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Coffee Macarons

to dry for 20-30 minutes until they are no longer wet to the touch.

  • Bake. Bake at 300°F for 18-20 minutes.Let the macarons cool.
  • Make the ganache.Heat up the heavy cream and pour over the chocolate chips to create a smooth chocolate ganache. Then, let the ganache cool and thicken. Once thick, spread a small amount on the flat side of one macaron shell and top with another shell.
  • Enjoy!Sprinkle with a little bit of ground coffee on top for garnish.
  • Tasting these delicious Coffee Macarons, you’ll experience the perfect blend of bitter espresso and sweet chocolate, with an airy and light texture that contrasts with the rich ganache center. Plus, the addition of coffee sprinkled on top brings out that wonderful coffee flavor in every bite! This recipe is definitely worth a try!

    Next time you’re looking for an elegant and indulgent treat to enjoy with your coffee, give these Coffee Macarons a try. They’re sure to impress and satisfy any sweet cravings!

    to the touch.

  • Bake. Bake at 300 degrees Fahrenheit on the conventional setting for 18 minutes, one tray at a time.
  • Pro Tip: Don’t swirl the tip when piping. I just keep it in one place until there’s enough piped out for 1 cookie.

    Steps to make Coffee Macarons: pipe the macaron batter onto parchment paper, then add espresso powder on top and bake.
    • Make the chocolate ganache. Heat the heavy cream in a saucepan over medium-high heat until it comes to a slight boil. Add the the chocolate chips to a bowl and pour the hot cream over the chocolate, making sure to submerge it. Let the chocolate sit for a few minutes then stir until smooth.
    • Pipe the ganache onto the cookies. Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors. Flip the cookies on their backs and pipe a small mound of filling on one of them. Then place the other cookie on top.
    Steps to make Coffee Macarons: mix hot heavy cream with chocolate chips to make chocolate ganache, then pip it between two macaron shells.

    Recipe Tips

    • Keep everything at room temperature- To make perfect macarons, it’s essential to have all your ingredients at room temperature. Even your mixing bowl should be at room temp.
    • Sift the flour and sugar- Sifting is crucial because you want to get rid of any larger pieces of almond in the flour. Use a regular sifter though, as a super fine one will prevent the macarons from developing a skin.
    • Let the cooked macarons sit- Let the macarons sit at room temperature for at least 20 minutes or until they feel tacky to the touch, like glue that has sat out. This may take longer in humid areas.
    • Don’t over beat or under beat the egg whites– A good way to know if your egg whites are beaten well is if you lift the beater upright and the egg whites stand still instead of curving over.
    • Bang the tray of macaron batter- Once all the batter is piped out onto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles. This will help those feet form.
    • Bake each tray one at a time– Since one tray is in the oven first, the other tray becomes drier. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.

    FAQs

    What piping tip to use for coffee macarons?

    I find that a Wilton 2A round piping tip works the best for making French macarons, like these coffee ones. Make sure you don’t swirl the tip when you lift it after piping.

    What is the secret to good macarons?

    The secret is to measure your ingredients accurately, sift the dry ingredients, whisk the room temperature egg whites until just the right stiffness, and bang the tray of cookies before baking them. I have even more tips in this recipe for coffee macarons for making the perfect macaron.

    Serving Suggestions

    Delicate and delicious Coffee Macarons offer a perfect mixture of coffee and chocolate flavors. Pair them with other cookies, cakes, chocolate treats, and your favorite beverage for an afternoon snack.

    • Cookies: White Chocolate Macadamia Nut Cookies, Vanilla Macarons, Easy Cream Cheese Cookies, and Almond Flour Chocolate Chip Cookies.
    • Cakes: Easy Oreo Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Easy Napoleon Cake (VIDEO).
    • Chocolate treats: Coffee Chocolate Mousse, Chocolate Covered Dates, Chocolate Bark, or Chocolate Caramel Pretzels Bars.
    • Beverages: Pumpkin Spice Latte, Hot Chocolate, Iced Caramel Macchiato, or Brown Sugar Boba.

    Make This Recipe in Advance

    Make ahead: Prepare the macaron shells ahead of time and store them in the fridge until you’re ready to fill and serve them.

    Storing: Store these Coffee Macarons in an airtight container in the refrigerator for up to 5 days.

    Freeze: Freeze the shells on a baking sheet, then transfer once frozen to a freezer ziplock bag for up to 2 months. They can be frozen with or without filling.

