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Coffee Macaron Recipe: A Beginner’s Guide to French Pâtisserie at Home

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Macarons are one of the most iconic French desserts, known for their delicate, crispy shells and luscious fillings. Their reputation as a challenging bake can be intimidating, but with the right techniques and guidance, even beginner bakers can master the art of making these elegant treats. This Coffee Macaron recipe combines a smooth and creamy white chocolate coffee ganache with perfectly crisp yet chewy almond shells. If you’ve ever wanted to try your hand at making macarons but felt overwhelmed, this guide will walk you through the process with clear, step-by-step instructions, helpful tips, and troubleshooting advice to ensure your success.

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Coffee Macaron Recipe: A Beginner’s Guide to French Pâtisserie at Home

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Ready to indulge in a little French elegance? These Coffee Macarons bring the rich, bold flavor of coffee together with a delicate, crispy shell and creamy filling—perfect for beginners who want to impress. ☕✨ With a step-by-step guide, you’ll be making these gourmet treats at home in no time. Who’s excited to try their hand at French pâtisserie? 😍🍪 #CoffeeMacarons #BeginnerBaking #FrenchPastryAtHome #MacaronLovers #CoffeeTreats #BakingPerfection #GourmetMadeSimple #DelicateDesserts #BakingJourney #MacaronMagic

  • Total Time: 45 minutes
  • Yield: 1820 macarons (depending on size) 1x

Ingredients

Scale

For the Coffee Ganache Filling:

  • 200 g white chocolate chips (or finely chopped white chocolate)
  • 150 g heavy cream (boiling hot)
  • 40 g unsalted butter (melted)
  • 1 tbsp instant coffee (or 2 packets of Starbucks Via instant coffee)

Substitutions & Notes:

  • White Chocolate: Use high-quality white chocolate, as lower-quality versions may not melt smoothly.
  • Heavy Cream: Full-fat cream works best, but you can use coconut cream for a dairy-free option.
  • Instant Coffee: Espresso powder can be used for a stronger flavor.

For the Coffee Macaron Shells:

Dry Ingredients:

  • 212 g almond flour
  • 212 g powdered sugar

Egg Whites:

  • 172 g egg whites (room temperature)
  • 1 tbsp granulated sugar
  • 1 tbsp instant coffee

Sugar Syrup:

  • 236 g granulated sugar
  • 158 g water

Instructions

Step 1: Prepare the Coffee Ganache

  1. Place white chocolate chips in a medium bowl.
  2. In a saucepan, heat the heavy cream with instant coffee over medium heat until almost boiling. Stir until the coffee is fully dissolved.
  3. Pour the hot coffee-cream mixture over the white chocolate and let it sit for 1 minute.
  4. Stir gently until smooth, then whisk in melted butter until fully incorporated.
  5. Allow the ganache to cool at room temperature before refrigerating for a few hours until thickened. If it hardens too much, let it sit at room temperature before piping.

Step 2: Prepare the Macaron Shells

  1. Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift the almond flour and powdered sugar together twice into a large mixing bowl. This ensures a smooth shell texture.

Step 3: Make the Syrup

  1. In a small saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely.
  2. Insert a cooking thermometer and let the syrup reach 248°F (120°C). Remove from heat immediately once it reaches temperature.

Step 4: Prepare the Egg Whites

  1. Heat the egg whites in the microwave in 5-7 second intervals, stirring between each round until they are barely warm to the touch.
  2. Divide the egg whites into two bowls:
    • Bowl 1: 82 g of egg whites mixed with the sifted almond flour and powdered sugar to form a thick paste.
    • Bowl 2: The remaining egg whites placed in a stand mixer with granulated sugar and instant coffee.

Step 5: Make the Italian Meringue

  1. When the syrup reaches 243°F (117°C), start whipping the egg whites in Bowl 2 at medium speed until foamy.
  2. Once the syrup reaches 248°F (120°C), slowly pour it into the whipped egg whites while increasing the speed to high.
  3. Continue whipping until the meringue is glossy, holds stiff peaks, and the bowl feels cool to the touch.

