Hazelnut Caramel Coffee Macarons
Medically reviewed by Christiana George Updated Date: January 2, 2026
Mother’s Day is coming up this weekend. How about baking her something special instead of buying something? I know french macarons may look intimidating to make, but if I can make them while being interrupted fifty times by a four year old, you can certainly make them. These Hazelnut Caramel Coffee Macarons are worth the effort. They taste like one of those ridiculously expensive gourmet flavored coffees and they are so light and airy, you can’t eat just one. I know my mom would love to receive these on Mother’s Day.
This was my first time using hazelnut flour to make macarons. The nice people over at Sidechef com sent me a little care package for being one of their featured bloggers. One of the items inside the box was this bag of hazelnut meal/flour. I couldn’t wait to use it. I love hazelnuts and I love Bob’s Red Mill products. I have used their almond flour to make my Conversation Heart and Churro Macarons, their coconut flour to make my Maple Pumpkin Chocolate Chip Cookies, and their rolled oats to make most of my muffins and some of my scones. So thanks Side Chef for some great stuff!
Have you guys checked out the SideChef app yet? You should, it’s free and it gives you step-by-step instructions with photos to help you make the recipes. It even talks you through it and has timers when needed. How cool is that? Some even have videos. Sometimes it’s nice to have some help in the kitchen.
Besides changing out the flour, I also used fresh egg whites this time as opposed to the boxed ones. Wow! What a difference it made. My meringue was much thicker and fluffier. Lesson learned, use fresh. I suppose I should have pulsed the hazelnut flour in the food processor a bit by itself to make the pieces finer, so the final product would be smoother. Oh well. My piping skills are also not the greatest. I definitely would not make it as a pastry chef. Neither of these things will matter in the end, because it’s all about the taste. I did taste the shells by themselves before I filled them and quite honestly, I could have eaten them all just as they were. The hazelnut flavor is so heavenly.
But I am glad I went ahead and made the filling. This caramel coffee buttercream is amazing. The caramel and coffee flavors work so well together and the buttercream is so creamy. It was really hard not to just grab a spoon and eat it all. I am definitely going to make this again to top some cupcakes. By the way, the coffee extract I used is Watkin’s. I found it a Walmart.
Putting aside my bad piping skills and slightly lumpy shell exterior, these Hazelnut Caramel Coffee Macarons are little nuggets of pure bliss. The shell is slightly crispy on the outside, chewy on the inside. The caramel coffee filling accents the hazelnut macarons perfectly.
Now I thought the coffee flavor would make the kids stay away and let the adults enjoy these treats. Nope. The neighborhood kids loved them. And even my picky eating son kept asking for more. Thank goodness this recipe makes a huge batch. If your mom likes hazelnuts and flavored coffee, you’ve gotta make her these Hazelnut Caramel Coffee Macarons. She will thank you.
Hazelnut Caramel Coffee Macarons
by The Sweet Chick
Prep Time: 2 1/2 hrs
Cook Time: 10-15 min
Keywords: bake dessert snack egg whites hazelnut flour caramel topping coffee extract macarons French
Ingredients (50 macarons)
For the macarons
- 7 oz. powdered sugar, divided
- 4 oz. hazelnut flour/meal
- 4 large ( 4 oz.) egg whites, room temperature
- 3 1/2 oz. granulated sugar
For the filling
- 1 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup caramel topping ( I used Hershey’s)
- 1 teaspoon coffee extract (I used Watkin’s)
Instructions
For the macarons
Prepare circle templates (I made 1 1/2 in circles on a piece of paper a 1/2 inch apart.) and line baking sheets with parchment paper, placing template under parchment.
In a food processor, pulse 1/3 of the powdered sugar and all the hazelnut flour to form a fine powder. Then sift sugar mixture 2 times. Sift remaining powdered sugar 2 times also. In a large bowl combine hazelnut flour mixture and remaining powdered sugar.
Add egg whites to stand mixer bowl with whisk attachment. Whisk whites on medium speed until foamy. Then gradually add the granulated sugar. Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.
Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny. Repeat process for the remaining 2/3 of the powdered sugar mixture.
Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 805 or you can use #806). With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets. Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the “feet” of the macarons.
Let macarons stand at room temperature for 30 minutes. (Yes, you have to do this.)
During this time, preheat oven to 375°F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched. (Do not forget to remove the template paper before baking.)
When ready, bake the macarons at 375°F for 10-15 minutes. (Mine took 10 minutes.) Rotate baking sheets halfway through to promote consistent baking. Macarons will be ready when they are crisp and firm.
