to dry for 20-30 minutes until they are no longer wet to the touch.
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.
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.
- 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.
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
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.
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
Coffee Macarons
Print Pin Rate
30
filled macarons
105
kcal
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.
- 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.
- 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.
- 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.
- 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.
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.
