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These coffee-flavored macarons are about to become your new obsession. The coffee-speckled macaron shells are held together with a rich chocolate ganache, creating a decadent bite that will surely wake up your tastebuds.
Our coffee macarons are as cute as they are delicious. If you’re an avid reader of Momsdish, you might have noticed we have quite the collection of coffee-flavored sweets, including our espresso Jello shots, chocolate mocha cookies, and chocolate coffee mousse. You can blame our time living in Seattle for our coffee obsession!
These coffee macarons consist of rich coffee-spiked chocolate ganache sandwiched between two coffee-speckled macaron shells. As all great macarons do, they have a crunchy shell with a melt in your mouth center. You can even go as far as to say that the texture of a well made macaron is just as important as the flavor itself.
If you’re an avid baker, you know that baking macarons is somewhat of a rite of passage in the pastry world. While there is much talk surrounding the “difficulty” of pulling off a successful batch of macarons, they are actually quite simple to make. In this recipe, you’ll learn all the tips and tricks to nail the process. Let’s get started!
Looking for Kid-Friendly Macarons? If you’re looking to feed little mouths, try out our dulce de leche macarons instead. They are closest in taste, and loved by kids!
What are Coffee Macarons?
Coffee macarons are a popular flavor variety of this beloved French cookie. Typically, they are quite pricey to buy at a bakery and can be made at home for a fraction of the cost. Below, find a quick overview of the flavor, texture, and estimated cooking time.
- Flavor: The flavor of these coffee macarons is a balance of rich chocolate and brewed coffee. They certainly pack a punch!
- Texture: Like all great macarons, these have a perfectly crunchy outer shell and a decadently chewy center. All macaron lovers can attest to the fact that the texture of the cookie is as addicting as the flavor!
- Time: From prep to finish, these macarons take about an hour to make.
Aging Egg Whites: Before you dive into making macarons, age the egg whites used for the batter for at least 24 hours (48 hours preferred). Do this by separating the yolks out and storing the egg whites in a glass container, uncovered in the refrigerator. This relaxes the egg protein and yields a perfect meringue.
How to Make Coffee Macarons
Making coffee macarons requires two separate processes: making the shells and whipping up the ganache filling. Below, find an overview of the recipe.
Ganache Filling
- Bring Whipping Cream to Near Boil: Pour heavy whipping cream in a saucepan and heat it up to a near boil. Remove from heat and pour into a bowl filled with chocolate chips and instant coffee.
- Whisk Until Smooth: While the heavy whipping cream is still hot, whisk the ingredients together until you get a smooth, shiny ganache.
- Set Ganache Aside: While you move on to making the macaron shells, set the ganache aside to allow it to harden.
Got ganache? For more tips on making ganache or ideas on how to use it, check out this ganache guide!
Macaron Shells
- Make the Macaron Shell Batter: Using a stand mixer, beat the eggs and granulated sugar together until the mixture holds its shape. Set it aside. Into a small bowl, sift the almond flour and powdered sugar through a mesh sieve or flour sifter. Next, sift in the instant coffee and stir. Fold the dry ingredients into the egg and sugar mixture, being careful not to over mix.
- Pipe the Macaron Batter: Transfer the macaron batter into a piping bag. Pipe 1.5 to 2 inch wide circles onto a baking sheet lined with parchment paper. Gently tap the sides of the baking sheet a couple of times to remove any air bubbles. Allow the batter circles to sit and harden at room temperature for 20 minutes.
- Bake the Macarons: Bake macarons at 300°F for 12-15 minutes. Allow macaron shells to cool completely at room temperature.
- Pipe the Ganache Filling: Place the ganache in a pastry bag. Pipe ganache onto a macaron shell and sandwich it with another macaron shell. Repeat the process until you run out of shells.
- Refrigerate the Macarons: Keep macarons refrigerated in an airtight container until you’re ready to serve.
Tips for Making the Best Coffee Macarons
Below, find a couple of tips to help you make the best coffee macarons on the planet.
- Sift the dry ingredients for the best texture. It’s important to sift the dry ingredients to remove any lumps. If you skip this step, you will get misshapen macaron shells.
