These Caramel Coffee Macarons are like magic
They have light, crispy shells and a rich, coffee-flavored filling with a drizzle of caramel on top.
They look fancy, but don’t worry; I’ll show you how to do it step by step!
Whether you’re making these for a special occasion or just because (highly recommend), they’ll be a total hit.
Let’s start baking!
For the Macaron Shells:
- 100g almond flour (fine)
- 100g powdered sugar
- 100g granulated sugar
- 2 large egg whites (room temp)
- 30ml water
- 1 tsp of instant coffee powder
- ¼ tsp salt
For the Caramel Coffee Filling:
- 120g butter (softened)
- 200g powdered sugar
- 2 tbsp heavy cream
- 1 teaspoon of instant coffee powder
- ¼ cup of caramel sauce (plus more for drizzling)
- ¼ tsp salt
Tools You’ll Need
- Electric mixer
- Mixing bowls
- Sifter
- Piping bag with round tip
- Baking sheet
- Parchment paper or silicone mat
- Saucepan
- Whisk
- Cooling rack
Step 1: Sift the Dry Ingredients
Sift almond flour, powdered sugar, and salt together into a bowl. Discard any lumps.
Step 2: Make the Meringue
In a saucepan, heat granulated sugar and water until it reaches 240°F (soft ball stage). In the meantime, beat the egg whites until they are frothy. Slowly pour in the hot sugar syrup while whipping until stiff peaks form.
Step 3: Fold the Batter
Gently fold the sifted dry ingredients and instant coffee powder into the meringue until the batter flows like thick lava.
Step 4: Pipe the Macarons
Transfer the batter into a piping bag and pipe even circles onto a baking sheet lined with parchment paper. Tap the tray to remove air bubbles.
Step 5: Rest and Bake
Let the macarons sit for 30–40 minutes until they form a skin. Bake at 300°F for 12–15 minutes.
Step 6: Prepare the Caramel Coffee Filling
Beat butter until fluffy. Mix in powdered sugar, instant coffee, and heavy cream until smooth. Fold in caramel sauce and salt.
Step 7: Assemble the Macarons
Pipe a dollop of filling onto half of the shells, then top with another shell. If you want, you can add more caramel on top!
Pro Tips
- ✅ Sift your dry ingredients – This keeps your shells smooth! No lumps, no bumps.
- ✅ Room temp egg whites – They whip up way better!
- ✅ Don’t overmix the batter – It should flow like thick lava.
- ✅ Rest the shells before baking – This helps them form that classic macaron “foot.”
- ✅ Use a template – Pipe evenly sized circles for perfect macarons!
Substitutions & Variations
- No instant coffee? Use espresso powder for a deeper flavor.
- Dairy-free? Swap butter for vegan butter and heavy cream for coconut cream.
- Want a chocolate flavor? Mix up some chocolate powder with the filling.
Make Ahead Tips
- You can make the macaron shells 1–2 days in advance and store them in an airtight container.
- The filling can be made ahead and kept in the fridge—just let it soften before piping.
- The next day, when the flavors have had a chance to mix, assembled macarons taste even better!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- Let them sit at room temp for 10 minutes before eating for the best texture!
- You can freeze macarons (without filling) for up to 2 months.
These Caramel Coffee Macarons are worth the effort—crispy, chewy, and packed with rich coffee-caramel goodness! Try them out and tell me how they turn out. Drop a comment with any questions or your macaron success story! 😊☕🍬
