These coffee-flavored macarons are about to become your new obsession. The coffee-speckled macaron shells are held together with a rich chocolate ganache, creating a decadent bite that will surely wake up your tastebuds.
Our coffee macarons are as cute as they are delicious. If you’re an avid reader of Momsdish, you might have noticed we have quite the collection of coffee-flavored sweets, including our espresso Jello shots, chocolate mocha cookies, and chocolate coffee mousse. You can blame our time living in Seattle for our coffee obsession!
These coffee macarons consist of rich coffee-spiked chocolate ganache sandwiched between two coffee-speckled macaron shells. As all great macarons do, they have a crunchy shell with a melt in your mouth center. You can even go as far as to say that the texture of a well made macaron is just as important as the flavor itself.
If you’re an avid baker, you know that baking macarons is somewhat of a rite of passage in the pastry world. While there is much talk surrounding the “difficulty” of pulling off a successful batch of macarons, they are actually quite simple to make. In this recipe, you’ll learn all the tips and tricks to nail the process. Let’s get started!
Looking for Kid-Friendly Macarons? If you’re looking to feed little mouths, try out our dulce de leche macarons instead. They are closest in taste, and loved by kids!
What are Coffee Macarons?
Coffee macarons are a popular flavor variety of this beloved French cookie. Typically, they are quite pricey to buy at a bakery and can be made at home for a fraction of the cost. Below, find a quick overview of the flavor, texture, and estimated cooking time.
- Flavor: The flavor of these coffee macarons is a balance of rich chocolate and brewed coffee. They certainly pack a punch!
- Texture: Like all great macarons, these have a perfectly crunchy outer shell and a decadently chewy center. All macaron lovers can attest to the fact that the texture of the cookie is as addicting as the flavor!
- Time: From prep to finish, these macarons take about an hour to make.
Aging Egg Whites: Before you dive into making macarons, age the egg whites used for the batter for at least 24 hours (48 hours preferred). Do this by separating the yolks out and storing the egg whites in a glass container, uncovered in the refrigerator. This relaxes the egg protein and yields a perfect meringue.
How to Make Coffee Macarons
Making coffee macarons requires two separate processes: making the shells and whipping up the ganache filling. Below, find an overview of the recipe.
- Bring Whipping Cream to Near Boil: Pour heavy whipping cream in a saucepan and heat it up to a near boil. Remove from heat and pour into a bowl filled with chocolate chips and instant coffee.
- Whisk Until Smooth: While the heavy whipping cream is still hot, whisk the ingredients together until you get a smooth, shiny ganache.
- Set Ganache Aside: While you move on to making the macaron shells, set the ganache aside to allow it to harden.
- Make the Macaron Shell Batter: Using a stand mixer, beat the eggs and granulated sugar together until the mixture holds its shape. Set it aside. Into a small bowl, sift the almond flour and powdered sugar through a mesh sieve or flour sifter. Next, sift in the instant coffee and stir. Fold the dry ingredients into the egg and sugar mixture, being careful not to over mix.
- Pipe the Macaron Batter: Transfer the macaron batter into a piping bag. Pipe 1.5 to 2 inch wide circles onto a baking sheet lined with parchment paper. Gently tap the sides of the baking sheet a couple of times to remove any air bubbles. Allow the batter circles to sit and harden at room temperature for 20 minutes.
- Bake the Macarons: Bake macarons at 300°F for 12-15 minutes. Allow macaron shells to cool completely at room temperature.
- Pipe the Ganache Filling: Place the ganache in a pastry bag. Pipe ganache onto a macaron shell and sandwich it with another macaron shell. Repeat the process until you run out of shells.
- Refrigerate the Macarons: Keep macarons refrigerated in an airtight container until you’re ready to serve.
Tips for Making the Best Coffee Macarons
Below, find a couple of tips to help you make the best coffee macarons on the planet.
- Sift the dry ingredients for the best texture. It’s important to sift the dry ingredients to remove any lumps. If you skip this step, you will get misshapen macaron shells.
- Use a piping bag to portion out the ganache and batter. A piping bag will not only help you uniformly portion the ganache, but it will also help you get perfectly round macaron shells. Don’t try to apply ganache or portion batter by hand!
- Resist over mixing your batter. Only mix the batter until the flour and egg mixture are just combined. Over mixing will result in flat macaron shells.
- Allow the macarons to set in the refrigerator. After you form your macarons, allow them to set in the refrigerator. This will not only make them more sturdy, but it will also further develop all the rich chocolate and coffee flavors.
Storing Coffee Macarons
- Refrigerator: Store leftover macarons in an airtight container in the fridge. They should last up to two weeks. Never, ever store macarons at room temperature! They will go stale fast and lose their signature chewiness.
- Freezer: Freeze macarons by placing them in a single layer on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer. Once frozen, transfer the macarons to a freezer-safe plastic bag. They should stay fresh for up to three months. When you’re ready, allow them to thaw in the refrigerator overnight.
How big should I pipe the macaron batter?
Pipe the macaron batter 1.5 to 2 inches in diameter.
What does “aging the egg whites” mean?
Aging egg whites means to allow them to sit in the refrigerator uncovered for a minimum of 24 hours (48 hours preferred). This allows the egg proteins to relax, making it easier to whip them up and create volume.
What is the difference between a macaron and a macaroon?
Macarons are delicate French sandwich cookies made with almond flour, while macaroons are haystack-style cookies made with coconut shreds. Although the spelling is similar, they couldn’t be more different.
Do you have to use cream of tartar to make macarons?
You do not have to use cream of tartar to make macarons. Some recipes call for it to strengthen the egg whites. However, if you follow the “aging” process, you should be just fine.
Other Macaron Recipes to Try
- Chocolate Macarons Recipe – Classic chocolate macarons
- Perfect Macarons – Nutella-filled macarons
- Cranberry White Chocolate Macarons – Holiday style macarons
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- In a pot, combine chocolate chips and instant coffee. In a separate sauce pan, bring the whipping cream almost to a boil. Remove from heat and pour on top of the chocolate chips and instant coffee.
- Whisk until combined. Set the ganache aside to allow it to harden a little while you make the shells.
- In the bowl of a stand mixer, beat eggs with granulated sugar until the mixture begins to rise and stiffen.
- Sift powdered sugar and almond flour to remove any lumps.
- Sift instant coffee into the almond flour/powdered sugar mixture. Stir to combine all ingredients together.
- Stir the dry ingredients into the egg mixture with a spatula until just combined. Be cautious not to overmix.
- Place piping bag into a tall cup to hold it straight. Stuff the macaron batter inside the piping bag, twisting the top to seal it inside.
- Line the baking sheet with parchment paper. Pipe thick circles of batter onto the baking sheet. Tap baking sheet at least 3 times on each side to rid the batter of any air bubbles. Allow the batter circles to sit at room temperature for about 20 minutes.
- Bake macarons at 300°F for 12-15 minutes. You'll know they're ready when they no longer stick to the parchment paper. Allow shells to cool to room temperature.
- Place another pastry bag into a tall cup to hold it straight. Fill the bag with ganache. Pipe ganache onto one of the macron pieces and cover it with the other piece.
- Keep macarons refrigerated in an airtight container until ready to serve.