Chocolate Caramel Macarons

Chocolate macarons filled with chocolate buttercream and a homemade chocolate caramel.

Course Dessert

Cuisine American

Keyword almond, Caramel, Chocolate, Frosting, Gluten Free, Macarons

Prep Time 2

Cook Time 1

Resting Time 30

Total Time 3 30

Servings 23 macarons

Calories 163kcal

Author Colleen

Place the sugar in a medium saucepan over medium heat. Cook, stirring as needed, until liquid and amber in color.
Alternatively, you can add the sugar to the pan a bit at a time. Keep the heat on around medium- low and continue to add sugar and stir until it is all melted and amber.
While the sugar cooks, warm the heavy cream in a small saucepan over medium low heat, covered. Place the chocolate in a heat proof bowl (we'll be adding the caramel, so make sure it is large enough). Microwave for 30 seconds on half power to slightly warm and melt the chocolate. Set aside.
As soon as the sugar has caramelized (be careful not to burn it!), remove the saucepan from the heat and slowly stir in the warm cream in 2 - 3 additions. It will bubble up, so be careful.
Once the cream has been incorporated, pour the hot caramel over the semi-melted chocolate. Stir until the chocolate is completely melted and combined.
Stir in the vanilla. Allow the caramel to cool on the counter (uncovered) for 2 hours. Then you can cover and refrigerate until needed. Bring the caramel back to room temperature before filling the macarons.

Beat the butter in a stand mixer until light and fluffy, about 8 minutes. Add the cocoa powder, and a third of the sugar. Beat on low until combined, then on medium for a minute or two until creamy. Scrape the bowl.
Add half of the remaining sugar, a pinch of salt, and a tablespoon of cream. Beat on low, then on medium until combined. Scrape the bowl.
Add the rest of the sugar and beat on low, then medium- low until creamy. Beat in vanilla until well incorporated. If necessary, add cream a teaspoon at a time until you have the right texture.

Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
Pulse the powdered sugar, almond flour, and cocoa powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
Combine egg whites and powdered color.
In a clean stand mixer bowl, combine the sugar and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes.
Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 22- 24 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Pair up the macaron shells. Fill a piping bag with buttercream and a smaller bag with room temperature chocolate caramel. Pipe a ring of buttercream on one shell. Fill the ring with the chocolate caramel, then top with the other shell. Repeat with the remaining macaron shells.
Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

I was able to pipe 47 shells, which made 23 macarons. You could have a few more or a few less depending on how large you pipe your shells.
For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.
If the caramel is too stiff and cold, warm it gently in the microwave.