There is noting more fabulous than coffee macarons! There is just something amazing about macarons that just makes you feel like you have been whisked off to a cafe’ in Paris.
These amazing coffee macarons have the perfect mixture of chocolate and coffee flavors that will have your palette singing! We made them with chocolate coffee ganache that really pushes that coffee flavor home.
I started drinking coffee around the time that I discovered macarons. I was in my early 20s drinking and eating my way across Europe. We took the Chunnel to Paris from London and stayed at this magnificent hotel in on the Champs-Élysées.
The Marriott Champ-Élysées formerly housed the Louis Vuitton store. As a fashion and hotel obsessed 20 something, this was a match made in heaven.
We had planned this trip on a budget and had a family connection that gave us a massive discount on the hotel bringing it down to $50 per night rather than the traditional rate for 5 Star Hotel on one of the most famous streets in the world.
Coffee Macaron Recipe
Coffee Macarons Ingredients
Here are the ingredients you will need for this recipe. If you would like the exact measurements, please scroll down to grab them from the recipe card.
- Powdered Sugar
- Almond Flour
- Egg Whites
- Salt
- Granulated Sugar
- Coffee grounds
- Natural unsweetened cocoa powder
Chocolate Ganache Ingredients
- Bittersweet chocolate chips
- Unsalted butter
- Heavy cream
- Black coffee
Tools & Equipment
Pastry Bag & Piping Tip : You will need a pastry bag fitted with a 1/2 inch or 5/8 inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet.
Parchment Paper: Normally, I use silicon baking mats, however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron. The parchment paper helps dry out the macarons.
Related Recipes: Fresh Strawberry Macarons Recipe, Vanilla Macarons Recipe, and Strawberry & Macaron Topped Brunch Cake Recipe.
Here are our Top 10 Best Macaron Recipes!
Can you Freeze Macarons?
You can freeze macarons in an airtight container for for up to two months.
How to Make Coffee Macarons
Macarons can be a bit tricky to make. These steps will make it a bit simpler.
Remove the eggs you will be using from the refrigerator to let the warm up to room temperature.
Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. NO BAKING MATS.
Normally, I use silicon baking mats, however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron. The parchment paper helps dry out the macarons.
Start by placing the almond flour, powdered sugar, coffee grounds, cocoa powder, and a half teaspoon of salt into a food processor.
Your almond flour might note that it is “finely ground”, but for macarons, it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
Sift the Dry Ingredients
Using a sifter, tip the dry ingredients from of the food processor into the sifter gradually. Sift the dry ingredient mixture into a bowl.
This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
Remove any clusters of coffee that have stuck together and might clump in the macarons.
Egg White Mixture
Carefully crack three eggs into a bowl without puncturing the yolk. If the yoke punctures, you have to start over. The yellow cannot mix with the white of the eggs.
Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. You can also remove the egg yokes without touching them using the egg shell.
I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
Whip the egg whites until they get fluffy.
Then, add the granulated sugar.
Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough.
Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
Mixing Dry and Wet Batter
Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
Fill a piping bag with and begin piping small, walnut sized circles of batter onto the parchment paper.
Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 12 per tray. Once you finish one tray, set it aside, and start on the next.
Pick up each tray and drop them onto the counter lightly to knock any loose air out from under the macarons.
When all the batter has been piped, let it sit on the counter for at least 30 minutes.
This is an important step! It causes a film to form over top of the macaron, and will help it retain the shape while it is baking. If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
While waiting, preheat the oven to 300 degrees F.
Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.
Let them cool completely before adding any filling.
How to Make Coffee Chocolate Ganache Filling?
Here is a step by step guide to make chocolate ganache filling for your macarons. This is a simple way to make ganache without getting crazy fancy with ganache recipes that will be a mirror finish on top of cake.
Start by placing the dark chocolate chips in a large bowl.
Warm the heavy cream in a small saucepan over medium heat until it just begins to bubble.
