If you’re a coffee lover and a fan of delicate French cookies, then this coffee macaron recipe is just for you. With a rich espresso flavor and a smooth buttercream filling, these macarons are the perfect treat for any occasion. Follow these steps for delicious coffee macarons that will turn out perfect on the first try!
If you’re a coffee lover and a fan of delicate French cookies, these coffee macarons are the perfect treat for you. Whether you want to make them for a special occasion or just for a weekend baking project, these macarons are seriously so good!
While baking macarons may not be the easiest task, it’s a skill that is worth learning because the results are truly rewarding. With practice and patience, you can create perfect macarons with smooth full shells, perfect feet, and flawless tops. Plus, with the rich espresso flavor in these coffee macarons, you’re sure to satisfy your coffee craving in the most delightful way.
Why You Will Love This Recipe
- Gourmet Treat: If you’re a coffee lover, you’ll adore the rich and intense espresso flavor in these macarons. They’re a deliciously indulgent treat that would impress even the most discerning coffee connoisseur. Plus, making them yourself will save you money compared to buying them from a gourmet bakery.
- Impressive Results: These coffee macarons are not only delicious, but they also look stunning. The smooth shells and perfect feet turn out exactly how a macaron should be.
- Easy Step-by-Step Instructions: Making macarons can be a daunting task, but with our easy-to-follow instructions and tips, you can make beautiful coffee macarons with ease. From measuring ingredients to piping the perfect shells, we’ll guide you through every step of the process. Plus, with our tips for avoiding common mistakes, you’ll be well on your way to making perfect macarons every time.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Almond flour: This is the base ingredient for the macaron shells and is made from finely ground blanched almonds. Be sure to use FINE almond flour as any coarse or grainy bits will affect the texture of the macarons. Measure your flour and sugars by weight rather than volume for the best results. My favorite brands for fine almond flour are Blue Diamond, and Bob’s Red Mill.
- Egg whites: This ingredient is used to make the meringue for the macaron shells. It is important to use egg whites that are at room temperature as they whip up better. You can separate the egg whites from the yolks while they are cold and let them come to room temperature before using, just make sure that you measure them out based on weight rather than the number of eggs to use.
- Powdered sugar: This ingredient is used in macaron shells and buttercream filling. Make sure to sift the powdered sugar to remove any lumps and ensure a smooth consistency. You can also make your own powdered sugar by blending granulated sugar in a blender until it reaches a powdery consistency.
- Espresso powder: This adds a rich coffee flavor to the macaron shells. Choose a good quality espresso powder that is finely ground and fresh.
- Cream of tartar: This is an acid that helps stabilize the egg whites and create a smoother meringue.
- Granulated sugar: Added to the meringue and helps create a stable structure. Look for a high-quality granulated sugar that is free from impurities.
- Butter: Used in the buttercream filling and should be at room temperature for easy mixing. You can use salted or unsalted butter depending on your preference.
- Kahlua: A coffee liqueur that is used to add flavor to the buttercream filling. You can substitute Kahlua with other coffee liqueurs such as Bailey’s, or use strong brewed coffee instead.
- Semi-sweet chocolate: This is optional and used to drizzle on top of the macarons. Look for a high-quality chocolate with at least 60% cocoa content for the best flavor.
Choosing good quality ingredients is essential for making delicious macarons. Be sure to use fresh ingredients and look for high-quality brands when shopping. Also, it’s important to measure ingredients accurately and follow the recipe closely for the best results.
How To Make Coffee Macarons
To Make the Shells:
- Measure out all ingredients and place them in individual bowls and set aside. Sift together the almond flour, powdered sugar, and espresso powder into a medium bowl and set aside.
- In the bowl of a stand mixer equipped with a whisk attachment, add egg whites, and cream of tartar and whisk until bubbly.
- Gradually add in the granulated sugar and mix until stiff peaks form.
- The meringue should stick straight up when you remove the whisk.
- Sift half of the dry mixture into the meringue and whisk on med-low speed until just combined.
- Sift in the remaining almond and powdered sugar mixture and whisk until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.
- Prepare a piping bag with a large round tip (I use a Wilton #12 tip). Use a large mug or glass to hold the piping bag while you fill it with the macaron batter.
- Add a silicone mat or parchment paper to a baking sheet. Pipe about 1 ½” circles (I recommend using a template, you can easily find one on google) of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface.
