Salted Caramel Cinnamon Macarons

DIY French macaron cookies with cinnamon and salted caramel buttercream filling! Recipe on sallysbakingaddiction.com

They’re baaaaaaack! And better than ever. My love for homemade French macarons hasn’t subsided in the past few months, so I decided to whip you up a new variation for your holiday baking. If it’s not the magical nougat chewiness in each delicate cookie, it’s the glittering sprinkle of cinnamon on top. Or maybe the salted caramel buttercream that draws me in? Yes. It’s definitely that.

Salted caramel runs through my veins.

Bottom line: you need to make salted caramel cinnamon macarons this weekend.

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Before we get into recipe #5 in my annual cookie palooza, let me tell you what today is. Today, December 5th, is my last book tour stop of the year!! Like a complete freak, I’m getting teary eyed (again) as I type this. I’ve been to 18 cities in the past 2 months and today I’m in Houston. For the first time ever! Hoping to meet lots of you at Williams Sonoma (4060 Westheimer Rd) from 12-4pm. Stop by; I have oodles and oodles of candy samples for you.

Thank you for making this a wild and completely unforgettable book tour. The fun continues in February. Hoping to add more stops throughout 2016 as well. So stay tuned! And scroll down for a giveaway to celebrate. ♥

DIY French macaron cookies with cinnamon and salted caramel buttercream filling! Recipe on sallysbakingaddiction.com

Alright, macarons. Let’s do this. Remember back in August when I shared a complete guide to making French macarons? Well, have you tried them yet? As you know, these fancy cookies are a little finicky. Impossible? No. Requiring precision and care? Yes.

Macaron baking is a craft.

But you can absolutely do it at home. Just takes a little practice and time. And make sure you’re reading the macaron tutorial I just linked. A kitchen scale is required to make my French macarons. (Here is the kitchen scale I own. Less expensive options: here and here.) Accurate measurements ensure accurate results. When it comes to macaron batter, I actually encourage you to NOT use US cup measurements as there is way too much room for error. Which equals a ruined recipe. And wasted time!

The base ingredients for the macaron shells are almond flour, confectioners’ sugar, and room temperature egg whites. You can make your own almond flour at home by pulsing blanched, skinless, unsalted, raw almonds until superfine. In my opinion, buying a package is easier!

DIY French macaron cookies with cinnamon and salted caramel buttercream filling!

Make sure the egg whites you use in the macaron recipe are at room temperature. It’s best to separate the egg whites in advance. Then, let them sit out for a few hours to “age.” Oh my gosh, that is SO important.

Speaking of aging, you have to let the piped macaron rounds (pictured below, left) age as well. This is crucial to making macarons! Time is macaron batter’s best friend. While the piped rounds sit, air will will help the rounds “set” and form a dry shell. I always let mine sit for at least 45 minutes.

I won’t go into too much more detail, as you can find very detailed info, photos, and explanations in my macaron tutorial.

DIY French macaron cookies with cinnamon and salted caramel buttercream filling!

A sprinkle of cinnamon goes on top of each round before letting them sit– before baking. Then, as they bake, the cinnamon bakes into each cookie. It’s incredible. The perfect starting point for salted caramel goodness.

I love the cinnamon speckles!

The salted caramel buttercream might just be my favorite part about these macarons. Though I totally want to just eat it with a spoon. And I did. Excuse me while I go run 100 miles to burn it off. But seriously, this macaron filling is mind-blowing. It’s basically my very vanilla frosting, only scaled down a little, with liquid gold swirled in. By that, I mean my beloved homemade salted caramel. Have you tried this stuff yet? Insert 1 million heart-eyed emojis.

DIY French macaron cookies with cinnamon and salted caramel buttercream filling! Recipe on sallysbakingaddiction.com

Every time I make macarons, I can’t get over how unbelievable they taste. The flavors and combinations are endless, and I know you’ll fall in love with the cinnamon and salted caramel combo! If you’re looking for something a little less cinnamon and a lot more chocolate– here are my chocolate peanut butter macarons. To die for.

Salted Caramel Cinnamon Macarons

For best results, use a scale to measure these ingredients in grams.

