Salted Caramel Cinnamon Macarons

salted caramel cinnamon macarons on parchment paper

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.


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!

stack of salted caramel cinnamon macarons

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!

almond meal and a copper measuring cup

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.

2 images of macaron batter on a silpat baking mat before and after baking

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.

salted caramel cinnamon macarons on parchment paper

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 on parchment paper

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


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.


  • 200g confectioners’ sugar (close to 2 cups)
  • 100g almond flour (close to 1 cup)
  • 120g room temperature egg whites (around 3 large egg whites)*
  • 1/8 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


  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.


  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


  1. Makenzie Smith says:

    I loved these macarons! I made them another time before and they were cracked. The 2nd time, they were pretty good. I gave it 4 stars just because it was too sweet. I recommend adding more salt to the caramel, and adding a little more cinnamon. Other than that, delish!

  2. When you say sifted granulated sugar, do you sift it with a hand crank sifter or can I use a fine mesh strainer?

    1. Either one should work, Lydia!

  3. Hi Sally, I am going to give this recipe a try. They look so delicious! I however live in Alberta and hence higher altitude than most cities. Do I need to make any adjustments on account of the higher altitude? Thanks so much!

    1. Hi Leslie, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  4. Hi Sally,

    I’ve been wanting to try making macaroons for a long time but since it’ll be my first, do you think halving the recipe would work out fine?

    P.S. I love your recipes so much, I’ve tried quite a few!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Muskann, Yes you can cut the recipe in half. Have fun and enjoy!

  5. Is it alright if the batter sits out for some time before piping? I have. A small oven and can only bake a few at a time.

  6. I’ve never made macaroons before but tried to follow the recipe exactly, even buying a scale. It’s just far too sweet and tastes like a snickerdoodle cookie. Not my fav. But fun to try something new

  7. Mine came out very flat and undercooked – they were extremely sticky and stuck to the spatula, tearing the cookie in most cases. Not pretty but still tasty! I really wanted to gift these this holiday season but they looked nothing like the photos. 🙁 What could I have done wrong? I let the egg whites sit for 2 hours and let the batter and piped cookies rest as directed. I weighed all ingredients in grams, and my batter seemed a bit thin when piping. I was careful to be gentle with the batter and not overwhip the egg whites. I used parchment because I don’t have a Silpat. Any ideas?

    1. Hello today I made macarons for third time and I think I kinda made them perfect. So I got some tips I have used
      1. Look up on youtube on how to macronage it really helped me with hollow macarons but it sounds like you dont have a problem with that. It also was actully not so gentle with the batter becouse you want to take out the air bobbles.
      2. If your macarons stick to the siliconmat/baking paper put the macarons back in the oven for 2-4 minutes and remember to let them cool complitly before trying to take them off.
      3. MAKE SURE TO LET THE MACARONS REST AFTER PIPING! Its really important to do it if not the macarons wont make a skin on top and they wont get the “feets” they will also get cracked. ( a little trick I use to make them form a skin faster is to put tge oven on while piping the macarons on the digree they will go in on. After piping i will turn off the oven and open the door, then I will put the tray with macarons on the door of the oven ( This only works if your oven has a door who goes down not side way ( I dont know if there is a oven who goes sideway though )))
      4. Make sure to drop the tray. I drops it with to do it 5 times on each side and the middle.
      7.You should try around with diffrent oven tempratures.
      6. If you are just starting with making macarons you really should try to make the normal macarons first. I know its intresting with new flavors and stuff, but its better to master normal macarons before starting wih flavors.

      Of course this might not help you and I might also not help because I’m only thirteen and dont know much.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally