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Coffee Macarons

These Coffee Macarons are made with espresso-infused macarons with rich chocolate ganache sandwiched in the middle.
Course Dessert
Cuisine French
Diet Gluten Free
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 30 filled macarons
Calories 105kcal
Author Dina

Equipment

Ingredients

For the coffee macarons

For the chocolate ganache and topping

US Customary - Metric

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.
    Steps to make Coffee Macarons: sift the powdered sugar together with the almond flour in a bowl.
  • 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.
    Steps to make Coffee Macarons: beat the egg whites until foamy, then add the cream of tartar, salt, and espresso powder, then add the granulated sugar, and beat altogether.
  • 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.
    Steps to make Coffee Macarons: once stiff peaks form, add the flour mixture and mix with a spatula.
  • 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.
    Steps to make Coffee Macarons: pipe the macaron batter onto parchment paper, then add espresso powder on top and bake.
  • 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.
    Steps to make Coffee Macarons: mix hot heavy cream with chocolate chips to make chocolate ganache, then pip it between two macaron shells.

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