Description
A delightful Coffee Macaron recipe featuring crisp almond meringue shells filled with smooth, rich coffee-infused white chocolate ganache. Perfect for coffee lovers seeking an elegant and impressive homemade treat.
Ingredients
Scale
- 200 g white chocolate chips (Guittard Brand recommended)
- 150 g heavy cream (boiling hot)
- 40 g unsalted butter (melted)
- 1 tbsp instant coffee (≈2 packets Starbucks Viva instant coffee)
- 212 g almond flour
- 212 g powdered sugar
- 172 g egg whites (heated to room temperature)
- 1 tbsp granulated sugar
- 1 tbsp instant coffee
- 236 g granulated sugar
- 158 g water
Instructions
- Place white chocolate chips in a medium bowl. Heat heavy cream and instant coffee in a saucepan until nearly boiling, stirring until coffee dissolves. Pour hot mixture over chocolate; let sit 1 minute, then stir until smooth. Whisk in melted butter. Cool to room temperature, then refrigerate until thick enough to pipe. Bring to room temp before whipping if desired; whip gently to avoid separation.
- Line two 15 x 21 inch baking sheets with parchment paper or silicone mats. Gather all ingredients for macarons.
- Combine water and granulated sugar in a saucepan on medium heat. Stir gently to dissolve sugar. Clip thermometer probe to saucepan and cook syrup to 248°F (120°C). Remove immediately when target temp is reached to avoid crystallization. If crystallized, discard and retry. Use this cooking time to sift dry ingredients and prepare egg whites.
- Sift almond flour and powdered sugar together twice into a large bowl. Heat egg whites in microwave in 5–7 second intervals, stirring after each, until barely warm (about 30 seconds).
- Add 82 g of the warmed egg whites to the dry mixture, stirring quickly to form a thick paste. Pour remaining egg whites into a clean, grease-free bowl, add granulated sugar and instant coffee, and set aside for meringue.
- When syrup reaches 240°F (115°C), start whipping the egg whites and sugar mixture on medium speed. As syrup reaches 248°F (120°C), increase mixer speed to high and carefully drizzle hot syrup between whisk and bowl. Continue whipping until bowl is cool and meringue forms stiff peaks.
- Fold the Italian meringue into the almond paste in three additions. Mix gently until batter flows off spatula like lava, forming a figure 8 in about 30 seconds.
- Preheat oven to 350°F (175°C). Fit a pastry bag with a 5/8 inch round tip and fill with batter. Pipe 1.5 inch circles about 1.5 inches apart on prepared sheets. Optionally, place a coffee bean atop each.
- Rap baking sheet on counter 5-7 times, rotate, then repeat to release air bubbles. Use a pin needle to pop visible bubbles.
- Immediately place macarons in oven and quickly reduce heat to 325°F (163°C). Bake 10-12 minutes. Cool completely on tray before removing to prevent cracking.
- Fill a piping bag with coffee ganache. Pair macarons by size, pipe a tablespoon of ganache onto one shell, then sandwich with another, pressing until filling nearly reaches edges.
- Store filled macarons in airtight container in refrigerator for at least 24 hours to develop flavor and texture.
- For longer storage, individually wrap macarons in plastic wrap, place in airtight container, and freeze. Thaw to room temperature before serving.
Notes
- Use high-quality chocolate for best results.
- Ensure egg whites are at room temperature for proper meringue formation.
- Allow macarons to mature for optimal flavor.
- Prep Time: 24 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 85
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 10 mg