Description
Delicious mocha-flavored macarons with a rich caramel buttercream filling.
Ingredients
Scale
- 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
- ¼ tsp salt
- ½ cup granulated sugar (for caramel filling)
- 2 tbsp water (for caramel filling)
- ¼ cup heavy cream (for caramel filling)
- ½ cup unsalted butter softened (for caramel filling)
- ½ tsp vanilla extract (for caramel filling)
- ⅛ tsp salt (for caramel filling)
Instructions
- Sift almond flour, powdered sugar, cocoa powder, and espresso powder into a bowl. Set aside.
- Whip egg whites and salt until frothy, then gradually add sugar while mixing until stiff peaks form.
- Fold dry ingredients into meringue gently, deflating slightly until the batter flows like lava.
- Pipe circles onto a lined baking sheet using a piping bag.
- Tap the tray against the counter to remove air bubbles.
- Let the shells rest for 30–40 minutes until they form a slight skin.
- Bake at 300°F (150°C) for 12–15 minutes, until firm but not browned.
- Cool completely before filling.
- Heat sugar and water in a small saucepan until deep golden brown.
- Carefully whisk in heavy cream (it will bubble aggressively).
- Stir in butter, vanilla, and salt until smooth.
- Let caramel cool completely.
- Whip into buttercream until fluffy.
- Pipe caramel buttercream onto half the shells.
- Sandwich with the remaining shells.
- Refrigerate overnight for best texture and flavor.
Notes
- Ensure egg whites are at room temperature for best results.
- For optimal macaron texture, use a kitchen scale for measuring ingredients.
- Let the macarons rest before baking to achieve proper feet.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg