Enjoy the bold flavor of your favorite cup of coffee in the form of a dessert with these easy and delicious Coffee Macarons. They’re fun to make, and the macarons are the perfect light and tasty treats to make.
Coffee French Macaron Cookies
Macaron cookies are unique because of their incredible texture. The outside is crisp and the inside is soft. This version tastes like your favorite cup of coffee.
Not only will they taste like one of your favorite beverages, but they’ll also satisfy your craving for something sweet and delicious.
Why You’ll Love this Coffee Macarons Recipe:
- Easy: These macarons aren’t difficult to make. You can have fun in your kitchen while putting these baked treats together.
- Best of Both Worlds: When you’re craving coffee and something sweet, bite into one of these Coffee Macarons because they won’t disappoint.
- Great for Gift Giving: You can keep the macarons for yourself or wrap them up and give them to your loved ones as a special surprise.
How to Make Coffee Flavored Macarons
Be sure to see the recipe card below for full ingredients & instructions!
- Line your two large sheet pans with parchment paper.
- Heat a small saucepan of simmering water on medium-low heat.
- Add your egg whites and granulated sugar into a heatproof bowl and place the bowl over the simmering water.
- Transfer your egg mixture to the bowl of your stand mixer and beat.
- Use your fine mesh sleeve to sift the powdered sugar and almond flour into the egg white mixture.
- Fold your dry ingredients into the egg whites, fold the meringue, and gently smush the batter to the sides of the bowl.
- Transfer the mixture to a piping bag and pipe small dots on the tray, keeping them two inches apart.
- Allow mixture to rest for 25 minutes.
- Bake one tray at a time for 13 minutes.
A macaron is a French sandwich cookie made from almond flour and eggs whites with a meringue-like texture. Macarons are endlessly customizable and fun to make once you get the hang of it!
Macarons are not especially difficult to make; however, they can be finicky due to the egg whites. Whipping egg whites for too long can cause them to collapse, resulting in flat macarons.
You can lightly touch the top of the macarons, and if they don’t move, they are likely done. Macarons should form “feet” that stop the macaron from moving when done.
For a simple decoration, dust the tops with sifted unsweetened cocoa powder. For a more elaborate design, pipe a little bit of frosting on top and top with a chocolate-covered espresso bean.
Recipe Tips and Tricks
- To ensure the best outcome, I recommend using gram measurements for this recipe. You can definitely make them without a scale, but using a scale ensures that your measurements are as accurate as possible.
- Be sure to drop the tray multiple times. It can take a few tries to remove the air bubbles from the macarons, so don’t get discouraged.
- If you don’t have a piping bag, you can always use a Ziplock bag with the corner cut off.
- Place your Coffee Macarons in an airtight food storage container and then keep them in the fridge overnight before bringing to room temperature to enjoy.
Coffee macrons are a fun combination of your favorite morning drink and a semi-crunchy cookie. Once you learn how to make a macaron, these coffee ones will become a fast favorite.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Coffee Macarons Recipe
For the Macaron Shell
- 3 large egg whites 90 grams
- ½ cup granulated sugar 90 grams
- ⅘ cup powdered sugar 90 grams
- 1 cup almond flour 95 grams
For the Coffee Filling
- ½ cup unsalted butter 113 grams, softened (1 stick)
- 2¼ cups powdered sugar 254 grams
- 2 tablespoons heavy cream 30 grams
- 1 teaspoon instant espresso powder 2 grams
For the Shell
- Line two large sheet pans with parchment paper or Silpat mats.
- Heat a small saucepan of simmering water over medium-low heat. Add the egg whites and granulated sugar to a heatproof bowl and set it over the simmering water. Whisk constantly until the sugar has fully dissolved, about 2 minutes.3 large egg whites, ½ cup granulated sugar
- Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 5 minutes.
- Using a fine mesh sieve, sift the powdered sugar and almond flour into the egg white mixture. Discard any large lumps.⅘ cup powdered sugar, 1 cup almond flour
- Gently fold the dry ingredients into the egg whites, making sure not to deflate them at this point.
- Once all of the dry ingredients have been incorporated, continue to fold the meringue but this time gently smush the batter against the sides of the bowl before folding it back together.
- Continue to smush and fold the meringue a few times before testing to see if it has reached the Figure 8 stage. The meringue is ready to pipe when you can draw a figure 8 without the stream breaking.
- Transfer the meringue to a piping bag fitted with a small round tip (I like a Wilton #10 or 12). Pipe 1-inch macaron shells onto the tray, making sure to pipe them at least 2 inches apart. Once you’ve finished piping the first tray, hold it a few inches above the counter and drop it straight down. Drop the tray another 5-6 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
- Set the trays aside to rest for 25 minutes. They’re ready to bake when you can touch them gently without the meringue sticking to your finger.
- While the macarons rest, preheat oven to 325°F.
- Bake the macarons, one tray at a time, for 13 minutes. Make sure to turn the tray halfway through baking so the feet rise evenly.
- Allow the macarons to cool to room temperature before trying to remove them from the pan.
For the Filling
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until it has lightened, about 2 minutes. Turn the mixer to low speed and add the powdered sugar slowly, followed by the cream and instant espresso powder. Turn the mixer to high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.½ cup unsalted butter, 2¼ cups powdered sugar, 2 tablespoons heavy cream, 1 teaspoon instant espresso powder
- Transfer the mixture to a piping bag and set aside until ready to use.
Assemble and Age
- Place the macarons in similar sized pairs. Pipe a small dollop of filling onto one of the macaron shells and place another shell on top. Press down gently, just until the filling reaches the edges.
- Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before enjoying.
- Storage: Store coffee macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Substitution: Substitute 2 tablespoons of strongly brewed coffee for the heavy cream in the filling for an extra coffee kick.
- Temperature: Your oven must be at 325°F. Use an oven thermometer!
- Shape: To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
- Macaronage: The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
- I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe.