Mocha Macarons with Chocolate Caramel Filling are a decadent treat that combines rich coffee, velvety chocolate, and buttery caramel in every bite. The crisp, delicate shells give way to a lusciously smooth filling, creating a perfect balance of textures.
With just 40 minutes of prep and a short bake time, these elegant treats are surprisingly achievable for any home baker. Letting them rest for an hour ensures that irresistible chewy center everyone loves.
These macarons are a sensory delight, with the deep aroma of mocha mingling with the sweet, gooey caramel. Whether you’re hosting a gathering or indulging in a quiet moment, they’re a showstopper that feels both luxurious and comforting. In just two hours, you’ll have a batch of these beauties ready to impress and satisfy.
Ingredients for Mocha Macarons with Chocolate Caramel Filling
- For the Espresso Macarons:
- 1 cup (4 oz/115 g) blanched almond flour (ensure it’s finely ground)
- 1 ¾ cups (7 oz/200 g) powdered sugar
- 4 teaspoons espresso powder (or substitute with instant coffee for a milder flavor)
- ⅓ cup plus 2 tablespoons (3 ½ oz/100 g) egg whites (about 3 ⅓ egg whites, at room temperature)
- ¼ teaspoon cream of tartar (helps stabilize the egg whites)
- ¼ cup (2 oz/57 g) granulated sugar
- For the Chocolate Caramel Filling:
- 1¼ cups (7½ oz/113 g) bittersweet chocolate, finely chopped (use high-quality chocolate for best results)
- 3 tablespoons (1½ oz/42 g) butter, diced (unsalted preferred)
- ¼ teaspoon salt
- ¾ cup (6 oz/170 g) granulated sugar
- ¼ cup (2 oz/57 g) water
- ¾ cup (6 fl oz/180 ml) heavy cream
Step-by-Step Instructions
- Prepare the Espresso Macarons:
- Line a baking sheet with parchment paper and place a macaron template underneath. Set aside.
- Sift the almond flour, powdered sugar, and espresso powder together into a large bowl. Repeat sifting 3 times for a smooth texture.
- In a stand mixer with a whisk attachment (or using a handheld mixer), whip the egg whites and cream of tartar on Low for 2 minutes until foamy.
- Increase speed to Medium/High and whip for 3-4 minutes until soft peaks form.
- Gradually add the granulated sugar, one spoon at a time, while whipping for 2-3 minutes until stiff, glossy peaks form.
- Fold ⅓ of the egg whites into the almond mixture, then fold in the rest until the batter flows like lava (ribbons should disappear in 15-30 seconds).
- Fit a piping bag with a round tip (0.4 inch/9.5 mm) and fill with batter. Pipe ⅔ of each circle on the template, leaving room to prevent spreading.
- Bang the tray on the counter to release air bubbles, then let the macarons rest for 45-60 minutes until dry to the touch.
- Preheat the oven to 300°F (150°C). Bake the macarons for 17-20 minutes until the feet are dry. Cool completely.
- Make the Chocolate Caramel Filling:
- Combine the chopped chocolate, butter, and salt in a bowl. Set aside.
- In a small saucepan, dissolve the sugar in water over Low heat. Increase to Medium and cook without stirring until it turns medium-dark amber (6-7 minutes).
- Carefully whisk in the cream (mixture will bubble vigorously). Stir on Low for 1 minute until smooth.
- Pour the caramel over the chocolate mixture. Let sit for 5 minutes, then stir until smooth. Cool to a pipeable consistency (refrigerate briefly if needed).
- Assemble the Macarons:
- Release the macarons from the parchment and turn half of them upside down.
- Pipe the filling onto the upturned shells and sandwich with the remaining shells.
- Store the filled macarons in an airtight container and refrigerate overnight to mature. Let sit at room temperature for 20 minutes before serving.
Perfect Pairings: Serving Suggestions
These Mocha Macarons with Chocolate Caramel Filling are a showstopper on their own, but they pair beautifully with a cup of freshly brewed espresso or a glass of cold milk.
For a decadent dessert platter, serve them alongside a scoop of vanilla bean ice cream or a drizzle of warm chocolate sauce. They’re also a delightful addition to a brunch spread or afternoon tea.
Storage Secrets: Keeping Macarons Fresh
Store assembled macarons in an airtight container in the fridge for up to a week. Let them sit at room temperature for 20 minutes before serving to bring out their full flavor and texture. If you need to freeze them, place them in a single layer in a freezer-safe container for up to a month. Thaw in the fridge overnight before enjoying.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the macaron shells and filling a day in advance. Store the shells in an airtight container at room temperature and the filling in the fridge. When ready to assemble, let the filling come to room temperature and re-whip if needed. This way, you can enjoy freshly assembled macarons without the rush!
