This Coffee Macarons recipe is full of espresso flavor and a smooth chocolate ganache. These delicate and elegant desserts are made easy with my ultimate guide to macarons!
If you love macarons, then you have to try these Raspberry Macarons and Chocolate Macarons.
Table Of Contents
Recipe Details
I love these decadent Coffee Macarons with their airy shells sprinkled with espresso and rich chocolate ganache in the center. These elegant treats are perfect for serving to guests or enjoying with an afternoon coffee.
- TASTE: The blend of bitter espresso and rich, sweet chocolate is so good in these Coffee Macarons.
- TEXTURE: They are airy and light, with a delicately textured shell that contrasts with the thick chocolate ganache in the center.
- TIME: This recipe will take just over an hour.
- EASE: Macarons can be a little finicky. But follow this recipe for easy to make macarons that will come out just right.
What You’ll Need
Ingredient Notes
- Egg whites– These must be room temperature in order for them to form the stiff peaks needed for this recipe.
- Powdered sugar– This is a fine sugar, making it easier to mix and create a smooth batter. It also creates a shinier shell.
- Almond flour– This flour has a finer texture, making a smooth macaron batter.
- Cream of tartar– This acidic ingredient helps stabilize the batter and avoid overwhipping.
- Espresso powder– This will give the macarons their delicious coffee flavor.
- Semi-sweet chocolate– With a combination of sweetness and bitterness, this chocolate gives the ganache a rich flavor.
- Heavy whipping cream– This thins out the ganache while it melts and adds richness.
Add-ins and Substitutions
- Add cocoa powder- You can make the shells chocolate with the addition of cocoa powder.
- Substitute the filling- You can make a cream cheese filling, vanilla filling, raspberry filling, lemon filling, or anything else you like.
- Top with chocolate ganache- Drizzle chocolate ganache on top of the macarons in an elegant pattern.
- Add coffee to the ganache- For an extra coffee flavor, add some coffee to the heavy cream and chocolate chips to make an infused ganache.
How to Make Coffee Macarons
- Sift. Sift the almond flour and powdered sugar into a bowl and mix gently.
- Whisk the egg whites. Whisk egg whites on medium-high speed until foamy. Then add the cream of tartar, salt, and espresso powder. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
- Fold in the dry ingredients. Fold flour/sugar mixture into the egg white mixture with about 80 turns of your spatula. Be careful NOT to over mix. It should resemble the consistency of molten lava.
Pro Tip: I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites so you can get the job done with less and avoid overmixing.
- Pipe the macaron shells out.Place a Wilton 2A tip in the pastry bag and pipe small circles of the coffee macaron batter onto a baking sheet lined with parchment paper. You can sprinkle some coffee grounds on top while the macarons are still wet. Leave them out for 20 minutes until they are tacky to the touch.
- Bake. Bake at 300 degrees Fahrenheit on the conventional setting for 18 minutes, one tray at a time.
Pro Tip: Don’t swirl the tip when piping. I just keep it in one place until there’s enough piped out for 1 cookie.
- Make the chocolate ganache. Heat the heavy cream in a saucepan over medium-high heat until it comes to a slight boil. Add the the chocolate chips to 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 smooth.
- Pipe the ganache onto the cookies. Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors. Flip the cookies on their backs and pipe a small mound of filling on one of them. Then place the other cookie on top.
Recipe Tips
- Keep everything at room temperature- To make perfect macarons, it’s essential to have all your ingredients at room temperature. Even your mixing bowl should be at room temp.
- Sift the flour and sugar- Sifting is crucial because you want to get rid of any larger pieces of almond in the flour. Use a regular sifter though, as a super fine one will prevent the macarons from developing a skin.
- Let the cooked macarons sit- Let the macarons sit at room temperature for at least 20 minutes or until they feel tacky to the touch, like glue that has sat out. This may take longer in humid areas.
- Don’t 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.
- Bang the tray of macaron batter- Once all the batter is piped out onto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles. This will help those feet form.
- Bake each tray one at a time– Since one tray is in the oven first, the other tray becomes drier. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.
FAQs
What piping tip to use for coffee macarons?
I find that a Wilton 2A round piping tip works the best for making French macarons, like these coffee ones. Make sure you don’t swirl the tip when you lift it after piping.
What is the secret to good macarons?
The secret is to measure your ingredients accurately, sift the dry ingredients, whisk the room temperature egg whites until just the right stiffness, and bang the tray of cookies before baking them. I have even more tips in this recipe for coffee macarons for making the perfect macaron.
Serving Suggestions
These Coffee Macarons are delicate and delicious, with the perfect mixture of coffee and chocolate flavors. Serve them with other cookies, cakes, chocolate treats, and your favorite beverage for an afternoon snack.
- Cookies: Serve them alongside White Chocolate Macadamia Nut Cookies, Vanilla Macarons, Easy Cream Cheese Cookies, and Almond Flour Chocolate Chip Cookies.
- Cakes: Pair these cookies with a slice of Easy Oreo Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Easy Napoleon Cake (VIDEO).
- Chocolate treats: Serve these coffee macarons with Coffee Chocolate Mousse, Chocolate Covered Dates, Chocolate Bark, or Chocolate Caramel Pretzels Bars.
- Beverages: Enjoy these macarons with a Pumpkin Spice Latte, Hot Chocolate, Iced Caramel Macchiato, or Brown Sugar Boba.
Make This Recipe in Advance
Make ahead: You can make the macaron shells ahead of time and store them in the fridge until you’re ready to fill and serve them.
Storing: Store these Coffee Macarons in an airtight container in the refrigerator for up to 5 days.
Freeze: You can freeze the shells on a baking sheet, then transfer once frozen to a freezer ziplock bag for up to 2 months. They can be frozen with or without filling.
More Delicious Macarons!
Full Recipe Instructions
Coffee Macarons
These Coffee Macarons are made with espresso-infused macarons with rich chocolate ganache sandwiched in the middle.
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Servings: 30 filled macarons
Calories: 105kcal
Equipment
Ingredients
For the coffee macarons
- 4 egg whites room temperature
- 1/3 cup granulated sugar
- 2 1/2 cups powdered sugar
- 1 1/2 cups blanched almond flour
- Pinch salt
- 1/2 tsp cream of tartar
- 1 tsp espresso powder
For the chocolate ganache and topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Sift the almond flour and powdered sugar into a bowl using a fine-mesh sieve and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond. Then set it aside for later.
- 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.
- 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.
- Fill a pastry bag with the batter. Using a Wilton 1A piping tip, pipe out 1-inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
- 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.
- I like to sprinkle some coffee grounds on top of every mound to give it a stronger coffee taste, but that’s totally optional.
- 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”.
- 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).
- 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.
- Heat the heavy cream in a saucepan over medium-high heat until it comes to slight boil. Add 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.
- Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors.
- 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
- Keep everything at room temperature- To make perfect macarons, it’s essential to have all your ingredients at room temperature. Even your mixing bowl should be at room temp.
- Sift the flour and sugar- Sifting is crucial because you want to get rid of any larger pieces of almond in the flour. Use a regular sifter though, as a super fine one will prevent the macarons from developing a skin.
- Let the cooked macarons sit- Let the macarons sit at room temperature for at least 20 minutes or until they feel tacky to the touch, like glue that has sat out. This may take longer in humid areas.
- Don’t 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.
- Bang the tray of macaron batter- Once all the batter is piped out onto the parchment paper, take the tray and bang it really hard on the counter to release any air bubbles. This will help those feet form.
- Bake each tray one at a time– Since one tray is in the oven first, the other tray becomes drier. To prevent the second tray from being too dry, remove it from the oven a minute or two earlier than the first.
Nutrition
Serving: 1filled macaron | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 33mg | Sugar: 13g | Vitamin A: 30IU | Calcium: 15mg | Iron: 0.4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on Apr 15, 2015, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Violet says
Can I use a silicone mat instead of parchment paper?
simplyhomecooked says
Yes Violet, a silicon mat works great too.
Kasey says
We used this recipe to follow for other flavors we created, too. It was the one that turned out the best for us! It’s now our staple to get the perfect macarons. Thank you!!
sara says
Hi. I love anything that has coffee and I’d love to try these. Cups never work for me, do you have metric equivalents?
simplyhomecooked says
Hi Sara, I’m sorry I don’t have the metric equivalents of this recipe, but there are many websites that can do conversions like this one for example, http://www.jsward.com/cooking/conversion.shtml
Rae Quarles says
Hi, I just followed this recipe and my macarons did not turn out. I was doing pretty well until I needed to fold the meringue into the almond flour and sugar. I thought that just 4 egg whites to 4 cups of dry ingredients was a bit strange but I folded as instructed and it would not combine properly. My mixture was still a thick dough no matter how much I tried to deflate the air, so I added another whipped egg thinking my eggs must be smaller than the ones you use. This just made my macarons take really long to bake and even when they did, the bottoms were wet and stuck to my silicone mat. Do you have any tips on what I did wrong?
simplyhomecooked says
Hi Rae, I’m sorry to hear your macarons didn’t turn out. How long did you fold the batter? Some people even end up with runny batter if they fold too long. I’m not quite sure why your batter was so thick. I used large eggs for the recipe. What size eggs did you use?
