I’m taking my favorite French macaron recipe and turning it into a giant macaron cake!! This caramel coffee macaron cake is not only beautiful but also amazingly delicious! The coffee macaron discs are filled with salted caramel frosting and simple coffee custard. Garnish the cake with more coffee macarons and frosting!
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How To Make a Macaron Cake
While most macaron recipes are gluten-free, this recipe is not. My macaron cake version includes just a touch of all-purpose flour that plays a very important role in making this recipe work! Since the macaron discs are so large, the weight of the batter weighs them down, causing them to collapse in the middle. The addition of gluten helps keep the layers light, fluffy and prevents them from collapsing! You can use this little trick for other macaron recipes if you’re having a hard time keeping your macarons full and fluffy!
All About The Coffee Flavor!
My all-time favorite macaron flavor is coffee with salted caramel! I love how the bitter coffee offsets the sweetness of the French macaron recipe and the salted caramel filling just makes it even better. Those amazing flavors are the inspiration for this macaron cake! To get the strongest coffee flavor without adding additional moisture to the batter, I add instant coffee powder. I pulse the coffee with the almond flour and sugar to break it down.
The Salted Caramel Filling
I have a separate video recipe for my ‘Salted Caramel Frosting’ – it’s actually one of the most popular on my blog! It’s perfect for frosting cakes and cupcakes and filling desserts like this one! Watch my video and get the recipe here:
The Coffee Custard Filling
So that my coffee cake wouldn’t be too sweet, I also filled it with a simple coffee custard. I have a dedicated video recipe for making custard and in place of the vanilla, I added 1 teaspoon of coffee extract. If you don’t have the extract, just add 1 tablespoon of instant coffee into the custard once it’s done cooking. Watch my video and get the recipe here: https://tatyanaseverydayfood.com/recipe-items/vanilla-custard-buttercream/
Enjoyed this macaron cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Coffee Caramel Macarons – my original recipe is one of my personal favorites!
- I shared a stunning ‘Raspberry Lemon Macaron Cake’ recipe in my cookbook, ‘The European Cake Cookbook’. Get your copy today if you haven’t already!
- Next, try my ‘Almond Roca Macarons’ with caramel filling and crunchy toffee!
- Dulce de Leche Cake – the ultimate caramel cake with caramel frosting!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love these aluminum half sheet baking pans – great for everything!
- Use this set of jumbo cake decorating tips for piping the batter and the frosting.
- This set of disposable pastry bags means no more washing bags!
- This is the coffee emulsion/extract that I love to use for baking!
Caramel Coffee Macaron Cake Recipe (video)
- 2 ½ cups almond flour
- 2 4/5 cups confectioner’s sugar
- 2/5 cup all-purpose flour
- 1 1/2 tbsp instant coffee powder
- 6 egg whites
- ½ cup white granulated sugar
For Salted Caramel Frosting:
- 2 cups unsalted butter, softened at room temp
- 14 oz can dulce de leche
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp salt, adjust to taste
- 3 cups confectioner's sugar
For Coffee Custard:
- 1 1/2 cups whole milk
- 1 tbsp all-purpose flour
- 1 vanilla bean, optional
- 3 egg yolks
- 1/3 cup white granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1/2 cup unsalted butter, cubed
- 1 tsp vanilla extract
- 1 tsp coffee extract , OR 1 tbsp instant coffee
- Prepare the macaron layers first. Line three baking sheets with parchment paper. On the back of the paper, trace 6-inch (15 cm) circles. Prepare a large pastry bag tipped with a round tip; set aside.
- Place the almond flour, all-purpose flour, coffee and sugar into a food processor. Pulse for 2 to 3 minutes, until a uniform mixture forms. Then sift the dry ingredients into an extra-large mixing bowl using a fine mesh sifter. In a separate mixing bowl, whisk together the egg whites and sugar just until stiff peaks form, about 3 minutes.
- Add the meringue to the dry ingredients and fold thoroughly using a large spatula, pressing the batter against the bowl sides to deflate the meringue. Keep folding and mixing until the batter reaches ribbon stage: ribbons off the spatula smoothly and settles back down on itself within 10 seconds.
- Transfer the batter into prepare pastry bag. Starting from the center of traced circle, pipe the batter onto prepared parchment paper, forming a large, flat disk. If any batter remains, pipe 1-inch macaron disks.
- Tap the baking pan hard against kitchen counter to release any trapped air bubbles. Rest the macarons to set for at least 1 hour, allowing a thin shell to form on the outside. Meanwhile, preheat oven to 320F (160 C) and prepare the coffee custard and salted caramel frosting.
For Coffee Custard:
- Split the vanilla bean in half and add into a sauce pan along with the milk and flour. Whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Remove the vanilla bean and scrap out the seeds with a knife and add the seeds to the milk, discarding the pod.
- Meanwhile, in a separate mixing bowl, combine the egg yolks and sugar. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale and ribbons off of the whisk. In a small ramekin, combine the cornstarch and water to create a slurry. Add the slurry to the egg yolk mixture and whisk for 30 seconds.
- Once the milk is hot, slowly temper the milk into the egg yolks. Add a little at a time and whisk well after each addition. Once the two mixtures have been combined, pour the custard base back into the saucepan. Cook the mixture over medium-low heat for 5 to 7 minutes, stirring constantly with a rubber spatula. Custard is ready when it holds its shape on the back of the spatula. Avoid cooking over high heat; this can cause the custard to separate.
- Remove the custard from heat and add the 1/2 cup butter, coffee and vanilla extract. Whisk the butter into the hot custard until it's completely melted. Cover the custard with plastic wrap touching the surface, to prevent a film from forming on top. Refrigerate the custard until completely cooled.
For Salted Caramel Buttercream:
- Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well. Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
- Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy. Transfer the buttercream into a large pastry bag tipped with a large star tip; I used tip #8ft.
Assembling The Cake:
- Once macarons are rested, bake one sheet at a time in the preheated for 18 to 20 minutes. Remove the macarons from the oven and allow them to cool on the parchment paper. Once cooled, gently turn the large macaron upside down and peel away the parchment paper gently.
- To assemble the cake, first pipe dollops of salted caramel buttercream along the edges and add a few dollops into the center; this will help hold up the cake. Fill the center with a generous amount of coffee custard, then top with the next layer. For the top, cover the enter surface with buttercream, then garnish with smaller macarons. For the regular sized macarons, fill them with the salted caramel frosting.
- For best results, allow the cake to chill in the refrigerator overnight; this will make it much easier to cut! Once chilled, use a sharp, serrated knife to slice the cake.