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Coffee Flavored Macarons

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These coffee flavored macarons are filled with a chocolate ganache center. The macaron cookie has the perfect coffee flavor for one amazingly delicious macaron!

Kayla and I love making homemade French macarons. During the Spring, we made some Strawberry Lemon macarons. They were filled with the perfect lemon curd.

We also experimented with Lemon Lavender Macarons and to be honest, those were the best ones we made.

That was, until we created these coffee flavored macarons.

We have made a lot of delicious flavors over the years, but these are my favorite so far. Today, I am going to show you how you can make these as well.

How to Make Coffee Flavored Macarons

These are made just like my Cinnamon Roll Macarons are made. The flavors are just different, but the technique is all the same.

For the cookie batter you will need —

  • 1 1/2 cups of powdered sugar
  • 1 cup plus 2 tablespoons of almond flour, sifted
  • 3 egg whites
  • 1/2 cup of sugar
  • 2 tablespoons of instant coffee

Start by combining 1 and 1/2 cups of powdered sugar with 1 cup + 2 tablespoons of almond flour, and the instant coffee. 

You want to sift it at least 3 times. The reason you do this is so that you get rid of all the clumps that are in the almond flour. You want a very superfine powder to work with. This will ensure your cookies come out smooth on top.

Just throw away the clumpy bits because you will not use them. Set the other bowl aside.

Now, in your stand mixer, you will beat your egg whites until they are fluffy. Then, add in your sugar. Beat on high until somewhat stiff.

Your egg whites need to be stiff enough to create a little bird beak. This is what it should look like. The purple batter is from the Lavender macarons I made.

Fold the meringue into the dry ingredients. The batter will be thick but loose enough to make a figure 8 in the batter.

To whip this batter, you have to be super careful and not over whip it. This will cause your cookies not to gain their feet (which we will talk about below).

In the bowl, use a rubber spatula and start a circle in a clockwise motion. When you get back to the top at 12'oclock, then go straight down. That is 1 turn.

Do this 50 times.

Now, put your large tip on the piping bag and fill the bag with the cookie batter.

Pipe the cookies onto the tray. You can make smaller ones or you can make bigger ones. The size depends on you. The normal size is about 1 and 1/2″

We like to stay somewhere in between.

Once you pipe the cookies onto your parchment lined sheet tray, take a wet finger and gently tap the top of the cookies if there are any tips sticking up.

Take the tray and firmly tap it on the counter 3 times to remove any air bubbles from the cookies.

Then, let the cookies rest for 30-45 minutes or until the tops are dry to the touch. They should not be sticky at all.

Preheat the oven to 325 degrees and when you are ready to bake the cookies, place them on the middle rack and bake for 10-15 minutes.

Let them cool before peeling them off of the parchment paper. Your cookies should have feet like these when they are baked correctly.

Let's Fill Those Cookies

Before filling your cookies, take them and try to match up the sizes as best as you can. Since we are human and not perfect, the sizes will not all be uniform.

You can fill your cookies with whatever flavor you like. Most of the time, people go for buttercream. However, for this recipe, we are doing melted chocolate.

We melted some chocolate chips that I purchased from Nuts.com and they turned out perfect for this recipe.

Just put a few in a bowl, heat in the microwave on 15 second increments. Make sure not to burn it.

Then, place it in a ziplock bag and let it sit in the fridge for about 3-5 minutes to firm up just a bit. You want it to be squeezable, but not runny.

Then, snip the corner of the bag and pipe the chocolate onto the bottom half of the cookie.

Put the top half on and allow the cookies to set up in the fridge so the chocolate hardens all the way. When it is done, you have the perfect Coffee Flavored Macaron cookie.

Make Macarons Like a Pro with These Supplies

If you like making macarons or want to try your hand at it, here are some supplies you might want to invest in.

Yield: 24 cookies

Coffee Flavored Macarons

Coffee Flavored Macarons

Chocolate and coffee paired together make these cookies pure perfection.

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

Ingredients

For the cookie

  • 1 1/2 cups of powdered sugar
  • 1 cup + 2 tablespoons of almond flour
  • 3 egg whites
  • 1/2 cup of sugar
  • 2 tablespoons of instant coffee

For the chocolate ganache center

  • 1 cup of milk chocolate chips

Instructions

    1. Sift almond flour, instant coffee, and powdered sugar together at least 3 times. Discard all the chunky bits that are left behind. Set aside.
    2. In your KitchenAid mixer, beat egg whites on medium speed until they start to fluff up. Add the sugar and beat on high until stiff peaks begin to form.
    3. Now, fold the meringue into the dry ingredients. The batter should be thick but loose enough to make a figure 8 with the batter.
    4. Mix together between 45-55 times by hand with a rubber spatula.
    5. Start in a clockwise motion starting at 12 o'clock and ending at 12'oclock, then go straight down to 6 o'clock. This is one complete turn.
    6. Line trays with silicone mats or with parchment paper.
    7. Using a piping bag fitted with a 1" round tip, fill the bag with the macaron batter.
    8. Pipe onto trays, making cookies about 1 1/2" inches.
    9. Touch the tops of the cookies to press down any tiny tips that stick up.
    10. Tap the trays on the counter 3 times to release any air bubbles.
      Let the cookies dry out for about 30-45 minutes. The cookies should be dry to the touch and not sticky when you feel the tops of them.
    11. Preheat the oven to 375 degrees while cookies are drying out.
    12. Bake for 10-14 minutes or until the cookies are set.
    13. Let the cookies cool off before peeling off the parchment paper.
    14. While cookies are cooling, take the chocolate chips and place them in a microwave-safe bowl. Heat on 15-second increments until the chocolate just starts to melt.
    15. Keep stirring until all the chips are melted. Pour the chocolate into a zip lock bag.
    16. Place in the refrigerator for about 5 minutes to allow the chocolate to firm up just a bit. You want it to be squeezable but not pourable.
    17. Once cookies are cool, flip them over so that the undersides are face up. Match cookies together by size.
    18. Snip the end off of the ziplock bag and squeeze some of the ganache into the center of the cookie.
    19. Top with a cookie that has nothing on it.
    20. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 86Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 13mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 1g

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