Macarons are the royalty of French dessert.
It is the tiramisu for the Italians or the cheesecake for the Americans.
They are notorious for being elegant but finicky desserts needing years of experience before attempting to perfect it.
A good macaron can be assessed in three main categories: the ingredients, the proportion, and, more importantly, its technical structure.
A hollow meringue shell or a raw interior of the macaron shell is an example of a mistake in its technicality.
An error in the proportions sometimes has the almond flour as the culprit; if the almond flour is not fine enough, it will result in bumpy macaron shells.
Ingredients can come down to flavor combinations. One should be mindful of flavor profiles and what works and doesn’t.
With that, we decided on settling on the classic coffee macarons with a chocolate ganache filling.
Here, we share our tried and tested coffee macaron recipe, guiding you step by step in making the most delicious coffee macarons.
What you need to make Coffee Macarons
For the Chocolate Ganache
- 200 grams of semisweet chocolate chips
- 150 grams of heavy whipping cream
- 40 grams of unsalted butter
- 1 tablespoon of instant coffee
For the Coffee Macarons
- 212 grams of almond flour
- 212 grams of powdered sugar
- 172 grams of egg whites
- 1 tablespoon of granulated sugar
- 1 tablespoon of instant coffee or espresso powder
For the syrup
- 236 grams granulated sugar
- 158 grams of water
What to do to make Coffee Macarons
Making the Chocolate Ganache
Heat the heavy whipping cream in a saucepan with the instant coffee or the espresso powder until it is almost boiling.
Stir until the coffee is incorporated with the heavy whipping cream.
Pour the instant coffee or the espresso powder and heavy whipping cream mixture in the mixing bowl with the semisweet chocolate chips.
Leave it for a minute, then stirring until it is smooth and incorporated.
Whisk 40 grams of room temperature butter into the chocolate ganache mixture until the mixture is smooth.
Rest the chocolate ganache until room temperature, then put the container in the fridge for two hours until you can decipher if the chocolate ganache is pipeable and thick.
If the consistency is still watery and thin, you have the option of whisking it until desired consistency is achieved.
Making the Syrup
Mix the water with the granulated sugar into a small saucepan. Mix the mixture until sugar is dissolved.
It’s essential to have a thermometer in this step because you have to make sure that the sugar mixture will reach 248 degrees Fahrenheit.
Determining if the syrup has been overcooked will be the appearance of crystallization. If that happens, discard what you are doing and start over. If perfectly cooked at 248F, set aside.
While the syrup is cooking, you can use the waiting time to sift the almond flour and other dry ingredients or separate the egg whites from the yolk.
Making the Coffee Macaron Shells
Line your baking sheet with the correct size of parchment paper or a silicone baking mat.
Combine the almond flour with the powdered sugar in a large bowl.
Heat the egg whites in a microwave for an interval of 5 to 7 seconds mixing between each for 30 seconds.
You are done when the egg whites are warm to the touch.
Add 82 grams of warm egg whites to the sifted dry ingredients.
The remaining is put into a stand mixer bowl with sugar and 1 tablespoon of instant coffee. Set the stand mixer bowl aside.
With the sugar reaching 240F, mix in the 82 grams of egg whites and the sifted mixture of almond flour and powdered sugar from earlier.
Mix until thick.
Fold the meringue with the mixture of almond flour and powdered sugar until you can make an 8 figure with the batter on the bowl.
Making the Italian Meringue
Whip the egg whites and the sugar at medium speed.
When the syrup reaches 248F, take it off the fire and pour it in with the egg whites.
Increase mixer speed and slowly pour heated sugar into egg whites.
Whip until the bowl is cool to touch and the meringue has stiff peaks.
Piping and Baking the Coffee Macaron Batter
Preheat the oven to 350F degrees putting the rack on the middle section.
In a piping bag, use a plain 5/8 inch round tip, and fill with macaron batter.
Pipe out circles of around 1.5 inches and about 1.5 inches apart— option of adding a coffee bean onto each mount.
Tap the baking pan against the counter 5-7 times on both sides.
Use a needle for popping any visible air bubbles.
Put macarons in the oven and reduce the heat to 325 degrees Fahrenheit as fast as possible.
Bake for 10 to 12 minutes, then take it out and rest to cool on the counter.
Once cool enough, remove it from the parchment paper.
Preheat the oven for the subsequent batches and reduce the heat to 325 degrees every time you bake the macarons.
It’s also essential to change the parchment paper on the baking sheet for each batch.
Filling the Coffee Macarons with the Chocolate Ganache
Put the chocolate ganache into a piping bag even without a piping tip inserted.
It’s important to consider pairing each macaron with the same-sized coffee macaron shells.
Pipe the chocolate ganache filling onto the macaron shell not too thick and thin, then press the coffee macaron shells together.
Line them up in a baking sheet to organize.
Let your coffee macarons rest in an airtight container for at least 24 hours before consuming.
Once rested on an airtight container, serve and enjoy with a cup of coffee!
Can you eat macarons with coffee?
Coffee pairs well with almost every sweet dessert and confections; this is proven by all the prose and movie and TV scenes set in a coffee shop with different characters ordering a pastry or dessert to go with their coffee.
Like the classic pairing of a butter croissant and a coffee, macarons also go well with coffee.
Having sweet coffee macarons paired with black coffee is a match made in heaven!
Are macarons that hard to make?
Making macarons, especially for a beginner, is proven to be complicated.
It is not a straightforward dessert like a chocolate chip or a cupcake.
You could follow a macaron recipe step by step precisely, and still, your desert could go awry.
You could follow another macaron recipe again and still yield the same result.
It is a dessert that could take years to perfect, with trial and error and experience only being the thing that is proven to be the trick to making perfect, dainty, and elegant French macarons.