Caramel Coffee Macarons Recipe (video)
Coffee and salted caramel have come together for the best kind of dessert! These coffee macaron cookies are simply heavenly! These macarons are made with a coffee-flavored macaron shell, sprinkled with more coffee and filled with the most delicious salted caramel frosting. This is my all-time favorite macaron recipe! Whenever I make these, they’re gone so quickly! Enjoy these coffee caramel macarons for any occasion!
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How to Make French Macarons
Making macarons can seem intimidating to make at home, but with my step-by-step tutorial, I’ll walk you through all the steps so you can make them, too! It takes just a little bit of practice. I failed the first three to four times I made macarons, so don’t get discouraged if your first batch fails. And if you succeed, give yourself a pat on the back and enjoy them all – you’re a true baker!
I’m using the Italian macaron method for these coffee caramel macarons in my video recipe. You can also use the French method for this recipe, like in ‘Lemon Macarons’ – just omit the yellow color and lemon extract and add the coffee instead.
- I like to use the fold and flatten method for mixing the macaron batter. 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.
- If you don’t mind gluten in the recipe and you’re really struggling to get a perfect macaron, try adding 1 tbsp of all-purpose flour to the almond flour. It helps keep the macarons full inside and helps keep their shape.
- Allow those macarons 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 recommend keeping these refrigerated for 1 to 3 days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least 30 minutes to an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Salted Caramel Filling
These coffee macarons are filled with my favorite frosting ever! My ‘Salted Caramel Frosting’ is the perfect addition to the sweet coffee macaron shells. The saltiness from the caramel filling really balances out the sweetness of the cookies. This recipe is different from the filling I used in my video recipe but I do prefer this new version better!
Enjoyed my coffee caramel macarons? Check out some of my other macaron recipes you’re sure to enjoy!!
- Coffee Caramel Macaron Cake – GIANT macaron cake with the same flavors as this recipe!
- Almond Roca Macarons – caramel and toffee macarons inspired by the candy!
- Ferrero Rocher Macarons – rich chocolate macarons with hazelnut filling!
- Cinnamon Roll Macarons – with creamy cream cheese filling. These are so good!
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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!
Caramel Coffee Macarons Recipe (video)
- 150 grams almond flour
- 140 grams sifted confectioner's sugar
- 10 grams instant coffee powder, pulse through food processor
- 110 grams egg whites, brought to room temperature
- 120 grams white granulated sugar
- 40 grams water
- 1/2 cup butter, softened at room temperature
- 7 ounces dulce de leche
- 1 cup confectioner's sugar, optional
- sprinkle of fine salt, to taste
- Line 2 to 3 baking sheets with parchment paper. Draw circles on the back of the paper, if desired, about 1-inch in diameter; I like to make smaller cookies. Guides are optional.
- Combine almond flour, confectioner's sugar and coffee in a large bowl. Add 55 grams of egg whites on top, do not stir! Place remaining 55 grams of egg whites into a stand mixer bowl.
- Place water and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F. When sugar syrup is almost ready, turn on mixer to high speed and whisk egg whites until soft peaks form. Slowly pour in sugar syrup, whisking egg whites on high speed; whisk for about 5 minutes until meringue is thick and glossy. Fold meringue into prepared flour and egg whites. Batter needs to be a specific consistency, not too thick or too thin. Be careful not to over stir! Fold batter and test often -- batter should drop off of your spatula in a ribbon and should settle down completely in 10 to 15 seconds.
- Transfer into a large pastry bag tipped with a round tip. Pipe onto prepared parchment paper. Tap pan several times, hard against the counter, to release any trapped air bubbles. Let cookies stand at room temperature for 1 HOUR!! This step is very important. The cookies need to form a thin film on the outside which will prevent them from cracking. If desired, place about 2 tablespoons of instant coffee into a fine mesh strainer and sift coffee over cookies to give them more texture; do this after they set and before baking them.
- Preheat oven to 285-300F. I bake mine at 290F for 12 minutes. Each oven temperature is different, make sure your cookies don't bake too quickly on the outside. I open my oven door a few times and turn the pan once for even baking. Remove cookies from oven and let them cool completely before taking them off the parchment paper.
- For the filling: In bowl, whisk together softened butter and dulce de leche for 4 to 5 minutes until light and fluffy. Add the optional confectioner's sugar (it will make the frosting lighter) and salt. Whisk again for a few minutes, then transfer the frosting into pastry bag. Turn half of the cookies over face down and pipe generous amount of filling onto the center. Very carefully top with second cookie.
- The cookies need to rest for at least a day of tow. Place them into an airtight container and into the refrigerator; can also be stored in the freezer for longer periods of time. Remove at least an hour before eating to allow the cookies to soften.
Hi Tanya I made those already twice the first time I didn’t get feet at all (maybe because I made them bigger?), but on my second try I got feet!!! yes I am very happy lol those are so yummy! I am also going to make the coffee cake and top it with the macarons I just made!!! I will comment how it turned out as soon as I can. again thank you for this site and the amazing recipes you now became one of my favorite cooks to go to for recipes. LOVE LOVE the videos you do also! your so great and talented, may God bless you.
Hi Luba! 🙂 Awesome! Sometimes they just need to stand long enough to form a film over the top. Very happy they worked out for you!! Sometimes it takes a couple tries. You’ll love the cake!
Thank you for watching! Glad I can share my recipes with everyone! 🙂
Will be trying to make these tonight. I am a horrible baker, crossing my fingers & praying HARD. 🙂
I’m sure you will do just fine! Just make sure to let them stand for at least an hour so they form their “shell”. Good luck!!
Hi Tatyana!!! Love watching your videos specially this macarons episode 🙂 would you be so kind to provide me the conversion from grams to tbs? I just want to make sure I get the exact messurement for this specific recipe 🙂 I’ve tried different macarons recipe last night and i failed 3x :, ( sigh** I wanna perfect this one so bad! Please and thank you very much I appreciate it.
Hi! 🙂 I do hope you had success! I actually don’t have the measurements in cups/spoons. Macarons are so tricky and require precise measurements that I recommend using a scale. Here’s a link to my friends food blog; she has a recipe in cups/spoons. Hope this helps! Cheers 🙂 http://momsdish.com/recipe/469/coffee-macarons-recipe
Hi! I’ve tried this recipe 2 times and the first time I got no feet and it was just a flat cookie. The second time I tried it, I baked it but the bottom was already brown and almost beginning to burn but the middle was still super wet. Then after I took it out to let cool the macaroon just collapsed and wrinkled. Any tips? I really want to try and make a successful batch. Thx!!!
Hi there! Sorry that the first 2 tries didn’t go over well! These cookies can me tricky to make! Regarding the feet – make sure to let the cookies stand long enough to form little shells, sometimes this can take up to 1 1/2 hrs. Mixing the batter gently and thoroughly is also important. Sounds like your oven may be too hot for the cookies. Try decreasing the temperature by 15-20 degrees; the cookies will bake for longer but they won’t brown this way. Best of luck for next time!
I tried this recipe and it was so delicious.
But i didnt get the feet. I let it sit for 3 hours. I also noticed there’s a bit of water separating from it.
Hi there! 🙂 Hmm, sounds like the egg whites started to separate perhaps… Make sure they reach the right consistency, stiff peaks, and don’t overbeat them. You shouldn’t have to wait for 3 hours, that may be another culprit. Macarons are very sensitive to humidity so make sure to check the weather/humidity in your area before making! Good luck for next time! These are my favorite! 🙂
Hi,, Is dulce de leche Cooked condensed milk?
I tried making these a few days ago and it took a while for the cookies to get that hard shell. it was over an hr. I still didn’t get feet but they did rise. Another thing I learned (my first time making these) if you don’t beat/mix the dulce de leche and butter long enough till it becomes thick..your icing will be runny!!
Thanks for the videos, they are really helpful!
Hi there! Sounds like you were making these cookies on a day with high humidity. If it’s raining and wet outside, these cookies can take FOREVER to form a shell! I try to pick a dry and sunny day to make these. And yes, make sure to whisk that butter! 🙂
Do you have any tips for someone who has never made macrons before? I’m making some to decorate the cake that I’m going to make for a friend. I just want to make sure I do it correctly
I highly recommend using a kitchen scale to measure the ingredients accurately. Other than that, try not to overmix the batter. It should ribbon off your spatula and settle down in about 10 seconds. And, wait for a shell to form on the macarons before baking, otherwise they will crack
???thanks Tatyana!! Firs recipe that is worked for me!
