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featured coffee macarons.

Coffee Macarons Recipe

Course: Dessert
Cuisine: French
Prep Time: 35 minutes
Cook Time: 13 minutes
Rest: 25 minutes
Total Time: 1 hour 13 minutes
Servings: 24 cookies
Calories: 142kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional, but recommended!)
  • Baking Sheet
  • Silpat Mat (optional)
  • Stand Mixer
  • Piping Tip Set
  • Oven Thermometer (optional, but recommended!)

Ingredients

For the Macaron Shell

  • 3 large egg whites 90 grams
  • ½ cup granulated sugar 90 grams
  • cup powdered sugar 90 grams
  • 1 cup almond flour 95 grams

For the Coffee Filling

  • ½ cup unsalted butter 113 grams, softened (1 stick)
  • cups powdered sugar 254 grams
  • 2 tablespoons heavy cream 30 grams
  • 1 teaspoon instant espresso powder 2 grams

Instructions

For the Shell

  • Line two large sheet pans with parchment paper or Silpat mats.
    overhead view of coffee macaron ingredients in glass bowls.
  • 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
    overhead view of meringue before whipping.
  • 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.
    a stand mixer whisk attachment with meringue in a stiff peak.
  • 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
    dry ingredients being sifted into meringue in a stainless mixing bowl..
  • 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.
    coffee macaron ingredients being folded together with a rubber spatula in a stainless mixing bowl.
  • 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.
    unbaked coffee macarons on a baking sheet.
  • 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
    overhead view of coffee macaron filling ingredients.
  • 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.
    baked coffee macarons with filling on a baking sheet.
  • Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before enjoying.

Notes

  • 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.

Nutrition

Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 7mg | Potassium: 10mg | Fiber: 1g | Sugar: 19g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg