Coffee Macarons

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Coffee Macarons

If you’re a coffee lover, these Coffee Macarons are a dream come true! With espresso-infused shells and rich chocolate ganache in the middle, they’re the perfect blend of flavors. These delicate French treats are perfect for special occasions or just indulging in something sweet and sophisticated. Plus, making macarons at home is a fun and rewarding baking project.

Coffee Macarons

Coffee Macarons

These delicate French treats are perfect for special occasions or just indulging in something sweet and sophisticated

Ingredients

  • For the Coffee Macarons:
  • 4 egg whites (room temperature)
  • 1/3 cup granulated sugar
  • 2 1/2 cups powdered sugar
  • 1 1/2 cups blanched almond flour
  • Pinch of salt
  • 1/2 tsp cream of tartar
  • 1 tsp espresso powder
  • For the Chocolate Ganache:
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

    Prep the Dry Ingredients:

    Sift the almond flour and powdered sugar into a bowl using a fine-mesh sieve. This step is crucial to remove any larger pieces of almond and ensure a smooth batter. Set aside.

    Beat the Egg Whites:

    In a separate bowl, beat the egg whites on high speed until foamy. Add the espresso powder, salt, and cream of tartar, then mix for another minute. Gradually add the granulated sugar and beat until stiff peaks form (about 4-5 minutes).

    Combine Mixtures:

    Gently fold the almond flour and powdered sugar mixture into the egg whites. Be careful not to over-mix; about 80 folds should do the trick. The batter should have a consistency similar to molten lava.

    Pipe the Macarons:

    Fill a pastry bag fitted with a Wilton 1A piping tip with the batter. Pipe 1-inch mounds onto a baking sheet lined with parchment paper. Bang the cookie sheets on the counter a few times to release any air bubbles. Optionally, sprinkle some coffee grounds on top for an extra coffee kick.

    Rest and Bake:

    Let the macarons sit at room temperature for about 30-50 minutes until they form a tacky skin. Preheat the oven to 300°F (150°C) on the conventional setting (without the fan). Bake one tray at a time for 18 minutes. Ensure they are not underbaked to prevent sticking to the parchment paper.

    Make the Ganache:

    Heat the heavy cream in a saucepan over medium-high heat until it just starts to boil. Pour the hot cream over the chocolate chips in a bowl, making sure they're fully submerged. Let it sit for a few minutes, then stir until smooth and creamy.

    Assemble the Macarons:

    Flip the macaron shells over and pipe a small mound of ganache onto the flat side of one shell. Top with another shell to create a sandwich.

 

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