Coffee Macarons
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Coffee Macarons with Fresh Espresso Buttercream are a gorgeous gift for the coffee lover in your life or a great addition to your holiday cookie trays. We’re using real espresso (not just coffee flavoring) to make these delicate cookies so prepare to wake up your tastebuds!
Coffee Macarons with Espresso Buttercream Recipe
I’ve now become The Friend Who Makes Macarons(TM), getting special requests on birthdays or for parties to bring a fresh batch.
While I’m generally not a coffee-flavored dessert fan (except for tiramisu), my friend is a huge coffee aficionado so when she asked for macarons for her birthday, I knew I had to develop the perfect coffee-flavored macaron for the occasion.
For these coffee macarons, crisp, paper-thin meringue shells give way to a chewy cookie interior, laced with the warmth and robust flavor of roasted coffee. Sandwiched between them is a smooth espresso buttercream somewhat reminiscent of a tiramisu.
The natural nutty flavor of macarons (thanks to using almond flour to make them) is beautifully complemented by the fresh espresso added to these cookies in a couple different ways – in freshly ground (powder) form and in a freshly brewed espresso shot.
Coffee Macaron Variations:
- Add a dusting of cocoa powder on top before baking for a mocha-inspired finish.
- Swap the espresso buttercream for a salted caramel filling or chocolate ganache.
- Add some vanilla bean powder to the meringue batter for a vanilla latte flavor.
- Top with a chocolate-covered espresso bean or sprinkle coffee nibs on the filling for some crunchy.
- Add a splash of amaretto to the frosting for a tiramisu-inspired flavor profile.
Check out our other homemade macaron recipes here:
Macaron Baking FAQs
Why did my macaron shells crack in the oven? This often happens if they were not rested long enough before baking or if the oven temperature is too high. Even if your oven is set to the right temperature, sometimes ovens can run hot or have hot spots. If the cracking continues despite letting the macarons set for 1 hour, try reducing your oven temperature slightly.
How long should I rest the shells before baking? Ideally, let them rest for 1 hour, until they form a dry skin on top and no batter sticks to your finger when lightly touched. If you’re in a time crunch, at least 30 minutes is good.
Can I make macarons without a stand mixer? Yes, I actually prefer using my hand mixer for everything – my stand mixer is my least used kitchen appliance. Just be sure to whip the eggs until they form stiff peaks.
How long do macarons last? Stored in an airtight container in the fridge, they keep for 4-5 days. For best flavor, let them sit at room temperature for a few minutes before serving.
Can I freeze macarons? Yes, I prefer freezing the unfilled shells and frosting separately to avoid the cookies from becoming soft. Store in an airtight freezer bag or your favorite freezer containers for up to a month. (This set of freezer containers is a crazy bargain.)
Coffee Macaron Ingredients
For the shells:
- Almond flour
- Powdered sugar
- Egg whites, room temperature
- White granulated sugar
- Espresso powder
- Salt
- Cocoa powder for dusting, optional
For the espresso buttercream:
- Unsalted butter, softened
- Powdered sugar
- Brewed espresso, cooled
- Espresso powder
- Salt
Scroll down to the printable recipe card for full measurements.
Tip: Sift almond flour and powdered sugar together thoroughly to prevent lumps and ensure smooth macaron shells.
Kitchen Tools You May Find Helpful
- Cookies Sheets
- Parchment Paper or Silicone Baking Mats <– these ones have circle guides to help you pipe out the perfect sized macaron shells
- Sifter/Sieve
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Spatula
- Piping Bag
How to Make Coffee Macarons
Line two baking sheets with parchment paper or silicone mats. Set aside.
Sift almond flour, powdered sugar and espresso powder together in a bowl.
In a stand mixer, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.
Gently fold dry ingredients into the egg whites, mixing until the batter flows slowly like lava and forms ribbons when lifted.
Scoop the macaron batter into a large piping bag, snip off the tip and pipe 1″ circles onto the prepared baking sheets.
Tap the baking trays firmly against the counter to release air bubbles, then allow to rest for up to an hour minutes until tops are dry to the touch.
Preheat oven to 300°F.
Bake shells for 14-16 minutes, rotating pans halfway through. Cool completely before filling.
For the espresso buttercream, beat butter until creamy then gradually add powdered sugar, then espresso powder and cooled espresso. Beat until smooth and fluffy, at least 2-3 minutes.
Pair macaron shells by size, pipe buttercream onto one half and sandwich with the other.
Chill for 24 hours for best texture before serving.
Pin this Coffee Macaron recipe for your next baking session:
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Coffee Macarons with Espresso Buttercream
Ingredients
For the meringue shells:
- 1 1/4 cups almond flour (120 g)
- 1 2/3 cup powdered sugar (200 g)
- 3 large egg whites, room temperature
- 1/2 cup white granulated sugar (100g)
- 1 teaspoon espresso powder
- Pinch of salt
- 1 Tablespoon cocoa powder for dusting, optional
For the espresso buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon brewed espresso (cooled)
- 1 teaspoon espresso powder
- Pinch of salt
Instructions
- Line two baking sheets with parchment paper or silicone mats. Set aside.
- Sift almond flour, powdered sugar and espresso powder together in a bowl.
- In a stand mixer, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and whip to stiff, glossy peaks.
- Gently fold dry ingredients into the egg whites, mixing until the batter flows slowly like lava and forms ribbons when lifted.
- Scoop the macaron batter into a large piping bag, snip off the tip and pipe 1" circles onto the prepared baking sheets.
- Tap the baking trays firmly against the counter to release air bubbles, then allow to rest for up to an hour minutes until tops are dry to the touch.
- Preheat oven to 300°F.
- Bake shells for 14-16 minutes, rotating pans halfway through. Cool completely before filling.
- For the espresso buttercream, beat butter until creamy then gradually add powdered sugar, then espresso powder and cooled espresso. Beat until smooth and fluffy, at least 2-3 minutes.
- Pair macaron shells by size, pipe buttercream onto one half and sandwich with the other.
- Chill for 24 hours for best texture before serving.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 19mgCarbohydrates: 20gFiber: 1gSugar: 19gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope you love these easy coffee macarons with espresso frosting as much as my friends did!
For more scrumptious cookies, check out our full cookie recipe collection here:
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