Caramel-Stuffed Macaroons

Prep Time
< 30 minutes
Cook Time
< 3 hours
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 teaspoon cream of tartar
  • 1 ½ cups superfine almond flour
  • 1 cup powdered sugar
  • Red, white, and blue food coloring
  • Cream:
  • 10 ½ ounces white chocolate
  • ¼ cup heavy cream
  • ½ cup caramel
  • Coarse salt
  1. Preheat your Oster® oven to 300°F.
  2. In a large bowl, whisk egg whites and cream of tartar, adding sugar in 30-second intervals. Sift almond flour with powdered sugar into a separate bowl. Add first mixture to the dry mixture in an enveloping form. When fully mixed, separate into three smaller bowls and add red, white, and blue food coloring to each bowl, respectively.
  3. Transfer mixture into a pastry bag and form identical shells. Remove air bubbles from shells using a wooden spoon. Flatten the shells with water on your fingers to form a smooth surface. Let the shells dry for at least 1 hour.
  4. When the shells are dry, place them into your Oster oven and bake for 14 minutes, or until shells are firm and crisp. Let cool for approximately 20 minutes.
  5. Add white chocolate and heavy cream into a large bowl. Using a stovetop or the microwave, melt the chocolate and cream mixture. Once melted, add caramel and coarse salt and mix thoroughly. Cover the filling with plastic wrap and let stand for 1 hour.
  6. Beat the filling once more to achieve a creamy mixture. Transfer the mixture into a pastry bag and place filling between two shells. Repeat until every macaroon is finished.
  7. Serve with your favorite cocktail and enjoy!
Oster® Extra-Large Digital Air Fry Oven