- Use a piping bag to portion out the ganache and batter. A piping bag will not only help you uniformly portion the ganache, but it will also help you get perfectly round macaron shells. Don’t try to apply ganache or portion batter by hand!
- Resist over mixing your batter. Only mix the batter until the flour and egg mixture are just combined. Over mixing will result in flat macaron shells.
- Allow the macarons to set in the refrigerator. After you form your macarons, allow them to set in the refrigerator. This will not only make them more sturdy, but it will also further develop all the rich chocolate and coffee flavors.
Storing Coffee Macarons
- Refrigerator: Store leftover macarons in an airtight container in the fridge. They should last up to two weeks. Never, ever store macarons at room temperature! They will go stale fast and lose their signature chewiness.
- Freezer: Freeze macarons by placing them in a single layer on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer. Once frozen, transfer the macarons to a freezer-safe plastic bag. They should stay fresh for up to three months. When you’re ready, allow them to thaw in the refrigerator overnight.
FAQ
How big should I pipe the macaron batter?
Pipe the macaron batter 1.5 to 2 inches in diameter.
What does “aging the egg whites” mean?
Aging egg whites means to allow them to sit in the refrigerator uncovered for a minimum of 24 hours (48 hours preferred). This allows the egg proteins to relax, making it easier to whip them up and create volume.
What is the difference between a macaron and a macaroon?
Macarons are delicate French sandwich cookies made with almond flour, while macaroons are haystack-style cookies made with coconut shreds. Although the spelling is similar, they couldn’t be more different.
Do you have to use cream of tartar to make macarons?
You do not have to use cream of tartar to make macarons. Some recipes call for it to strengthen the egg whites. However, if you follow the “aging” process, you should be just fine.
Other Macaron Recipes to Try
- Chocolate Macarons Recipe – Classic chocolate macarons
- Perfect Macarons – Nutella-filled macarons
- Cranberry White Chocolate Macarons – Holiday style macarons
Recipe
Coffee Macarons Recipe
Print Pin
Servings
24 macarons
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Recipe contributed by: Natalya Drozhzhin
These coffee macaron shells are held together with a rich chocolate ganache, creating a decadent bite that will wake up your tastebuds.
Ingredients
- 3 egg whites aged for 24-48 hours in the fridge and brought to room temperature
- 1/4 cup white sugar
- 2 cup confectioner's sugar
- 1 cup almond flour
- 1 tbsp instant coffee
- 1 cup semi-sweet chocolate chips for filling
- 1 tbsp instant coffee for filling
- 1/2 cup heavy whipping cream for filling
US Units – Metric
Instructions
Chocolate Ganache
In a pot, combine chocolate chips and instant coffee. In a separate sauce pan, bring the whipping cream almost to a boil. Remove from heat and pour on top of the chocolate chips and instant coffee.
Whisk until combined. Set the ganache aside to allow it to harden a little while you make the shells.
Macaron Shells
In the bowl of a stand mixer, beat eggs with granulated sugar until the mixture begins to rise and stiffen.
Sift powdered sugar and almond flour to remove any lumps.
Sift instant coffee into the almond flour/powdered sugar mixture. Stir to combine all ingredients together.
Stir the dry ingredients into the egg mixture with a spatula until just combined. Be cautious not to overmix.
Place piping bag into a tall cup to hold it straight. Stuff the macaron batter inside the piping bag, twisting the top to seal it inside.
Line the baking sheet with parchment paper. Pipe thick circles of batter onto the baking sheet. Tap baking sheet at least 3 times on each side to rid the batter of any air bubbles. Allow the batter circles to sit at room temperature for about 20 minutes.
Bake macarons at 300°F for 12-15 minutes. You'll know they're ready when they no longer stick to the parchment paper. Allow shells to cool to room temperature.
Place another pastry bag into a tall cup to hold it straight. Fill the bag with ganache. Pipe ganache onto one of the macron pieces and cover it with the other piece.
Keep macarons refrigerated in an airtight container until ready to serve.
