Coffee Macarons With Caramel Filling
The perfect combination of coffee and salted caramel to make the best of the best kind of dessert. And that is Coffee Macarons With Caramel Filling. They are loaded with a coffee-flavored macaron shell, sprinkled with more coffee and filled with the most delicious salted caramel frosting. The recipe is my family favorite macaroni, I often make them year-round. So luckily, all member in my family love eating them. When I make these, they’re gone so quickly, also because my kids love them so much, too! They don’t eat sweets very often but they will usually have at least 3 to 4 in one sitting! It is one thing that makes me happy.
When it comes to make macarons at home, you maybe think that they are difficult , but with my step-by-step tutorial with detailed instructions in the recipe, I’ll walk you through all the steps so you can make them, too! It takes just a little bit of practice. And then, you will have great cookies to enjoy with family. I failed the first try, and so did the next made macarons, so don’t get discouraged if your first batch fails. And if you succeed, give yourself a pat on the back and enjoy them all – you’re a true baker!
Cookies are best when eaten fresh. If you need to store them, let’s place them into an airtight container and into the refrigerator, they can also be stored in the freezer for longer period. Saving them on your recipe box to have more delicious cookies on your dessert. Let’s pick it and make them. The recipe is ready to make, and you?
Coffee Macarons With Caramel FillingDifficulty: Difficult
Coffee Macarons With Caramel Filling are perfect combination of coffee and salted caramel that make the best of the best kind of dessert.
150 grams almond flour
140 grams sifted confectioner’s sugar
120 grams white granulated sugar
110 grams egg whites, brought to room temperature
40 grams water
10 grams instant coffee powder (pulse through food processor)
- For Filling:
7 ounces dulce de leche
1/2 cup butter, softened at room temperature
- Premeasure ingredients. Line 3 baking sheets with parchment paper. Draw circles on the back of the paper, if desired, about 1-inch in diameter for smaller cookies.
- Combine almond flour, confectioner’s sugar and coffee in a large bowl. Add 55 grams of egg whites on top, do not stir!
- Place remaining 55 grams of egg whites into a stand mixer bowl.
- Place water and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F. When sugar syrup is almost ready, turn on mixer to high speed and whisk egg whites until soft peaks form. Slowly pour in sugar syrup, whisking egg whites on high speed; whisk for about 5 minutes until meringue is thick and glossy.
- Fold meringue into prepared flour and egg whites. Batter needs to be a specific consistency.
- Transfer into a large pastry bag tipped with a round tip. Pipe onto prepared parchment paper. Tap pan several times, hard against the counter, to release any trapped air bubbles. Let cookies stand at room temperature for 1 HOUR!! This step is very important. The cookies need to form a thin film on the outside which will prevent them from cracking. If desired, place about 2 tablespoons of instant coffee into a fine mesh strainer and sift coffee over cookies to give them more texture; do this after they set and before baking them.
- Preheat oven to 285-300F. I bake mine at 290F for 12 minutes. E
- Remove cookies from oven and let them cool completely before taking them off the parchment paper.
- In bowl, whisk together softened butter and dulce de leche. Place into pastry bag. Turn half of the cookies over face down and pipe generous amount of filling onto the center.