Need a recipe for the perfect thick and chewy caramel macaron filling? Amazing – because that’s exactly what you have found here!
The ingredients of this caramel recipe – which comes together in less than 10 minutes – are perfectly proportioned to help you achieve a soft, chewy, caramel consistency that works so well as a macaron centre.
I use this recipe all the time because lets face it salted caramel is up there as one of the yummiest & most requested macaron fillings.
This is a small batch recipe that can be easily scaled depending on how many macarons you are making. Feel free to double or triple it.
If you’re looking for a macaron recipe, you can find my Swiss meringue based, tried and true recipe here
Ingredients for Thick Chewy Caramel Macaron Filling
The recipe uses just 4 main ingredients. Sugar, Water, Double Cream, Butter. Just add half a tsp of good quality salt if you want to make it salted caramel!
Getting the consistency of caramel just right
This recipe uses just the right amount of double cream to ensure a scrumptious consistency. If you are looking for a thinner caramel I would seriously recommed trying this recipe.
Piping bags and nozzles for Filling Macarons with Thick Caramel
It’s easiest to fill macarons with this thick caramel using a piping bag, disposable or reusable both work fine. I’d suggest using a large round piping tip such as Wilton 1A.
Tip – Start with room temperature caramel and warm the caramel using the heat of your hands by squeezing the piping bag if it seems a little too thick.
Adding flavour to caramel
There are so many ways that you could adapt this salted caramel macaron filling to introduce different flavours. You could try adding in 50g dark chocolate after the caramel has cooled slightly for a chocolatey caramel. Bear in mind that any additional ingredients will change the texture and quantity of the caramel.
Storing caramel macaron filling
This salted caramel macaron filling can be kept in an air tight container at room temperature on the day you make it.
If you are making this salted caramel ahead of time it can be stored in an airtight container in the fridge for up to a month. You will need to bring it back up to room temperature before you use it.
Step-by-Step Instructions for Thick, Chewy Caramel Macaron Filling.
Step 1 – Heat the Sugar and Water
In a small to medium sized saucepan combine 100g granulated sugar and 50g cold water.
Tip – Using a light coloured saucepan makes it easier to see the colour of the caramel – this helps to know when it’s ready and makes it less likely that it will end up burnt. I use stainless steel.
Turn the heat to medium – I set the dial to the centre notch – pop a lid on the pan and allow the sugar syrup to bubble until it begins to change colour. This will take around 5 minutes. You will see it start to turn golden at the edges (near to the sides of the pan) when you see the colour change remove the lid.
Step 2 – Wait for the deep amber colour
The water will evaporate from the sugar syrup as it heats up. Watch the caramel carefully now and when you notice that it has become a deep amber colour turn the heat off. If the caramel is colouring more near to the sides of the pan carefully move the pan around to mix it. Believe me it’s so easy to allow it to go too far and burnt caramel does not taste nice!
Step 3 – Add cream
With the heat off slowly pour in 75g double cream while whisking the caramel continuously. Then turn the heat back on – this time on low and allow the caramel to simmer for one minute.
Step 4 – Add butter and salt
Add 15g butter and if required 1/4 tsp of good quality salt. Pour the finished caramel into a heat proof container such as a glass dish or jar. Allow the caramel to cool to room temperature before transferring it to a piping back and filling your macarons.
Tip – When I need the caramel to cool very quickly I pour it on to a dinner plate.
Thick and Chewy Caramel Macaron Filling
Equipment
- Saucepan
- Heat proof whisk
- Heat proof container
Ingredients
- 100 g Granulated Sugar
- 50 g Water
- 75 g Double Cream Heavy Cream
- 15 g Butter
- 1 tsp Good Quality Salt
Instructions
- Add 100g sugar and 50g cold water into a saucepan with a lid and heat on medium until it starts to change colour (golden at sides)100 g Granulated Sugar, 50 g Water
- Remove lid and continue to heat the sugar syrup until it becomes a rich amber colour
- Remove from heat and gradually add 75g double cream – whisk continuously while you add the cream75 g Double Cream
- Add 15g butter and 1/4 tsp salt (if using) then return the caramel to a low heat for 1 more minute15 g Butter, 1 tsp Good Quality Salt
- Pour the caramel into a heat proof container or onto a ceramic plate and allow to cool to room temperature before using it to fill macarons.
Frequently Asked Questions
Store in a sealed air tight container at room temperature for 1-2 days or in the refrigerator for up to a month.
Yes! It goes well with buttercreams and ganaches. It is too thick to inject into buttercream but it can be piped on top of in the centre of a ring of buttercream.
If it is only slightly over done you could try adding extra cream and it can be used as a caramel sauce or liquid macaron filling. If it is very dark and bitter tasting unfortunately there isn’t a lot that can be done. The good news is it will be quick to whip up a new batch!