Remove from oven and let cool for 2-3 minutes. Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.
For the filling
In a stand mixer, cream together the butter and powdered sugar, until smooth.
Next add the caramel topping and mix well.
Then add the coffee extract and mix until fully incorporated. ( I wanted my buttercream to be really firm to pipe it properly so I popped it in the fridge for 15 minutes before using it.)
Place filling in a piping bag with round tip (I used Ateco #804 or you can use Wilton #2A).
Pipe filling onto one macaron and then sandwich it together with another one. Repeat for remaining macarons.
Macarons should be placed in the fridge for 24 hours before eating. This is how they mature and reach their full flavor. You can eat one right away, but when you eat one the next day it will be so much better. Be patient.
Notes
You will need a kitchen scale and sifter for this recipe.
Macarons can be kept sealed in an airtight container up to 1 week in the fridge.
Macaron recipe adapted from Sur La Table
Disclaimer: This is not a sponsored post. Although SideChef.com sent me the product I used to make the macarons, I was under no obligation to create a recipe or review it. I simply liked the product and was excited to use it. All thoughts and opinions are my own.
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Are Brussels Sprouts Safe for Acid Reflux?
Are Brussels Sprouts a Friend or Foe for Acid Reflux?
Brussels sprouts, those miniature cabbage-like vegetables, are packed with nutrients and loved for their health benefits. However, for individuals dealing with acid reflux, the question arises: Are Brussels sprouts safe to include in their diet? While this green veggie is nutrient-rich and versatile, its effects on acid reflux symptoms can vary from person to person.
In this article, we’ll explore the acidity of Brussels sprouts, their nutritional profile, and whether they are a safe choice for those managing acid reflux. Keep reading to find tips on how to enjoy Brussels sprouts without aggravating reflux symptoms.
Understanding Acid Reflux: Causes and Triggers
What Is Acid Reflux?
Acid reflux, or gastroesophageal reflux disease (GERD) when chronic, is a condition where stomach acid flows back into the esophagus. This occurs when the lower esophageal sphincter (LES), a muscle that prevents the backward flow of stomach contents, doesn’t close properly.
Common Symptoms of Acid Reflux:
- Heartburn: A burning sensation in the chest or throat.
- Regurgitation: The sensation of acid or food coming back into the mouth.
- Sour or bitter taste in the throat.
- Chronic cough, hoarseness, or throat discomfort.
Common Dietary Triggers of Acid Reflux
Certain foods and drinks can relax the LES or increase stomach acid production, triggering reflux. These include:
- Acidic foods (e.g., citrus fruits, tomatoes).
- Fatty and fried foods.
- Spicy dishes.
- Caffeine and carbonated beverages.
- Large or heavy meals.
Where do Brussels sprouts fit into this list? Let’s find out.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Are Brussels Sprouts Acidic or Alkaline?
The Acidity of Brussels Sprouts
Brussels sprouts are considered a low-acid food, with a pH level of around 6.0 to 6.8, making them closer to neutral. Unlike acidic foods like citrus or vinegar, Brussels sprouts are unlikely to cause irritation in the esophagus due to their pH level.
Do Brussels Sprouts Trigger Acid Reflux?
While Brussels sprouts are not inherently acidic, they can cause digestive discomfort in some people. This is due to their high fiber and sulfur content, which can produce gas and bloating. For individuals with sensitive digestive systems, these effects might indirectly aggravate acid reflux symptoms.
Related to Read: Are Brussels Sprouts Good for Acid Reflux?
Nutritional Profile of Brussels Sprouts
What Makes Brussels Sprouts a Superfood?
According to the research, brussels sprouts are nutrient-dense, offering a wealth of vitamins, minerals, and antioxidants. Here’s what you get in a one-cup serving (around 88 grams) of cooked Brussels sprouts:
- Calories: 38
- Fiber: 4 grams
- Vitamin C: 124% of the daily recommended intake (DRI)
- Vitamin K: 182% of the DRI
- Folate: 12% of the DRI
- Potassium: 8% of the DRI
Health Benefits of Brussels Sprouts
Following is the list of brussels sprouts health benefits:
- Rich in Antioxidants: The high levels of vitamin C and other antioxidants combat inflammation and promote overall health.
- Supports Digestive Health: The fiber content aids in digestion and promotes regular bowel movements.
- Boosts Immunity: Vitamin C helps strengthen the immune system.
- Promotes Bone Health: Vitamin K is essential for maintaining strong bones and preventing fractures.
