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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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 and my YouTube channel and turn on notifications!
How to Make 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!
More Recipes!
Enjoyed my coffee caramel macarons? Check out some of my other macaron recipes!
- 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!
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.
<3 rie
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!
Hi Tatyana,
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.
Any tips?
Thanks.
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?
Yes! 🙂
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
Regards shradha..
Waiting for ur revert…
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.
Hi Tatyana,
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.