These coffee macarons use instant coffee and coffee buttercream frosting with a chocolate drizzle to make a deliciously sweet coffee treat. They're a perfect addition to add to your macaron repertoire and jazz up your next party or dessert table!

I adore French macarons. They're one of my favorite cookies to make. I love the versatility, the flavor possibilities are absolutely endless. And these coffee macarons do not disappoint. They're a fun and unique flavor for all coffee lovers.

Plus you can really mix up the flavors, like substituting half of the almond flour for hazelnut or pistachio flour for pistachio coffee or hazelnut coffee macarons. Delicious!

Ingredients and Tools

Almond Flour: Also known as almond meal. aYou can also grind your own almonds to a very fine powder, just make sure to sift out any larger pieces.
Egg Whites: This recipe does not call for aging the egg whites. Make sure there is no egg yolk in the eggs or oil in the mixing bowl or else your egg yolks might not whip up properly.
Instant Coffee or Espresso Powder: you can use either in the recipe, just make just the espresso powder is very fine
Coffee Buttercream Frosting: you’ll need a half batch of this coffee frosting recipe.
Granulated Sugar
Kosher Salt
Powdered Sugar
Melted chocolate, for drizzling, optional

Tools

Kitchen Scale
Standing Mixer with a Whisk Attachment or Hand Held Mixer with Large Bowl
Flour Sifter
Pastry Bags with Large Piping Tip
Heavy Duty Baking Sheets
Rubber or Silicone Spatula
Silicone Baking Mat or Parchment Paper
Toothpick or Scribe

How to Make

Step 1: Prep

Preheat over to 425℉
Line a baking sheet with parchment or silicone baking mat
Prepare a large pastry bag with a medium or large tip
Sift together the almond flour, powdered sugar, and instant coffee or espresso powder and set aside.

Step 2: Whip Egg Whites to Stiff Peaks

Add the egg whites, granulated sugar, and kosher salt to a standing mixer with a whisk attachment or a large bowl with a hand held mixer.

Whip the egg whites until they reach stiff peaks. About 6-8 minutes on medium high on a standing mixer.

You want the egg whites to start to clump together in the whisk part of the mixer:

Step 3: Macaronage

Now for the most important part, the macaronage. This is the process of combining the dry ingredients with the egg whites.

It's the most important part of the macaron making process. If the batter is undermixed the macarons can crack or have air pockets. If you overmix the batter will too runny and aren't to pipe it. Using a spatula or spoon, you want to mix the batter until it has a lava like consistency and runs off the spatula in a smooth (not watery) ribbon.

My classic French Macaron recipe goes into detail of the different ways to tell if the macaron batter is properly mixed.

Step 4: Pipe and Bake Shells

Now, fill a large pastry bag with a medium or large tip with macaron batter and pipe 1.5 inch circles on the parchment.

Once you've piped the macarons tap the whole pan on a hard surface. Turn the pan 180 degrees and tap it again. You want to tap it pretty hard to bring up any air bubbles in the macaron batter.

Then, take a toothpick or scribe and gently poke any visible air bubbles.

Once the air bubbles have been popped place pan in the middle of the oven and turn down the heat to 300℉ and bake for 17-19 minutes.

I normally bake my shells one pan at a time. The batter is fine to sit out at room temperate while they bake. You can pop it in the fridge if you want.

Step 5: Fill shells

Once the shells have cooled and you've removed them from the baking sheet, try to match up each shell with a shell of a similar size. If you want, you can drizzle melted chocolate on the top shell as shown below.

Then, fill with coffee buttercream and top with the matching macaron shell.

Step 6: Mature the macarons

While you're welcome to eat the macarons right away, letting the macarons sit in the fridge for 2-3 days really helps distribute the flavor of the macarons and helps with a soft and chewy texture. You can read more about in my French Macaron recipe.

Tips for Perfect Coffee Macarons

If this is your first time making macarons, I recommend checking out my classic French Macaron Recipe for detailed instructions and tips and tricks as macarons can be notoriously finicky.
This recipe for macarons is great for beginners because you do not need to age the egg whites or rest the macarons.
I highly recommend using a digital scale to measure out all ingredients. This really helps ensure the ratios are correct and the macarons turn out.

Storing Coffee Macarons

Macarons are such a great make-ahead dessert because they actually taste better after they've been sitting in the fridge for a few days.

They can be left in the fridge in an airtight container for up to a week and and frozen for up to two months.

Let come to room temperature before serving.

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Ingredients and Tools