These Coffee Macarons start with a coffee infused shell, and stuffed with Kahlua coffee buttercream. This macaron recipe uses espresso powder to create a perfect coffee flavored shell.
Macarons are such a difficult dessert to get right, BUT they are 100% worth it once you do.Jump to Recipe
WHAT ARE MACARONS?
A macaron is a popular French dessert made with egg whites, powdered sugar, and almond flour. The macaron is composed of two shells that have distinct “feet” on the bottom of each shell. The shells are then filled with buttercream or other filling and allowed to “mature” for 24-48 hours.
HOW TO MAKE COFFEE MACARONS
STEP ONE: First, you want to weigh out (yes weigh) your ingredients. You have to work pretty fast with this recipe so it is best to be prepared from the start.
STEP THREE: In the bowl of a stand mixer equipped with a whisk attachment, add the egg whites and cream of tarter. Whisk on high speed unit the mixture starts to bubble. Once it bubbles, SLOWLY add in the sugar about 1 tablespoon at a time. Be careful not to add too much at once or it will deflate the meringue.
STEP FOUR: Continue mixing on high speed until stiff peaks form (see photo below).
STEP 5: Sift half of the dry ingredients into the meringue mixture and mix on med-high speed until JUST combined. Scrape the sides and bottom of the bowl and sift in the remaining dry ingredients.
STEP 6: Whisk on med-high speed, checking often, until you get to a “figure 8” consistency. This means that the batter will fall of the whisk or spatula and make an “8” before breaking off.
STEP EIGHT: Place a silicon mat on a flat baking sheet and pipe 1 ½-2″ circles. Keep your piping bag vertical, apply pressure until you reach the end of the circle of your template. Release pressure and carefully flick your wrist to cut off the batter and keep from getting “nipples” on top. IF you do get the bumps on top, wet your finger with some water and gently press them down.
NOTE: I print out a template by just searching “macaron template” on Google. IF YOU USE A TEMPLATE, REMOVE THE PAPER FROM UNDER THE SILICONE MAT BEFORE BAKING!
STEP NINE: Bang the tray on the counter 5-6 times and use a toothpick to pop any air bubbles that may come to the top of the macarons.
STEP TEN: Allow your macarons to sit in a warm area until a “skin” forms over the top of the shells. They will look more matte and you will be able to touch the top of them with your finger and no batter will come off on your finger.
STEP ELEVEN: Bake your macarons at 300 degrees F. for 13-15 minutes. To check if your macs are done, carefully touch the top of one of the shells and if the top doesn’t move around on the “feet”, then the shells are done 🙂
STEP TWELVE: Remove the shells from the oven and allow the shells to cool COMPLETELY before trying to remove them.
I have heard several answers to this question, but here is mine. I personally do not age my egg whites. I separate them into their own bowl before I begin, and let them set at room temperature and that is about it. No additional aging 🙂
I recommend it. I have tried baking them on parchment paper but they never turn out right for me. If you do try to bake on parchment, start checking the macarons earlier because they tend to bake a little faster.
I recommend espresso powder just because it is my preference. However, I don’t see why you couldn’t use instant coffee if it is all you have on hand.
You don’t have to of course. However, I do recommend it. The flavors come together so well, and the filling softens the shell a bit and it creates the perfect texture. Be sure to bring the macarons back to room temperature before serving.
KAHLUA COFFEE BUTTERCREAM
To prepare the buttercream, add the Kahlua to a microwave safe bowl and heat for 30-45 seconds until hot. Add the espresso powder and whisk to combine. Set aside.
In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 4-5 minutes until smooth.
Add half of the powdered sugar and mix until just combined. Add the Kahlua mixture and mix well. Scrape the sides and bottom of the bowl.
Add the remaining powdered sugar and mix on low until combined. Increase the speed to high for 3-4 minutes until light and fluffy.
MORE MACARON RECIPES YOU WILL LOVE!
- 65 grams almond flour
- 58 grams powdered sugar
- 5 grams espresso powder
- 55 grams egg whites
- ¼ teaspoon cream of tarter
- 55 grams granulated sugar
- ¼ cup butter room temperature
- 1 cup powdered sugar
- 1 tablespoon Kahlua
- ½ teaspoon espresso powder
- ½ cup semi-sweet chocolate melted
- Measure out all ingredients and place in individual bowls. Set aside.
- Sift together the almond flour, powdered sugar, and espresso powder into a medium bowl and set aside.
- In the bowl of a stand mixer equipped with a whisk attachment, add egg whites and cream of tarter and whisk until bubbly. GRADUALLY add in the granulated sugar and mix until stiff peaks form. The meringue should stick straight up when you remove the whisk.
- Sift half of the dry mixture into the meringue and whisk on med-low speed until just combined.
- Sift in the remaining almond and powdered sugar mixture and whisk until you get a “lava-like” consistency. You should be able to pick up your spatula and draw a figure 8 with the batter without it breaking off. The batter should also disappear back into the bulk after about 15-20 seconds.
- Prepare a piping bag with a large round tip (I use a wilton 12 tip) . Use a large mug or glass to hold the piping bag while you fill with the macaron batter.
- Add a silicon mat or parchment paper to a baking sheet. Pipe about 1 ½” circles (I recommend using a template, you can easily find one on google images) of batter then tap the baking sheet against the counter to remove and air bubbles. Use a toothpick to pop any air bubbles that come to the surface.
- Allow the shells to set for about 30 minutes or until a “skin” forms on the outside. You should be able to touch the top of the shells without batter coming off on your finger.
- Bake at 300 degrees. F for 13-15 minutes or until you can touch the top of the shell and it does not move around on the “feet”.
- Remove form the oven and allow to cool COMPLETELY before trying to remove them from the pan.
- While they are cooling, prepare the buttercream by adding the butter into the bowl of a stand mixer and cream until nice and smooth.
- Add in powdered sugar and fully incorporate.
- Add the Kahlua to a microwave safe bowl and heat for 30-45 seconds until hot. Whisk the espresso powder into the Kahlua. Pour into the buttercream and mix until combined.
- Once completely cool, flip over half of the shells and pipe a small amount of buttercream on each shell and top with the remaining shells.
- Melt about 12 cup of semi-sweet chocolate and carefully add to a piping bag or sandwich bag with the tip removed. Drizzle the top of each macaron with chocolate.
- Store the macarons in an air tight container and refrigerate for 24-48 hours to allow the shells to mature.
- Bring to room temperature before serving.