- Supports Heart Health: The potassium in Brussels sprouts helps regulate blood pressure and improve heart health.
Are Brussels Sprouts Safe for Acid Reflux Sufferers?
When Brussels Sprouts Might Help Acid Reflux?
- Low Acidity: The pH of Brussels sprouts makes them a safe choice compared to more acidic foods.
- Fiber Benefits: Fiber helps with digestion and may reduce reflux symptoms by preventing overeating.
- Nutrient Density: The vitamins and minerals in Brussels sprouts contribute to overall gut health, which can alleviate acid reflux in the long term.
When Brussels Sprouts Might Aggravate Acid Reflux?
- Gas and Bloating: Brussels sprouts are cruciferous vegetables, meaning they contain raffinose, a complex sugar that can cause gas and bloating. This pressure on the stomach can trigger reflux.
- Overeating: Consuming large portions of Brussels sprouts can cause stomach discomfort, leading to reflux symptoms.
- Preparation Methods: Adding acidic or high-fat toppings, like lemon juice or butter, can make Brussels sprouts less reflux-friendly.
Tips for Eating Brussels Sprouts Safely with Acid Reflux
1. Start with Small Portions
Begin with a small serving (1/2 cup) to see how your body reacts to Brussels sprouts.
2. Cook Thoroughly
Cooking methods like steaming, boiling, or roasting can reduce the gas-producing compounds in Brussels sprouts, making them easier to digest.
3. Avoid Acidic Additions
Skip toppings like lemon juice, vinegar, or spicy seasonings that could aggravate reflux symptoms. Instead, use mild herbs and spices like parsley or thyme.
4. Pair with Alkaline Foods
Combine Brussels sprouts with alkaline foods like quinoa or sweet potatoes to neutralize stomach acid.
Reflux-Friendly Alternatives to Brussels Sprouts
If Brussels sprouts cause discomfort, consider these milder, reflux-friendly vegetables:
1. Zucchini
A low-acid vegetable that’s easy on the stomach and versatile in cooking.
2. Green Beans
Mild and nutritious, green beans are a safe choice for those with acid reflux.
3. Carrots
Slightly sweet and rich in beta-carotene, carrots are unlikely to trigger reflux.
4. Spinach
This leafy green is alkalizing and packed with nutrients, making it a great substitute for Brussels sprouts.
Author Tip: Are Salads Healthy? The Truth About Nutrient-Rich Greens
Lifestyle Tips for Managing Acid Reflux
1. Eat Smaller, Frequent Meals
Large meals can put pressure on the LES, so stick to smaller portions throughout the day.
2. Avoid Eating Late at Night
Finish your meals at least 2-3 hours before bedtime to reduce nighttime reflux.
3. Elevate Your Head While Sleeping
Using a wedge pillow or elevating the head of your bed can prevent acid from flowing back into the esophagus.
4. Maintain a Healthy Weight
Excess weight can increase abdominal pressure, worsening reflux symptoms.
Conclusion: Are Brussels Sprouts Safe for Acid Reflux?
Brussels sprouts are generally safe for acid reflux sufferers due to their low acidity and high nutrient content. They can be a healthy addition to a reflux-friendly diet when consumed in moderation and prepared using gentle cooking methods. However, individuals prone to gas or bloating may need to limit their intake of Brussels sprouts to avoid triggering reflux symptoms.
By listening to your body, making adjustments to portion sizes, and avoiding acidic toppings, you can enjoy the many health benefits of Brussels sprouts without compromising your digestive comfort.
FAQs: Brussels Sprouts and Acid Reflux
Q1: Are Brussels sprouts acidic or alkaline?
Brussels sprouts are mildly acidic with a pH of 6.0 to 6.8, but they are considered low-acid and alkalizing in the body.
Q2: Can Brussels sprouts cause gas and bloating?
Yes, Brussels sprouts contain raffinose, a complex sugar that can produce gas and bloating in some people.
Q3: Are raw Brussels sprouts safe for acid reflux?
Raw Brussels sprouts may be harder to digest and can increase the risk of gas and bloating, potentially triggering reflux. Cooked Brussels sprouts are a safer option.
Q4: How should I prepare Brussels sprouts to make them reflux-friendly?
Steam, boil, or roast Brussels sprouts, and avoid acidic toppings like lemon juice or vinegar.
Q5: What are some reflux-friendly alternatives to Brussels sprouts?
Zucchini, green beans, carrots, and spinach are excellent alternatives for those with sensitive stomachs.
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