The Perfect Coffee Macarons Recipe
Macarons have taken over the baking world in the past few years, and it’s no surprise why. These fluffy meringue based cookies come in a variety of flavors and textures, making them a delectable dessert for any time of the year. This coffee macaron recipe will have you adding your daily brew to your favorite afternoon treat.
Now let’s dive into the delicious ingredients!
Why Use Aged Egg Whites?
Using aged egg whites for your macaron mix is super important for creating a stable structure for your pastry. Aging the egg white makes the protein in them more elastic making it easier to blend into your batter, and create a sturdy hold for your treat.
In order to age your egg whites, simply separate the white from the eggs and place them into a bowl. Make sure to cover the bowl with plastic wrap and poke tiny holes on top, before letting it sit in the fridge for at least 24 hours.
Coffee Macaron Recipe Ingredients:
For the Macaron Shells
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites, aged at room temperture
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 tablespoon ground coffee, espresso powder, or instant coffee
- A pinch of salt
For the Coffee Buttercream Frosting
- 1/2 cup softened unsalted butter
- 2 cups powdered sugar
- 1 tablespoon brewed espresso or a strong coffee
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment Needed
- Baking sheets
- Stand mixer or hand mixer
- Sifter
- Mixing bowls
- Parchment paper
- A piping bag with a round tip
- Rubber spatula
How to Make Coffee Macarons:
The Prep
1. Fire it Up: Preheat your oven to 300°F.
2. The Sheet: Line two baking sheets with parchment paper.
3. Outline: Outline circles (about 1.5 inches in diameter) on your parchment paper to get the size of your macaron. You can use any writing tool, such as a pencil, sharpie marker, or pen.
How to Make the Macaron Batter
4. Adding the Dry Ingredients: Sift the almond flour, powdered sugar, and coffee powder together in a large bowl.
5. Whisk: In another smaller bowl, whisk the egg whites and a pitch of salt, until frothy. Then add the cream of tartar and continue mixing until little swirled peaks form in the batter.
6. Add the Sugar: Slowly add your granulated sugar and continue beating until the mixture creates stiff peaks. Your batter should be creamy, but hold its shape.
7. Add to Meringue: Softly fold your dry ingredients into your meringue batter, using your spatula. Make sure to be extra careful to not deflate the mixture. Your batter should almost be like lava, smooth but moldable.
Start the Piping
8. Piping Bag: Once all the ingredients are combined, move your batter into a piping bag. Make sure it’s a round tipped piping bag!
9. Pipe the Macarons: Pipe small circles onto your stenciled baking sheet. Make sure to leave enough space between the macarons.
10. Tap Away: Once you are finished piping the circles, lightly tap the baking tray onto your counter to remove any air bubbles.
11. Let it Sit: Let the macarons sit at room temperture for about 30 minutes to 1 hour. Adjust the time according to how long it takes for a thin skin to form on top of the piping. This means your batter should be hardened enough to where it won’t stick if touched.
Bake the Macarons
12. Bake Macarons: Place the macarons in the preheated oven. Keep in for 15-20 minutes. Make sure to rotate the trays halfway through so all sides get heated. After 15-20 minutes check to see if the macaron has risen and created “feet”.
13. Cool Down: Let the macarons cool completely.
Creamy Coffee Buttercream
14. Butter and Sugar: In a mixing bowl, add your softened butter and beat until creamy. Gently add your powdered sugar and stir until the mixture is fluffy.
15. Additional Touches: Add the vanilla extract, brewed espresso, and a pinch of salt.
Assembling the Best Coffee Macarons
16. Macaron Shell: Pair the coffee macaron shells by size. Make sure to find shells that are similar to each other and pair them together. Pipe a little ball of coffee flavor buttercream onto the flat side of the shell. Then take the other shell and gently press closed.
17. Repetition: Repeat this process until all macarons are filled.
18. Sit in Fridge: For the tastiest treat, keep macarons in the fridge for at least 24 hours until serving. Make sure to place macarons in an airtight container, and let them sit. This will also help improve the texture and blend the taste!
19. Serve: Once your treat has set for 24 hours, it’s time to enjoy your deliciously filled macarons!
Notes/Tips/Possible Substitutions
Egg White: Make sure to age your egg whites for at least 24 hours. However, for the best macaron flavor and shell, let the egg whites sit for a couple days before use.
Temperature: Ovens vary in temperature, so make sure to be on the lookout when baking your macarons. The material and thickness of your baking sheet can also impact how fast your pastry cooks.
Sift: Take the time to sift your dry ingredients properly. This will ensure the smoothest batter, and have you make macarons like a pro!
Practice: Macarons can be a difficult pastry to make for beginners and pros. So try this recipe as many times as needed, and don’t be discouraged if it isn’t perfect the first time.
The Perfect Coffee Macarons Recipe
This delicious coffee macarons recipe is perfect for coffee lovers and dessert connoisseurs alike. It's sweet, fluffy, and aromatic!
Ingredients
- 1 cup almond flour
- 1 3/4 cup powdered sugar
- 3 large egg whites, aged at room temperture
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 tablespoon ground coffee, espresso powder, or instant coffee
- A pinch of salt
- 1/2 cup softened unsalted butter
- 2 cups powdered sugar
- 1 tablespoon brewed espresso or a strong coffee
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat Oven: Preheat the oven to 300°F
- Baking Sheets: Line two baking sheets with parchment paper
- Outline: With a pencil or sharpie outline circles for your macarons in 1.5 inches of diameter.
- Dry Ingredients: Add your dry ingredients and sift thoroughly. Make sure the almond flour, powdered sugar, and coffee powder are blended.
- Whisk: In a separate bowl, whisk your egg whites and a dash of salt, until frothy.
- Add the Sugar: Slowly add the granulated sugar and continue beating until the mixture has stiff peaks.
- Add the Meringue: Softly fold your dry ingredients into your merignue batter, using your spatula. Be careful to not deflate your mixture!
- Piping Bag: Once all the ingredients are blended, move your batter into a round tipped piping bag.
- Pipe the Macarons: Pipe small circles onto your stenciled outline. Make sure to leave room between macarons.
- Air Bubbles: After the circles are complete, tap the baking tray on the counter to get rid of any unwanted air bubbles.
- Let it Sit: Let the macarons sit at room temperture for 30 minutes to 1 hour, or until a thin hard layer is left on the piped macaron.
- Baking: Bake the macarons in the preheated oven for 15-20 minutes. Make sure to rotate trays halfway through. After the 20 minutes, check for "feet" on your macarons.
- Cool Down: Let the macarons cool completely.
- Butter and Sugar: In a mixing bowl, add your softened butter and beat until creamy. Then add your powdered sugar and beat until the mixture is fluffy.
- Additional Touches: Add the vanilla extract, brewed espresso, and a pinch of salt.
- The Shell: Pair shells of the same size together and pipe with a dollop of buttercream to the flat side.
- Repitition: Repeat this process for all macarons.
- Refrigerate: For the best tasting macarons, keep them in the fridge for at least 24 hours until serving.
- Serve: Once the macarons have sat in the fridge for at least 24 hours, serve and enjoy!
Notes
- Egg White: Make sure to age your egg whites for at least 24 hours. For a better flavor, age for a few days.
- Temperature: Oven temperatures vary, so keep an eye on your macarons when baking.
- Sift: Take your time to sift your dry ingredients thoroughly. This will help to smooth the batter!
- Practice: Macarons are a hard pastry to perfect, so if they don't turn out right the first time simply try this recipe as needed.
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