You might have noticed that there are quite a few coffee flavored recipes on Mom’s Dish, such as Espresso Jello Shots Recipe, Chocolate Mocha Cookies Recipe and Chocolate Coffee Mousse Dessert. But, it’s never too many coffee recipes, at least not for someone residing in Seattle!
I’ve been trying to find a good coffee macaron recipe, and with a lack of finding one, I went on a journey to create one. After some testing, this recipe was born, and it’s a good one.
Even though only a small amount of coffee is added, these macarons still have that strong coffee flavor. They may not exactly be kids friendly. You can make your kids some Dulce De Leche Macarons, those are always a hit.
Other Macarons to Try
Recipe
Ingredients
- 3 Egg Whites kept in room temperature for 24-48 hours
- 1/4 cup White Sugar
- 2 cup Confectioners Sugar
- 1 cup Almond Flour
- 1 tbsp Instant Coffee
- 1 cup Chocolate Chips for filling
- 1 tbsp Instant Coffee for filling
- 1/2 cup Heavy Whipping Cream for filling
Instructions
Coffee Macarons Cream
- Combine chocolate chips and instant coffee together into a pot. Bring whipping almost to a boil, add it to the chocolate chips.
- Whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.
How to Make Macarons
- In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
- Sift powdered sugar and almond flour to get rid of any lumps.
- Sift coffee into the almond flour. Stir to combine all ingredients together.
- Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off the spatula, but not be too runny.
- Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.
- Line the baking sheet with parchment paper. Pipe circles onto the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
- Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.
- Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with the cream. Pipe cream onto one of the macron pieces and cover it with the other piece.
- Keep macarons refrigerated until ready to serve.
These turned out great! I skipped out on aging the egg whites and didn't get any feet the first time, but had a great result the second time after aging the egg whites for 24 hours. I found the chocolate filling a little overpowering and tried filling them with a coffee swiss meringue buttercream--came out tasting like cappuccino macarons! Lovely recipe!
Hey Caroline, thank you for sharing your feedback on this recipe. I am so happy it turned out for you. Macarons do take some testing but when you get it down you are set! Excited that this recipe worked for you!
What can I use in place of egg
Hey Manisha, an egg is the main ingredient in this recipe. I dont know of any other ways of making it.
Does this make 24 whole macaroons or 24 halves and 12 macaroons?
This makes about 24 whole macarons, but it really depends on how large you make them.
I used folgers instant coffee and did not much like the flavor. Although it wasn't horrible, it had more of a dry popcorn flavor. I used a homemade caramel buttercream frosting for filling though, so the chocolate may help the coffee flavor come through better. I also noticed that the 12-15 minute cook time was not long enough in my gas oven for some reason. The first and second batch I had in around 15 minutes but it was still sticking to the parchment pretty bad and were too soft. I tried my last batch a bit longer and it came out almost perfect at 20 mins.
20 minutes is a very long time for macarons. Thats interesting how off the oven can be. Overall Folgers isn't the best coffee out there but it works with chocolate.
If i am using convection oven what temperature should i use and how long for please?
I am assuming the temperature should be the same but I am not sure.
I made these a few days ago and they are amazingly tasty and easy to make so long as you follow the recipe and have some experience of baking. Everyone agreed they are the best macaron we have ever had, homemade and from a bakery. Great recipe.
Thank you for sharing your feedback. So glad you liked this recipe. 😉
are there any substitutes for the heavy whipping cream for the chocolate filling?
You can use any other filling for them. I would try how butter combines with chocolate but I am not sure how that would work out.
Do, I use milk or dark chocolate chips?
I like semi sweet.
made these for the first time. Got feet!!! your recipe is so much easier than other fancy ones. One question though..the chocolate icing was a bit runny. i tried refrigerating it for a few hrs and it still wasn't right consistency..do I have to mix it for a few minutes maybe with a mixer? will it become thicker? thanks. Love all your recipes by the way. They are easy to follow.
Hmm not sure about the chocolate. If you did refrigerate it, it would of been all good. I wonder if whipping cream that you used didnt work well.
what size eggs do I use? large or xl?
Use Large eggs.
I love these, i make other macarons based off the base recipe:) first time i tried them and everyone loved them! Thank you:)
Oh so nice! Happy to hear!
I've tried other recipes, but NONE came out as PERFECT as this one..
i just took them out of the oven.. NOT ONE CRACK!!!
THANK YOU!
