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Mocha Caramel Macarons

moka coffee pot
Crisp, coffee-infused macaron shells sandwich a smooth caramel buttercream filling with just the right amount of sweetness and depth.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 12 macarons
Calories 130 kcal

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.
These mocha caramel macarons are sophisticated, slightly dramatic, and absolutely worth the effort. If you manage to share them, consider it an achievement.