Nutrition Facts
Coffee Macarons Recipe
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 9mg0%
Potassium 67mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 77IU2%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted August 19, 2021
About Author
LKBJan 6, 2024 This was my first time making macarons and I love the taste of this recipe. My batter was sticky and I used a pastry bag with a round tip to pipe it. The circles were not flat and had tips on the top (wish I could upload a photo). I thought the tips might flatten out during resting or baking but they did not so the macarons do not lay flat when made. Could you give me any advice about that? Was it the batter, or my piping? Also, how do you make even circles?
Natalya DrozhzhinJan 7, 2024 Hi dear, it sounds like it wasn't mixed in long enough. Also, when you tap the baking sheet, the tips should flatten so that also tells me that the batter should have been mixed a bit longer. Hope this is helpful. Enjoy
Paula VasquezAug 15, 2023 hi i’m trying to make these just wondering how much powdered sugar do I sift in with the almond flour?
Natalya DrozhzhinAug 15, 2023 Hi Paula, You sift the two cups of powdered sugar with almond flour. I hope this helps. 🙂
BrandonAug 3, 2023 I made these today. They turned out great, and they were way faster and easier than the strawberry ones I made last week. I forgot you are my eggs, but 1/8 tsp of cream of Tartar fixed that right up. I had some issues with the ganache being runny, but I whipped it into a mousse and it turned it great!
Natalya DrozhzhinAug 4, 2023 Hey Brandon, That's awesome! So happy to hear they turned out great. 🙂
Alyssa PNov 17, 2022 I found them a little too sweet; Would reducing the confectioners sugar mess up the rise/bake? TIA
Natalya DrozhzhinNov 18, 2022 Hey Alyssa- macarons are generally on the sweeter side. I probably wouldn't reducing the sugars because macarons are very sensitive to these kind of changes and I wouldn't want the shells to not turn out due to reduced sugar. What if you used dark chocolate for the filling? That may help balance the sweetness of the shells? Hope this helps!
DanOct 13, 2022 How do you get the coffee bean to stick to the shell for the garnish?
Natalya DrozhzhinOct 13, 2022 Hey Dan, I place them there before baking so they shell bakes around them. Hope this helps. Enjoy
SaminaAug 12, 2022 Hii! I’m making some of this rn, and was wondering why my eggs and sugar won’t beat?
Natalya DrozhzhinAug 12, 2022 Hi Samina- beating the egg whites and sugar should be done on medium-high or high speed for the stiff peaks to form. Also, did you age the egg whites prior? Hope these tips help! Let me know if you have additional questions.
LyubovJul 14, 2022 Hi ,my macarons so Liquidy not baking inside and so hollow I don’t know what I do wrong, I try so many time And came out the same
Natalya DrozhzhinJul 14, 2022 Hi Lyubov- so sorry to hear that. Did you make sure to age the egg whites and not over mix the batter? Weather can also make a difference, if it's a very humid day then the macarons will have a harder time drying out (like in step 6) before baking.
LyubovJul 14, 2022 I try to bake longer and they over baked
Natalya DrozhzhinJul 14, 2022 It really takes some time to find the perfect time based on their size the the oven you use. Maybe under bake slightly and leave them to rest on a baking sheet.
LyubovJul 14, 2022 I don’t know what i do wrong. They look like so perfect outside by liquidy inside iand hollow
Victoria AlbuJan 11, 2023 Hello Lyubov. You could try to increase oven temperature. It worked for me. I baked the chocolate macarons at 350 F and they came perfect. When I baked at a lower temperature, they wouldn’t bake. I hope this helps.
Natalya DrozhzhinJul 14, 2022 Hey Lyubov, maybe allow them to rest on a baking sheet and they would firm up. Let me know if this helps.
LyubovJul 18, 2022 Still same,I’m so disappointed
Natalya DrozhzhinJul 18, 2022 I am sorry they didn't work out for you. Depending on the climate and the ovens, it's really hard to perfect them. It did take me a few tries to make the perfect. We added the tips to the recipe and possibly searching for videos with climate suggestions could help.
