Coffee Macarons: A Step-by-Step Coffee Macaron Recipe
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Coffee macarons are one of the best flavors to start with if you’re new to macarons. The coffee goes into both the shells and the filling, it hides small cosmetic flaws better than pale pistachio or raspberry, and the bitterness balances the sweetness that makes some macarons cloying. This coffee macaron recipe uses the French meringue method, gram measurements (please use a scale), instant coffee for flavor, and a choice of coffee buttercream or coffee white-chocolate ganache.
Expect about 24 filled macarons, roughly 2 hours of work including resting time, and a day in the fridge before they taste their best.
In this article
A quick history of the Paris macaron
Almond cookies called macarons are centuries old in France; a popular legend credits Catherine de’ Medici’s Italian pastry cooks with bringing them in the 16th century, though that story is hard to verify. The sandwich version you know today is usually credited to Paris. Wikipedia’s entry on Ladurée, the pastry house founded on the rue Royale in 1862, credits Pierre Desfontaines with the idea in 1930 of sticking two shells together with a creamy filling. Coffee has been a classic flavor ever since; it pairs naturally with the toasted almond in the shells.
Coffee macaron recipe
Shells: ingredients
| Ingredient | Weight | Approx. US measure |
|---|---|---|
| Almond flour (blanched, finely ground) | 100 g | 1 cup |
| Powdered sugar | 100 g | scant 1 cup |
| Instant coffee or espresso powder, ground fine | 4 g | 2 tsp |
| Egg whites, room temperature | 75 g | about 2½ large whites |
| Cream of tartar (optional) | a pinch | ⅛ tsp |
| Granulated sugar | 75 g | ⅓ cup + 2 tsp |
| Brown gel food coloring (optional) | a tiny dab | a tiny dab |
| Cocoa powder, for dusting (optional) | a pinch | a pinch |
Cup measures are given only as a guide. Macarons are unforgiving: a few grams too much or too little egg white can change the batter, so weigh everything.
Steps
- Prep. Line two baking sheets with parchment or silicone mats. Fit a piping bag with a round tip about ⅖ inch (1 cm). Optionally slip a template of 1½-inch (4 cm) circles under the parchment.
- Grind the coffee. If your instant coffee is granular, crush it to a fine powder in a mortar or spice grinder. Coarse granules leave dark speckles and can bleed.
- Sift the almond flour, powdered sugar and coffee powder together twice. Discard (or snack on) any coarse almond bits left in the sieve, up to about a tablespoon.
- Make the meringue. Whisk the egg whites (with the cream of tartar) on medium speed until foamy. Add the granulated sugar a spoonful at a time, then increase the speed and whisk to stiff, glossy peaks that hold a point when you lift the whisk. Add the food coloring at the end, if using.
- Macaronage. Fold the dry mix into the meringue in two additions. Then keep folding, pressing the batter against the side of the bowl, until it flows off the spatula in a thick ribbon and a figure eight drawn with it sinks back in about 10–15 seconds. This is the step that makes or breaks macarons: underfold and they crack and stay lumpy; overfold and they spread flat.
- Pipe 1½-inch (4 cm) rounds, holding the bag straight above the tray. Rap the tray firmly on the counter 3–4 times to release air bubbles; pop any remaining ones with a toothpick. Dust a few shells lightly with cocoa if you like.
- Rest the shells at room temperature for 30–60 minutes, until a skin forms and they’re no longer tacky when touched lightly. Humid kitchen? It can take longer.
- Bake one tray at a time at 300°F (150°C) for 15–18 minutes, until the shells have risen on ruffled “feet” and don’t wobble when you gently nudge the top. Ovens vary a lot; an oven thermometer is worth having.
- Cool completely on the tray before peeling the shells off.
Two coffee fillings
Coffee buttercream (classic, easy)
- 115 g (½ cup) soft unsalted butter
- 120 g (1 cup) powdered sugar
- 2 tsp instant coffee dissolved in 2 tsp hot water, cooled
- A pinch of salt; 1–2 tsp cream if needed
Beat the butter until pale and fluffy, add the powdered sugar gradually, then beat in the dissolved coffee and salt. Add a little cream only if it’s too stiff to pipe.
Coffee white chocolate ganache (richer, less sweet tasting)
- 120 g (4 oz) white chocolate, chopped
- 60 ml (¼ cup) heavy cream
- 1½ tsp instant coffee
Heat the cream until steaming, stir in the instant coffee until dissolved, then pour over the chocolate. Wait 2 minutes, stir until smooth, and chill 30–60 minutes until thick enough to pipe. White chocolate lets the coffee flavor come through clearly; for a mocha macaron, use dark chocolate and add 1 extra tablespoon of cream.
Assemble and mature
- Pair shells of matching size.
- Pipe a generous dot of filling on one shell and sandwich gently with a twist.
- Refrigerate in an airtight container for 24 hours. The filling softens the shells slightly, giving the classic chewy center. Bring to room temperature for 15–20 minutes before serving.
Coffee macaron troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| No feet | Shells didn’t rest long enough, or batter overfolded | Rest until a dry skin forms; stop folding at the ribbon stage |
| Cracked tops | Air bubbles, no skin, or oven too hot | Rap the trays harder; rest longer; check oven temperature |
| Hollow shells | Meringue under- or over-whipped, or oven too hot | Whip to stiff, glossy peaks; lower the temperature slightly and bake longer |
| Lopsided feet | Uneven oven heat or piping at an angle | Pipe straight down; rotate the tray halfway through |
| Speckles or brown spots | Coarse coffee granules | Grind instant coffee to a fine powder and sift it with the almond flour |
| Shells stick to parchment | Underbaked | Bake 1–2 minutes longer; let them cool fully |
| Weak coffee flavor | Most flavor lives in the filling | Increase the coffee in the filling, not the shells |
The coffee to use (and serve with them)
For the shells and filling, you want coffee in its most concentrated dry form. Our Instant Coffee dissolves cleanly and, ground fine, gives the shells an even café-au-lait color; it’s also what we use in the buttercream. Read more about the difference between instant coffee and dedicated baking powders in our guide to espresso powder. To serve, macarons love a small, strong cup: a shot of African Espresso, with its red fruit and chocolate notes, or a cup of Brazil Santos with cocoa and nutty notes, both complement the almond.
Coffee macarons FAQ
Can I use brewed coffee in macaron shells?
No. Liquid throws off the delicate batter. Use finely ground instant coffee or espresso powder in the shells and save brewed or dissolved coffee for the filling.
Why do my macarons need to rest before baking?
Resting forms a skin on top. In the oven, steam can’t escape through the skin, so the shell rises from the bottom and forms the ruffled feet.
How long do coffee macarons keep?
Filled macarons keep about 3–4 days in an airtight container in the fridge. Unfilled shells freeze well for up to a month.
Can I make coffee macarons without almond flour?
Some bakers use finely ground sunflower or pumpkin seeds for nut-free macarons. Texture and color differ a little, so test a small batch first.
What’s the difference between a macaron and a macaroon?
A macaron is the French almond meringue sandwich cookie. A macaroon (in the US) is usually a chewy coconut cookie.
Sources
- Ladurée, Wikipedia
Facts checked in October 2026.
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