Ingredients:

  • 200g confectioners' sugar (close to 2 cups)
  • 100g almond flour (close to 1 cup)
  • 120g room temperature egg whites (around 3 large egg whites)1
  • 1/8 teaspoon salt
  • 40g sifted granulated sugar or caster sugar (3 Tablespoons)
  • ground cinnamon

Salted Caramel Buttercream

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) store-bought or homemade salted caramel

Special Equipment

Directions:

  1. Please look over my full macaron-making tutorial before beginning, complete with additional tips and tricks to guarantee macaron success.
  2. Place the confectioners' sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
  3. In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
  4. Using a metal spoon or rubber spatula, fold in the confectioners' sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
  5. Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats (read explanation in this post about why these mats are preferred).
  6. Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets-- make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. Lightly sprinkle cinnamon on each.
  7. Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.
  8. Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time.  Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly "feet." Allow to cool completely on the baking sheet before filling.
  9. Make the filling: In a medium bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Beat in the confectioners' sugar until combined and creamy, then beat in the vanilla extract. Gently fold in the salted caramel until mostly combined. Some swirls are OK! Add more salted caramel if desired.
  10. Fill and sandwich two shells together to form an iconic French macaron cookie! You'll have some filling leftover. It's delicious... with anything. Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.

Recipe Notes:

  1. Age your egg whites. This is so important! Separate them first. Then, let them sit out at room temperature for a few hours; overnight preferred.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Autographed Cookbooks Giveaway – 3 Winners!

Giveaway has ended. Winners have been notified via email.  Entry #346 (Sandi), #221 (Cynthia), and #841 (Suzanne).

To celebrate the end of my book tour stops for 2015 (there are more in 2016, don’t worry!) AND to celebrate the holidays and my cookie palooza– I’m giving away an autographed copy of both of my cookbooks to 3 readers. All 3 of you will receive a signed Sally’s Baking Addiction cookbook and a signed Sally’s Candy Addiction cookbook! Just in time for the holidays.

Please leave a comment on this blog post telling me your favorite holiday cookie. I really want to know! Is it a recipe of mine, one of your family’s, a cookbook’s, another bloggers, what is it!? Here are all of my cookie recipes for you to browse if you’d like!

You are all the best and I can’t thank you enough for all the love and support you’ve given during these past 2 months on tour!

880 comments

  1. Hi Sally! Oh man, it’s so hard to pick a favorite holiday cookie recipe… I absolutely love sugar cookies, but I think the one that tops the cake is my mom and grandma’s recipe for “Christmas Delights” – homemade dough that is rolled out and filled with cinnamon, sugar, chopped nuts, and jam. SO GOOD! We only make them once a year, for Christmas, so it’s always something I look forward to. Thanks for always posting so many awesome recipes! Happy Holidays!

  2. My favorite Christmas cookie and a true family favorite are Snowballs.  I definitely have to make these special cookies every year at Christmastime -we all look forward to having them all year long!

  3. My favorite cookie recipe for Christmas is a Butter Cookie recipe made with a cookie press-brings back fond memories of my mother baking these at Christmas. She would tint the batter green and make wreaths. Yum!

  4. My sister-in-law made some fabulous soft ginger cookies and I have been absolutely addicted ever since! 

  5. I have two favorite holiday cookies.  First, I love thumbprint cookies with red or green jelly on top.  The small bites are incredibly delicious and really is impossible to eat just one.  The second is a sugared pecan cookie with ground pecans inside, and cookie dipped in sugar and topped with half pecan.  A friend gave me this recipe in the 1970s and I’ve baked it every year since.  Even the sugared fingers while eating the cookie make it truly memorable.

  6. Chocolate peanut butter macarons! <3

  7. When I think Christmas cookies, I think of my mama’s homemade sugar cookies. It’s our Christmas tradition that started as children. We would spend the week before Christmas making all kinds of cookies and would save our favorite for last; sugar cookies. My sisters and I still travel home for Christmas and spend Christmas Eve with our mama making those homemade sugar cookies. 

  8. It’s messy with the powdered sugar, but I can’t resist a snowball!

  9. My favorite holiday cookies I actually call “spider cookies”. They looks just like your raspberry thumbprints (don’t they sort of look like spider webs?) Instead of almond flavor, the dough has melted white chocolate and white chocolate chunks in it.

