Description
Coffee Macarons are delicate French cookies with a crisp shell, chewy center, and a rich espresso ganache filling. They are a sophisticated treat for any coffee lover, offering a balance of sweetness and bold flavor in every bite.
Ingredients
100g egg whites (aged, at room temperature)
100g granulated sugar
100g almond flour (finely ground, blanched)
100g powdered sugar
0.5 tsp espresso powder
1 pinch salt
120g semi-sweet or dark chocolate, finely chopped
100ml heavy cream
1 tbsp instant espresso powder
1 tbsp unsalted butter (optional)
Instructions
1. Sift almond flour, powdered sugar, and espresso powder into a bowl.
2. Beat egg whites with salt until foamy. Gradually add granulated sugar and beat to stiff peaks.
3. Fold dry ingredients into the meringue until the batter flows in ribbons.
4. Pipe 1.5-inch rounds onto parchment-lined baking sheets. Tap trays to release air bubbles.
5. Let shells rest 30–60 minutes until a skin forms.
6. Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
7. Heat cream and mix in espresso powder. Pour over chopped chocolate, stir until smooth, and add butter.
8. Pipe ganache onto half the shells, then top with remaining shells.
9. Refrigerate filled macarons for 24 hours to mature. Bring to room temperature before serving.
Notes
Use a kitchen scale for accurate measurements.
Drying the shells before baking is essential to avoid cracking.
Do not substitute almond flour with regular flour.
Shells and filling can be made ahead and stored separately.
Nutrition
- Serving Size: 1 macaron
- Calories: 105
- Sugar: 10g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
Keywords: coffee macarons, espresso dessert, French cookies