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Home » Recipes » Cakes, Bakes & Frostings

Salted Caramel Mocha Macarons

Published: Jul 9, 2020 · Modified: Aug 2, 2022 by Nicole B.

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

Closeup of chocolate macarons with a caramel filling.
A fluffy salted caramel buttercream makes the perfect filling for these chocolate espresso macarons.

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!

Jump to:
  • Ingredients needed:
  • How to make the macarons:
  • How to make the filling:
  • Variations on this recipe:
  • What to do with egg yolks after making macarons?
  • Full Printable Recipe
  • Comments

Ingredients needed:

For the macarons:

All ingredients needed to make salted caramel mocha macarons.
You need egg whites, cocoa powder, powdered sugar, instant espresso powder, almond flour, vanilla extract and sugar to make the batter.

For the filling:

All ingredients needed to make a salted caramel buttercream filling.
You need salt, unsalted butter, caramel sauce and powdered sugar to make 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:

Note: For additional detailed tips and notes check out this post on how to make macarons.

Prepare the dry ingredients:

Step 1. In a mixing bowl, whisk together:

  • 200 grams powdered sugar
  • 110 grams blanched almond flour
  • ¾ teaspoon instant espresso powder
  • 15 grams unsweetened cocoa powder

Set aside.

Dry ingredients for chocolate macarons being whisked in a bowl.

Whip the egg whites:

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. Whip on low speed until bubbly.

Foamy, lightly beaten egg whites in a small mixing bowl.

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

A soft meringue in a small mixing bowl.

Make the batter:

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.

Raw chocolate macarons batter being mixed in a small bowl.

Pipe the macarons:

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 16 shells on each baking sheet, each between 1 inch and 1 ½ inches in diameter).

*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 unbaked macarons dry at room temperature for at least 30 minutes.

Unbaked chocolate macarons on a baking sheet lined with a silicone baking mat.

Bake the macarons:

Step 6. Heat the oven to 280 degrees F., then bake the first baking sheet for 15 to 20 minutes, until the macarons 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 ½ tablespoons caramel sauce
  • ½ cup powdered sugar
Caramel buttercream filling in a small mixing bowl.

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.

What to do with egg yolks after making macarons?

Anytime you make macarons, you will end up with leftover egg yolks (because you’ll only need egg whites for the macarons). Luckily, there are many delicious ways to use egg yolks! Here are a few tasty dessert recipes that call for 3 egg yolks (the amount you will have left over after making this macarons recipe):

  • Apple Puff Pastry Tart with Chai-Spiced Custard Sauce
  • Maple Hazelnut Custard
  • Raspberry Custard with Lime Zest and Crystallized Ginger

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Closeup of chocolate macarons with a caramel filling.

Salted Caramel Mocha Macarons

Nicole B.
These delicious salted caramel mocha macarons consist of espresso-chocolate-flavored meringue shells and a caramel and coarse salt buttercream filling.
5 from 5 votes
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Prep Time 45 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine French
Servings 16 macarons
Calories (estimated) 210 kcal

Equipment:

  • kitchen scale
  • measuring cups and spoons
  • mixing bowls
  • whisk
  • standing mixer or handheld mixer
  • rubber spatula
  • piping bag with large round tip
  • two cookie sheets
  • parchment paper or silicone baking mats

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 on low speed to a nice bubbly foam.
  • Gradually add the granulated sugar to the egg whites, continuing to whip on low speed, 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 macarons onto two cookie sheets** lined with silicone baking mats or parchment paper. (Pipe 16 shells on each baking sheet, each 1 inch to 1 ½ inches in diameter).
  • 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 first sheet for 15 to 20 minutes. The macarons are done when they are completely firm to the touch and don't move when you touch them.
  • 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:

  • Whip 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.

Nutrition Information (Estimated):

Calories: 210kcal

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: salted caramel mocha, salted caramel mocha macarons
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Reader Interactions

Comments

  1. HOPE

    July 20, 2020 at 4:31 am

    MINE DIDN”T GET FEET AND I WAS A LITTLE DISSAPOINTED BUT I KNOW I OVERMIXED IT

    Reply
    • Nicole B.

      July 20, 2020 at 7:54 am

      I’m sorry to hear that, Hope. I bet they still tasted good, though!

      Reply
  2. KENN

    March 20, 2016 at 8:35 am

    WOW…WOW…WOW…DID Isay Wow…these are fantastic…I have ben struggling in making macarons…this is the 5th different recipe I have tried…and trying to pay attention to technique…this is only the second time I did not get hollows…I think your tips are excellent…I always how stiff the peaks were supposed to be and you pointing out that they you should stop just as the stiff peaks start to form…you have made my day…I didnt make the salted caramel filling but opted to make a baileys buttercream…very yummy…I like your baking technique as well…and to top it all off…you are an amazing photographer

    Reply
    • Nicole B.

      March 20, 2016 at 10:25 am

      And you have made MY day!!! Wow, thank you SO much for such a wonderful comment, I appreciate it immensely!!

      Reply
  3. mila furman

    February 05, 2015 at 9:28 am

    I am dying over here… These are so gorgeous!!! So glad to have found your blog through FoodBloggers Group on FB…. This recipe is just EVERYTHING! Pinned pinned pinned! And loved!

    Reply
    • Nicole B.

      February 05, 2015 at 9:58 am

      Thank you so much, Mila, so nice to hear that! I love that Fb group, such great people there! :)

      Reply
  4. Thalia @ butter and brioche

    February 04, 2015 at 12:54 am

    Salted caramel + mocha.. sounds like such a decadent combination! These macarons look beautiful and I bet taste incredible too.

    Reply
  5. CakePants

    February 03, 2015 at 7:01 pm

    Wowww…these are seriously gorgeous!! I haven’t made macarons in a while (I feel like for the amount of work, I get more satisfaction from chocolate chip cookies), but I may have to dig out the almond flour for these beauties!

    Reply
  6. Kathleen | HapaNom

    February 03, 2015 at 8:00 am

    I love salted caramel mocha too! All that flavor in a little macaron – omg! These look and sound absolutely fantastic!

    Reply
    • Nicole B.

      February 03, 2015 at 3:10 pm

      I had to smile when I bit into the first one, it tasted just like the drink (well, just not as liquidy… :)).

      Reply

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