    More Delicious Macarons!

    • Vanilla Macarons
    • Lemon Macarons
    • Raspberry Macarons
    • Chocolate Macaron Recipe

    Full Recipe Instructions

    image

    Coffee Macarons

    These Coffee Macarons are made with espresso-infused macarons with rich chocolate ganache sandwiched in the middle.

    4.67 from 21 votes

    “`html
    Print Pin Rate

    Course:
    Dessert
    Cuisine:
    French
    Diet:
    Gluten Free
    Prep Time:

    50 minutes

    Cook Time:

    20 minutes

    Total Time:

    1 hour

    10 minutes

    Servings:

    30
    filled macarons
    Calories:

    105
    kcal
    Author:
    Dina

    Equipment



    • “`

      1 Pastry bag

    • 1 Fine-mesh sieve

    • 1 Wilton 1A piping tip

    Ingredients

    For the coffee macarons




    • 4
      egg whites
      room temperature



    • 1/3
      cup
      granulated sugar



    • 2 1/2
      cups
      powdered sugar



    • 1 1/2
      cups
      blanched almond flour



    • Pinch
      salt



    • 1/2
      tsp
      cream of tartar



    • 1
      tsp
      espresso powder

    For the chocolate ganache and topping




    • 1
      cup
      semisweet chocolate chips



    • 1/2
      cup
      heavy whipping cream

    Instructions

    • Sift the almond flour and powdered sugar into a bowl using a fine-mesh sieve and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond. Then set it aside for later.
      Steps to make Coffee Macarons: sift the powdered sugar together with the almond flour in a bowl.
    • Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
      Steps to make Coffee Macarons: beat the egg whites until foamy, then add the cream of tartar, salt, and espresso powder, then add the granulated sugar, and beat altogether.
    • Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
      Steps to make Coffee Macarons: once stiff peaks form, add the flour mixture and mix with a spatula.
    • Fill a pastry bag with the batter. Using a Wilton 1A piping tip, pipe out 1-inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
    • Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
    • I like to sprinkle some coffee grounds on top of every mound to give it a stronger coffee taste, but that’s totally optional.
    • Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the “skin”.
    • Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
    • Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
      Steps to make Coffee Macarons: pipe the macaron batter onto parchment paper, then add espresso powder on top and bake.
    • Heat the heavy cream in a saucepan over medium-high heat until it comes to slight boil. Add the the chocolate chips into a bowl and pour the hot cream over the chocolate making sure to submerge it. Let the chocolate sit for a few minutes then stir until it becomes a smooth creamy consistency.
    • Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors.
    • Flip the cookies on their backs, and pipe a small mound of filling on one of them. Then place the other cookie on top.
      Steps to make Coffee Macarons: mix hot heavy cream with chocolate chips to make chocolate ganache, then pip it between two macaron shells.

    Notes

    • Keep everything at room temperature- To make perfect macarons, it’s essential to have all your ingredients at room temperature. Even your mixing bowl should be at room temp.
    • Sift the flour and sugar- Sifting is crucial because you want to get rid of any larger pieces of almond in the flour. Use a regular sifter though, as a super fine one will prevent the macarons from developing a skin.
    • Let the cooked macarons sit- Let the macarons sit at room temperature for at least 20 minutes or until they feel tacky to the touch, like glue that has sat out. This may take longer in humid areas.
    • Don’t over beat or under beat the egg whites– A good way to know if your egg whites are beaten well is if you lift the beater upright and the egg whites stand still instead of curving over.
    • Bang the tray of macaron batter- Once all the batter is piped out onto the parchment paper, take the tray and bang it really hard on the counterWhen making macarons, it is important to tap the baking trays on the counter to release any air bubbles. This will help the feet, or little ruffled edge, form on the cookies. Additionally, it’s best to bake each tray one at a time to prevent the second tray from becoming too dry. This can be achieved by removing the second tray from the oven a minute or two earlier than the first.

      The nutrition facts for these macarons are as follows: each serving contains 1 filled macaron and provides 105 calories, 15g of carbohydrates, 1g of protein, 4g of fat, 1g of saturated fat, 2mg of cholesterol, 7mg of sodium, 33mg of potassium, 13g of sugar, 30 IU of Vitamin A, 15mg of calcium, and 0.4mg of iron.

      Please note that this recipe was originally posted on Apr 15, 2015, and has been tweaked since then.

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