Step 6: Make the Macaron Batter

  1. Gradually fold the meringue into the almond-sugar paste in three additions, using a spatula.
  2. Continue folding until the batter flows like lava, meaning it should slowly ribbon off the spatula and dissolve into itself within 30 seconds.
  3. Transfer the batter to a piping bag fitted with a round pastry tip.

Step 7: Pipe and Bake the Macarons

  1. Preheat the oven to 350°F (175°C).
  2. Pipe 1.5-inch circles onto the prepared baking sheets, spacing them 1.5 inches apart.
  3. Tap the baking sheets against the counter 5-7 times to remove air bubbles. Use a needle to pop any remaining bubbles.
  4. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on top. This prevents cracking in the oven.
  5. Place the macarons in the oven and immediately reduce the temperature to 325°F (163°C). Bake for 10-12 minutes, until firm to the touch.
  6. Remove from the oven and allow to cool completely before peeling off the parchment paper.

Step 8: Assemble the Macarons

  1. Pair macaron shells of similar sizes.
  2. Pipe a small amount of coffee ganache onto the flat side of one shell.
  3. Press the second shell on top, gently twisting to evenly distribute the filling.

Step 9: Mature the Macarons

  1. Place the filled macarons in an airtight container.
  2. Refrigerate for at least 24 hours before eating—this allows the flavors to develop and the texture to soften.

Notes

  • Macaron shells cracked in the oven? They likely didn’t develop a proper skin before baking. Let them sit longer next time.
  • Hollow shells? Overmixing or undermixing the batter can create air pockets. Fold gently and test the consistency before piping.
  • Uneven feet? Make sure to tap the tray to remove air bubbles and let the shells rest before baking.
  • Filling too runny? The ganache may need more chilling time before piping.
  • Author: Paula Susan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

Why This Recipe is Perfect for Beginners

Macarons may have a reputation for being finicky, but this recipe simplifies the process with a structured approach. Using an Italian meringue base, it offers greater stability, making it more forgiving for those new to macaron baking. Additionally, the coffee-flavored ganache is straightforward to prepare, with only a few simple steps to achieve a rich, aromatic filling.

Key benefits for beginners:

  • Structured Process: The Italian meringue method creates a more stable macaron shell, reducing the risk of overmixing or deflation.
  • Simple Ganache: A three-ingredient white chocolate coffee ganache that’s easy to prepare yet full of rich flavor.
  • Clear Instructions & Troubleshooting: This guide includes step-by-step instructions, common mistakes, and tips to help you achieve success on your first try.

Ingredients and Substitutions

For the Coffee Ganache Filling:

  • 200 g white chocolate chips (or finely chopped white chocolate)
  • 150 g heavy cream (boiling hot)
  • 40 g unsalted butter (melted)
  • 1 tbsp instant coffee (or 2 packets of Starbucks Via instant coffee)

Substitutions & Notes:

  • White Chocolate: Use high-quality white chocolate, as lower-quality versions may not melt smoothly.
  • Heavy Cream: Full-fat cream works best, but you can use coconut cream for a dairy-free option.
  • Instant Coffee: Espresso powder can be used for a stronger flavor.

For the Coffee Macaron Shells:

Dry Ingredients:

  • 212 g almond flour
  • 212 g powdered sugar

Egg Whites:

  • 172 g egg whites (room temperature)
  • 1 tbsp granulated sugar
  • 1 tbsp instant coffee

Sugar Syrup:

  • 236 g granulated sugar
  • 158 g water

Equipment Needed:

  • Pastry bag (18-inch)
  • Round Pastry tip (Ateco 805)
  • Baking sheets (15”x21”)
  • Parchment paper or silicone baking mats
  • Cooking thermometer

Step-by-Step Instructions

Step 1: Prepare the Coffee Ganache

  1. Place white chocolate chips in a medium bowl.
  2. In a saucepan, heat the heavy cream with instant coffee over medium heat until almost boiling. Stir until the coffee is fully dissolved.
  3. Pour the hot coffee-cream mixture over the white chocolate and let it sit for 1 minute.
  4. Stir gently until smooth, then whisk in melted butter until fully incorporated.
  5. Allow the ganache to cool at room temperature before refrigerating for a few hours until thickened. If it hardens too much, let it sit at room temperature before piping.

