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!
Watch My Macarons Video!
Macarons are easier to make than you think, just watch my step-by-step video! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
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!
Share it on Pinterest!
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.