Coffee Macaron Recipe
Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell. They make amazing treats to go with coffee or tea, or as part of a potluck dessert tables at baby showers, birthdays or any other parties.
The macaron shells start out with a simple gluten-free Italian Macaron batter, to which I added some instant coffee powder. This not only gives them a nice speckled appearance but also boosts their flavor with a coffee kick.
The coffee bean on the outside allows anyone to recognize them as coffee flavored, plus I think they look pretty beautiful with that little addition.
Coffee Ganache Macaron Filling
The macaron filling is a simple Coffee Ganache, which is just White Chocolate Ganache mixed with some coffee.
If you use good quality white chocolate and good quality instant coffee, you’ll get the most smooth, silky and delicious coffee flavor.
Don’t be tempted to skip the butter in the ganache, as it adds a very nice creaminess to the macaron filling. Whip the ganache or use it as is, either way, this one is any coffee lover’s dream!
Favorite Macaron Flavor
Coffee Macaron is my sister’s absolute favorite flavor of macarons, so when her birthday was coming up we were determined to find the best recipe so that we could make it for her birthday.
A phone call to our friend who makes the best coffee macarons, and then several test runs later, we have the creamiest, dreamiest coffee macaron we’ve had. We hope you give them a try and this becomes your favorite one too!
Tips for perfect macarons:
- Start out with a proven recipe (like this one. Check out the dozens of successful reviews) for macaron shells. Prepare the ingredients from the list before starting. Re-read the recipe several times and highlight the important things before starting.
- Use a kitchen scale for measuring the ingredients for the best chances of success.
- Use a thermometer for measuring the temperature of the syrup (for meringue). Guessing games when it comes to macarons never get you to anything fun.
- Do not try to adjust the recipe or ingredients unless you have done dozens of batches and know what you’re doing.
- If you don’t succeed, try, try again! – That is the motto of every macaron maker who’s made it to the “perfect macaron” finish line.
Does this recipe only work with Italian Meringue Macaron Shells?
Nope. If you have a favorite macaron recipe that you like and it comes out right every time, use it in place of the one I give you. Just make sure to add the coffee powder to the egg whites before whipping them.
Also, make sure to scale your recipe so that it uses about 212 grams of almond flour like the one below does so that you have about the same amount of macarons as needed for this recipe.
How to make the Coffee Macarons:
For the full recipe and instructions scroll down to the recipe card at the end of the post.
Start by making the macaron shells. Use THIS recipe for Basic Macaron Shells, but add 1 tablespoon of instant coffee to the egg whites (step #5) before whipping them.
For a more thorough explanation of steps involved in making macaron shells print out and use the linked recipe, instead of the one listed in the recipe card below.
Ingredients for the Coffee Ganache:
The recipe has only a couple of ingredients so make sure to use the best quality you can afford. For white chocolate you can go as fancy as Valrhona brand, or for a budget-friendly option but still pretty good you can use Guittard White Chocolate.
How to make Coffee Ganache Recipe:
- Stir hot cream and instant coffee until the coffee is dissolved. Pour this mixture over white chocolate chips and allow to sit for a minute before stirring until smooth.
- Now add room temperature butter and stir again until incorporated. Refrigerate for a couple of hours or until thickened. You can use it as soon as it thickens or leave at room temperature for 30 minutes to 1 hour, then whip until fluffy (about 1 minute). The whipping step is optional.
- FIll a piping bag with the prepared coffee ganache filling and pipe about a tablespoon of the filling onto the first half of the macaron shells, then top with a matching by size half. Press gently to adhere.
- Whether you whip the coffee ganache or not, is up to you. The ones below are filled with ganache that was not whipped.
Want something to make with the egg yolks you have leftover? you got it!
- Tiramisu Cups – Coffee & Bailey’s soaked ladyfingers + cheesecake custard = omg!
