It feels like it’s been a while since I posted a macaron recipe so here’s a new one for ya! These combine the best treats, macarons, and the drink that sometimes single-handedly gets me through the day. I’m taking coffee. All coffee, all the time! These coffee macarons are the best.
I made these macarons for my work bake sale. We do something called “mission week” and we decided our fundraiser would be for disaster relief. Both myself and one of my coworkers love to bake so it seemed natural that a bake sale was how we were going to raise money. Let me tell you, my coworkers and our doctors didn’t disappoint. In just a couple of hours we raised $500 and our parent company pledged to match the donation. That’s $1000 to disaster relief as a result of a bake sale.
Baking is clearly the way to people’s hearts and wallets 😉
I just updated this recipe and now they’re exactly how I want them to be. Coffee macarons filled with lots of coffee flavour!
Coffee Macarons
Originally we just had regular old macaron shells. Now, we have shells with espresso powder in them and sprinkled on top. I also put chocolate sprinkles on the originals and skipped that this time. I just wanted the coffee to shine through.
The buttercream? You’ll want to eat it with a spoon. I use it in these macarons, on cupcakes, regular cakes. It’s truly one of the best buttercreams I have ever made. Butter, powdered sugar, and coffee is a truly wonderful combination.
If you like coffee, these are 100% the macarons for you. If you don’t like coffee, maybe learn to like it? I’m kidding, if you don’t like coffee, that’s fine. Lucky for you I have plenty of other macaron recipes on here for you to choose from. I’ll just eat of all these for you 🙂
Coffee Macarons
Ingredients
- Macaron Shells:
- 275g almond flour
- 245g powdered sugar
- 5g espresso powder
- 210g aged egg whites
- 210g sugar
- Filling:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. espresso powder, dissolved in 1 tbsp. hot water
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour, powdered sugar, and espresso powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles (if adding espresso powder on top, add it after banging the trays) and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Filling:
- Step 8 Beat butter on high speed for about 5 minutes. Add in the powdered sugar and continue beating until fluffy, scraping down the sides of the bowl. Add in the vanilla and coffee and beat until incorporated.
- Step 9 Assembly:
- Step 10 Match shells of the same size to form pairs. On one half of each pair, pipe the coffee buttercream, then sandwich together.
- Step 11 To store, keep in an airtight container in your refrigerator for up to a week. Or, freeze for up to 3 months, thawing before eating.
