Coffee Macarons with Caramel Filling

Coffee Macarons with Caramel Filling


These macaron cookies are simply heavenly! A delicious combination of coffee and dulce de leche! Macarons are easier to make than you think, just watch my step-by-step video!

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15 Responses to Coffee Macarons with Caramel Filling

  1. Irina C May 9, 2014 at 8:25 pm #

    You are wonderful! Your video was a great guide for making this delicious yet challenging cookie. The problem I’ve always had is that the cookie was soggy, so kind of gave up on it. I will try it again and let them dry longer before baking. Thanks! Excited to see someone as passionate as me about baking!

    • tkorchemnaya May 12, 2014 at 2:11 pm #

      Thank you for watching! Regarding them being soggy: are they soggy when you take them out or the next day? Maybe try baking them longer or enjoy them the same day. If you want to keep them for longer, maybe keep them in an airtight container in the fridge.

  2. Thalia @ butter and brioche December 13, 2014 at 9:44 pm #

    I definitely am craving a macaron after seeing this post, you coffee macarons look perfect and I can imagine tasted delicious!

    • tkorchemnaya December 18, 2014 at 3:08 pm #

      Thanks for watching! 🙂 These are my favorite!

  3. Joan Birkins July 12, 2015 at 1:44 pm #

    Why do you use grams as your measurements, in the USA we use ounces, cups, Tbs etc.

    • tkorchemnaya July 16, 2015 at 9:36 am #

      Macarons require very precise measurements; I find that this is the best way to get recipe right every time

  4. tatyanasfoodlove May 3, 2016 at 11:53 pm #

    I love your deserts!! I’m making your coffee macarons right now. You are so talented!! So amazing!

  5. tatyanasfoodlove May 3, 2016 at 11:53 pm #

    I love your deserts!! I’m making your coffee macarons right now. You are so talented!! So amazing!

    • tkorchemnaya May 4, 2016 at 8:59 am #

      I hope you enjoy the macarons, those are my favorite! 🙂

  6. Diana July 22, 2016 at 1:43 am #

    Do I have to use the Italian method for making these, or can I use the other method (French method, I believe).

    • tatyanaseverydayfood July 22, 2016 at 7:22 am #

      No, you can definitely use the French method here, too! You will need to adjust the recipe though. Head over to my other video recipes to get the french method recipe, then add the coffee 🙂

  7. Rebekah December 23, 2016 at 4:32 pm #

    I want to
    Thank you’ and say this was amazing! Followed your recipe perfectly and got an AWESOME RESULT! I wish I could
    Post a pic!!!!

    • tatyanaseverydayfood December 24, 2016 at 10:52 am #

      Awesome! I’m so glad you enjoyed my recipe! I just made a huge batch of these, too. My favorite :))

  8. Susan January 4, 2018 at 4:36 pm #

    do you let the simple syrup cool at all before adding it to the aged egg whites?

    • tatyanaseverydayfood January 4, 2018 at 4:44 pm #

      No, it needs to reach 240F, then pour it in immediately otherwise it will harden into a caramel.

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