I used my favorite salted caramel sauce to make salted caramel macarons with a vanilla shell, salted caramel buttercream and salted caramel glaze!
granulated sugar water heavy cream unsalted butter salt vanilla extract
almond flour powdered sugar egg whites granulated sugar vanilla bean paste
granulated sugar water egg yolks unsalted butter vanilla bean paste salt salted caramel sauce
salted caramel sauce powdered sugar sea salt flakes
Make Salted Caramel Sauce
ahead of time so it has time to cool (swipe up for the recipe).
Sift together the almond flour and powdered sugar & set aside. Whisk egg whites & sugar over a double boiler. Remove & beat until stiff peaks form. Mix in vanilla bean paste.
Sift & fold dry ingredients into meringue. Pipe out 1.5 inch size circles onto a lined baking sheet. Rap tray on the counter & use a toothpick to remove any air bubbles.
Allow cookies to rest & preheat the oven to 300F. Bake for 13 minutes, then remove from oven & allow to cool completely.
Use the ingredients listed for buttercream to make a half batch of French buttercream (swipe up for the recipe). Add 1/4 cup of salted caramel sauce and mix until combined.
Pipe a border of buttercream around the edge of half the macarons & fill with salted caramel. Place the other half of the macarons on top & refrigerate.
Whisk caramel sauce with powdered sugar. Dip macarons in the glaze & top with a pinch of sea salt flakes
Click the link below for the full recipe!