Coffee macarons are the kind of dessert that stops you in your tracks—light, crisp shells with a chewy center, perfectly sandwiched with rich espresso-infused ganache. These little beauties bring together the sophistication of French patisserie with the cozy charm of your favorite coffeehouse. Whether you’re serving them at a dinner party or gifting a box to a friend, they’re sure to impress.

What makes coffee macarons so irresistible is the balance of flavors and textures. The coffee flavor is bold but not overpowering, enhancing the chocolatey filling without overwhelming the delicate almond shell. Plus, when made correctly, macarons have that signature smooth top, ruffled “feet,” and an addictive bite that leaves you wanting another.

What Kind of Coffee Should I Use for Coffee Macarons?

The secret to a good coffee macaron is using a high-quality instant espresso powder or finely ground coffee that blends seamlessly into the macaron batter and the filling. Avoid using liquid coffee as it can disrupt the meringue’s stability. Look for espresso powder that offers rich aroma and depth, ensuring your macarons carry that unmistakable coffee punch.

Ingredients for the Coffee Macarons

Almond Flour
The foundation of any good macaron shell. Finely ground almond flour gives that smooth texture and nutty base that balances the sweetness perfectly.

Powdered Sugar
This blends with the almond flour to form the dry base. It helps create a light and smooth batter.

Egg Whites
Essential for creating the meringue. They give structure and lift to the macaron shells.

Granulated Sugar
Whipped into the egg whites to form a glossy, stiff-peaked meringue. It stabilizes the structure.

Espresso Powder
Adds deep coffee flavor to the shells and the ganache. Choose a high-quality espresso powder for the best results.

Salt
Just a pinch sharpens the sweetness and brings out the richness of the coffee.

Heavy Cream
Used in the ganache to create a silky, luxurious filling.

Dark Chocolate
The base of the ganache. Its bitterness complements the coffee flavor beautifully.

Butter
A little added to the ganache for a smooth finish and added richness.

How To Make the Coffee Macarons

Step 1: Sift and Mix Dry Ingredients

In a large bowl, sift together the almond flour, powdered sugar, and espresso powder. Discard any large bits left behind. Gently whisk to combine. This ensures a smooth macaron shell texture.

Step 2: Whip the Meringue

In a clean, grease-free mixing bowl, whip the egg whites until they become frothy. Gradually add granulated sugar and continue beating on high until stiff, glossy peaks form. This meringue is what gives macarons their height and structure.

Step 3: Macaronage the Batter

Add the dry mixture into the meringue in two parts. Gently fold using a spatula, pressing against the sides of the bowl to deflate the mixture slightly. The batter is ready when it flows like lava and a ribbon folds back on itself slowly.

Step 4: Pipe and Rest

Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet. Tap the tray on the counter a few times to release air bubbles. Let the macarons sit out for 30–60 minutes until they form a skin. They should not stick to your finger when touched.

Step 5: Bake

Preheat your oven to 300°F (150°C). Bake the macarons for 14–16 minutes. The tops should be smooth and set, and the feet (ruffled bottoms) should be well-developed. Let them cool completely on the tray.

Step 6: Make the Coffee Ganache

Heat the heavy cream until just simmering. Pour it over chopped dark chocolate and let it sit for a minute. Add espresso powder and stir until smooth. Mix in butter until the ganache is glossy. Let it cool to a pipeable consistency.

Step 7: Fill and Mature

Pipe a small amount of ganache onto the flat side of a macaron shell and sandwich it with another. Repeat with the rest. Place the filled macarons in an airtight container in the fridge for at least 24 hours to allow the flavors to meld and the texture to perfect.

How to Serve and Store Coffee Macarons

Coffee macarons are best served slightly chilled or at room temperature, where their ganache is just soft enough to melt in your mouth but still hold its shape. Pair them with a cup of espresso or cappuccino for a decadent coffee break or include them in a dessert platter for a sophisticated finish to a meal.

For storing, keep them in an airtight container in the refrigerator. They’re best after resting for 24 hours, but they stay fresh for up to 5 days. You can also freeze assembled macarons for up to one month. Just thaw in the fridge overnight before serving.

Frequently Asked Questions

How do I know when to stop mixing the batter?

The batter should flow slowly and form ribbons that blend back into the mixture within about 10 seconds. Overmixing can lead to flat macarons, while undermixing can cause cracks.

Why did my macarons crack in the oven?

Cracking often happens if the shells didn’t rest long enough before baking or if your oven temperature is too high. Be sure to let that skin form on the shells and check your oven’s accuracy.

Can I use brewed coffee instead of espresso powder?

No, brewed coffee adds too much liquid to the batter and compromises the meringue structure. Always use a fine espresso powder for consistent results.

Do I have to age the egg whites?

Aging helps reduce moisture and create a more stable meringue, but it’s not mandatory. You can still get excellent results with fresh egg whites if whipped properly.

How long do macarons need to mature?

For best texture and flavor, let filled macarons mature in the fridge for 24–48 hours. This softens the shells slightly and deepens the taste.

Want More Dessert Ideas with a Twist?

If these coffee macarons hit the sweet spot, you’ll love exploring these other treats:

Salted Caramel Pecan Cookies for a sweet-and-salty experience.
Chocolate Chip Cookie Dough Brownie Bombs that combine three classic favorites in one bite.
Lemon Sugar Cookies to brighten up your cookie tray.
Irresistible Blueberry Lime Cheesecake Cupcakes bursting with fruity flavor and tang.
Brown Butter Dulce de Leche Rice Krispie Treats for a rich and gooey upgrade on a childhood classic.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it anytime your sweet tooth calls.

And let me know in the comments how yours turned out! Did you go with a dark roast espresso or try a flavored twist like hazelnut? Did you nail the perfect feet on your shells?

I love seeing how everyone adds their personal flair to these recipes. Got questions? Drop them below so we can troubleshoot and bake like pros together.

Coffee Macarons

Author: Jam Scott
Total Time: 45 minutes
Yield: About 20 macarons

Print Recipe

Description

These coffee macarons are the perfect combination of delicate almond shells and a luscious espresso-chocolate ganache. Lightly crisp on the outside with a tender chew inside, they’re a sophisticated treat for any occasion. Whether you’re enjoying them with your morning latte or sharing them at a celebration, these little cookies bring big flavor and elegant charm.

Ingredients

1 cup almond flour

1 3/4 cups powdered sugar

3 large egg whites, room temperature

1/4 cup granulated sugar

1 tbsp espresso powder (divided)

Pinch of salt

1/2 cup heavy cream

4 oz dark chocolate, chopped

1 tbsp unsalted butter

Instructions

Sift almond flour, powdered sugar, and half of the espresso powder into a bowl. Whisk to combine.
In a separate clean bowl, whip egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks form.
Fold dry mixture into the meringue in two additions. Mix until batter flows like thick lava.
Pipe 1.5-inch rounds onto a parchment-lined baking sheet. Tap tray to release air bubbles. Rest 30–60 minutes until a skin forms.
Bake at 300°F (150°C) for 14–16 minutes. Cool completely.
Heat heavy cream until simmering. Pour over dark chocolate. Let sit 1 minute, then stir until smooth. Add butter and remaining espresso powder. Mix until glossy.
Pipe ganache onto half the shells and sandwich with the remaining shells.
Refrigerate for 24 hours before serving for best texture.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Desserts