Coffee Macarons

A basic shell paired with a coffee ganache makes this a less sweet but just as tasty macaron which goes well with tea and coffee breaks as well as being perfect for any coffee lovers.

Some espresso powder is added to the macarons to give a speckled appearance, which will also make them visible if you are serving a few different flavours. Using white chocolate in the centre gives a creaminess and also means that the coffee shines through and also isn’t overpowered by any other additions.

Making macarons is something a lot of people won’t attempt because they believe it to be complicated as it involves making a meringue mix. The below recipe is as simple as it gets but the taste is there.

Coffee Macaron Recipe


Makes 30 Macarons


  • 75g heavy cream
  • 3 tsp instant coffee
  • 100g white chocolate, in small pieces/chips
  • 20g unsalted butter, melted


  • 100g almond flour
  • 100g powdered sugar
  • 1 tbsp instant coffee powder
  • 3 egg whites
  • ½ tsp vanilla extract
  • 100g granulated sugar


For the ganache

  1. Add the cream and coffee to a bowl and heat over a saucepan of water until it starts to boil, stirring constantly to combine
  2. Take off the heat and add the pieces of chocolate, giving them one minute to melt before combining
  3. Mix in the butter until smooth, and leave to cool for a few hours until it gets really thick. You may wish to refrigerate it once cooled to speed this up

For the macarons

  1. In a bowl, sift the almond flour and powdered sugar and add the coffee powder. Combine until incorporated and fine
  2. In a separate large bowl, whisk the egg whites until soft peaks form. It is easiest to use an electric hand whisk
  3. Gradually add the granulated sugar and then the vanilla until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out)
  4. Add about ¼ of the almond flour mixture at a time to the beaten egg whites, gently folding with a spatula until combined, until all is in
  5. Continue to fold slowly until the batter is firm before transferring the macaron batter into a piping bag
  6. Preheat the oven to 175˚C and line a baking tray with parchment paper (you may want to use a tiny blob of the batter on each corner of the tray to make the paper stick so that the mix is easier to pipe on)
  7. Pipe the blobs, making them around 3cm diameter and leaving a good 2cm of space in between them
  8. Rap the tray to remove any excess air – leave on a flat surface such as a bench, lift one side of the tray and drop 7 times. Repeat on the other side. Pop any bubbles which rise with a needle
  9. Place the tray in the oven, reducing the temperature to 160°C and cook for 10-15 minutes until they don’t stick to the paper and are well-risen
  10. Remove from the oven and allow to cool on a wire rack

Forming the macarons

  1. Once they are cooled and the ganache is thick, transfer the ganache to a piping bag
  2. Place a blob of ganache on the flat part of half of the macarons, before using the other half to sandwich them together
  3. Transfer to an airtight container for 24 hours until eating for them to settle


The macarons can be frozen if wrapped individually in cling film. Keep in an airtight container and bring to room temperature before serving

Before they cool fully, you can dust with coffee powder or chocolate for an extra touch

Don’t overmix the macaron batter  (30 folds in total from the addition of the sugar is optimum). Overdoing it will add too much air throughout

Rapping the tray is vital to release the air. Do this gently as to not nudge the batter but strong enough to dispel the air