If you like macarons you need to try our pistachio macarons and our delicious raspberry macarons!
COFFEE MACARONS-
The number of macaron flavors are endless, but these coffee macarons are by far my favorite (maybe because I have a love relationship with coffee)! The rich coffee flavors combined with a basic macaron shell along with the sweet and creamy buttercream makes for mini desserts you don’t want to pass up! Make an extra batch and package them in THESE cute boxes and give them to your family and friends!
HOW TO MAKE COFFEE MACARONS-
Read our detailed post on how to make basic macarons. In the post, we share all our tips and tricks on how to get the perfect macarons every time!
What type of coffee do I need for this recipe?
For this macaron recipe, you want to use instant coffee, the finer the better. We love using THIS instant coffee for all of our baking needs.
MACARON SHELL-
Line two baking sheets with parchment paper and prepare a piping bag with a round tip.In a food processor or you can use a blender, add the instant coffee, almond four, and powdered sugar and process until incorporated.Sift the mixture through a sieve into a mixing bowl.In a separate bowl, beat room temp egg white with a blender on high until eggs begin to foam. Slowly add the sugar and continue to beat until stiff peaks form.Add half of the flour mixture and gently fold with a spatula. Add the remaining flour mixture and continue the macaronage process until the mixture flows like honey.
PIPE OUT THE coffee MACARONS-
Add the macaron batter into the prepared piping bag and pipe 1 ½ inch circles onto the prepared baking sheet. Space the macarons about 1 inch apart.Pick up and drop the baking sheet onto a flat surface about 4 times, rotating the baking sheet after each drop (this allows to release all the air bubbles from the shells).Allow the shells to sit at room temp for at least 45 minutes to an hour until shells form a glossy layer if you touch the top of the shell with your finger.Preheat the oven to 325°F. Bake the macarons for 12 minutes, until the macarons form feet.Allow macarons to cool before removing them from parchment paper.Transfer to the cooling rack and cool completely.
PREPARE FROSTING-
Cream together the butter and cream cheese. Add the boiling water to the instant coffee and stir to combine, pour into the bowl. Add the powdered sugar and mix to combine. Pour in the whipping cream and beat until creamy.
ASSEMBLE THE MACARONS-
Transfer filling to a piping bag with a round tip and pipe the cream into the macaron shells and top with another shell.Repeat with all the macarons.Place in an airtight container and allow it to mature for 24 hours.Enjoy.
Chef’s tip: Keep the macarons refrigerated. When ready to serve, allow them to sit at room temperature 1-2 hours, allowing the cream to come to room temperature resulting in the softest cookie.
