If you love coffee, you are going to love these coffee macarons. The shells are chocolate and the filling is a ganache infused with coffee extract and finely ground coffee beans for an added kick in flavor and with just the slightest crunch.
These might be the simplest looking macarons I’ve ever made. But simple is good sometimes and sometimes it’s necessary when life gets chaotic.
This week has been crazy as we gear up for back to school. And tomorrow is the first day of second grade for the little guy who couldn’t be more excited. With that I’m keeping this post short, since today is the last of our carefree summer days.
To get started, make sure you read through the whole recipe if you are making macarons for the first time. Pay close attention to the visual cues for readiness while preparing the batter. I’ve also added weight and volume measurements – for these cookies, I find it easiest to go by weight, but I know not everyone has a scale so the volume measurement were provided as well.
Most of all, don’t worry if you don’t have perfect little feet on your macarons—imperfect macarons are still great tasting macarons.
To make the coffee ganache: Place chopped chocolate and butter in a heatproof bowl over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook and stir occasionally, until mixture is melted and smooth. Stir in the cream, coffee extract, salt and coffee grounds and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes. To make chocolate macarons: Heat oven to 350 degrees F. Line bakesheet with parchment paper. Preparation: Heat oven to 330 degrees. Line bake sheet with parchment. To make macarons: Assembly
Coffee Macarons
Ingredients
135g (1/2 cup) egg whites (about 4 eggs)
45g (1/4 cup) granulated sugar
215g (2 cups plus 1/3 cup) powdered sugar
115g (2 cups plus 1/4 cup) almond meal
25g (1/4 cup plus 1 tablespoon) cocoa powder
Coffee ganache
2 oz finely chopped chocolate (68% cacao)
1 tablespoon unsalted butter
1 tablespoon heavy cream
1/2 teaspoon McCormicks Coffee Extract
1 tablespoon finely ground coffee bean
pinch of salt
Instructions
Disclosure: This post is sponsored by McCormick as part of an ongoing ambassadorship. However, all opinions are my own.
I have yet to try making macarons but if I do this is where I’m starting! The coffee-chocolate combo is perfection as are these dark + moody photos.
STOP IT!! These are freakin’ gorgeous! They look so perfect and I might be drooling on my keyboard 🙂
These photos are beautiful! I love the mood they have! You are so talented Naomi!
Hands down the most gorgeous macarons – and coffee? SOLD!!
GORGEOUS photos of these fabulous macarons. How I’d love just one. Ok, make that two!
If only my macarons came out that pretty… sigh. These look fantastic and I’m sure they tasted just as great 🙂
Oh my heavens, Naomi! These look absolutely spectacular!!!
I love the combo of chocolate and coffee! These look so great!
These are so beautiful!! Like almost too gorgeous to eat.. Almost.. 🙂
Beauties as always!
You KNOW how I feel about coffee so these are right up my alley! If only I could ever get darn feet on my macarons! I need to try again but it’s so frustrating! Haha
Basically I big puffy heart these macarons and must make them asap! Love anything coffee flavored so this is a recipe after my own heart!
These are gorgeous! I want to sit back and celebrate school starting back today with a few of these.:)
for the chocolate shells, is it 350 or 330?
and do you rest these at all or just put them straight in the oven? if so how long?
i have tried your recipe for the blueberry ones.
and they just crack if i don’t rest them.
also are you using a convection oven?
thank you, I love your recipes and the photos are just tantalizing!
These are absolutely gorgeous Naomi.
these macarons look absolutely perfect – yum!!
These are stunningly gorgeous – and one of my favorite flavor combos. Definitely going to give these beauties a try once the weather cools off 🙂
Oh my goodness wish I had one of these right now! Gorgeous!!
looks amazing! Love your husbands site too!
Truly amazing. Loving the mood in these images!
I just love the combo of chocolate and coffee so much. These are perfect!
Oh loving these, they look perfect! My husband would love the coffee filling!
Beautiful photos as usual! These sound amazing!!
Need to do these macaroons!!! They look awesome 🙂
I do LOVE coffee, and if you haven’t noticed, I’m a macaron-whore! haha 😉 I LOVE THESE!!
Beautiful macarons!
I’m still trying to master the art of macarons, but these look and sound like perfection. 🙂 coffee + chocolate – yes please!!
Oh my goodness these look heavenly, what beautiful macarons!
I love making macarons.. definitely need to try your coffee recipe. They look delicious!
Loving these photos Naomi! The lighting is stunning.
These are beauties, wish I had some for breakfast 🙂
Our local bakery charges so much for these that we hardly buy them. Now we can make our own.
Wow! These look unbelievable. So pretty.
So gorgeous! I really wish I had a few of these right now!
I love coffee in everything! Your macarons look like perfection! And the photos are gorgeous as always 🙂
Oh this is the way I want to get my caffeine hit! I hope you enjoyed your last carefree summer day 🙂 I can’t wait to make these and share them with my Mum, though it has been a few years since she sent me back to school 🙂
I have not made macarons in forever, and now I need to fix that = stunning as always
Marvelous!! It’s been too long since I last took a stab at macarons; maybe it’s time to try again. Oh, those mercurial feet!! 😀
Hi!
I tried to make these macarons, but failed big time.
I previously made macarons with other recipes, and they were ok (no cracks, with feet, but a little bit hollow inside), but I wanted to try a recipe that does not have that much sugar and it’s not so sweet, so I gave yours a try.
I made two batches, and both were horrible. No feet, filled with cracks. I used aged eggs and let the macarons sit before baking so they form a crust.
I beat the egg whites and sugar: 1 minute at speed 1, 2 minutes at speed 3, and 2 minutes at speed 5 (out of 7). the meringue did not look broken.
I am not sure what I did wrong. 🙁