Name: Coffee Macarons
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: For the macaron shells: 1 cup almond flour; 1 3/4 cups powdered sugar; 3 large egg whites (room temperature); 1/4 cup granulated sugar; 2 tsp instant espresso powder; 1/4 tsp cream of tartar (optional); For the coffee buttercream filling: 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1–2 tsp instant espresso powder; 1 tsp vanilla extract; 1–2 tbsp heavy cream or milk (as needed)

Why You’ll Love This Recipe

Coffee macarons combine the sophistication of a Parisian patisserie with the warm, comforting flavor of your favorite coffee shop. They’re the perfect treat to serve with an afternoon latte, gift to a friend, or enjoy as a luxurious homemade indulgence. Once you master the technique, you’ll love how customizable and impressive these cookies are.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

Almond flour
Powdered sugar
Egg whites (room temperature)
Granulated sugar
Instant espresso powder or finely ground coffee
Cream of tartar (optional, for stability)

For the coffee buttercream filling:

Unsalted butter
Powdered sugar
Instant espresso powder
Vanilla extract
Heavy cream or milk (as needed for consistency)

Directions

Prepare the dry ingredients:
- Sift almond flour and powdered sugar together into a bowl. Stir in instant espresso powder.
Make the meringue:
- In a clean mixing bowl, beat egg whites (and cream of tartar, if using) until foamy.
- Gradually add granulated sugar and beat until stiff, glossy peaks form.
Macaronage (folding):
- Add the dry ingredients to the meringue. Gently fold until the batter flows like lava and forms ribbons that disappear after 10–15 seconds.
Pipe the macarons:
- Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a parchment-lined or silicone mat-lined baking sheet.
- Tap the baking sheet on the counter to remove air bubbles.
- Let macarons rest at room temperature for 30–60 minutes until a skin forms on top.
Bake:
- Preheat oven to 300°F (150°C).
- Bake macarons for 14–16 minutes. Let cool completely before removing from the sheet.
Make the coffee buttercream:
- Beat butter until creamy. Add powdered sugar, espresso powder, and vanilla.
- Mix until smooth, adding cream or milk as needed for consistency.
Assemble the macarons:
- Pipe buttercream onto the flat side of one shell and sandwich with another.
- Store in the refrigerator for 24 hours to mature the flavor and texture before serving.

Servings and timing

This recipe yields approximately 24 assembled macarons (48 shells).
Prep time: 30 minutes
Resting time: 30–60 minutes
Bake time: 15 minutes
Assembly time: 15 minutes
Total time: About 1 hour and 45 minutes

Variations

Mocha macarons: Add cocoa powder to the shells and chocolate ganache to the filling for a mocha twist.
Vanilla coffee: Use vanilla buttercream filling with coffee-flavored shells for a sweet contrast.
Caramel coffee: Fill with salted caramel buttercream for a bold, sweet-salty pairing.
Hazelnut espresso: Substitute some of the almond flour with hazelnut flour for a nutty depth.
Irish cream: Add a splash of Irish cream liqueur to the filling for a festive version.

Storage/Reheating

Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
For best flavor and texture, allow them to mature for 24 hours before eating.
Let macarons come to room temperature before serving.
Macarons can also be frozen (unfilled or filled) for up to 1 month. Thaw in the fridge overnight.

FAQs

Why did my macarons crack?

Cracks often result from skipping the resting step or from oven temperature fluctuations. Let the shells dry properly and bake at a consistent heat.

Can I make macarons without espresso powder?

Yes, but you’ll lose the coffee flavor. You can substitute with brewed espresso in the filling, but the shells benefit from espresso powder for depth.

Can I use liquid coffee in the batter?

No, adding liquid will disrupt the delicate macaron batter. Use dry espresso powder instead.

Why are my macarons hollow?

This may be due to overmixed batter, underbaking, or incorrect oven temperature. Practice helps perfect the balance.

Do I need to age the egg whites?

Aging helps reduce moisture and improve structure, but it’s not strictly necessary. Room temperature whites are sufficient for many bakers.

What type of espresso powder should I use?

Use instant espresso powder, not regular ground coffee, for the best flavor and smooth texture.

Can I color the shells?

Yes, use gel or powder food coloring. Avoid liquid coloring, as it can affect the batter’s consistency.

How do I know the batter is ready?

The batter should flow slowly off the spatula and form a ribbon that disappears within 10–15 seconds—this is known as the “lava stage.”

Can I fill macarons with ganache?

Absolutely. A chocolate-coffee ganache makes a delicious and rich filling option.

Do macarons need to mature before eating?

Yes, maturing them for 24 hours in the fridge improves the texture and allows the flavors to meld beautifully.

Conclusion

Coffee macarons are a luxurious treat with the perfect balance of crisp shell, chewy center, and creamy filling—all infused with bold espresso flavor. While they require a bit of finesse, the results are well worth the effort. Whether you’re gifting them, sharing at a gathering, or indulging yourself, these delicate cookies deliver elegance and flavor in every bite.