  10. I would have to say my favourite would have to be your soft & thick snickerdoodles! I’ve made them so many times, everyone I share them with can’t get enough of them, myself included! I even recently used that recipe to mimic your one giant snickerdoodle to replace my friends birthday cake! 

    Happy Holidays! <3

  11. Tough to pick a favorite…I would have to say chocolate dipped peanut butter balls, candy cane sugar cookies, and your cake batter cookies with Christmas sprinkles! Can’t wait to try your peppermint mocha cookies!

  12. I absolutely LOVE your Soft Cut-Out Sugar Cookie recipe — I’ve made them countless times, and I’m sending them to several of my friends this year for Christmas, so that officially makes them my favorite holiday cookie! In fact, they’re currently in the oven as I type this 🙂 

  13. Any cookie!!!! I do love you’re soft peanut butter recipe though – YUM!

  14. Can’t go wrong with Gingerbread Cookies!

  15. Mexican Wedding Cakes – simple pure ingredients make the best cookies. They have their own elegance. 

  16. My favourite would simply have to be your chocolate chip cookie recipe, but I swap out half the chocolate chips for peanut butter chips. Fresh outta the oven they are divine! Hoping to make some for a holiday party next weekend =)

  17. My favourite festive cookies are shortbread shaped into stars and stacked as a shortbread Christmas tree! They’re so adorable and always a crowd pleaser whenever I make them. 🙂 

  18. I love cookies i have so many favorites
    But my all time favorite is the classic “Double chocolate chip cookie”
    I just love after a long day to eat 5 or 10 even more lol with a big glass of cold milk
    Amazing!!
    I also love your homemade oreo cookies delicious
    When i make it at home everybody loves it
    Thank You miss Sally for this opportunity 
    I love your recipes so much 
    HAPPY HOLIDAYS! MUCHHH LOVE ALL AWAY FROM THE BEAUTIFUL HAITI, PORT-AU-PRINCE
    Continue making these great delicious recipes

  19. My favorite cookies of yours are the cake batter oreo cookies!! They remind me so much of that childhood joy of getting to lick the bowls every time my mom made cake, fighting with my siblings because one of us was hogging the left overs. The mix with oreo cookies makes it that much better cause who doesnt love oreos? 😀 I love all of your recipes though, they all inspire me to become a better cook!! 

  20. My absolute favorite holiday cookies are treasure cookies. I remember as a child waking up to my mother making them and she would always wait for me to put the Hersey kisses on top. Because that memory is so fond to me, the cookies will always be the best holiday. And besides that, who doesn’t love a good peanut butter and chocolate combo? 
    Happy Holidays xx

  21. Hi Sally, I am wondering whether it is possible to replace the salted caramel in the buttercream with the same amount of nutella to make nutella buttercream?? 🙂 I’m really excited to make french macarons. 

  22. Sally, can I use unsalted sweet butter for any of the recipes calling for unsalted butter? Or is it the same thing?
    Thanks

  23. Hi Sally! I was just wondering if these macarons have to be made the day of an event or if they can be made the day before. Thank you 🙂

  24. I made these macarons last week because I made it a New Year’s resolution to conquer this cookie.  I have to say – they were AMAZING.  For my first foray into macaron land, I followed your recipe exactly, including the icing, to make sure I got the mechanics down.  I can’t say all of the cookies were the same size, but they all tasted equally delicious.  Thanks Sally for decoding the macarons!

  25. First off I want to say that  I LOVE your site!!!!! Everything that I have made has always turned out great even the salted caramel cinnamon  macarons  i made for the first time ever. i got the batter down now just  need to work on my sizes(or cheat and buy the macarons baking sheet i saw)  Thank you soooo much for this amazing site, also i love the science behind way you do what you do ,think it is why all your recipes are amazing

  26. Not easy to pick just one, but I guess it is thumbprint cookies

  27. Hello Sally,

    I followed your recipe exactly, but when whipping the egg whites, looked foamy and overbeaten. I decided to continue on, but the batter turned very thin. My folds were slow and very delicate. Any ideas on what happened? By the way: LOVED your caramel sauce!!!

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