espresso macarons

Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell.

Coffee Macaron Recipe

white chocolate chips (I use Guittard Brand)

heavy cream (boiling hot)

g unsalted butter (melted)

coffee

almond flour

sugar

g egg whites, heated to room temperature

sugar,

instant coffee

water

Pastry bag (18 inch)

Round Pastry tip (Ateco 805)

Baking Sheet (15"x21")

Parchment paper

Silicone mat

To a medium bowl add 200 g white chocolate chips or chopped chocolate.&nbsp;

In a saucepan heat 150 ml&nbsp;of heavy whipping cream and 1 tablespoon of instant coffee until almost boiling, stir until the coffee is dissolved.&nbsp;

Pour the hot coffee mixture over the prepared white chocolate chips. Allow to sit for 1 minute then stir until smooth. Whisk in 40 g of room temperature butter until smooth.&nbsp;

Allow cooling at room temperature then refrigerate for a couple of hours or until pipable consistency and thick. Bring back to room temperature if you would like to whip the ganache. The ganche whips super quick, be careful not to overwhip or it will separate.

How to make Coffee Ganache

Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat. Gather all of your ingredients.

How to make Macarons

Mix the 158 g water and 236 g granulated sugar &nbsp; in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.If the syrup has crystallized, discard and start over.Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.&nbsp;

Make the Syrup

the almond flour and powdered sugar twice into a large bowl (bowl #1).

Heat the 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch. 

Add 82 g of the egg whites to the sifted almond and sugar mixture in bowl #1. Pour the rest of the egg whites into a grease-free mixer bowl (bowl #2),  add 1 tablespoon of sugar and 1 tablespoon of instant coffee and set aside. 

When the sugar syrup is at about 240F, with a sturdy wooden spoon quickly mix the 82 g of egg whites and the sifted mixture from bowl #1 until a thick paste forms.

Sift the dry ingredients &amp; prepare the egg whites

When the syrup is at about 243F to 244F start to whip the egg whites and the sugar (in bowl #2) on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.

When the egg whites are foamy and the syrup is at 248F degrees, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks. 

Make the Italian Meringue

Fold the prepared meringue (bowl #2) into the almond/sugar paste (bowl #1) in 3 additions, trying to reach the &quot;lava&quot; stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you can draw a figure 8 with the batter flowing off the spatula.

Make the macaron batter

Preheat oven to 350F degrees with the baking rack in the middle. Fit a pastry bag with a plain 5/8 inch round tip, then fill it with the prepared macaron batter. 

Pipe out 1.5 inch round circles onto the parchment paper, about 1.5 inches apart. Add a coffee been to the top of each macaron mount.

Rap the baking sheet against a counter about 5-7 times, then rotate it and rap another 5-7 times. Use a pin needle to pop any bubbles that have risen to the top.

Place the macarons into the oven and quickly reduce the heat to 325F. Bake for about 10-12 minutes, then remove and allow to completely cool. Remove from the parchment paper (do not attempt to remove macarons before they're cool).Preheat the oven to 350F and then bake the next sheet in the manner described above.

Pipe and Bake the macarons

Fill a piping bag with the prepared coffee ganache.

Pair up the macarons by size. Pipe a tablespoon of the filling onto one half and press together with the other half until the filling almost reaches the edges.

Fill the macarons

Place the filled macarons into an airtight container and refrigerate for at least 24 hours before consuming. 

Resting a.k.a Maturing Macarons

If you do not plan to eat the macarons right away, wrap each macaron in a plastic wrap, then place into an airtight container and freeze until ready to use. Bring to room temperature before consuming.

How to Freeze Macarons

These tiramisu macarons have an espresso French macaron shell and are filled with a mascarpone Kahlua frosting and then dusted with cocoa powder!

Tiramisu Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

cocoa powder (sifted)

espresso powder (sifted)

unsalted butter (room temperature)

mascarpone cheese (room temperature)

powdered sugar

coffee liqueur (substitute brewed espresso)

Sift together almond flour, powdered sugar, cocoa powder, and espresso powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.

Match up your shells before filling, and then turn one side over.

Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.

Put the assembled tiramisu macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Mascarpone Filling

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Coffee Macaron Recipe

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Coffee Macaron Recipe

Tiramisu Macarons

The most viewed espresso macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine