Coffee Macarons
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Coffee-infused white chocolate ganache with expresso powder in the macaron 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.
Table of Contents
Why You’ll Love This Recipe
- Macarons are loaded with coffee flavor in the ganache and shells.
- Ganache is smooth, silky, and has an amazing texture, like Red Velvet Macarons or Gingerbread Macarons.
- Stable ganache that is perfect for freezing.
Ingredients
- white chocolate, I used Valrhona Ivoire 35%
- heavy cream. Do not substitute with Hal and half or milk.
- glucose syrup. Can be replaced with inverted sugar or honey.
- ground coffee or coffee beans.
How to Make This Recipe
Read a detailed post on how to make French meringue macaron shells. In the posts, I share all the tips and tricks on how to get perfect macaron shells. For these Coffee macarons, I used a French meringue recipe to make shells and I added ½ teaspoon espresso powder.
Sift almond flour, powdered sugar, and espresso powder before mixing with meringue. Macaron shells were so pretty, and expresso powder gave a 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 a 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 for 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 the coffee. Add additional cream for a recipe or use an extra 30-40 gr before infusion.
How to Make Coffee Ganache
Melt the chocolate in the microwave using 30-second intervals or double boiler method.
Add glucose syrup to coffee-infused heavy cream. If you use the cold infusion method, use warm heavy cream with glucose syrup.
Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of a rubber spatula. You have to do it fast and press down the spatula. Emulsify the ganache with a hand blender until smooth. This is an important step, do not skip it! After that, transfer the ganache into a glass container and cover it with plastic wrap “to contact”. Refrigerate for 6-8 hours or until the ganache develops a creamy consistency.
Transfer the ganache to a piping bag with a round pipping tip and fill macarons. Refrigerate coffee macarons in an air-tight container for 24 hours before eating.
Recipe FAQs
Store Coffee Macarons in an airtight container in the air tight for 2-3 days.
Yes, this ganache is good for freezing. Place macarons in an air-tight container or bag and keep them in the freezer for up to 6 months.
This happens if macaron shells do not rest enough before baking.
This happens if you overmix batter. You need to check the consistency of the batter every 2-3 folds.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Coffee Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Coffee Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 kitchen scale
- 1 spatula
- 2 pastry bags
- 1 round pipping tip
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
- 125 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
- 3 gr espresso powder
Instructions
How to Make Coffee Ganache
- Infuse heavy cream with coffee.
- Melt the chocolate in the microwave using 30-second intervals.
- Add glucose syrup to coffee-infused heavy cream. If you use the cold infusion method, warm heavy cream with glucose syrup.
- Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of a rubber spatula.
- Emulsify the ganache with an immersion blender until smooth.
- Transfer the ganache into a glass container and cover it with plastic wrap “to contact.”
- Refrigerate for 5-6 hours or until the ganache develops a creamy consistency.
- Transfer the ganache to a piping bag with a round pipping tip and fill macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour, powdered sugar, and espresso powder. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat. Sprinkle macaron shells with espresso powder (optional).
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) 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 a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
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.