Coffee Macarons – Simply Home Cooked

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This Coffee Macarons recipe is full of espresso flavor and a smooth chocolate ganache. These delicate and elegant desserts are made easy with my ultimate guide to macarons!

If you love macarons, then you have to try these Raspberry Macarons and Chocolate Macarons.

Stack of Coffee Macarons.
Table Of Contents

Recipe Details

I love these decadent Coffee Macarons with their airy shells sprinkled with espresso and rich chocolate ganache in the center. These elegant treats are perfect for serving to guests or enjoying with an afternoon coffee.

  • TASTE: The blend of bitter espresso and rich, sweet chocolate is so good in these Coffee Macarons.
  • TEXTURE: They are airy and light, with a delicately textured shell that contrasts with the thick chocolate ganache in the center.
  • TIME: This recipe will take just over an hour.
  • EASE: Macarons can be a little finicky. But follow this recipe for easy to make macarons that will come out just right.

What You’ll Need

Ingredients for Coffee Macarons: egg whites, sugar, powdered sugar, salt, espresso powder, cream of tartar, and blanched almond flour.
Ingredients for Coffee Macarons ganache filling: heavy whipping cream and semisweet chocolate chips.

Ingredient Notes

  • Egg whites– These must be room temperature in order for them to form the stiff peaks needed for this recipe.
  • Powdered sugar– This is a fine sugar, making it easier to mix and create a smooth batter. It also creates a shinier shell.
  • Almond flour– This flour has a finer texture, making a smooth macaron batter.
  • Cream of tartar– This acidic ingredient helps stabilize the batter and avoid overwhipping.
  • Espresso powder This will give the macarons their delicious coffee flavor.
  • Semi-sweet chocolate With a combination of sweetness and bitterness, this chocolate gives the ganache a rich flavor.
  • Heavy whipping cream– This thins out the ganache while it melts and adds richness.

Add-ins and Substitutions

  • Add cocoa powder- You can make the shells chocolate with the addition of cocoa powder.
  • Substitute the filling- You can make a cream cheese filling, vanilla filling, raspberry filling, lemon filling, or anything else you like.
  • Top with chocolate ganache- Drizzle chocolate ganache on top of the macarons in an elegant pattern.
  • Add coffee to the ganache- For an extra coffee flavor, add some coffee to the heavy cream and chocolate chips to make an infused ganache.

How to Make Coffee Macarons

  • Sift. Sift the almond flour and powdered sugar into a bowl and mix gently.
Steps to make Coffee Macarons: sift the powdered sugar together with the almond flour in a bowl.
  • Whisk the egg whites. Whisk egg whites on medium-high speed until foamy. Then add the cream of tartar, salt, and espresso powder. 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 in the dry ingredients. Fold flour/sugar mixture into the egg white mixture with about 80 turns of your spatula. Be careful NOT to over mix. It should resemble the consistency of molten lava.

Pro Tip: I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites so you can get the job done with less and avoid overmixing.

Steps to make Coffee Macarons: once stiff peaks form, add the flour mixture and mix with a spatula.
  • Pipe the macaron shells out.Place a Wilton 2A tip in the pastry bag and pipe small circles of the coffee macaron batter onto a baking sheet lined with parchment paper. You can sprinkle some coffee grounds on top while the macarons are still wet. Leave them out for 20 minutes until they are tacky 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

These Coffee Macarons are delicate and delicious, with the perfect mixture of coffee and chocolate flavors. Serve them with other cookies, cakes, chocolate treats, and your favorite beverage for an afternoon snack.

Make This Recipe in Advance

Make ahead: You can make 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: You can 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!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

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Coffee Macarons

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

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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: 105kcal

Ingredients

For the chocolate ganache and topping

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 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.

Nutrition

Serving: 1filled macaron | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 33mg | Sugar: 13g | Vitamin A: 30IU | Calcium: 15mg | Iron: 0.4mg

This recipe was originally posted on Apr 15, 2015, we’ve tweaked it a bit since then.

Dina





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