Delicate, crisp, and outrageously indulgent, these mocha caramel macarons combine espresso-infused almond shells with a silky caramel buttercream. They deliver a sweet, bitter, and buttery flavor explosion in every bite. Yes, they’re fancy. Yes, they require patience. But one bite, and you’ll forget every failed macaron attempt of the past. These French delights strike the perfect balance between coffee’s bold richness and caramel’s deep sweetness. Pair them with espresso or hoard them for yourself. Either way, they’re proof that some desserts are worth the effort (and the inevitable powdered sugar explosion in your kitchen).
Mocha Caramel Macarons
Crisp, coffee-infused macaron shells sandwich a smooth caramel buttercream filling with just the right amount of sweetness and depth.
Ingredients
For the Macaron Shells:
- 100 g almond flour finely sifted
- 100 g powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 90 g egg whites room temperature
- 50 g granulated sugar
- ¼ tsp salt
For the Caramel Buttercream Filling:
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup heavy cream
- ½ cup unsalted butter softened
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
Making the Macaron Shells
- Sift almond flour, powdered sugar, cocoa powder, and espresso powder into a bowl. Set aside.
- Whip egg whites and salt until frothy, then gradually add sugar while mixing until stiff peaks form.
- Fold dry ingredients into meringue gently, deflating slightly until the batter flows like lava.
- Pipe circles onto a lined baking sheet using a piping bag.
- Tap the tray against the counter to remove air bubbles.
- Let the shells rest for 30–40 minutes until they form a slight skin.
- Bake at 300°F (150°C) for 12–15 minutes, until firm but not browned.
- Cool completely before filling.
Making the Caramel Buttercream Filling
- Heat sugar and water in a small saucepan until deep golden brown.
- Carefully whisk in heavy cream (it will bubble aggressively).
- Stir in butter, vanilla, and salt until smooth.
- Let caramel cool completely.
- Whip into buttercream until fluffy.
Assembling the Macarons
- Pipe caramel buttercream onto half the shells.
- Sandwich with the remaining shells.
- Refrigerate overnight for best texture and flavor.
Notes
Nutritional Values (Per Macaron)
- Calories: ~130
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Macaron)
- Calcium: 2%
- Iron: 3%
- Magnesium: 2%
- Potassium: 2%
- Phosphorus: 3%
Additional Notes/Tips
- Sifting the dry ingredients prevents lumpy shells.
- Macaron batter should flow like lava, not pancake batter.
- Resting the shells creates the iconic macaron feet.
- Caramel can be made ahead and stored for a week.
- Macarons taste best after a day in the fridge.