Stir to combine the heated heavy cream into the chocolate without creating air bubbles.
Let the mixture sit for 1 minute.
Then, add butter the butter to the heavy cream and chocolate mixture. Stir until smooth.
Chill the ganache in the refrigerator for about 30 minute until thickened, but still spreadable.
Put the ganache in a piping bag and pipe on one side of the macarons shells.
Pin for Later
These coffee macarons turned out perfect! Feel free to pin to save for later!
Coffee Macarons Recipe
Ingredients
Coffee Macarons
- 2 cups powdered sugar
- 1 cup almond flour
- 1 tbsp Coffee grounds
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp salt fine
- 3 egg whites at room temperature
- 3 tbsp granulated sugar
- A pinch of salt
Ganache Gilling
- 4 oz bittersweet chocolate chips we used Toll house dark chips
- 1 cup heavy cream room temp
- 1 tbsp Coffee black
- 2 tbsp unsalted butter 1/4 stick, at room temperature and cut into cubes
Instructions
- Macarons can be a bit tricky to make. These steps will make it a bit simpler.
- Remove the eggs you will be using from the refrigerator to let the warm up to room temperature.
- Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. NO BAKING MATS.
- Normally, I use silicon baking mats, however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron. The parchment paper helps dry out the macarons.
- Start by placing the almond flour, powdered sugar, coffee grounds, cocoa powder, and a half teaspoon of salt into a food processor.
- Your almond flour might note that it is “finely ground”, but for macarons, it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
- Sift the Dry Ingredients
- Using a sifter, tip the dry ingredients from of the food processor into the sifter gradually. Sift the dry ingredient mixture into a bowl.
- This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
- Remove any clusters of coffee that have stuck together and might clump in the macarons.
- Egg White Mixture
- Carefully crack three eggs into a bowl without puncturing the yolk. If the yoke punctures, you have to start over. The yellow cannot mix with the white of the eggs.
- Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.
- I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
- Add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
- Whip the egg whites until they get fluffy and add the granulated sugar.
- Continue to whip them until you get stiff peaks. Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough.
- Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
- Mixing Dry and Wet Batter
- Grab a spatula and begin adding the dry mixture to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
- Continue this until all is incorporated and keep folding. You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
- Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
- Fill a piping bag with and begin piping small, walnut sized circles of batter onto the parchment paper.
- Give each bit of piped batter space in case it spreads slightly. Depending on the size of your baking tray, you may be able to fit 12 per tray. Once you finish one tray, set it aside, and start on the next.
- Pick up each tray and drop them onto the counter lightly to knock any loose air out from under the macarons.
- When all the batter has been piped, let it sit on the counter for at least 30 minutes.
- This is an important step! It causes a film to form over top of the macaron, and will help it retain the shape while it is baking. If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
- While waiting, preheat the oven to 300 degrees F.
- Place the first tray in and bake for 15-18 minutes. Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
- Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes. You will be able to tell when they are ready because they will come off the parchment without sticking at all.
- Let them cool completely before adding any filling.
- How to Make Coffee Chocolate Ganache Filling?
- Here is a step by step guide to make chocolate ganache filling for your macarons. This is a simple way to make ganache without getting crazy fancy with ganache recipes that will be a mirror finish on top of cake.
- Start by placing the dark chocolate chips in a large bowl.
- Warm the heavy cream in a small saucepan over medium heat until it just begins to bubble.
- Stir to combine the heated heavy cream into the chocolate without creating air bubbles.
- Let the mixture sit for 1 minute.
- Then, add butter the butter to the heavy cream and chocolate mixture. Stir until smooth.
- Chill the ganache in the refrigerator for about 30 minute until thickened, but still spreadable.
- Put the ganache in a piping bag and and pipe on one side of the macarons shells.
Notes
- Normally, I use silicon baking mats, however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron. The parchment paper helps dry out the macarons.
This looks super yummy!