Caramel Latte Macarons

No ratings yet

These Caramel Latte Macarons are made with caramel macaron shells and filled with Dulcey Valrhona ganache. They are gluten-free and so delicious.

Prep Time40

Cook Time40

stabilizing ganache8

Total Time9 20

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 99kcal

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 minutes.
In the other mixing bowl, sift together almond flour and powdered sugar.
When you have 10 minutes 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 piping bag with a round tip—pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, 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 the oven to 300°F (150 °C). 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 of similar sizes before filling them.

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." Refrigerate ganache for 6-8 hours.

Transfer the ganache into a piping bag with a round tip.
Pair macaron shells of a similar size and place them on the countertop 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.

- Use gel or any water-based food coloring for macaron shells. Do not use oil-based products.
- Measure all ingredients correctly using a digital kitchen scale.
- Check the ganache by pressing with the fingers for piping consistency before filling macarons.