Step 2: Prepare the Macaron Shells

  1. Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift the almond flour and powdered sugar together twice into a large mixing bowl. This ensures a smooth shell texture.

Step 3: Make the Syrup

  1. In a small saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely.
  2. Insert a cooking thermometer and let the syrup reach 248°F (120°C). Remove from heat immediately once it reaches temperature.

Step 4: Prepare the Egg Whites

  1. Heat the egg whites in the microwave in 5-7 second intervals, stirring between each round until they are barely warm to the touch.
  2. Divide the egg whites into two bowls:
    • Bowl 1: 82 g of egg whites mixed with the sifted almond flour and powdered sugar to form a thick paste.
    • Bowl 2: The remaining egg whites placed in a stand mixer with granulated sugar and instant coffee.

Step 5: Make the Italian Meringue

  1. When the syrup reaches 243°F (117°C), start whipping the egg whites in Bowl 2 at medium speed until foamy.
  2. Once the syrup reaches 248°F (120°C), slowly pour it into the whipped egg whites while increasing the speed to high.
  3. Continue whipping until the meringue is glossy, holds stiff peaks, and the bowl feels cool to the touch.

Step 6: Make the Macaron Batter

  1. Gradually fold the meringue into the almond-sugar paste in three additions, using a spatula.
  2. Continue folding until the batter flows like lava, meaning it should slowly ribbon off the spatula and dissolve into itself within 30 seconds.
  3. Transfer the batter to a piping bag fitted with a round pastry tip.

Step 7: Pipe and Bake the Macarons

  1. Preheat the oven to 350°F (175°C).
  2. Pipe 1.5-inch circles onto the prepared baking sheets, spacing them 1.5 inches apart.
  3. Tap the baking sheets against the counter 5-7 times to remove air bubbles. Use a needle to pop any remaining bubbles.
  4. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on top. This prevents cracking in the oven.
  5. Place the macarons in the oven and immediately reduce the temperature to 325°F (163°C). Bake for 10-12 minutes, until firm to the touch.
  6. Remove from the oven and allow to cool completely before peeling off the parchment paper.

Step 8: Assemble the Macarons

  1. Pair macaron shells of similar sizes.
  2. Pipe a small amount of coffee ganache onto the flat side of one shell.
  3. Press the second shell on top, gently twisting to evenly distribute the filling.

Step 9: Mature the Macarons

  1. Place the filled macarons in an airtight container.
  2. Refrigerate for at least 24 hours before eating—this allows the flavors to develop and the texture to soften.

Troubleshooting & Tips for Beginners

  • Macaron shells cracked in the oven? They likely didn’t develop a proper skin before baking. Let them sit longer next time.
  • Hollow shells? Overmixing or undermixing the batter can create air pockets. Fold gently and test the consistency before piping.
  • Uneven feet? Make sure to tap the tray to remove air bubbles and let the shells rest before baking.
  • Filling too runny? The ganache may need more chilling time before piping.

Serving & Storage Suggestions

Serving Suggestions

  • Enjoy these macarons with a freshly brewed cup of coffee or espresso for the ultimate flavor pairing.
  • Serve them as part of an elegant dessert platter with other macaron flavors like chocolate or vanilla.

Storage Tips

  • Refrigerate: Store macarons in an airtight container in the fridge for up to a week.
  • Freeze: Wrap each macaron in plastic wrap and place them in an airtight container. They can be frozen for up to 2 months. Let them come to room temperature before serving.

Conclusion

Making macarons at home may seem daunting at first, but with careful preparation and patience, you’ll be rewarded with delicious, bakery-quality treats. This Coffee Macaron recipe is an excellent introduction to macaron-making, providing a stable Italian meringue base and an easy-to-make ganache. Whether you’re baking for a special occasion or just treating yourself, these delicate and flavorful macarons are sure to impress. Have you tried making macarons before? Share your experience and tips in the comments below!

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