These caramel coffee macarons are sweet, soft, chewy, and full of cozy coffee flavor.
They taste like a fancy café treat, but you can make them at home with simple steps and a little patience.
Servings and Time
Makes: 18 filled macarons
Prep time: 45 minutes
Rest time: 30 to 60 minutes
Cook time: 14 to 16 minutes
Total time: About 2 hours, plus chilling time
Why I Love This Recipe
I love these macarons because they feel special without being too heavy. The coffee cuts through the sweetness, and the caramel makes every bite rich and cozy.
The first time I made coffee macarons, I was worried they would be too bitter. But once I added caramel, the flavor clicked. It tastes like a caramel latte in cookie form.
- The shells are light, crisp, and chewy.
- The filling is smooth and sweet with real coffee flavor.
- They look beautiful for parties, gifts, or weekend baking.
- The caramel drizzle makes them feel bakery-style.
- They freeze well, so you can make them ahead.
What You’ll Need
For the macaron shells:
1 cup almond flour
1 3/4 cups powdered sugar
3 large egg whites, room temperature
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Brown gel food coloring, optional
For the caramel coffee buttercream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon instant espresso powder
1 teaspoon warm water
2 tablespoons caramel sauce
1/2 teaspoon vanilla extract
Pinch of salt
For decorating:
2 tablespoons caramel sauce, slightly warmed
Tools Required
Fine mesh sieve
Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Piping bag
Round piping tip
Baking sheets
Parchment paper or silicone baking mats
Cooling rack
Small spoon
Pro Tips
Use room-temperature egg whites. They whip better and give the shells more lift.
Do not skip the resting time. The shells need to feel dry before baking.
Fold the batter slowly. Stop when it flows like thick lava.
Use gel food coloring only. Liquid food coloring can make the batter too wet.
Let filled macarons chill overnight. The texture gets softer and better.
Recipe and Instructions
Step 1: Sift the Dry Ingredients
Sift 1 cup almond flour, 1 3/4 cups powdered sugar, 1 teaspoon instant espresso powder, and 1/8 teaspoon salt into a bowl. Throw away any large almond bits left in the sieve.
Step 2: Whip the Egg Whites
In a clean bowl, beat 3 large room-temperature egg whites with 1/4 teaspoon cream of tartar until foamy. Slowly add 1/4 cup granulated sugar. Beat until stiff, glossy peaks form. Mix in 1/2 teaspoon vanilla extract and optional brown gel food coloring.
Step 3: Fold the Batter
Add the sifted almond flour mixture into the whipped egg whites in 3 parts. Fold gently with a spatula until the batter flows slowly in thick ribbons.
Step 4: Pipe the Shells
Spoon the batter into a piping bag with a round tip. Pipe small circles onto parchment-lined baking sheets. Tap the baking sheets firmly to pop air bubbles.
Step 5: Rest the Shells
Let the piped shells rest for 30 to 60 minutes, until the tops feel dry and not sticky.
Step 6: Bake the Macaron Shells
Bake at 300°F for 14 to 16 minutes. The shells should have little feet and lift from the parchment when cool.
Step 7: Make the Coffee Caramel Filling
Mix 1 teaspoon instant espresso powder with 1 teaspoon warm water. Beat 1/2 cup softened unsalted butter until smooth. Add 1 1/2 cups powdered sugar, 1 tablespoon heavy cream, espresso mixture, 2 tablespoons caramel sauce, 1/2 teaspoon vanilla extract, and a pinch of salt. Beat until fluffy.
Step 8: Fill the Macarons
Pipe caramel coffee buttercream onto half of the cooled shells. Place the other shells on top and gently press to sandwich.
Step 9: Drizzle and Chill
Chill for at least 12 hours for the best texture.
Why This Recipe Works Quick Science
Macarons need air, dry tops, and the right batter texture. Whipping the egg whites traps air. Folding the batter removes just enough air so the shells bake smooth. Resting the shells helps them form a skin, which pushes the heat down and creates those little feet.
The espresso powder adds strong coffee flavor without adding too much liquid. The caramel adds sweetness and keeps the filling creamy.
Common Mistakes
Overmixing the batter can make flat shells.
Undermixing can make lumpy shells with peaks.
Skipping the rest time can cause cracks.
Using oily almond flour can ruin the texture.
Baking too hot can brown the shells too much.
Substitutions and Variations
Use decaf instant espresso powder for less caffeine.
Use salted caramel sauce for a stronger caramel flavor.
Add a tiny pinch of cinnamon to the filling.
Use chocolate ganache instead of buttercream.
Skip food coloring for a natural light tan color.
Make Ahead Tips
You can bake the shells 1 day ahead and store them in an airtight container.
Filled macarons taste best after chilling overnight.
You can freeze filled macarons for up to 1 month.
What to Serve With
Hot coffee
Iced latte
Cold milk
Vanilla tea
Fresh berries
Chocolate mousse
Leftovers and Storage
Store filled macarons in an airtight container in the fridge for up to 5 days.
Let them sit at room temperature for 15 minutes before eating.
Freeze in a sealed container for up to 1 month. Thaw in the fridge overnight.
Macros Information
Per 1 filled macaron, about:
Calories: 135
Carbs: 18g
Fat: 7g
Protein: 2g
Sugar: 16g
FAQ
Can I use regular coffee instead of espresso powder?
Instant espresso powder works best because it gives strong flavor without adding too much liquid.
Why did my macarons crack?
They may not have rested long enough, or the oven may have been too hot.
Can I make these without food coloring?
Yes. The shells will be lighter, but they will still taste great.
Do macarons need to be chilled?
Yes. Chilling helps the filling soften the shells and gives the best chewy texture.
Can I freeze them?
Yes. Freeze filled macarons in an airtight container for up to 1 month.
Final Thoughts
These caramel coffee macarons are sweet, cozy, and worth the extra care. Make a batch, let them chill, and enjoy that soft coffee-caramel bite. Leave a comment with how they turned out or any questions you have.
