Macaron - Salted Caramel

Sweet, Salty, and Completely Irresistible.

Boulangerie Christophe's Salted Caramel Macaron is the one people come back for. Two warm golden-tan almond shells — crisp on the outside, soft and chewy within — sandwiched with a rich salted caramel ganache that is deeply buttery, intensely caramelized, and finished with a touch of fleur de sel that makes every bite sing. The balance of sweet and salty is precise and perfect. This is the macaron that converts people.

The Almond Shells

Made using the Italian meringue method — finely ground almond flour and powdered sugar folded into a glossy meringue of hot sugar syrup and egg whites. Each shell is piped to an exact diameter, rested until a skin forms, and baked until the signature ruffled foot develops. The shells are a warm golden-tan — the color of caramel — and aged for 24 hours after assembly to reach their ideal chewy, yielding texture.

The Salted Caramel Ganache

Christophe makes his caramel the classic French way — dry sugar cooked in a heavy pan until it reaches a deep amber, then deglazed with warm heavy cream and finished with European-style butter until smooth, glossy, and intensely flavored. A generous pinch of fleur de sel is folded in at the end — enough to balance the sweetness and add a clean, mineral finish, not enough to overwhelm. The ganache is cooled, then piped generously between the shells for a filling that is rich, silky, and deeply satisfying.

Pure Ingredients

• Finely ground almond flour, powdered sugar, egg whites, sugar (shells)
• Sugar, heavy cream, European-style butter, fleur de sel (salted caramel ganache)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a double espresso, a glass of Sauternes, or a cup of lightly sweetened black tea.