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Caramel Latte is deliciously indulgent. Caramel Latte French Macarons? Even better! It is my go-to coffee order and it translated perfectly into this fancy cookie. Coffee-flavoured shells sandwiching a sweet double caramel filling? Double yes!

Now, you might feel daunted by the mighty macaron but with this recipe and my French macarons guide, you’ll master them in no time! The very first time I made macarons, anything that could have possible gone wrong did but I learned so much that day. My macarons were hollow, uneven, lumpy, feet growing outwards, you name it. I read every macaron troubleshooting post I could find and attempted them a second time (successfully) and a third time (again with no issue). I can now approach them with excitement and anticipation instead of dread. 

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So, here’s some of the tips from my French macarons guide:

(I recommend reading the whole thing, especially if you’re new to macarons)

• Do not attempt to make macarons on a humid day. Use a dehumidifier, if you absolutely MUST.
• Measure out the ingredients perfectly. Macarons are an exact science.
• Prepare everything before starting. All ingredients, piping bag and baking sheet.
• Use a macaron silicone mat or a silimat. This is a game-changer. 
• Place it on a baking sheet before piping in the macarons, as it is flimsy.
• Grind and sift dry ingredients very finely.
• Substitute ground almonds works just as well as pure.
• Use a folding technique (and a spatula) to combine the meringue with the dry ingredients.
• Stop folding when you can make a figure ‘8’ using the dripping batter in one fluid motion. 
• Use a piping bag to pipe the batter, making sure to hold it very straight and not at an angle.
• After piping the batter, hold the baking sheet in your hands and drop it onto a surface several times to pop the air bubbles. Use a toothpick to pop the remaining stubborn air bubbles.
• Rest your piped macarons. They need to dry and form a ‘skin’ (for around 30 minutes) to bake properly and get feet.

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Now that you’re ready to master macarons, you should really put your new skills to practice and make these!

As always, share if you make them, I’d love to see!

Happy indulging,

Kim x

Yield: 20-24 macarons

Caramel Latte French Macarons Recipe

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Caramel Latte is deliciously indulgent. Caramel Latte French Macarons? Even better! Coffee-flavoured shells sandwiching a sweet double caramel filling. Yes!

Prep Time 40 minutes

Rest Time 30 minutes

Cook Time 14 minutes

Total Time 1 hour 24 minutes

Ingredients

Coffee French Macarons

• 2/3 cup ground almonds
• 2/3 cup powdered sugar
• 1 tsp espresso powder
• 2 large egg whites, room temp.
• 1/4 cup granulated sugar
• 1 tsp cream of tartar

Double caramel filling

• 200g caramel sauce
• 100ml heavy cream

Instructions

Coffee French Macarons

1. Preheat oven to 150°c / 300°F. Prepare a baking sheet with the silicone mold or silimat.
2. Pulse ground almonds, espresso powder and powdered sugar in a food processor until fine. Sift into a bowl and repeat step with any remains in the sieve.
3. Whip egg whites on medium speed until foamy. Add the cream of tartar to help stabilize the meringue. Pour in the granulated sugar slowly while whipping. Whip until stiff peaks form.
4. Spoon half of the meringue mixture into the dry ingredients and fold gently with a spatula. Then pour mixture back into the rest of the meringue and fold once more. Stop folding when you can make a figure '8' using the dripping batter in one fluid motion. 
5. Pour the macaron mixture into a piping bag and snip off the tip. Pipe the batter in the circles on the mold/mat, making sure to hold it very straight and not at an angle.
6. Hold the baking sheet in your hands and drop it onto a surface several times to pop the air bubbles. Use a toothpick to pop the remaining stubborn air bubbles.
7. Rest your piped macarons or at least 30 minutes. They need to dry and form a 'skin'. Bake for 6-7 minutes in the middle rack, rotate the baking sheet and bake for another 6-7 minutes.
8. Let cool on a cooling rack. In the meantime, prepare the filling.

Double Caramel Filling

1. Whip the heavy cream until firm. Add half of the caramel sauce and whip until combined. Chill caramel cream until stiff, at least 30 minutes.
2. Whip the remaining half of the caramel sauce to achieve a pipe able consistency.
3. Pour both mixture into separate piping bags and snip off the ends.
4. Pipe a circle around the edge of a macaron shell using the caramel whipped cream. Fill in the middle using the caramel sauce piping bag.
5. Sandwich with another macaron shell. Repeat until all shells are sandwiched. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to a week.

If making beforehand, freeze shells (without the filling), separated by parchment paper in between each shell.

Tips:

1. Substitute ground almonds work just as well as pure.
2. Do not skip the resting stage or the macarons won't bake properly.
3. Buy two silicon molds or silimats to pipe and bake two batches at the same time.
4. Full macaron guide: https://thesweetbalance.net/tips/french-macarons-guide/