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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.

Coffee Macarons with coffee ganache scattered with coffee beans.

Coffee Macaron

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.

If you’re still afraid of making macarons read this thorough guide to macaron making, with troubleshooting tips and tricks, as well as dozens of successful reviews to give you an extra boost of confidence.

 

The coffee macaron shells start out with a simple gluten-free Italian Macaron batter, to which I added some instant coffee powder. Combined with a smooth white chocolate coffee ganache, these macarons are by far the best I've had!

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!

The macaron filling is a simple Coffee Ganache, which is just White Chocolate Ganache mixed with some coffee.

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!

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.

Tips for perfect macarons: 

  1. 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.
  2. Use a kitchen scale for measuring the ingredients for the best chances of success.
  3. 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.
  4. Do not try to adjust the recipe or ingredients unless you have done dozens of batches and know what you’re doing.
  5. 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.

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.

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.

Making the Coffee Ganache macaron filling, step by step.

  • 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.

Filling the Coffee Macarons with Coffee ganache.

  • Whether you whip the coffee ganache or not, is up to you. The ones below are filled with ganache that was not whipped.

Filling the Coffee Macarons with Coffee ganache.

Want something to make with the egg yolks you have leftover? you got it!

Coffee Macaron Recipe

5 from 2 votes

Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell.

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: French
Keyword: coffee macaron, espresso macarons, macarons
Calories: 83 kcal
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 day 1 hour
Servings: 60 macarons

Ingredients

Coffee Ganache

  • 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

Coffee Macarons

    Dry Ingredients

    Egg Whites

    Syrup

    Instructions

    How to make Coffee Ganache

    1. To a medium bowl add 200 g white chocolate chips or chopped chocolate. 

    2. 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. 

    3. 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. 

    4. 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

    1. 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

    1. 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

    1. the almond flour and powdered sugar twice into a large bowl (bowl #1).

    2. 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. 

    3. 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. 

    4. 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

    1. 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.

    2. 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

    1. 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

    1. 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. 

    2. 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.

    3. 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.

    4. 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

    1. Fill a piping bag with the prepared coffee ganache.

    2. 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

    1. Place the filled macarons into an airtight container and refrigerate for at least 24 hours before consuming. 

    How to Freeze Macarons

    1. 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.

    Nutrition Facts
    Coffee Macaron Recipe
    Amount Per Serving
    Calories 83 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 6mg2%
    Sodium 9mg0%
    Potassium 22mg1%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 10g11%
    Protein 1g2%
    Vitamin A 54IU1%
    Vitamin C 1mg1%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Bon Appetit & Happy Pinning

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    Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

     

    Marina | Let the Baking Begin

    Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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    • Rebecca Widner

      Is it possible to trade the white chocolate for a dark or semi-sweet chocolate for a mocha flavor?

      · Reply
    • 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?????

      · Reply
    • Sophi Nava

      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?

      · Reply
      • Hi Sophi,
        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.

        · Reply
    • Lan

      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

      · Reply

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