- Creme Brule – 4 ingredients and you’re in custard heaven
- Hazelnut Meringue Cake – this one is a showstopper, for sure!
Coffee Macaron Recipe
Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell.
- 200 g white chocolate chips I use Guittard Brand
- 150 g heavy cream boiling hot
- 40 g unsalted butter melted
- 1 tbsp instant coffee 1 tbsp instant coffee = 2 packets of Starbucks Viva instant coffee
- 212 g almond flour
- 212 g powdered sugar
- 172 g egg whites, heated to room temperature
- 1 tbsp sugar, granulated
- 1 tbsp instant coffee
- 236 g granulated sugar
- 158 g water
How to make Coffee Ganache
To a medium bowl add 200 g white chocolate chips or chopped chocolate.
In a saucepan heat 150 ml of heavy whipping cream and 1 tablespoon of instant coffee until almost boiling, stir until the coffee is dissolved.
Pour the hot coffee mixture over the prepared white chocolate chips. Allow to sit for 1 minute then stir until smooth. Whisk in 40 g of room temperature butter until smooth.
Allow cooling at room temperature then refrigerate for a couple of hours or until pipable consistency and thick. Bring back to room temperature if you would like to whip the ganache. The ganche whips super quick, be careful not to overwhip or it will separate.
How to make Macarons
Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat.
Gather all of your ingredients.
Make the Syrup
Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.
If the syrup has crystallized, discard and start over.
Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.
Sift the dry ingredients & prepare the egg whites
the almond flour and powdered sugar twice into a large bowl (bowl #1).
Heat the 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch.
Add 82 g of the egg whites to the sifted almond and sugar mixture in bowl #1.
Pour the rest of the egg whites into a grease-free mixer bowl (bowl #2), add 1 tablespoon of sugar and 1 tablespoon of instant coffee and set aside.
When the sugar syrup is at about 240F, with a sturdy wooden spoon quickly mix the 82 g of egg whites and the sifted mixture from bowl #1 until a thick paste forms.
Make the Italian Meringue
When the syrup is at about 243F to 244F start to whip the egg whites and the sugar (in bowl #2) on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.
When the egg whites are foamy and the syrup is at 248F degrees, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks.
Make the macaron batter
Fold the prepared meringue (bowl #2) into the almond/sugar paste (bowl #1) in 3 additions, trying to reach the "lava" stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you can draw a figure 8 with the batter flowing off the spatula.
Pipe and Bake the macarons
Preheat oven to 350F degrees with the baking rack in the middle.
Fit a pastry bag with a plain 5/8 inch round tip, then fill it with the prepared macaron batter.
Pipe out 1.5 inch round circles onto the parchment paper, about 1.5 inches apart. Add a coffee been to the top of each macaron mount.
Rap the baking sheet against a counter about 5-7 times, then rotate it and rap another 5-7 times. Use a pin needle to pop any bubbles that have risen to the top.
Place the macarons into the oven and quickly reduce the heat to 325F. Bake for about 10-12 minutes, then remove and allow to completely cool. Remove from the parchment paper (do not attempt to remove macarons before they're cool).
Preheat the oven to 350F and then bake the next sheet in the manner described above.
Fill the macarons
Fill a piping bag with the prepared coffee ganache.
Pair up the macarons by size. Pipe a tablespoon of the filling onto one half and press together with the other half until the filling almost reaches the edges.
Resting a.k.a Maturing Macarons
Place the filled macarons into an airtight container and refrigerate for at least 24 hours before consuming.
How to Freeze Macarons
If you do not plan to eat the macarons right away, wrap each macaron in a plastic wrap, then place into an airtight container and freeze until ready to use. Bring to room temperature before consuming.
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Question: how long can I store the genache in the fridge before piping?
Up to a month.
I tried following this recipe but I got lost a few times with the directions. I think some more clarity could go in the steps I felt like I had to assume the finishing steps to some of the instructions rather than having it made clear. Macaroons and ganache didn’t workout anyways so I’m trying a new recipe.
