My newest obsession and new favorite macarons – these almond roca macarons are simply divine! For this recipe, I combined a classic French macaron recipe with crushed toffee candy, chocolate, chocolate ganache and salted caramel frosting. If you love Almond Roca candy, you’re going to flip for these amazing caramel macarons!
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Almond Roca Macarons
From the very first bite of these almond roca macarons, you’ll get loads of flavor! I use my ‘Salted Caramel Frosting’ as a filling, which pairs so perfectly with the crushed candy pieces and smooth chocolate ganache surprise center. To make them extraordinary, try spraying the shells with gold color mist (I used Wilton from Michael’s); the gold color looks just like the candy wrapping! And, drizzle some melted chocolate over the top. It’s pure confectionary perfection!
Get the recipe for my salted caramel frosting here! You’ll need to make a small batch of this recipe, either half or even a 1/4, using 1/2 cup butter.
Tips for Macaron Success!
Many bakers dread making French macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precise instructions and video tutorial so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
I got the idea to make this flavor after my epic ‘Almond Roca Cake‘. If you haven’t seen that video recipe or tried the recipe, I’ll have it down below for you to check it out! These candies are one of my husband’s favorite and that says a lot since he has no sweet tooth at all! He loves the crunchy texture of the toffee, nuts and chocolate combined together. I wanted to capture those flavors and textures for this caramel macaron recipe.
Enjoyed this caramel macaron recipe? Check out some of my other recipes!
- Ferrero Rocher Macarons – chocolate cookies with hazelnut filling!
- Coffee Caramel Macarons – my all-time favorite recipe!!
- Tiramisu Macarons – coffee and amaretto flavored cookies with creamy filling!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
- Get a set of disposable pastry bags – no more washing any bags!
- You can use parchment paper or these silicone mats for baking.
- I love my classic KitchenAid stand mixer – a must for every kitchen!
- And this kitchen scale is a must for making perfect macarons!
Almond Roca Macarons (video)
- 120 g almond flour
- 200 g confectioner's sugar
- 100 g egg whites
- 50 g white granulated sugar
- 1 teaspoon caramel emulsion/extract
- 1/2 cup unsalted butter, softened
- 1/3 cup dulce de leche, or caramel sauce
- 1 cup confectioner's sugar
- 1/2 tsp vanilla extract
- pinch of salt
- 6 to 8 almond roca candy, crushed
- 1/4 cup semi-sweet chocolate chips
- 2 to 3 tbsp cream
- Gold color mist, optional
- melted chocolate, optional
- Prepare the macaron batter. Place the egg whites and granulated sugar into a mixer bowl and whisk on high speed for 2 to 3 minutes, just until stiff peaks form. Next, add the caramel emulsion or extract and whisk again for 30 seconds, just until the color and flavor is incorporated. Sift the confectioner's sugar and almond flour into a separate mixing bowl.
- Add the meringue to the sifted flour and sugar. Using a spatula, fold and flatten the meringue into the dry ingredients, scraping from the bottom of the bowl to get all the ingredients incorporated. Mix and fold until the batter reaches ribbon stages and ribbons off the spatula. Transfer the batter into a pastry bag tipped with a simple, round tip.
- Line two baking sheets with parchment paper or silicone mats. Pipe even-sized dollops onto the parchment paper, drawing circle guides on the back of the paper if desired. Tap the baking sheet a few times against your work surface to release any trapped air bubbles. Allow the macarons to stand at room temperature for approximately 1 hour (more for high humidity climates), allowing a thin film to form on the outside.
- Preheat the oven to 320F. Bake the macarons for 18 to 20 minutes; the cookies should release from the paper/mat with ease. Allow the macaron shells to cool on the baking sheet for about 10 minutes, then transfer onto a cooling rack to cool completely. Meanwhile, prepare the filling and frosting.
- For the salted caramel frosting, first whisk the softened butter for a few minutes until white in color and fluffy. Add the dulce de leche (or caramel sauce), vanilla, salt and confectioner's sugar. Whisk again for a few minutes until the frosting is fluffy. Transfer the frosting into a piping bag tipped with a simple star tip.
- Prepare the chocolate ganache: place the chocolate chips and cream into a measuring cup. Microwave the chocolate for approximately 45 to 60 seconds, until the cream is hot. Stir until the chocolate is completely melted.
- To assemble the macarons, first pair up the shells according to size. Pipe a ring of salted caramel frosting around the edge of the cookies, leaving a bit of space to add the chocolate ganache in the center. Sprinkle the frosting with crushed toffee candy pieces, then top with the second macaron half.
- For best results, place the macarons into an airtight container and refrigerate for 1 to 3 days, allowing the cookies to 'mature' - the shells will absorb moisture from the filling and soften. When ready to enjoy, remove the cookies from the fridge for about an hour and allow the filling to soft.