Salted Caramel Mocha Macarons

These delicious salted caramel mocha macarons consist of espresso and chocolate-flavored meringue shells and a caramel and coarse salt buttercream filling.

For more delicious salted caramel flavors, check out this Salted Caramel Toffee.

My absolutely favorite Starbucks drink is the salted caramel mocha; I look forward to it every year (for unknown reasons they only offer it in the fall).

For those unfamiliar with it, it’s a chocolate and toffee nut espresso drink with steamed milk, a dollop of whipped cream, caramel sauce drizzled over the cream and a coarse salt and sugar mix sprinkled over that.

I always take the lid off and drink the topping off first, it’s so delicious. And that brings me to these macarons, they taste like those first few sips of the salted caramel mocha. The shells are flavored with chocolate, espresso and vanilla and the filling is a caramel buttercream sprinkled with coarse salt. If you love the salted caramel mocha you will love these!

Ingredients:

For the macarons:

For the filling:

A few notes on some of the ingredients:

• almond flour – be sure to use blanched almond flour, which does not contain any almond skin
• caramel sauce – check out my caramel sauce recipe if you want to make your own (leave out the rosemary)
• salt – you can use fleur de sel or any coarsely ground salt

How to make the macarons:

Step 1. In a mixing bowl, whisk together:

• 200 grams powdered sugar
• 110 grams blanched almond flour
• 3/4 teaspoon instant espresso powder
• 15 grams unsweetened cocoa powder

Set aside.

Step 2. Add 90 grams room-temperature egg whites (you’ll need 3 eggs for that) and 1 teaspoon vanilla extract to a mixing bowl and whip until bubbly.

Step 3. Gradually add 25 grams granulated sugar to the egg whites while whipping continuously. Whip until you have a glossy meringue that just barely holds stiff peaks.

Step 4. Very slowly fold the almond mix into the whipped egg whites.*

*RECIPE NOTE: Don’t get in a hurry in this step. Work in slow motion so the batter remains thick and firm. If you work too quickly you will end up with a runny batter.

Step 5. Using a piping bag with a large round tip, pipe the macaron onto two cookie sheets* lined with silicone baking mats or parchment paper (pipe 14 shells on each baking sheet).

*RECIPE NOTE: What works best for macarons in my experience is insulated cookie sheets. These are cookie sheets that consist of two sheets of metal with a layer of air sandwiched between them. If you have those sheets, I recommend you use those.

Let the macarons dry at room temperature for at least 30 minutes.

Step 6. Heat the oven to 280 degrees F., then bake the macarons for 15 to 20 minutes, one baking sheet at a time, until they are firm to the touch. (If they still move around on their little feet when you touch them, they are not yet done baking.)

Leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out. Reheat the oven and repeat with the second baking sheet.

How to make the filling:

Step 1. Whip together:

• 5 tablespoons softened, unsalted butter
• 1 1/2 tablespoons caramel sauce
• 1/2 cup powdered sugar

Step 2. Add a dollop of caramel buttercream onto half of the shells, sprinkle with a bit of salt, then top with the remaining shells. Keep the macarons refrigerated until you’re ready to serve them.

Variations on this recipe:

For a different (but equally delicious) version of this recipe, leave out the instant espresso powder and the cocoa powder and leave everything else the same. You will end up with very delicious salted caramel macarons that way.

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5 from 4 votes

Salted Caramel Mocha Macarons

These delicious salted caramel mocha macarons consist of espresso-chocolate-flavored meringue shells and a caramel and coarse salt buttercream filling.

Prep Time:45 mins

Cook Time:1 hr 10 mins

Total Time:1 hr 55 mins

Course: Dessert

Cuisine: French

Keyword: salted caramel mocha, salted caramel mocha macarons

Servings: 14 macarons

Calories (estimated): 240kcal

Author: Nicole Branan

Ingredients:

For the macarons:

• 200 grams powdered sugar
• 110 grams blanched almond flour
• ¾ teaspoon instant espresso powder
• 15 grams unsweetened cocoa powder
• 90 grams egg whites (from about 3 eggs), at room temperature
• 1 teaspoon vanilla extract
• 25 grams granulated sugar

For the filling:

• ½ cup powdered sugar
• 5 tablespoons unsalted butter, softened
• 1 ½ tablespoons caramel sauce*
• coarse salt

Instructions:

For the macarons:

• Whisk powdered sugar, almond flour, espresso powder and cocoa together in a bowl until well combined. Set aside.
• Whip egg whites and vanilla to a nice bubbly foam.
• Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
• Slowly and carefully fold the almond mix into the whipped egg whites until well combined. (You want the batter to be a very slow-flowing, thick mass. Don't fold the dry ingredients in too quickly or you will end up with a runny batter.)
• Using a large round tip, pipe the macaron onto two cookie sheets** lined with silicone baking mats or parchment paper. (Pipe 14 shells on each baking sheet).
• If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.
• Let the macarons sit at room temperature for at least 30 minutes.
• Heat the oven to 280 degrees F.
• Bake the macarons for 15 to 20 minutes, one baking sheet at a time. The macarons are done when they are completely firm to the touch.
• Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out. Reheat the oven and repeat with the second baking sheet.

For the filling:

• Beat powdered sugar, butter and caramel together until you have a smooth cream.
• Match the macarons into pairs by size.
• Put a dollop of caramel buttercream on one shell, sprinkle with a bit of coarse salt and fit a second shell on top.
• Keep macarons refrigerated until ready to serve.

Notes:

*I have a recipe for caramel sauce here, just leave out the rosemary.

**I find that insulated cookie sheets, which consist of two sheets of metal with a layer of air sandwiched between them, work best for macarons and I recommend that you use those.