These delicate french macaron shells are infused with instant coffee and filled with creamy coffee filling with a touch of vanilla extract.

When family requests macarons for a gathering, the most requested flavor is this! The coffee macarons tend to fly off the table the quickest. They are overall very addictive cookies but especially when it is coffee flavored, just the name on it’s own makes you want to reach for one.

This recipe was first created years ago when i began baking macarons and the same original flavor got a little boring so i began experimenting flavors making a different flavor with every batch. I plan to post them in the future, but here’s this recipe.

Ingredients:

100g Almond Meal (very fine)

170g Confectioner’s Sugar (with cornstarch)

100g aged egg whites (room temp) (about 3 large eggs)

35g granulated sugar (super fine)

1tsp Instant coffee (optional)

Step 1: Measure out all of the ingredients

Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.

Whisk the almond flour and confectioners sugar together to combine.

(If you own a food processor, you can pulse for a few seconds to skip the sifting part)

Step 2: Whip the egg whites

Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.

Step 3: The Macaronage

Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.

A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.

You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.

Step 4: Pipe

Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2″-1″ apart and tap the baking sheet firmly against the counter to release any air bubbles.

Sprinkle very fine instant coffee on top of the shells (I do this by pressing instant coffee through a sieve) and leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)

Step 5: Baking

Bake at 325F for 16-18 minutes.

The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)

My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.

Step7: Filling

You can use any filling you can come up with , but keep in mind the filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy treat.

Coffee Filling:

1/2 cup Unsalted Butter (room temp)

8oz Cream Cheese (room temp)

1/2 Tbsp Instant Coffee

1tsp Vanilla Extract

1/2 cup Powdered Sugar

Coffee Cream:

1.Add softened butter, cream cheese and powdered sugar to a bowl.

2.Separately dissolve instant coffee with vanilla extract in a table spoon and add to the bowl.

3.Using a hand mixer, cream everything together until all the ingredients are incorporated and the cream is whipped. (About 1-2 minutes)

5 from 1 vote

Coffee Macarons

Author Alena’s Home Cooking

Ingredients

100 g Almond Flour
170 g Confectioners Sugar (with cornstarch)
100 g Aged Egg Whites
35 g Granulated Sugar (super fine)

Coffee Filling

1/2 cup Unsalted Butter (room temp)
8 oz Cream Cheese (room temp)
1/2 Tbsp Instant Coffee
1 tsp Vanilla Extract
1/2 cup Powdered Sugar

Instructions

Step 1: Measure out all of the ingredients
Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.
Whisk the almond flour and confectioners sugar together to combine.
Or use a food proccessor for this step.
Step 2: Whip the egg whites
Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.
After you've added all of the sugar, bring up the speed to high and whip the egg whites just until stiff peaks form. The peak needs to stand right up without drooping.
Step 3: The Macaronage
Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.
A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.
You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.
Step 4: Pipe
Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2"-1" apart and tap the baking sheet firmly against the counter to release any air bubbles.
Sprinkle fine instant coffee on top of each shell and leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)
Step 5: Baking
Bake at 325F for about 16-18 minutes.
The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)
My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.

Filling:

1.Add softened butter, cream cheese and powdered sugar to a bowl.
2.Separately dissolve instant coffee with vanilla extract in a table spoon and add to the bowl.
3.Using a hand mixer, cream everything together until all the ingredients are incorporated and the cream is whipped. (About 1-2 minutes)

Tips for the best Macarons:

Use a scale- these cookie shells are very picky so you need to be very precise.
Egg whites must be room temperature.
Use powdered sugar WITH CORNSTARCH
Use super fine granulated sugar, if yours is more course, pulse it in a food processor for a few seconds.
Add sugar to the egg whites gradually, no more then a tablespoon at a time.
Begin to add sugar to the egg whites AFTER you start seeing tracks from the whisk.
Sift the almond meal & powdered sugar TWICE or use a food processor if you have one.
Combine egg whites with dry ingredients in 3 parts, adding everything at once may increase the risk of having clumps and over mixing the batter.
Make sure parchment paper lays flat on the baking sheet. Or use a silicone mat.
Allow the macaron shells to dry on the baking sheets until the shells form a thin skin. ( shouldn’t stick to your finger if you touch it)
Rotate the baking sheet half way through baking to help all shells evenly bake.
Refrigerate in a airtight container overnight before consuming.