Caramel Latte Macarons
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These Caramel Latte Macarons are made with caramel macaron shells and filled with Dulcey Valrhona ganache. They are gluten-free and so delicious.
Why You’ll Love This Recipe
- This is a gluten-free dessert, like my Meringue Cookies with Raspberry Ganache or Meringue Roulade.
- Ganache is smooth and has an amazing texture.
- If you like caramel latte drinks, then you will love macarons with this flavor. Try also Coffee Macarons or Dalgona Coffee.
Ingredients Note
- Flour. Almond flour. Make sure you use almond flour and not almond meal.
- Sugar. Brown sugar and powdered sugar were used in the recipe.
- Egg Whites. Egg whites at room temperature. I do not “age” them.
- Chocolate. Dulcey Valrhona Chocolate 35%.
- Heavy Cream. Do not substitute with half and half or milk.
- Glucose Syrup. It can be substituted with inverted sugar or honey.
- Espresso Powder. It can be substituted with instant coffee.
- Butter. Unsalted butter at room temperature.
- Food Coloring. Caramel or brown food coloring. Use gel or any water-based food coloring.
How To Make This Recipe
Line two baking sheet pans with a baking macaron mat. Add egg whites to a stand mixer’s clean and dry mixing bowl. Whisk on low speed. Add brown sugar. Then add caramel or brown food coloring after that, change the speed in the mixer to medium, and set up the timer for 15 min. Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar. When you have 10 min left on the timer, change the speed in the mixer to medium-high and continue whipping.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every five folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the pipping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell. Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
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Let macaron shells rest (dry) on the countertop for about 15 minutes. Meanwhile, preheat oven to 300oF (150oC). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
How to make Caramel Latte Ganache
In the small saucepan, add heavy cream, glucose syrup, and espresso powder. Over medium heat, bring it to a boil, but do not boil. Meanwhile, semi-melt caramel chocolate in the microwave or using the double boiler method. Add the hot mixture of the cream to the chocolate in 3 parts, mixing with the spatula all the time. Add butter and emulsify with the immersion blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refregerate ganache for 6-8 hours.
Expert Tips
- Measure all ingredients correctly using a digital kitchen scale.
- Use gel or any water-based food coloring for macaron shells. Do not use oil-based.
- Check the ganache by pressing with the fingers for pipping consistency before filling macarons.
- If you want even more caramel flavor for these macarons, you can add homemade salted caramel into the center.
- Macarons need to mature in the fridge for 12-24 hours before you can enjoy them. This is an important step; do not skip it!
Recipe FAQs
Store Caramel Latte Macarons in an airtight container in the fridge for 2-3 days.
Yes, you can freeze macarons with caramel latte ganache. Keep it in an airtight container in the freezer for up to six months.
There are many reasons for that. The most common are unstable meringue or wrong oven temperature.
That can happen if macaron shells do not rest enough before baking.
Yes, brown sugar is used only for taste in this recipe.
More Recipes You’ll Love
If you make these Caramel Latte Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Caramel Latte Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 Fine mesh sieve
- 1 spatula
- 2 baking sheet pan
- 2 baking mat
- 1 small saucepan
- 1 immersion blender
Ingredients
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature
- 105 gr white granulated sugar
- 1 gr caramel food coloring (water based)
Caramel Latte Ganache
- 250 gr Dulcey Valrhona Chocolate 35%
- 200 gr heavy cream
- 15 gr glucose syrup
- 3 gr espresso powder
- 28 gr unsalted butter
Instructions
How to make Caramel Macaron Shells
- Line two baking sheet pans with a baking macaron mat.
- Add egg whites to a stand mixer's clean and dry mixing bowl. Whisk on low speed. Add brown sugar. Then add caramel or brown food coloring after that, change the speed in the mixer to medium, and set up the timer for 15 min.
- In the other mixing bowl, sift together almond flour and powdered sugar.
- When you have 10 min left on the timer, change the speed in the mixer to medium-high and continue whipping.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every five folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the pipping bag with a round tip—pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat oven to 300oF (150oC). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
How to make Caramel Latte Ganache
- In the small saucepan, add heavy cream, glucose syrup, and espresso powder. Over medium heat, bring it to a boil, but do not boil.
- Semi-melt caramel chocolate in the microwave or using the double boiler method.
- Add the hot mixture of the cream to the chocolate in 3 parts, mixing with the spatula all the time.
- Add butter and emulsify with the immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Refregerate ganache for 6-8 hours.
How to assemble Macarons
- Transfer the ganache into a piping bag with a round tip.
- Pair macaron shells with similar size and place on the counter top or baking tray.
- Pipe ganache on the flat side of one macaron shell, then sandwich with another shell. Press lightly, and make sure the is no ganache coming out from the sides of the macaron.
- Place filled macarons in an airtight container container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
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Notes
-
- Use gel or any water-based food coloring for macaron shells. Do not use oil-based.
- Measure all ingredients correctly using a digital kitchen scale.
- Check the ganache by pressing with the fingers for pipping consistency before filling macarons.