Mocha Caramel Macarons
Delicate mocha macaron shells filled with rich caramel buttercream for a bakery-style treat at home.
Ingredients
Ingredients
- 100 g almond flour finely sifted
- 100 g powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 90 g egg whites room temperature
- 50 g granulated sugar
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup heavy cream slightly warmed
- 1/2 cup unsalted butter softened
- 1/2 tsp vanilla bean paste
- 1/8 tsp salt
Instructions
- Line two baking sheets with parchment paper and fit a piping bag with a round tip.
- Sift together the almond flour, powdered sugar, cocoa powder, and instant espresso powder at least once, discarding any large bits.
- In a clean mixing bowl, whisk the egg whites with 1/4 teaspoon salt until foamy.
- Gradually add 50 g granulated sugar to the egg whites while whipping, then continue to beat until stiff, glossy peaks form.
- Add the sifted dry mixture to the meringue in three additions, gently folding each time.
- Continue folding and pressing some batter against the side of the bowl until it flows off the spatula in slow ribbons and disappears back into the bowl in about 8 to 10 seconds.
- Transfer the batter to the prepared piping bag and pipe small, even circles, about 1 1/4 inches wide, onto the lined baking sheets.
- Firmly tap each baking sheet on the countertop several times to release air bubbles, then pop any visible bubbles on the surface with a toothpick.
- Let the piped shells rest at room temperature for 30 to 40 minutes until the tops look matte and feel dry to the touch.
- Preheat the oven to 300°F while the shells rest.
- Bake one tray at a time for 12 to 15 minutes, until the shells are set and the tops do not shift when gently nudged.
- Remove the trays from the oven and let the shells cool completely on the parchment before lifting them off.
- For the caramel, combine 1/2 cup granulated sugar and 2 tablespoons water in a small saucepan over medium heat.
- Cook the sugar mixture without stirring, swirling the pan occasionally, until it turns a deep golden amber color.
- Carefully whisk in the warm heavy cream, stirring until smooth as the mixture bubbles.
- Remove from the heat and stir in the softened butter, vanilla bean paste, and 1/8 teaspoon salt until fully combined and smooth.
- Transfer the caramel mixture to a bowl and let it cool completely to room temperature.
- Once cooled, whip the caramel with a mixer until it becomes fluffy and thick enough to hold its shape as a buttercream.
- Match the cooled shells in pairs by size and turn half of them flat side up.
- Fill a clean piping bag with the caramel buttercream and pipe a small mound onto the center of each upturned shell.
- Top each filled shell with its matching partner and gently press and twist to spread the filling to the edges.
- Place the assembled macarons in a single layer in an airtight container and refrigerate overnight before serving to allow the texture and flavors to develop.
Notes
- Make sure the bowl and whisk for the meringue are completely grease free so the egg whites whip properly.
- If the caramel buttercream seems too soft for piping, chill it for 10 to 15 minutes, then whip briefly before using.
- If the caramel buttercream seems too soft for piping, chill it for 10 to 15 minutes, then whip briefly before using.