These Caramel Coffee Macarons are pure magic—light, crispy shells with a rich, coffee-flavored filling and a drizzle of caramel.

They look fancy but don’t worry, I’ll walk you through every step!

Whether you’re making these for a special occasion or just because (highly recommend), they’ll be a total hit.

Let’s get baking!

What You’ll Need

For the Macaron Shells:

100g almond flour (fine)
100g powdered sugar
100g granulated sugar
2 large egg whites (room temp)
30ml water
1 tsp instant coffee powder
¼ tsp salt

For the Caramel Coffee Filling:

120g butter (softened)
200g powdered sugar
2 tbsp heavy cream
1 tsp instant coffee powder
¼ cup caramel sauce (plus extra for drizzling)
¼ tsp salt

Pro Tips

✅ Sift your dry ingredients – This keeps your shells smooth! No lumps, no bumps.
✅ Room temp egg whites – They whip up way better!
✅ Don’t overmix the batter – It should flow like thick lava.
✅ Rest the shells before baking – This helps them form that classic macaron “foot.”
✅ Use a template – Pipe evenly sized circles for perfect macarons!

Tools You’ll Need

Electric mixer
Mixing bowls
Sifter
Piping bag with round tip
Baking sheet
Parchment paper or silicone mat
Saucepan
Whisk
Cooling rack

Substitutions & Variations

No instant coffee? Use espresso powder for a deeper flavor.
Dairy-free? Swap butter for vegan butter and heavy cream for coconut cream.
Want a chocolate twist? Add a little cocoa powder to the filling.

Make Ahead Tips

You can make the macaron shells 1–2 days in advance and store them in an airtight container.
The filling can be made ahead and kept in the fridge—just let it soften before piping.
Assembled macarons taste even better the next day after flavors meld!

How to Make Caramel Coffee Macarons

Step 1: Sift the Dry Ingredients

Sift almond flour, powdered sugar, and salt together into a bowl. Discard any lumps.

Step 2: Make the Meringue

In a saucepan, heat granulated sugar and water until it reaches 240°F (soft ball stage). Meanwhile, whip egg whites until foamy. Slowly pour in the hot sugar syrup while whipping until stiff peaks form.

Step 3: Fold the Batter

Gently fold the sifted dry ingredients and instant coffee powder into the meringue until the batter flows like thick lava.

Step 4: Pipe the Macarons

Transfer the batter into a piping bag and pipe even circles onto a baking sheet lined with parchment paper. Tap the tray to remove air bubbles.

Step 5: Rest and Bake

Let the macarons sit for 30–40 minutes until they form a skin. Bake at 300°F for 12–15 minutes.

Step 6: Make the Caramel Coffee Filling

Beat butter until fluffy. Mix in powdered sugar, instant coffee, and heavy cream until smooth. Fold in caramel sauce and salt.

Step 7: Assemble the Macarons

Pipe a dollop of filling onto half of the shells, then top with another shell. Drizzle extra caramel on top if desired!

Leftovers & Storage

Store in an airtight container in the fridge for up to 5 days.
Let them sit at room temp for 10 minutes before eating for the best texture!
You can freeze macarons (without filling) for up to 2 months.

Final Thoughts

These Caramel Coffee Macarons are worth the effort—crispy, chewy, and packed with rich coffee-caramel goodness! Give them a try and let me know how they turn out. Drop a comment with any questions or your macaron success story! 😊☕🍬