- Allow the shells to set for about 30 minutes or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.
- Bake at 300°F/150°C. F for 13-15 minutes or until you can touch the top of the shell and it does not move around on the “feet”.
- Remove form the oven and allow to cool COMPLETELY before trying to remove them from the pan.
To Make the Filling:
- While the macarons are cooling, prepare the buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth.
- Add in powdered sugar and fully incorporate.
- Add the Kahlua to a microwave-safe bowl and heat for 30-45 seconds until hot. Whisk the espresso powder into the Kahlua. Pour into the buttercream and mix until combined.
- Once completely cool, flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.
To Make the Topping:
- Melt about half a cup of semi-sweet chocolate and carefully add to a piping bag or sandwich bag with the tip removed. Drizzle the top of each macaron with chocolate.
- Store the macarons in an airtight container and refrigerate for 24-48 hours to allow the shells to mature.
- Bring to room temperature before serving.
Macaron Making Tips
- Avoid Grease and Oil: Even a small amount of grease or oil can disrupt the whipping of the eggs. Make sure to wash your hands, tools, and bowls thoroughly and avoid using plastic mixing bowls.
- Don’t Make Macarons on Humid Days: High humidity can make it difficult to achieve perfect macarons. Drying time will also be longer on humid days than on dry days.
- Measure by Weight: To ensure perfect coffee macarons, measure ingredients by weight using a kitchen scale.
- *Optional* Age the Egg Whites: Aging egg whites can reduce the amount of water in them, resulting in better results. You can age them by covering them with plastic wrap and placing them in the fridge for at least a day. Let them come to room temperature before mixing.
- Let Them Rest: Allow the piped macarons to rest before baking to dry out the tops. Avoid putting them in the oven until they are dry to the touch and no longer sticky.
- Check the Oven Temperature: An oven thermometer can help ensure the oven is the correct temperature. Preheating time is not always accurate, and some ovens take longer to reach the correct temperature.
- Don’t Open the Oven: Avoid opening the oven during baking as it can cause forceful airflow and temperature changes that can ruin the macarons. Wait until they have baked for at least 15 minutes before checking on them.
To keep your macarons fresh, store them in an airtight container at room temperature for up to 3 days, in the fridge for 7 days, or in the freezer for up to two months.
It’s important to note that macarons can easily absorb odors from other foods, so it’s best to store them separately. Additionally, if you’re freezing your macarons, make sure to thaw them in the fridge before bringing them to room temperature to avoid any condensation on the delicate shells.
How do I prevent my macarons from cracking?
- Ensure that the oven temperature is correct and consistent throughout the baking process. A fluctuation in temperature can cause the macarons to crack.
- Allow the macarons to rest before baking. This will give the macarons a chance to form a skin on the surface, which helps prevent cracking.
- Use the correct amount of ingredients and measure them carefully. Using too much or too little of an ingredient can affect the texture and cause cracking.
- Don’t overmix the batter. Overmixing can result in a runny batter, which can cause the macarons to spread and crack.
- Use a silicone baking mat or parchment paper to line the baking tray. Avoid using greasy or non-stick surfaces, as these can cause the macarons to stick and crack.
- Tap the tray gently on the countertop after piping the batter onto the mat or parchment paper. This will help release any air bubbles and prevent cracking.
- Don’t underbake or overbake the macarons. Underbaking can cause the macarons to be too soft and prone to cracking, while overbaking can cause them to become too dry and brittle.
Yes, you can use instant coffee as a substitute for espresso powder in a coffee macaron recipe. However, keep in mind that instant coffee typically has a milder coffee flavor compared to espresso powder, so you may need to adjust the amount used to achieve your desired level of coffee flavor. Additionally, make sure to dissolve the instant coffee completely in the recipe’s liquid ingredients to avoid any gritty texture in the macarons.
Yes, you can definitely add other flavors to your coffee macarons to create a unique taste. Some popular flavors that go well with coffee include vanilla, chocolate, caramel, hazelnut, and cinnamon. You can add these flavors by incorporating them into the filling, the shells, or both. However, keep in mind that adding too much of any flavoring can affect the texture and consistency of the macarons, so it’s important to experiment with small amounts at first and adjust accordingly.
I hope that these coffee macarons turn out perfect every time you make them! If you try this recipe, make sure to share your experience with me in the comments box below. I love hearing from you!