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: https://tatyanaseverydayfood.com/recipe-items/salted-caramel-frosting/
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/
I shared this stunning ‘Raspberry Lemon Macaron Cake’ recipe in my cookbook, ‘The European Cake Cookbook’. Get your copy today if you haven’t already!
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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!