I put the macarons directly in the oven after piping (as suggested) and my results were awful. No feet, and cracked tops. So one pan was completely wasted. I will say I’ve never made an Italian meringue before and this recipe did spell it out very well for me. So thank you for that. But I would suggest letting the macarons “rest” before baking.
Hi! Question did you use the Starbucks Latte instant coffees or a regular coffee one?
I use regular instant coffee that dissolves in the water.
I truly think the coffee ganache measurements are way off. Very dissapointed.
Different brands of white chocolate have very different amounts of cocoa butter content which can effect how the ganache solidifies. Did you try it with different white chocolate?
The directions say to pipe the macaroon mixture and put straight in the oven. Is there a waiting period to let the macaroons dry to the point that they’re not tacky or is it safe to bake without waiting? I’m excited to try this version and recipe but want to get the written directions down just in case I’m missing something. Thanks!!
the original recipe does not call for resting the macarons. Nevertheless, many people find that it helps if they rest the macarons until they’re tacky to touch. I’d say try it both ways and see which way gives you a better result. The macarons you see on the pictures were not rested.
Hey, what can you do instead of heating the eggs in a microwave, I don’t have one.
just leave them at room temperature overnight, it will have the same effect.
Wow. This is probably the worst my macarons have ever turned out. Adding instant coffee to the egg whites? Really? They were so watery and couldn’t develop stiff peaks ♀️Not to mention I used the suggested instant coffee
Sorry to hear you had trouble.
The macarons you see on the pictures in the post are the macarons that are made with the recipe and instructions which it seems you’re unsure of. If you used all the same ingredients as I have been and were following the instructions in the recipe but it still didn’t come out, I am assuming that something else, somewhere else went wrong. You can check out the Italian Macaron guide to see where it might’ve gone wrong.
If you have any questions, I’m more than happy to help you answer them.
To start off, I love the ganache, it is absolutely delicious! My only issue is that after piping the ganache on the macaron, it will slide off. Any advice?
Depending on the type of chocolate you use the ganache will set firmer or softer. But, if you chill the ganache and then whip it, it will hold the shape really well.
Can i half the recipe of coffee Ganache, thanks
Is it possible to trade the white chocolate for a dark or semi-sweet chocolate for a mocha flavor?
Check THIS recipe for the chocolate version of the filling.
Im confused. In the “Sift the Dry” section, Sentence 3 says to add 82g egg whites to sifted mixture – no prob there. But then it says to pour the rest of the egg whites (assuming you mean the 90g) into a grease-free bowl and add sugar and coffee. Sentence 4 then instructs you to put this 90g+sugar+coffee into the sifted mixture which according to sentence 3 we had already added the 82g egg whites to the mixture. Don’t you mean Pour the 90g of egg whites, sugar, and coffee into a clean stand mixer bowl to prepare for making the meringue??? In the Making Meringue section you never explain how the egg whites + sugar (you also left out that this is an egg white, sugar AND coffee mixture) got into the mixer bowl. Am I off base here?????
Hi! Thank you so much for sharing this recipe, I’m really excited to try it! 🙂 May I just ask if adding instant coffee to the egg whites before whipping will mess with the stability of the meringue? Can I add the coffee to the dry ingredients instead?
I’m excited for your to try this recipe! let me know how it goes once you do make it.
I have done it many times and it’s been ok. The reason why I add it to the wet egg whites is that the instant coffee gets dissolved and gives the macarons color. If you just mix it with the dry ingredients, it might not get a chance to dissolve as well.
Made this Macarons few times already. They are so good. Turned out perfect every time. Thank you for a detailed step by step recipe. The coffee flavor brings this cookies to the next level. And the coffee bean on top is not only makes them look so elegant but brings the coffee taste even more. It’s a great recipe. Thank you
And how I love to hear that! Thank you for sharing your feedback!