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Espresso Martini Italian Macarons

A deliciously festive macaron recipe featuring our indulgent Espresso Martini Caramel Sauce from @mostlyfoodandtravel
1 hour 50 minutes
Serves 20
More Effort


  • 150g Caster Sugar
  • 75ml Water
  • 57g Egg White (approx 2 small eggs)
  • Gel Colouring
  • 150g Ground Almonds
  • 150g Icing Sugar
  • 57g Egg White (approx 2 small eggs)
  • 250g Belgian Milk Chocolate
  • 200ml Double Cream
  • Joe & Seph's Espresso Martini Caramel Sauce


  1. Prepare ingredients

    Get all the ingredients ready. The key is to ensure you are ready to pour, mix, beat etc

  2. Prepare baking trays

    Get two baking trays ready with greaseproof paper or Silpat sheets. To get equal sizes for the macarons, trace around circles.

  3. Pulse ground almonds and icing sugar

    Place the ground almonds in a mixer and pulse for about 20 times. Now add in the icing sugar and pulse another 10 times. This will ensure you get a fine mixture. Sieve the mixture into a bowl ready for use.

  4. Make sugar syrup

    On high heat, bring the sugar and water to 115 degrees celsius (don't switch the pan off yet). Whilst the mixture is cooking, swirl pan to mix (don't stir).

  5. Make meringue

    Whilst the suagr is melting, put 57g of egg white for the meringue in a mixing bowl. When the sugar comes to 115 degrees, put the egg whites to beat on medium speed until they get frothy. When the sugar mix gets to 118 degrees, take the mixture off heat and gently pour it into the egg whites. Turn the machine to the highest speed now *You have to be quick as the sugar mixture can crystallise*. Beat for about 1 minute then reduce to a medium speed for a further minute before adding in the colour and beating for another minute (total time 3 minutes). The meringue mixture should be able to hold its shape.

  6. Combine with almond mixture

    Add the second lot of 57g egg whites and a third of the meringue mixture into the almond mixture. Stir using a figure of 8 method. Fold in the rest of the mixture ensuring you combine it all well. Press the mixture against the side of the bowl whilst folding the ingredients in together. The mixture needs to be the consistency of soft lava.

  7. Pipe macarons

    Place the mixture in a piping bag and begin to pipe the macarons on the greaseproof paper.

  8. Leave macarons to form a layer

    Leave the macarons to form a layer on the top (40-60 mins). Don't leave them more than 2 hours of else you may end up with lopsided macarons.

  9. Bake macarons

    Preheat the oven to 145 degrees and place the macarons initially for ten minutes then place greaseproof lightly over the macarons and bake at 140 degrees for a further 10 minutes. Adding the greaseproof paper stops them from burning. Once cooked, leave to cool before peeling them off and pairing them.

  10. Make ganache

    To make the ganache, melt 250g of chocolate in a bowl over a pan of simmering water until melted. Heat the cream to just below boiling and remove from heat. Once both are slightly cooked (5 minutes), combine the cream and chocolate to form a ganache. Leave this to chill in the fridge.

  11. Fill with caramel sauce and ganache

    Pipe the centre of the macaron shell with Joe & Seph's Espresso Martini Caramel Sauce followed by chocolate around the edge before adding on the matching shell on top.


Brandon Hughes
I made these as little Christmastime treats. My friends loved them!
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