Coffee Macarons
Coffee infused white chocolate ganache with expresso powder in the macaron’s shells. That’s right! Coffee flavor is in shells and the filling. I love coffee and want to make macarons with maximum coffee flavor. These coffee macarons are made without any food coloring.
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How to make Coffee Macaron Shells
Read detailed post on how to make French meringue macarons shells or Italian meringue macarons shells. In the posts I share all tips and tricks on how to get perfect macarons shells. For these Coffee macarons I used French meringue recipe to make shells and I added ½ teaspoon expresso powder.
I sifted almond flour, powdered sugar, and espresso powder before mixing with meringue. Macarons shells came out so pretty and expresso powder gave coffee taste. I also dusted some shells with expresso powder after pipping.
How to infuse heavy cream with coffee
There are two methods to infuse heavy cream with coffee:
- Hot method: in the small pan combine heavy cream with ground coffee (or coffee beans). In this recipe I used both. Heat this mixture, but do not boil! Cover with plate (or cover) and let steep for 15-30 minutes. Strain out and discard the coffee. Use immediately.
- Cold method: in the cup combine heavy cream and coffee (ground or/and beans), stir, cover, and refrigerate 8-12 hours. Strain the cream and discard the coffee. If you are not using the infusion immediately, cover and refrigerate it until needed.
Tip from Marina: in both methods some cream will be absorbed into coffee. Add additional cream for a recipe or use extra 30-40 gr before infusion.
Ingredients for coffee ganache
- white chocolate, I used Valrhona Ivoire 35%
- heavy cream
- glucose syrup
- ground coffee or coffee beans
How to make coffee ganache
Melt the chocolate in the microwave using 30 seconds intervals or double boiler method.
Add glucose syrup into coffee infused heavy cream. If you used cold infusion method, warm up heavy cream with glucose syrup.
Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of rubber spatula. You have to do it fast and pressing down spatula.
Emulsify ganache with hand blender until smooth. This is important step, do not skip it!
After that transfer ganache into glass container and cover with plastic wrap “to contact”.
Refrigerate for 5-6 hours or until ganache develop a creamy consistency.
Transfer ganache to pipping bag with round pipping tip and fill macarons.
Refrigerate coffee macarons in air-tight container for 24 hours before eating.
Can I freeze coffee macarons?
Yes, this ganache is good for freezing. Place macarons in air-tight container or bag and keep in the freezer for up to 6 months.
If you make these Coffee macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Check also other recipes:
- Pumpkin spice latte macarons
- Coconut macarons
- Blueberry macarons
- Salted Caramel macarons
- Lemon macarons
- Pumpkin Spice Creamer
- Coffee and Baileys Macarons
Coffee Macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
- 1 spatula
Ingredients
Coffee Ganache
- 250 gr white chocolate, I used Ivoire Valrhona 35%
- 125 ml heavy cream
- 15 gr glucose syrup
- 1 Tablespoon ground coffee or coffee beans
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to make Coffee Ganache
- Infuse heavy cream with coffee.
- Melt the chocolate in the microwave using 30 seconds intervals.
- Add glucose syrup into coffee infused heavy cream. If you used cold infusion method, warm up heavy cream with glucose syrup.
- Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of rubber spatula.
- Emulsify ganache with hand blender until smooth
- Transfer ganache into glass container and cover with plastic wrap “to contact”.
- Refrigerate for 5-6 hours or until ganache develop a creamy consistency.
- Transfer ganache to pipping bag with round pipping tip and fill macarons.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat. Sprinkle macaron shells with espresso powder (optional).
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Hello, I wanted to ask you something , if I was using a white chocolate 29% , how would I adjust the recipe? Would I need to increase or decrease the amount of white chocolate I need to use, and by how much please? Looking forward to trying this recipe out soon!
If you using different % chocolate you need to increase amount of white chocolate, or decrease heavy cream. If you use 29% white chocolate (Blanc Satin for example) you need to use 2:1 ratio.