Name: Coffee Caramel Macarons (w/Cinnamon and Chocolate)
Prep time: 30 min
Total time: 50 min
Ingredients: 75 g Whole Unblanched Almonds ((Ground in a food processor grinder)); 110 g Icing sugar; 5 g Ground instant espresso; 5 g Dutch-process cocoa or regular cocoa; 65 ml Egg whites (about 2 eggs); 55 g Superfine castor sugar; 1/4 tsp Salt; 1/2 tsp White vinegar; 100 g Unsalted butter; 150 g Icing sugar ((sifted)); 1/4-1/2 tsp Ground cinnamon ((according to preference)); 2 tbsp Salted Caramel Sauce ((Home-made or store-bought))

I have been having a super busy week. Not Complaining! Creating delicious recipes for you guys is something that I absolutely love. I can’t wait to tell you guys about all the exciting things that I have lined up for you. For now, these macarons are amazing, I mean… read the title. It screams love, cozy, warmth, hugs <3

Just one request. Please read my Beginner’s Guide to French Macarons if you’re making these for the first time for optimum results.

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Coffee Caramel Macarons (w/Cinnamon and Chocolate)

Fall is all about warm and cozy feels. These Macarons are exactly that. Super easy to put together and a wonderful gift. This easy macaron recipe will be your go-to for Fall season.

Course Dessert, Snack

Cuisine French

Keyword chocolate, coffee, cookie

Prep Time 30 minutes

Bake time: 20 minutes

Total Time 50 minutes

Servings sandwich cookies

Author bakesalotlady

Ingredients

Macarons:

75 g Whole Unblanched Almonds (Ground in a food processor grinder)
110 g Icing sugar
5 g Ground instant espresso
5 g Dutch-process cocoa or regular cocoa
65 ml Egg whites (about 2 eggs)
55 g Superfine castor sugar
1/4 tsp Salt
1/2 tsp White vinegar

Filling:

100 g Unsalted butter
150 g Icing sugar (sifted)
1/4-1/2 tsp Ground cinnamon (according to preference)
2 tbsp Salted Caramel Sauce (Home-made or store-bought)

Instructions

Make the macarons:

In a food processor add the whole almonds, icing sugar, ground espresso, and cocoa powder and pulse till everything is well ground and combined. Make sure that you don’t blend and only pulse.
Sift this mixture once into a bowl. there will be about 1 tablespoon worth of ground mixture remaining in the sieve, discard it. Set aside.
In a large bowl that is very clean and without grease (ensure that the beating attachments of your stand mixer/hand mixer are also clean and grease-free). Add the egg whites and salt. Start whipping at a slow speed.
Once the egg whites start foaming up, add the vinegar.
When bubbles start forming, slowly add in the caster sugar in small additions.
Once all the icing sugar is added, increase the speed and whip, add the vanilla and keep whipping till you reach stiff peaks.
After you reach stiff peaks, add the sifted almond mixture in three stages, folding gently. Keep folding till the batter is flowing in ribbons from your spatula and you can make a figure 8.
Transfer this mixture into a piping bag and cut a hole about 1/2-inch in diameter. Pipe little mounds into prepared and lined baking sheets. Leave some space between the macarons.
Tap your baking sheet against the counter about 5-6 times to remove air bubbles.
Let your macarons dry for about 15-45 minutes or till it forms a light skin on the surface and it’s top is matte. Meanwhile, preheat your oven to 150 C
Bake your macarons for about 16 minutes or until set.
Once baked, let your macarons cool on the baking sheet before removing.

Make the frosting:

Add all the ingredients for the frosting into a medium-large mixing bowl and whip till it is smooth and fluffy. If your frosting is loose, refrigerate for 15 minutes.

Assemble the cookies:

Pair up the cookies according to sizes. Pipe a generous amount of frosting on one cookie and use its pair to sandwich them together.
Repeat for all cookies. Refrigerate them for 24 hours for best flavour and texture.