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Coffee Macarons

These coffee macarons are made with macaron shells that feature a hint of cocoa, then filling with coffee buttercream for the most delicious hit of caffeine!
Prep Time30 mins
Cook Time30 mins
Rest Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, French
Keyword: coffee macarons
Servings: 12 macarons

Equipment

  • Measuring scale
  • Sifter
  • Oven thermometer
  • Stand mixer or Hand mixer
  • Pastry bag
  • #12 round tip (optional)
  • 2 aluminum baking sheets with silicone mats or Silpat

Ingredients

Macaron shells

  • 67 grams almond flour
  • 67 grams icing sugar
  • 50 grams egg whites About 3 large egg whites
  • 44 grams granulated sugar
  • 5 grams cocoa powder
  • pinch cream of tartar

Coffee Buttercream Filling

  • 1 tablespoon hot water
  • 1/2 tablespoon instant coffee
  • 1/2 cup butter softened (113 grams)
  • 1 cup icing sugar 120 grams

Instructions

Macarons Shells

  • Pre-heat oven to 300ºF.
  • Separate the eggs from the egg whites (if using fresh eggs). Measure out 50 g (about 2 large eggs).
  • In a separate bowl, sift the icing sugar, almond flour and cocoa powder together
  • Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
  • In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
  • Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
  • Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
  • Once done, pour all the almond flour and icing sugar mixture into the egg whites.
  • With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
  • Prepare a baking sheet with a silicone baking mat with a macaron template.
  • Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
  • Pour batter into the bag.
  • Pipe circles onto the prepared baking sheet. You should get about 20-30 circles
  • Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.
  • Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
  • Bake in the oven, at 300°F for 12-13 minutes.
  • Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
  • Cool the shells in the tray.

Coffee Buttercream Filling

  • Dissolve 1/2 tablespoon instant coffee in 1 tablespoons of boiling hot water. Mix until combined, then set aside.
  • In a large bowl, beat room temperature butter until fluffy - about 5-7 minutes.
  • Add in 1/3 cup icing sugar and mix until incorporated, then add 1/2 tablespoon of hot coffee mixture. Mix in completely.
  • Repeat process, until all the ingredients have been used up.
  • Beat until incorporated and frosting is light and fluffy.
  • If frosting is too soft, add in more icing sugar (2 tbsp at a time), if too frosting is too stiff, add a little cream (1 teaspoon at a time)
  • Transfer frosting to a piping bag to fill the macarons.

Assembly & Decorate

  • Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
  • Pipe in about 1-2 teaspoons of coffee buttercream filling onto half the shells.
  • Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies
  • Macarons taste best when they've rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature. Remove from fridge 20 minutes before serving.