WendyMay 21, 2022 First batch made as instructed and they turned out perfect after the learning curve -- not mixing enough caused a bumpy, heaped surface and not allowing the dry skim to form caused a spread out, cracked pancake. The second time I made them, I added cinnamon to the batter to make it more like a Mexican mocha. Epic failure!! Cinnamon must bind up the egg proteins causing the batter to remain stiff like cookie dough. It never flowed and the shells spread out like Jabba the Hut.
Natalya DrozhzhinMay 23, 2022 Hi Wendy, thank you for sharing all the details. So useful to know that cinnamon is a no go! But you can add it to the cream and it will make up for the flavors. Have a great day!
mariaMay 10, 2022 Hello, can we freeze the macaroons with the filling since it contains heavy whipping cream? or just the shells?
Natalya DrozhzhinMay 10, 2022 Hi Maria - You can freeze macarons whole. To defrost them, simply place them in the fridge overnight. Hope this helps.
BeckyMar 6, 2022 Looking forward to trying this recipe!
In the egg aging section it says “… and storing the egg whites in a glass container, uncovered in the refrigerator.”
But in the recipe section it says “… egg whites kept in room temperature for 24-48 hours”
Is refrigerator or room temperature preferred?
Is this refrigerated and then bring to room temperature?Natalya DrozhzhinMar 7, 2022 Hi Becky- You'll want to age the egg whites for 24-48 hours first, and then you'll bring those egg whites to room temp before baking. Apologies for the confusion, hope this helps!
EmilyNov 9, 2021 Is there a video?
Natalya DrozhzhinNov 10, 2021 Hi Emily, no not for the macarons, but I can add that to the list, thanks for the request 🙂
KatieAug 19, 2021 These are so flavorful and fun! I love the little specks in the cookie itself too.
Natalya DrozhzhinAug 20, 2021 Thank you, Katie!
BethAug 19, 2021 Oh my goodness! These will not last in this house! Looks so yummy and very addicting! My daughter and husband love anything coffee and chocolate related. Excited to make these this weekend!
Natalya DrozhzhinAug 20, 2021 I am so glad you loved them, thank you for your feedback!
NatalieAug 19, 2021 Love the speckles & the ganache is so good!! Everyone loves macarons & these will be a hit!
Natalya DrozhzhinAug 20, 2021 Glad you enjoyed!!
Alysaa ShamjiApr 27, 2021 Hi what is a substitute for heavy whipping cream
Natalya DrozhzhinApr 27, 2021 Hey Alyssa, probably an entirely different cream recipe.
AJ BackusFeb 8, 2021 Just wanted to clarify something, do we almost boil the heavy whipping cream and then mix that with the chocolate and instant coffee?
Natalya DrozhzhinFeb 8, 2021 AJ, that is correct! Enjoy
RylieJan 18, 2021 how big do you pipe the macarons?
Natalya DrozhzhinJan 18, 2021 About 1.5 - 2 inches in size.
LeggDec 30, 2020 Thank you so much for this recipe. My first ever attempt at macarons and they were amazing. I used a heaped tsp of espresso coffee as didn’t have instant....so good.
Natalya DrozhzhinDec 30, 2020 I'm so glad you loved them and that they turned out great! Thank you for commenting 🙂
Ellen BryantNov 14, 2020 Oh my! These are to die for. I didn't have instant coffee so I used a tablespoon of finely ground expresso. Mmmmmmmm
Natalya DrozhzhinNov 15, 2020 Ellen, that sounds amazing. I bet the flavors were even better! Thank you for sharing!
AlannaNov 12, 2020 I absolutely LOVED them. Although I did not let the eggs sit for 24 hours, they still tasted amazing. I strongly they are eaten chilled. Thank you so much for this recipe!!
Natalya DrozhzhinNov 12, 2020 Yay! I'm so glad they worked out and you loved them, they make for an amazing dessert! Thank you for taking the time to leave a review.
JulietteAug 23, 2020 Delicious!! I didn't follow the macaron shell recipe (I have my own that works for me) but I did add the instant coffee to my almond flour/sugar mixture and then followed the filling recipe and the macarons came out amazing. I usually love fruit macs but these really hit the spot.
Natalya DrozhzhinAug 25, 2020 This is so good to hear. Thank you for taking the time to share!
TaniaJul 9, 2020 Do you have the metric conversions for this recipe please?
Many thanks
Natalya DrozhzhinJul 9, 2020 Hey Tania, just added the conversion. Hope it helps.
AmySep 15, 2020 I'm not sure if it's a technical issue on my PC, but the metric conversions aren't working.
Looking forward to trying the recipe later this week 🙂Natalya DrozhzhinSep 15, 2020 Amy, thank you for letting us know. Its a bug we are working on fixing, it should be resolved shortly.
BarathiJul 2, 2020 I’ve been using your recipe for years now, just wanted to comment and say thank you! No other recipe turns out as reliably good as this one for me. And it doesn’t hurt that coffee and chocolate are some of my favorite flavors 🙂
Natalya DrozhzhinJul 2, 2020 Hey Barathi, thank you for sharing such a sweet comment. Means a lot to me that you love the recipes.
IsabellaMay 9, 2020 LOVE this recipe!! For my first time making them, I was expecting something to go wrong since I know macarons can be a tricky thing to make. I was mistaken, because they turned out incredibly delicious. I will definitely be saving this recipe. Thank you so much 🙂
Natalya DrozhzhinMay 9, 2020 Hey Isabella, thank you for such an amazing review. I am so happy to hear this!
CarolineMar 30, 2020 These turned out great! I skipped out on aging the egg whites and didn't get any feet the first time, but had a great result the second time after aging the egg whites for 24 hours. I found the chocolate filling a little overpowering and tried filling them with a coffee swiss meringue buttercream--came out tasting like cappuccino macarons! Lovely recipe!
KatrinAug 10, 2020 Hi, could you please share your recipe for the coffee swiss meringue buttercream? ☺️
Natalya DrozhzhinAug 10, 2020 Hey Katrin, I don’t have one at this time that I could share but we are always creating 🙂
MihaelaMay 1, 2020 Wnat does it mean to age the egg whites?
Natalya DrozhzhinMay 1, 2020 Leave them out in a room temperature.
Natalya DrozhzhinMar 30, 2020 Hey Caroline, thank you for sharing your feedback on this recipe. I am so happy it turned out for you. Macarons do take some testing but when you get it down you are set! Excited that this recipe worked for you!
ManishaFeb 5, 2020 What can I use in place of egg
Natalya DrozhzhinFeb 5, 2020 Hey Manisha, an egg is the main ingredient in this recipe. I dont know of any other ways of making it.
NauticaSep 25, 2019 Does this make 24 whole macaroons or 24 halves and 12 macaroons?
Natalya DrozhzhinSep 26, 2019 This makes about 24 whole macarons, but it really depends on how large you make them.
DanaNov 15, 2018 I used folgers instant coffee and did not much like the flavor. Although it wasn't horrible, it had more of a dry popcorn flavor. I used a homemade caramel buttercream frosting for filling though, so the chocolate may help the coffee flavor come through better. I also noticed that the 12-15 minute cook time was not long enough in my gas oven for some reason. The first and second batch I had in around 15 minutes but it was still sticking to the parchment pretty bad and were too soft. I tried my last batch a bit longer and it came out almost perfect at 20 mins.
Natalya DrozhzhinNov 15, 2018 20 minutes is a very long time for macarons. Thats interesting how off the oven can be. Overall Folgers isn't the best coffee out there but it works with chocolate.
Grace Winter-AlsopMay 8, 2017 If i am using convection oven what temperature should i use and how long for please?
Natalya DrozhzhinMay 8, 2017 I am assuming the temperature should be the same but I am not sure.
Sue Le RescheFeb 20, 2017 I made these a few days ago and they are amazingly tasty and easy to make so long as you follow the recipe and have some experience of baking. Everyone agreed they are the best macaron we have ever had, homemade and from a bakery. Great recipe.
Natalya DrozhzhinFeb 21, 2017 Thank you for sharing your feedback. So glad you liked this recipe. 😉
