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 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!

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.

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Salted Caramel Cinnamon Macarons

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 50 minutes
  • Yield: 40 shells / 20 filled macarons
  • Category: Cookies
  • Method: Baking
  • Cuisine: French

Description

Two incredible flavors come together to make these party-perfect salted caramel cinnamon macarons! For best results, use a scale to measure these ingredients in grams.


Ingredients

  • 200confectioners’ sugar (close to 2 cups)
  • 100g almond flour (close to 1 cup)
  • 120g room temperature egg whites (around 3 large egg whites)*
  • 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 pure vanilla extract
  • 1/3 cup (80ml) store-bought or homemade salted caramel

Instructions

  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.

Notes

  1. Egg Whites: 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.
  2. Special Tools: kitchen scale (great options herehere, and here), food processor or blender, piping bag, 1/2 inch tip (I use Ateco 806 (size 6) tip)

Keywords: salted caramel macarons, cinnamon macarons

37 Comments

  1. I stumbled upon your raspberry muffin recipe one day on Pinterest and made them right then and there. Jumbo muffins with a big muffin top (the muffins, not me) A big hit. I am now looking through your recipes for banana nut-so that I can do something with the bunch of neglected bananas on my counter. I am hooked on your muffins. I think I will see what other yummies I can find on your blog. Thank you for the recipes and inspiration.

  2. 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. 

  3. 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 🙂

  4. 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!

  5. 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

  6. 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!!!

  7. I really want to try baking macarons at home but unfortunately my son has a nut allergy. Have you ever discovered in your research if there is a good alternative to almond flour in macarons? I’ve heard of pumpkin seed flour but that’s not exactly an easy thing to get. Thoughts? Thank you!

  8. Hi Sally,

    What does the salted caramel look like as you mentioned in the recipe? Is it hard candy because thats what i saw at the grocery store.
    THank you!

  9. My daughter and I have been on a quest to conquer the macaroon! Your recipe and tutorial has finally given us success! These cookies are so frustrating, but now we feel pretty confident we can do this again and again. We made the salted caramel (which always comes out great) and made it into a salted caramel buttercream. We were concerned that the straight caramel might make the macaroon soggy. Next time I will try that though. I love the cinnamon macaroons they’re really good and very attractive. The differences that we noted in your recipe were letting the dough rest before piping, cooking at 325 and not mashing some of the air out of the dough.
    Thank you for the detailed tutorial and the recipe!

  10. I just made these for a bake sale fundraiser. I added one extra step to add in more of your delicious caramel. I piped the buttercream onto to one cookie in a circle along the perimeter of the cookie, then I put about 1/2 tsp of just the caramel in the center and then sandwiched the cookies. So from the outside it looks like it is just a buttercream filling but when you bite into it there is a yummy caramel center!

  11. I was unable to find a 1/2 inch round tip at the store so would a star tip about 1/2 Inchon be fine because that is probably what I’ll use. Will it ruin the chance of getting iconic macaron feet?

  12. Hi Sally! I plan on making this version of your macarons since I have some of your salted caramel leftover from Thanksgiving. I only have one silpat- will it be a problem if I let the unused batter sit while I bake one tray at a time? Or do you think I should just pick up another silpat and avoid the issue. Thanks!

    1. Personally, I’m partial to parchment paper. I would use the parchment over the silpat, pipe all the batter at the same time and just slip the silpat underneath the 2nd tray.

  13. I made these last week and they were amazing! Worked perfectly for me! I’ve tried a few other recipes and techniques with little success. The flavor combination of these is my new favorite! Yummy liquid gold salted caramel with a dash of cinnamon, delicious! Thank you Sally! Can’t wait to keep making more flavors now. I’m thinking of a chocolate peppermint for the holidays. 🙂

  14. This recipe was perfect! Is it possible to add the cinnamon in the mix instead of on top? If so, how much would you add? Thanks!

  15. My son has been asking about macarons and I had some leftover caramel cake filling so seemed like a great idea.
    They didn’t cook through. Had a nice crisp top, but the underside was soft and stuck to parchment paper. I don’t own silicon pads because I don’t bake that much, but I have NEVER seen anything stick to parchment paper.
    Also, the cinnamon is not a good flavor with salted caramel. Luckily I only made half with cinnamon, not that I expect anyone in my family to finish them.

  16. These are absolutely fabulous!! I love, love macarons but was always intimated to try them and I did once with another recipe but failed! So I tried your recipe and it worked perfectly! I used 1 egg white, 67g of powdered sugar, 33g of almond powder, 13g granulated sugar and followed your recipe and it yielded 6 macarons. It was perfect for small batch because I didn’t have like 10 macarons lying around tempting me.
    Thank you for this fab recipe!

  17. This is my 4th or 5th go at making macarons. So far I’ve attempted recipes from other places and while it’s been decent, it doesn’t come close to your recipe.

    The macarons were PERFECT. The texture is spot on and the flavors blend So happy I found you!

  18. I just made these, and for some reason, they were very underdone still at the 10 min mark. I used an oven thermometer, so I’m pretty sure the temperature was correct. I kept baking until they were finally crisp on the outside, probably around
    17 or 18 mins. They were still chewy on the inside, just wondering why there was such a huge discrepancy in my baking time.

    Either way, it was my first time trying macaroons and I’m a relatively novice baker, so they didn’t look great, but they tasted pretty good. The real winner here was the salted caramel buttercream, though. That was absolutely delicious! I made your homemade salted caramel, and that was great, too!

  19. Hi sally!!! Should I cover my egg whites over night as i age them? Or is it ok to leave uncovered? I cannot wait you try my hand at these!

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