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