Equipment Essentials for Macaron Success
For best results, use a stand mixer or a handheld electric mixer with a whisk attachment to whip the egg whites. A fine mesh sieve is crucial for sifting the almond flour and powdered sugar to achieve smooth shells. A piping bag fitted with a round tip (around 9.5 mm) ensures even and precise piping for perfectly shaped macarons.
Recipe Variations: Customize Your Macarons
Swap the espresso powder for cocoa powder to create classic chocolate macarons, or add a pinch of cinnamon for a warm twist. For the filling, try using milk chocolate or white chocolate instead of bittersweet for a sweeter flavor. You can also add a sprinkle of sea salt on top of the caramel filling for a salty-sweet contrast.
Mocha Macarons with Chocolate Caramel Filling
Ingredients
For the Espresso Macarons
- 1 cup blanched almond flour
- 1 ¾ cups powdered sugar
- 4 teaspoons espresso powder
- ⅓ cup plus 2 tablespoons egg whites about 3 ⅓ egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
For the Chocolate Caramel Filling
- 1¼ cups bittersweet chocolate, finely chopped
- 3 tablespoons butter, diced
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream
Instructions
- Make the Espresso MacaronsLine a large baking sheet with parchment paper and slide a printed-out macaron template underneath the paper on one side. Set aside.
- Using a fine mesh sieve, sift the almond flour, powdered sugar and espresso powder into a large mixing bowl. Repeat the sifting 3 times in total. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld electric mixer), add the egg whites and cream of tartar and whip on Low speed for about 2 minute, until foamy.
- Turn up the speed to Medium/High and continue to whip for 3-4 minutes, until soft peaks form.
- Slowly, add the sugar, one spoon at a time, while continuing to whip for another 2-3 minutes, until the whites are thick and glossy and hold stiff peaks.
- With a large, metal spoon, fold ⅓ of the egg whites into the sifted almond mixture and then, once mixed, fold in the rest until you reach a consistency of lava. A properly mixed batter will be smooth, shiny and should fall from the spoon into ribbons that disappear in about 15-30 seconds.
- Piping the MacaronsFit a large piping bag with a large, round tip (.4 inch/ 9 ½ mm/ #1 nozzle) and place it standing up in a tall glass. Carefully fill with the macaron batter. Hover the piping tip about a ¼ inch (6 mm) above the center of each circle of the template and gently pipe to fill ⅔ of the circle. Do not pipe to fill the circle fully or your macarons will spread and bake into each out. Move the template to the other half of the pan and continue piping. Just fill 1 tray.
- Once the batter is piped, bang the tray on the counter top to release air bubbles (rappe) and let the macarons rest until they are dry to the touch and have almost formed a skin, about 45-60 minutes depending on your climate. (This is a good time to make the Chocolate Caramel Filling below).
- Toward the end of the resting time, preheat the oven to 300°F (150°C) and once the macarons are ready, bake for 17-20 minutes, until the feet are dry (and not sticky). Let cool completely.
- Make the Chocolate Caramel FillingCombine the chopped chocolate, butter and salt in a bowl. Set aside.
- Add the sugar and water in a small, high-sided saucepan and cook over Low heat to dissolve the sugar. Then turn the heat to Medium and gently cook without stirring until the sugar turns a medium-dark amber and begins to smell slightly smoky, 6-7 minutes.
- Immediately whisk in the cream. Stand back as the mixture bubbles furiously, then on Low stir for about a minute, until smooth and no lumps.
- Remove from the heat and pour the caramel sauce over the chopped chocolate. Let this mixture sit for five minutes to allow the chocolate to melt, then carefully mix until smooth. Set aside on the counter to let cool and thicken to a pipeable consistency. (Pop in the fridge for a few minutes if needed to thicken it up for piping) Note: If it sets firm at any point it can be re-melted and cooled again.
- Assemble the MacaronsUsing an offset spatula, carefully release the macarons from the parchment. Turn half of the macarons over so that the bottoms are facing up.
- Add the thickened filling to a large piping bag fitted with a round or star tip and pipe a generous amount onto the upturned shell. Sandwich the macarons with the empty shells.
- Place the filled macarons in an airtight container and refrigerate overnight to mature before enjoying the next day for better flavor and texture. Remove from the fridge and sit at room temperature for 20 minutes before eating.The assembled macarons can be held in the fridge for a week.