Katie says
My batter did not come out right at all. It was very thick. I added the dry ingredients slowly and did not think I over mixed. Any idea where I went wrong?
simplyhomecooked says
Hi Katie, if the batter was thick after you added the dry ingredients, it was probably under-mixed. Hope that helps.
Lucia Gwen Zimmmerman says
thanx!! these macroons look AMAZING!!!!!!
simplyhomecooked says
Thank you Lucia!
Rimma says
Can I freeze assembled macaroon?
Rimma says
I hesitated to make macarons for a long time. This is the first recipe I ever tried. They worked out more than perfect and 38 pieces. Thank you so much for the easy recipe.
simplyhomecooked says
You’re so welcome Rimma! I’m glad they worked out 🙂
Leighann says
I’ve been itching to make these macaroons for a while now, but I can’t find espresso powder at any of my local grocery shops! Where did you get yours/what brand is it?!
simplyhomecooked says
Hey Leighann, most stores like Fred Meyer, Safeway, and target should carry it. If you still can’t find it, Amazon has it. Here is the link: https://www.amazon.com/Medaglia-DOro-Instant-Espresso-Coffee/dp/B002BTI9B0
Tara Smith says
We tried this recipe and it didn’t make as many as expected. I’ve made macarons many times with success ,but with these some cracked ,browned on the sides and were not stiffing on the tops. They tasted ok ,but we were dissapointed with the appearance and texture.
simplyhomecooked says
Hi Tara, I’m sorry they didn’t work out. In my post I mention that humidity plays a big role in how quickly the macarons stiffen. Maybe the humidity was a bit high when you baked them?
Amy Wall says
Just made these and they worked so well. Amazing flavor and easy recipe! How long will the keep in the refrigerator? They also made way more than expected- I had around 45!
simplyhomecooked says
Hi Amy! I’m so happy to hear your macarons turned out well 🙂 They can stay refrigerated for about 5 days.
Debra Riell says
Great Recipe!!! Worked for me on the first try. Really good pictures and advice as well as directions. I would love to translate to more flavors….
simplyhomecooked says
Debra I’m glad the recipe worked well for you! Thank you for taking the time to write such a kind review 🙂
Harley says
First macarons I’ve ever tried making and they came out perfect with this recipe! Everyone was really impressed at the party and kept asking for the recipe, all the little tips definitely helped’
simplyhomecooked says
Wow Harley that’s awesome! So glad they turned out from the first try! 🙂
Mayya says
With almond flour and sugar u measure first then u sift ? Right ?
simplyhomecooked says
Yes, I measure then sift.
Katy | Her Cup of Joy says
These macarons look so good! My favorite flavor too, my siblings always request coffee macarons when I ask them what to make for birthday parties.
simplyhomecooked says
Thank you Katy, took me forever to get them right! I love anything coffee flavored too 🙂
Natasha says
So excited to try making these!! Where did you buy the almond flour at?
simplyhomecooked says
Natasha I bought the almond flour from Costco. It’s by far the best almond flour I’ve ever bought.
Tatyana Bulkhak says
These are by far my favorite macaroons to make! Thank you for sharing your recipe:)
simplyhomecooked says
Tanya I’m so happy you love my recipe 🙂 I saw your picture on instagram. Your macarons turned so nice! Great job! 🙂
Natasha says
Your recipes look amazing. Going to make your Cherry Jello cake for my son’s bday this weekend. I am so excited I found your blog. Please keep on posting recipes because you really help us become better cooks. I have been checking your site few times a day for new recipes 🙂 Thank you again!
simplyhomecooked says
Natasha, I’m so glad you discovered my blog 🙂 I would love to know how the Cherry Jello cake turns out 🙂
Ina says
Perfection!!! Will try them for sure.
simplyhomecooked says
Ina, let me know how they turn out 🙂
Natalie says
Tried these last week, and they taste even better than they look (if that’s even possible!) best macarons I’ve tasted so far!!
simplyhomecooked says
Thank you Natasha! I’m so glad you enjoyed them 🙂