I’ll be honest, French Macarons are probably the most challenging cookies I’ve ever baked. They are very simple to make, yet so hard to perfect. I’ve wasted so much almond flour to perfect these tricky cookies. After much trial and error I came up with my own recipe and tips to go along with it. Don’t be discouraged if your macarons don’t turn out from the first time. I have yet to meet someone who baked a perfect macaron from the first time. This is something that takes practice and a lot of patience. I’ve come up with a list of tips to follow so you too can make a perfect macaron.

Tips:

1. When making macarons you want to use room temperature ingredients, especially the eggs. I even make sure my mixer bowl is at room temperature. I keep my mixer on a shelf in my garage (which is really cold). To bring it back to room temperature I let the outside of my mixer bowl run under hot water for a minute.

2. Make sure to sift the almond flour and powdered sugar. Don’t use a super fine sifter. I’ve tried using a super fine mesh sifter thinking it would give me those perfectly smooth macarons, but instead it prevented my macarons from forming the “skin”. If a macaron doesn’t have that “skin”, it won’t rise to form the ridges at the bottom.

3. You don’t want to over beat or under beat the egg whites, A good way to know if your egg whites are beaten well is if you lift the beater upright and the egg whites stand still instead of curving over.

4. When combining the flour to the egg whites, you want to gently fold it instead of just mixing it because you want the egg whites to retain as much of their volume as possible. I like to use a large rubber spatula so that it folds more of the batter with each turn. The consistency of the batter should look a lot like molten lava. Not too runny, and not too thick.

5. When I pipe out the batter, I don’t swirl the tip. I just keep it in one place until there’s enough piped out for 1 cookie.

6. Once all the batter is pipped out unto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles.

7. Let the macarons sit in room temperature for at least 20 minutes or until they feel tacky to the touch. Think of a glob of glue that’s been sitting for a while. Its still wet on the inside but if you lightly press it with your finger, it will feel dry. If you live in a humid area it will take longer for your macrons to form that “skin” on the outside.

8. Bake each tray 1 at a time in the oven. Since one tray is in the oven first, the other tray becomes more dry. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.

 

espresso macrons edited

Ingredients for the macaron:
4 egg whites (room temperature)
1/3 cup white sugar
2 1/2 cups powdered sugar
1 1/2 cups almond flour
pinch of salt
1/2 tsp cream of tartar
1 tsp espresso powder

espresso macrons edited-2

Ingredients for the chocolate ganache:
1 cup semisweet chocolate
1/2 cup heavy whipping cream

espresso macrons edited-32

Ingredients for topping:

ground coffee (I bought mine from Trader Joe’s, but you can use whatever kind you like)

Directions:

1. Preheat oven to 300 degrees Fahrenheit. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside, avoid having the fan on).

2. Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.

espresso macrons edited-3  espresso macrons edited-4  espresso macrons edited-5

3. Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.

espresso macrons edited-6    espresso macrons edited-9  espresso macrons edited-11  espresso macrons edited-13  espresso macrons edited-14

4. Fold the flour/sugar mixture into the egg whites. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.

espresso macrons edited-15  espresso macrons edited-16  espresso macrons edited-17

5. Fill a pastry bag with the batter. Tightly twist the bottom of the pastry bag to prevent the batter from leaking out. Using a circle piping tip about 1/2 inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.

espresso macrons edited-18 espresso macrons edited-19

6. Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.

espresso macrons edited-20

7. I like to sprinkle some coffee grounds on top of every mound to give it a stronger coffee taste, but that’s totally optional.

espresso macrons edited-21

8. Let the Macrons sit in room temperature for about 20-50 minutes. It really depends on  how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the “skin”.

9. Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.

espresso macrons edited-26

10. Heat the heavy cream in a saucepan over medium high heat until it comes to slight boil. Dump the the chocolate chips into a bowl and pour the hot cream over the chocolate making sure to submerge it. Let the chocolate sit for a few minutes then stir until it becomes a smooth creamy consistency.

espresso macrons edited-22  espresso macrons edited-23  espresso macrons edited-25

11. Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors.

espresso macrons edited-27  espresso macrons edited-28

12. Flip the cookies on their backs, and pipe a small mound of filling on one of them. Then place the other cookie on top.

espresso macrons edited-29  espresso macrons edited-30

 

espresso macrons edited-33

 

Notes:

-Makes about 30 completed macarons
-If not eaten right away, keep refrigerated.
-In the pictures it might seem like a lot of batter because I was doing double the portion for a party, so don’t worry if it looks like you have less batter.

4.6 from 7 reviews
Chocolate Espresso Macrons
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • Ingredients for the macaron:
  • 4 egg whites (room temperature)
  • ⅓ cup white sugar
  • 2½ cups Powdered sugar
  • 1½ cups almond flour
  • Pinch salt
  • ½ tsp cream of tartar
  • 1 tsp espresso powder
  • Ingredients for the chocolate ganache:
  • 1 cup semisweet chocolate
  • ½ cup heavy whipping cream
  • Ingredients for topping:
  • ground coffee (I bought mine from Trader Joe's, but you can use whatever kind you like)
Instructions
  1. Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
  2. Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
  3. Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
  4. Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
  5. Fill a pastry bag with the batter. Using a circle piping tip about ½ inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
  6. Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
  7. I like to sprinkle some coffee grounds on top of every mound to give it a stronger coffee taste, but that's totally optional.
  8. Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the "skin".
  9. Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
  10. Heat the heavy cream in a saucepan over medium high heat until it comes to slight boil. Dump the the chocolate chips into a bowl and pour the hot cream over the chocolate making sure to submerge it. Let the chocolate sit for a few minutes then stir until it becomes a smooth creamy consistency.
  11. Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors.
  12. Flip the cookies on their backs, and pipe a small mound of filling on one of them. Then place the other cookie on top.
Notes
If not eaten right away, store macrons in the refrigerator.