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 macarons 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
Coffee macarons
Equipment
- 1 emulsify blender
Ingredients
- 250 gr white chocolate, I used Ivoire Valrhona 35%
- 150 gr heavy cream
- 15 gr glucose syrup
- 1 Tablespoon ground coffee or coffee beans
Instructions
- 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.