1-Preparing Ingredients and Tools: Ready to whip up a caramel macaron cake that’s crispy on the outside and creamy inside? Start by preparing your ingredients and tools, like a piping bag with a 1/2-inch round tip, and line baking sheets with parchment paper using 4.5-inch circle templates. This step ensures your shells come out even and professional-looking. Sift the 75 grams powdered sugar, 105 grams almond flour, and 14 grams cocoa powder together and set them aside to keep the mixture smooth.

2-Making the Macaron Shells: To make the macaron shells, whisk 100 grams egg whites and 100 grams white granulated sugar over simmering water until the sugar dissolves, being careful not to cook the eggs. Transfer this to a mixer and whisk from low to medium speed until it’s white and fluffy, then crank it up to high for stiff peaks. Gently fold in the sifted dry ingredients to create a thick, glossy batter that flows off your spatula slowly. For added fun, you can learn more about related desserts by checking out our easy no-churn ice cream recipe to pair with your cake.

3-Piping and Baking Shells: Pipe the batter into 3.5-inch circles on your templates, and use any extras for mini macarons. Tap the trays to release air bubbles and pop any on the surface with a toothpick. Let the shells rest for about 1 hour until the surface feels dry, then preheat your oven to 325°F. Bake one tray at a time: start with 10 minutes, rotate, and continue for 15 to 20 minutes until the shells don’t jiggle. Cool them completely before moving on.

4-Making the Salted Caramel Sauce: For the salted caramel sauce, melt 50 grams sugar over medium heat, stirring until it’s fully dissolved. Quickly add 30 grams heavy cream watch for bubbling then stir in 21 grams unsalted butter until melted. Add 1/4 teaspoon kosher salt and remove from heat right away to keep it smooth. Let it cool completely for the best results. This process takes about 2 hours of prep time and 30 minutes of baking, making it ideal for working professionals.

5-Preparing the Buttercream and Assembly: Beat 85 grams unsalted butter until creamy, then mix in 1/4 cup salted caramel sauce. Gradually add 187 to 250 grams powdered sugar on low speed, then whip it up for a fluffy finish. Adjust with more sugar or a bit of milk if needed. To assemble, place a shell on a plate, pipe buttercream around the edges, spoon in caramel sauce, and top with another shell. Stack them up, add optional decorations like mini macarons or caramel popcorn, and chill for 24 to 48 hours. This step helps the flavors meld, perfect for celebration planners.