(of course i thank God for His help, as i prayed before i started..lol.. that always works! 😉
so i recommend to pray first.. theres nothing too small or big for God to help with. i like to involve Him in all i do.
thanks again!
Hahah! I love you prayer idia. I always dance when they come out perfect. 🙂 I am so happy that this recipe worked well for you!
🙂
in your description of how to make the filling , you said:
"Combine chocolate chips and instant
coffee together into a pot. Bring whipping almost to a boil, add it to
the chocolate chips. Whisk everything until chocolate is completely
melted. Let the chocolate ganache harden a little. "
but i didnt notice anything about the heavy whipping cream..
i know from another ganache i made before, youre supposed to bring the whipping cream to a boil and then pour it over the chocolate?
is that what you meant?
thanks
Yes, brin whipping cream to a boil and add it to chocolate chips. I'll update the recipe. Thanks for pointing this out.
so do you have 2 separate pots, 1 for melting the chocolate and coffee and then another pot for the whipping cream? and then you pour the boiled whipping cream in to the pot with the chocolate?
or
can you pour the boiled whipping cream in a pot with the chocolate without it being melted first?
Thank you for your recipe!!...it came out great!!
When you say instant coffee, do you mean instant espresso powder?
I don't know what espresso powder is, but I always us just instant coffee. It says that on a jar
Okay so I don't have a microwave and I forgot to age my eggs..any other magical options out there?
I have no idea. I haven't done it any other way. Let me know if you have found another way
Yeah I just put the whole uncracked eggs in warm water for 5 minutes and my macaroons still came out perfect. Don't know if that's luck or it actually worked.
Oh great, thanks for the tip! I love that you don't have a microwave.
Making these now but changed the filling to a tiramisu filling!
How do you make tiramisu filling?
Hello, I wanted to make these goodies but for some reason my eggs and sugar never created a form. Was there an approx time you beat them with the mixer?
It really depends on a mixer you use. If you use a stand up mixer, they should be ready in about 10 min on if you beat on high.
Thanks for the recipe! I need a clarification. For the filling, do I boiling the whipping cream before adding in the chocolate chip/instant coffee mixture? Thanks!
Not boil, but very hot so it melts the mixture. Keep me in the loop on how they turn out.
Thank you so much for the recipe!!! I've tried a few recipes before and they were all a lot harder and included more ingredients! Mine are still far from perfect, but they sure are delicious! ??
I shall say they look very perfect to me. 😉 I am so happy they turned out for you!
I made these last week and they are delicious! A friend would like me to make her two dozen, could you tell me roughly how much they are to make (one recipe worth)? How much would you charge? 🙂 Thanks!
Honestly I don't even know. Match with bakery store prices. One of my friends sold them $12 for a dozen.
will doubling the recipe change the outcome at all?
I prefer not doubling them because it's easier to stir everything perfectly together. I would recommend making each batch separately. They can be tricky 🙂
thank you! are there any other frostings that you have tried for macarons ?
Dulce de leche, nutella, butter creams.
My mix looked a little too thick. 🙁
What size eggs did you use? I can't think of anything besides measuring ingredients and the size of the eggs.
So we have to age our egg whites as in leaving them outside of the fridge for 2 days? They won't go bad?
No, in Europe eggs are sold on a shelf, not refrigerated. They will be good 😉
Thank you for recipe!!! My first time making macaroons:) so delicious;)
Wow, they look too perfect for first time! Reminded me of a fancy French bakery. Great job!
Thank you so much!! Your recipe the best!!!
Can I use wheat flour instead of Almond flour? Thank you, 🙂
Almond flour is the base of the macarons so no in this recipe you can't.
Thank you.
Macarons are my favorite cookie EVER but I've never been brave enough to attempt them myself. Your tutorial is awesome and I'm a coffee addict so I may just have to finally try to make some on my own! Pinned and shared on FB and Twitter! 🙂
Hey dear!!! Thanks for all that live and sharing ;)) I really hope they will turn out perfectly for you! I am with you on the coffee part 😉
Should you cover the eggs while they sit out for 24-48 hours or leave them uncovered?
I cover them but not sealed completely so the moisture evaporates.
I tried to make the ganache but instead it just looked like hot chocolate without the milky.
Even after it cooled off it was still runny?
Yes it still was.
It shouldn't be runny when it's cooled off. Maybe it's the quality of chocolate you are using.
how many days in advance can I make them?
A few days in advance are good, as long as they are refrigerated