Coffee Macarons

It seems like it’s been a while since I posted a macaron recipe so here’s a new one for ya. Coffee macarons are the best. The include the best treat, macarons, and the drink that sometimes single-handedly gets me through the day. I’m talking coffee. All coffee, all the time!

I made these macarons for my work bake sale. We do something called “mission week” and we decided our fundraiser would be for disaster relief. Both myself and one of my coworkers love to bake so it seemed natural that a bake sale was how we were going to raise money. Let me tell you, my coworkers and our doctors didn’t disappoint. In just a couple of hours we raised $500 and our parent company pledged to match the donation. That’s $1000 to disaster relief as a result of a bake sale.

Baking is clearly the way to people’s hearts and wallets 😉

I would be lying if I said these macarons turned out perfectly and all baked up exactly how I wanted them to. I struggled with these bad boys. Some cracked, some were lopsided and some were pretty much perfect. All from the same batch of batter. I was frustrated and grumpy, and honestly just didn’t know what was going on.

The batter was perfect (I’ve had a lot of practice, I know the difference between good and bad batter), but for whatever reason my oven just wasn’t cooperating. I tried everything with varying degrees of success. Ever since we got a new oven, macarons have been more difficult than ever.

I did get some perfect macarons though. And let me tell you these macarons and the macarons my coworker made were the first to go at the bake sale. Give the people what they want!

Moral of this story is this: macarons are finicky, frustrating and sometimes downright obnoxious. But the end result is worth it. Always.

Coffee Macarons

Yield: about 40 macarons


  • 180g almond flour (if using less cocoa powder, use 200g)
  • 200g powdered sugar
  • 30g dark cocoa powder (or 1 tbsp.)
  • 2 1/2 fl. oz. water
  • 200g sugar
  • 160g egg whites, separated (80g)
  • Chocolate sprinkles (optional)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 1/2-2 tsp. espresso powder, dissolved in 1 tbsp. hot water


  1. Place almond flour, powdered sugar and cocoa powder in a food processor and process until fine. Sift and set aside.
  2. In a saucepan, bring water a sugar to a boil (do not stir). Make sure the syrup doesn't go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When the syrup passes 220°F, increase the beater speed. When syrup reaches 240°F remove from heat and pour in a thing stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While beating, combine the sifted ingredients and the remaining 80g egg whites, making a smooth paste.
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste. Then add the remaining meringue, carefully working the batter.
  6. Fit a piping bag with a tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms and let rest for at least 30 minutes. {If using chocolate sprinkles, sprinkle on top of piped shells before resting}.
  7. Preheat oven to 320°F. Bake for 14 minutes.
  1. Beat butter on high speed for about 5 minutes. Add in the powdered sugar and continue beating until fluffy, scraping down the sides of the bowl. Add in the vanilla and coffee and beat until incorporated.
  1. Match shells of the same size to form pairs. On one half of each pair, pipe the coffee buttercream, then sandwich together.
  2. To store, keep in an airtight container in your refrigerator for up to a week. Or, freeze for up to 3 months, thawing before eating.

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