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
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- 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
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.