Step 1: Prepare the Salted Caramel Melt 1 cup (200g) granulated sugar in a heavy-bottomed saucepan over medium heat, stirring every few minutes until it’s fully melted and amber-colored. Stir in 6 tablespoons (85g) unsalted butter until combined, then gradually add 1/2 cup (120ml) heavy cream and 1 teaspoon flaky sea salt, whisking until smooth. Let it cool to room temperature before moving on this ensures a perfect consistency for your filling. For a handy tip, learn how to make homemade salted caramel from reliable sources if you’re new to this.

Step 2: Make the Macaron Shells Sift 120g almond flour and 150g powdered sugar together in a bowl. In another clean bowl, whisk 100g egg whites until foamy, add 1/4 teaspoon cream of tartar, and slowly mix in 70g granulated sugar until stiff peaks form. Gently fold the dry ingredients into the meringue until the batter flows like lava don’t overmix to keep those crisp shells intact. For variations, check out our guide to no-churn ice cream recipe for complementary desserts.

Step 3: Pipe and Bake Pipe the batter into 1-inch rounds on lined baking sheets, tap to release air bubbles, and use a toothpick for any visible ones. Let them rest for about 45 minutes until a skin forms, then bake at 300°F for 15 minutes. Once done, cool them completely before pairing up the shells this resting step is key for that perfect texture in salted caramel macarons.

Step 4: Prepare and Assemble For the buttercream, cream 1 cup (226g) unsalted butter with 2 cups (240g) powdered sugar until smooth, then add 1/2 cup (120ml) cooled salted caramel and beat until fluffy. Pipe the buttercream around the edge of one shell, add a teaspoon of caramel in the center, and top with another shell. Drizzle with extra caramel and sprinkle sea salt if you like. Remember, the total prep time is about 2 hours, with 15 minutes of cooking and 45 minutes resting, making the whole process around 3 hours. For vegan tweaks, use aquafaba for egg whites as mentioned earlier.