 3 large egg whites (100 grams)
- About 1 Cup (100 grams) - Almond flour
- About 1 Cup (100 grams)- Powdered sugar
- 2 tbsp - Cocoa powder
- ½ cup (100 grams) - Granulated Sugar
- ⅛ tsp - Cream of tartar
Salted Caramel Ganache
- 1 Cup (250 ml) - Double cream
- 1 Cup (100 grams) - Caster sugar
- 2 Tbs (25 grams) - Butter
- 1 Cup - Dark chocolate
- ¼ tsp - Salt
For the Macarons
- Place the almond flour, powdered sugar, and cocoa powder into a food processor and pulse it 10-12 times to break any big pieces of almond.
- Sieve (a tool similar to a strainer) this mixture into a bowl and discard any large chunks.
- In another clean bowl, take the egg whites and start to whisk it with an electric whisk until it starts to get frothy.
- Now start adding one tbsp of sugar gradually into the whipping egg-whites.
- Add the next spoonful of sugar once the previous one is fully incorporated into the egg whites.
- Keep the speed of the whisk at low to medium during this entire process.
- Once all the sugar has been added, sprinkle the cream of tartar over the meringue and whisk it for a couple of minutes until it is fully incorporated.
- Now add approximately one-third of the meringue into the dry mixture.
- Using a spatula, mix this evenly to form a thick paste.
- Now add the remaining egg whites and start to gently fold it into the batter.
- Once most of the egg whites are mixed into the batter, start to test making a figure 8 with the batter after every fold.
- When the batter is ready, you should be able to drop the batter from the spatula into a figure 8 without the batter ribbon breaking.
- Place the batter into a clean piping bag fitted with a round nozzle.
- Line a baking tray with parchment paper.
- You can use a stencil or draw rounds on the paper to help you pipe the macarons. Keep the ink side down before piping.
- Now start piping dollops of batter into the middle of the circles.
- Tap the tray on the work surface 4-5 times to knock any extra air bubbles trapped in the batter.
- Now let the piped macarons sit at room temperature for around 15-45 minutes until a film forms on top of the macarons.
- Bake the macarons at 160 degrees Celsius (or 320 Fahrenheit) for about 18-20 minutes.
- Let these cool to room temperature before removing from the parchment paper.
For the Salted Caramel Ganache
- Add the sugar to a heavy bottom pan and place it over medium heat.
- Once the edges of the sugar start to melt and change color, give it a stir and let it cook until all the sugar has melted completely.
- Now take it off the heat and stir in the butter, followed by the cream.
- Once the butter and cream are fully incorporated, add the chocolate that has been chopped into small pieces.
- Stir it until all the chocolate is evenly mixed.
- Add the salt and give it another mix.
- Let it cool to room temperature and then let it cool in the refrigerator for about 1 hour.
- Add the ganache into a piping bag.
- Now flip half of the macarons over so that the base is facing up.
- Pipe a big dollop of the caramel ganache on these flipped macarons.
- Place the remaining macarons on top of the ganache, pressing down gently until the ganache spreads to the edges. Enjoy the macarons and store in an airtight container.
Chocolate Macarons Quick Tips
- Make sure you weigh all of your ingredients before beginning, Do not skip this step. It may seem like it’s not important but it makes a huge difference in this recipe.
- Use a piping bag or pastry bag for the batter and filling. Don’t make more work for yourself, work smarter not harder. Using the piping bag will give you more control. To easily fill a piping bag slip it over a tall glass and then fill it with batter or filling until about 1/2 full. Closeup and use as directed in the recipe.
- If they don’t turn out right do not worry. Try the recipe again another time and make sure you are not preparing this recipe in a humid environment.
- Allow the Macarons to rest at room temperature as the recipe instructions require. The trick to making Macarons is to take your time and be precise with your measurements and time.
Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 30mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g