Yeay!! 🙂 Macarons can be so tricky to make, glad the recipe worked well for you! 🙂
Hi tatyana!!! Love trying your recipies…baked ultimate birthday cake n turned out awesome.
Tried these macroons today following the scale ..the shell dried well before baking for one n a half hour…the first tray turned out gud …crisp from out but after cooling while removing from paper the bottom layer sticked to the paper…is it because i immediately transfered the sheet to wire rack…i even calibrated my oven…baked for fifteen min n turned the side inbetween too…
Second tray i baked little longer n i left it to cool in the same tray for few min before transferring the sheet on wire rack …this one came out clean but too crisp…can u suggest me where am i going wrong…just to bring to ur notice ,while making sugar syrup i stopped the heat at 250 f…n waited to let it cool to 240 ..while doing that the syrup got little stiff, drying, n i carried on the rest process..hope that is k… also they dont fluff up mch…n should it be like cake from inside or all crisp…thanx
Waiting for ur revert…
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Hi Tatyana, what is the standard cup size used in the measurements? Even your recipe here says half cup butter. Also please suggest as alternative to dulche de leche in this recipe as this is not commonly available in the area I live in.
Hi! I use american standard measuring cups for all of my recipes. For the dulce de leche, try substituting it with a store-bought caramel, or you can make my ‘Home-Made Caramel Sauce’ and store it in the refrigerator for it to set. https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/
Hello! Since this recipe used the sugar syrup to make an Italian meringue, I assumed it would be the same as all the other Italian macaron recipes I’ve used. I was a bit surprised when you chose not to mix the egg whites into the almond flour, confectioners sugar, and coffee powder. Why do you do this instead of mixing them to make a paste before adding the meringue? Thanks!
Hi! I’ve tried it both ways and I find that the paste gets too thick, then it’s hard to mix in the meringue and I end up overmixing the batter.
Hi! I’ve tried it both ways and I find that the paste gets too thick, then it’s hard to mix in the meringue and I end up over mixing the batter.
So I made these macarons twice now. I love love love the taste. I DID have to bake them longer than the recommended time because they were still wet from the bottom after cooling and sticking to surface. I put them back in the oven twice to finish baking. I have a electric convection oven. But after all that they turned out perfect. Came off the mat easily no sticking and after a night in the fridge they are tha bomb!!! Thank you!
Hi! Awesome!! 🙂 I’m so glad you enjoyed the recipe – these are my all-time favorite!
Salted or unsalted butter?
I always recommend unsalted butter for baking – you can control the saltiness much better! 🙂
Hi, can you make these and freeze them? I would like to use them for cake decoration only. Thank you
Yes! I have frozen macarons before with no issues. Just place them into a sealed container, preferably glass, so they don’t absorb any freezer aroma.
I’m glad you enjoyed them! My favorite! 🙂
Hi! I didn’t see you add confectioners sugar to the dulce de leche and burger for the filling in your video. Did you leave it out? It even looks different than your salted caramel frosting video.
Hi! Yes, the filling in my video is a little different from my salted caramel frosting. Both options will work great; I personally enjoy these macarons with my newer frosting.
Hi! Do you think if I omitted the coffee, it would be a nice salted caramel macaron instead? I’ve seen recipes that use brown sugar to make the biscuit itself to have a caramel flavour, do you think that would effect the finished product? Sorry about all these questions! I’m just super new to macarons and I tried your lemon ones yesterday, and they were absolutely wonderful!
Hi Abby! These would be fantastic as salted caramel macarons, without the coffee. I personally have never tried using brown sugar. I’m always very careful with adding different sugars as they can affect the recipe. Let me know if you try it and it works.! I’m so glad you enjoyed the lemon macarons! Those are so zesty and lemony! 🙂
Hi! I use your raspberry macaron recipe all the time!! I love how well you described the process!! Totally made sense!! My question is: how many macarons are the nutrition facts based on? One cookie, the whole batch, a certain amount? What’s the serving size? TIA
Hi Martha! I’m so glad you’re enjoying the raspberry macarons! Those are one of my favorites 🙂 For my macaron recipes, I calculate the nutritional info per cookie. For the caramel macarons, I typically get 20 cookies per batch, so the facts are for 1 out of 20 cookies. Let me know if you have any further questions and hope you enjoy these, too!