Why Make This Recipe
Professional Mocha Caramel Macarons are an exquisite treat that combines the rich flavors of chocolate and coffee with a smooth caramel filling. These delightful meringue-based cookies are perfect for special occasions or as a luxurious everyday snack. Making them may seem daunting, but with practice, anyone can achieve these beautiful and delicious little delights.
How to Make Professional Mocha Caramel Macarons
Ingredients
- 1½ cups almond flour
- 1¾ cups confectioners’ sugar
- 3 tbsp cocoa powder
- ½ tsp instant espresso powder
- ¾ cup granulated sugar
- ¼ cup water
- 3 large egg whites, divided
- 1 cup granulated sugar (for caramel)
- 3 tbsp water (for caramel)
- ½ cup heavy cream, warmed
- 6 tbsp unsalted butter, softened
- ½ tsp sea salt flakes
- 1 tsp vanilla extract
Directions
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Start by preparing the almond flour, confectioners’ sugar, cocoa powder, and instant espresso powder together. This mixture is known as tant pour tant.
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In a saucepan, combine granulated sugar and ¼ cup water to make a sugar syrup. Cook it until it reaches 240°F.
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While the syrup cooks, beat two of the large egg whites until soft peaks form. Gradually pour in the hot sugar syrup, continuing to whip until the mixture becomes stiff and glossy. This is your Italian meringue.
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Next, gently fold the meringue into the prepared almond paste until it reaches the ribbon stage, where the batter flows like thick ribbons.
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Pipe the macarons onto a baking sheet lined with parchment paper. Let them rest for 30 to 45 minutes until a skin forms on top.
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Preheat the oven to 300°F. Bake the macarons for 14 to 16 minutes, then let them cool completely.
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Meanwhile, prepare the salted caramel by cooking the granulated sugar and 3 tbsp water until it turns amber in color.
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Carefully mix in the warmed heavy cream and butter to emulsify, then add sea salt and vanilla extract. Stir until smooth.
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Pipe the caramel onto one macaron shell, sandwich it with another shell, and let them mature in the fridge for 24 hours before serving.
How to Serve Professional Mocha Caramel Macarons
Serve these macarons on a beautiful platter to showcase their elegance. They pair wonderfully with a cup of coffee or tea. Adorn them with a drizzle of melted chocolate or sprinkle some additional sea salt on top for an extra touch.
How to Store Professional Mocha Caramel Macarons
To keep the macarons fresh, store them in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them and enjoy them at a later time. Just remember to let them come to room temperature before serving.
Tips to Make Professional Mocha Caramel Macarons
- Make sure to sift your almond flour and confectioners’ sugar to avoid clumps.
- Use a kitchen scale for accurate measurements.
- If you’re new to making macarons, consider making a small batch first to practice your technique.
- Let them mature for the best flavor and texture.
Variation
You can experiment by adding different flavorings to the caramel, such as peppermint, hazelnut, or even a hint of orange zest. This can give your macarons a unique twist.
FAQs
1. Why do my macarons crack?
Cracks in macarons can be caused by over-mixing the batter or baking at too high a temperature. Ensure your oven is properly calibrated and that you mix just until the right consistency is achieved.
2. Can I use a different filling?
Absolutely! You can fill your macarons with ganache, buttercream, or fruit preserves for different flavors and textures.
3. What can I do if my macarons are too sticky?
If your macarons turn out too sticky, they may not have rested long enough before baking, or they could have too much moisture. Make sure to let them form a skin and monitor the humidity levels while baking.
Professional Mocha Caramel Macarons
- Total Time: 60 minutes
- Yield: 24 macarons
- Diet: None
Description
Luxurious mocha caramel macarons that combine rich chocolate and coffee flavors with a smooth caramel filling.
Ingredients
- 1½ cups almond flour
- 1¾ cups confectioners’ sugar
- 3 tbsp cocoa powder
- ½ tsp instant espresso powder
- ¾ cup granulated sugar
- ¼ cup water
- 3 large egg whites, divided
- 1 cup granulated sugar (for caramel)
- 3 tbsp water (for caramel)
- ½ cup heavy cream, warmed
- 6 tbsp unsalted butter, softened
- ½ tsp sea salt flakes
- 1 tsp vanilla extract
Instructions
- Prepare the almond flour, confectioners’ sugar, cocoa powder, and instant espresso powder together to make the tant pour tant mixture.
- In a saucepan, combine granulated sugar and ¼ cup water to create a sugar syrup and cook until it reaches 240°F.
- While the syrup cooks, beat two of the large egg whites until soft peaks form, then gradually pour in the hot syrup, whipping until stiff and glossy to create Italian meringue.
- Gently fold the meringue into the almond paste until the batter reaches the ribbon stage.
- Pipe the macarons onto a parchment-lined baking sheet and let them rest for 30 to 45 minutes.
- Preheat the oven to 300°F and bake the macarons for 14 to 16 minutes, allowing them to cool completely.
- Prepare the salted caramel by cooking granulated sugar and 3 tbsp water until amber in color, then mix in the warmed heavy cream and butter, adding sea salt and vanilla extract until smooth.
- Pipe caramel onto one macaron shell, sandwich with another, and let mature in the fridge for 24 hours before serving.
Notes
Sift almond flour and confectioners’ sugar to avoid clumps. Store macarons in an airtight container in the fridge for up to a week. Can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French