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–+ servings
coffee macarons in a white bowl.
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5 from 1 vote

Coffee Macarons

If you're looking to wake up your taste buds, these coffee macarons are full of brewed espresso and sprinkled with bits of cake crumb to taste just like a slice of coffee cake. This uncomplicated macaron recipe is one of my absolute favorites and is easy to follow with step-by-step instructions for making them successfully!

Equipment

  • kitchen scale
  • Stand mixing bowl with whisk and paddle attachment
  • large mixing bowl
  • rubber spatula
  • 18 inch piping bag
  • Silicone baking mat
  • baking tray ( SEE NOTES )
  • #12 round Wilton tip

Ingredients

Cake Crumb Ingredients

  • 2 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 3 tablespoon all-purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon corn starch
  • pinch of salt
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract

Espresso Shell Ingredients

  • 124 grams powdered sugar
  • 140 grams blanched almond meal
  • 2 teaspoon ground espresso or instant coffee
  • 107 grams egg whites, room temperature
  • 110 grams granulated sugar
  • ⅛ teaspoon cream of tartar
  • 1 small drop Brown gel food coloring

Filling Ingredients

  • 10 tablespoon unsalted butter, soft
  • 1 cup powdered sugar
  • 2 tablespoon brewed espresso, cooled
US Customary - Metric

Instructions

Making the Cake Crumb

  • In a medium bowl, combine the sugar, brown sugar, flour, baking powder, corn starch, salt, oil, and vanilla until a crumb forms. Spread the crumb out onto a parchment lined baking tray and bake at 300 F/149 C for 20 minutes, then let them cool completely. Pour them into a bowl and set them aside.

Making the Macaron Shells

  • Line an upside down pan with a silicone baking mat and fit a piping bag with a small #12 Wilton round tip, then set them both aside.
  • In a medium bowl, sift the almond meal, powdered sugar, and espresso into a larger bowl and discard any large pieces. Set aside.
  • In a stand mixing bowl, begin whisking the egg whites on medium low speed for 2-3 minutes until foamy, then add the cream of tartar.
  • Very slowly, sprinkle the sugar into the mixing whites with a spoon. When all of the sugar is added, increase the speed to medium and whip for about 7-8 minutes or until stiff peaks form.
  • Add ⅓ of the sifted dry mixture to the bowl of meringue. Fold very gently with a spatula until combined. Continue until all of the dry ingredients are incorporated, then add the food coloring.
  • Scrape the batter against the sides of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in a continuous ribbon. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
  • Pipe the batter in 1 ½ inch rounds (spaced 2 inches apart) directly over the baking tray. Drop the pan on the counter a few times to release any air bubbles which you can pop with a toothpick. Sprinkle the tops of the shells with some of the cake crumbs.
  • Let the shells sit to dry and form a skin, at least 30 minutes or until you can touch the tops without leaving an impression. Preheat the oven to 300 F/149 C.
  • Bake for 12-14 minutes. The shells are done baking when the top of the shell doesn't budge from the feet. Let the tray cool completely on a wire rack before removing the shells.

Making the Filling

  • In a mixing bowl add the butter and use the paddle to mix the butter on low for 1-2 minutes or until smooth. Add the powdered sugar in ½ cup at a time. Mix on low until combined, then increase the speed to medium and whip until light and fluffy. Add the brewed espresso and chai spice and mix on low to combine.

Assembling the Macarons

  • Pipe about 1 tablespoon of buttercream onto one shell, sprinkle them with some of the cake crumbs, then sandwich with the other half. Place the macarons in a sealed container and let them mature in the fridge overnight to soften.

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients.
ALSO NOTE: Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 275 F/135 C.
Step by step process photos are provided above, in the body of this post.

Tips for Perfect Macarons

  • Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients for success!
  • Wipe your bowl with vinegar- before mixing the egg whites, dampen a paper towel with a bit of white vinegar to ensure it is free from any fat residue which can prevent your eggs from whipping.
  • Whip the whites to stiff peaks- not whipping the egg whites long enough can result in a whole bunch of macaron problems.
  • Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.

Storage

Once filled, store them in an air-tight container overnight in the fridge to soften. They will stay fresh for 2-3 days at room temperature or 1 week in the fridge!
You can also freeze just the shells or the filled macarons for up to 1 month!
Naturally, the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.