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