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This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

There’s something just so special about macarons. I’m not sure if it is the intimidation factor people seem to have because they are made so differently than pretty much any other type of cookie out there. But they are definitely special.

My friend, the macaron queen, came over one day and made these Chocolate Macarons with Salted Caramel Filling with me. I can tell you – they were absolutely INCREDIBLE! You don’t have to be intimidated – we have all the steps broken down here for you so you can make these awesome cookies yourself.

I’m all for pairing chocolate and salted caramel. Those flavors are a match made in heaven. I’m already a huge fan of each one separately – so it is no surprise that they would be great together too.

These light, delicate cookies sandwiched together with that super creamy filling is unbelievably scrumptious. Perfect for holidays like Easter or Mother’s Day. I know I’d sure love to receive a box of these – no matter the occasion.

chocolate macarons

Here are some commonly asked questions

Can this recipe be doubled?

Because the whipped egg whites are so delicate during this mixing process, I recommend making batches back to back, instead of trying to double the ingredients in the mixing bowl.

This recipe calls for a stand mixer.  Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

salted caramel macarons

Can Chocolate Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

Why did my shells crack?

Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.

making macarons

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

Can this chocolate macaron recipe be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

best macarons

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.

dark chocolate macarons

Ingredients for Chocolate Macarons

• egg whites
• granulated sugar
• almond flour
• confectioner’s sugar
• cocoa powder

Ingredients for Salted Caramel Macaron Filling

• whipped cream cheese
• confectioner’s sugar
• caramel sauce
• flake sea salt

cocoa macarons

How to make Chocolate Macarons

1. Line two large baking sheets with parchment paper or Silpat mats.
2. Fit a large piping bag with a small round tip (I like a Wilton #10).
3. Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
4. Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
5. Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
6. Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
7. Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.

Preparing & Piping Macarons

1. Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
2. When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
3. Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
4. When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
5. Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
6. Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
7. While the macarons rest, preheat the oven to 325F. (see notes)
8. Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
9. The macarons are finished baking when they come off the tray easily.
10. Allow the macarons to cool on the tray before filling.

salted caramel macaron recipe

How to make Salted Caramel Macaron Filling

1. Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
2. Transfer the mixture to a piping bag fitted with a small round tip.
3. Place the macarons in similar-sized pairs.
4. Pipe a small dollop of salted caramel filling on one shell.
5. Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
6. (Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
7. Bring the macarons to room temperature before serving.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

caramel macarons

Tips for Making Macarons

• Your egg whites do not have to be at room temperature– straight from the fridge is fine.
• I recommend using natural cocoa powder.  Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
• I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.

More Macaron Recipes to Try

• Lavender Macarons
• Vanilla Bean Macarons
• Irish Cream Macarons
• Strawberry Macarons
• Mummy Macarons – for Halloween

decorating macarons

• scale
• mixer
• silicone mat
• piping bag
• piping tip
• baking sheet
• granulated sugar
• confectioner’s sugar
• almond flour
• cocoa powder
• caramel sauce
• flake sea salt

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If you love this recipe for Chocolate Macarons as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Print Recipe

5 from 1 vote

Chocolate Macaron Recipe

This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

Prep Time15 minutes mins

Cook Time30 minutes mins

Rest25 minutes mins

Course: Dessert

Cuisine: French

Keyword: chocolate, cookie, macarons, salted caramel

Servings: 24 sandwich cookies

Ingredients

For the Shell

• 90 grams egg whites
• 90 grams granulated sugar
• 85 grams almond flour
• 70 grams confectioner’s sugar
• 15 grams cocoa powder

For the Filling

• 40 grams whipped cream cheese
• 40 grams confectioner’s sugar
• 30 grams caramel sauce plus more to fill, optional
• flake sea salt optional

Instructions

Make the Shell

• Line two large baking sheets with parchment paper or Silpat mats.
• Fit a large piping bag with a small round tip (I like a Wilton #10).
• Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
• Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
• Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
• Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
• Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.
• Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
• When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
• Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
• When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
• Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
• Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
• While the macarons rest, preheat the oven to 325F. (see notes)
• Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
• The macarons are finished baking when they come off the tray easily.
• Allow the macarons to cool on the tray before filling.

Make the Filling

• Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
• Transfer the mixture to a piping bag fitted with a small round tip.
• Place the macarons in similar-sized pairs.
• Pipe a small dollop of salted caramel filling on one shell.
• Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
• (Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
• Bring the macarons to room temperature before serving.

Notes

• Your egg whites do not have to be at room temperature– straight from the fridge is fine.
• I recommend using natural cocoa powder.  Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
• I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.