Coffee Macarons Recipe (That Actually Work)
French macarons have a reputation for being divas — but once you crack the code, you’ll feel like a full-on pastry chef in your own kitchen.
Crisp shells, chewy centers, and that dreamy coffee buttercream?
Worth every gram of sugar.
Even if your first batch looks more “pancake” than “Parisian,” they’ll still taste incredible.
🥄 Ingredients
For the shells:
- 200 g almond flour
- 200 g icing sugar
- 1 tbsp instant coffee
- 200 g granulated sugar
- 75 ml water
- 2 × 60 g egg whites (divided into two bowls)
For the coffee buttercream:
- 3 egg whites
- 150 g sugar
- 2 tbsp instant coffee
- 200 g unsalted butter, softened
- 1 tsp vanilla extract (optional)
💡 Shop this vibe:
- Fine Mesh Sifter – because clumpy batter = sad macarons.
- Candy Thermometer – Italian meringue waits for no one.
- Stand Mixer – your arms will thank you.
👩🍳 Step 1: Prep the Dry Mix
Because smooth shells don’t happen by accident.
Whisk together almond flour, icing sugar, and instant coffee. Better yet, sift them — it’s like a snow globe moment, but for bakers. The finer your mix, the prettier your shells.
🍯 Step 2: Whip Up the Italian Meringue
The diva step — precision matters.
- Heat sugar and water in a saucepan until it hits 125°C (257°F).
- While that’s happening, whip one bowl of egg whites to soft peaks.
- With the mixer running, drizzle in the hot syrup sloooowly. Keep whipping until glossy and stiff.
👉 Get a Candy Thermometer — guessing “is this syrup ready?” is why so many macaron attempts fail.
🎨 Step 3: Macaronage (aka Batter Zen)
Too much mixing = flat pancakes. Too little = lumpy mess.
- Fold the meringue into the dry mix in thirds.
- You’re aiming for lava-like flow: it should ribbon off your spatula and slowly disappear back into the bowl.
👉 A Silicone Spatula Set makes this step way easier than fighting with a wooden spoon.
🥢 Step 4: Pipe + Rest
Patience = those signature “feet.”
- Transfer the batter to a piping bag.
- Pipe 1.5-inch rounds onto a baking sheet lined with parchment or a Silicone Baking Mat.
- Let them sit for ~30 minutes until the tops look matte, not shiny.
👉 If you skip the resting, you’ll get cracked shells — aka the heartbreak hotel of macaron baking.
🔥 Step 5: Bake
Low and slow = success.
- Bake at 140°C (284°F) for 15 minutes.
- Don’t panic if your first tray isn’t perfect. Macarons are basically a practice sport.
☕ Step 6: Make the Coffee Buttercream
The filling that saves everything.
- Over a double boiler, whisk egg whites, sugar, and instant coffee until it reaches 68°C (154°F) (sugar dissolved, glossy vibes).
- Remove from heat, then whip until cooled.
- Beat in softened butter gradually until smooth and fluffy. Add vanilla if you’re feeling extra.
👉 Struggling with buttercream? A Hand Mixer can rescue curdled chaos into silky smooth heaven.
🍪 Step 7: Assemble + Chill
Pipe buttercream onto half the shells, sandwich with the rest, and refrigerate for at least 24 hours. Yep, waiting makes them better — the flavors meld, the texture sets, and suddenly you’re eating bakery-level macarons.
💡 Pro pick: Store them in an airtight container like this Glass Food Storage Set so they stay fresh (and look cute in your fridge).