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+ servings
Coffee Macarons in a little bowl

Coffee Macarons Recipe

Course Dessert
Cuisine French
Keyword coffee macarons, french macarons, macarons recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 24 macarons
Calories 132kcal


  • 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. 
    3 measuring spoons one with chocolate chips, another with instant coffee and the third with heavy whipping cream
  • Whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.
    Chocolate coffee filling in a pot

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.
    Egg whites and sugar being beat in a KitchenAid mixer
  • Sift powdered sugar and almond flour to get rid of any lumps.
    Powdered sugar and almond flour being sifted, with a measuring spoon with instant coffee next to the bowl into which everything is being sifted into
  • Sift coffee into the almond flour. Stir to combine all ingredients together.
    Instant coffee being sifted
  • 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.
    Dry ingredients mixed into the beat egg whites and sugar
  • 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.
    Batter mixture placed into a ziploc bag
  • 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. 
    Coffee Macarons piped onto a silicon mat that lines a baking pan
  • Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.
    Coffee Macarons on a lined baking sheet
  • 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. 
    Coffee Macarons being filled with the chocolate filling
  • Keep macarons refrigerated until ready to serve.
    Coffee Macarons in a little bowl


Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 14mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg