Description
Delicate, crisp on the outside and chewy on the inside, French macarons filled with luscious coffee buttercream, the ultimate treat for coffee lovers.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups icing sugar
- 3 large egg whites, aged
- 1/4 cup granulated sugar
- 1 tablespoon espresso powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper. For even sizing, trace circles onto the parchment.
- Pulse almond flour, icing sugar, and espresso powder in a food processor to remove lumps and blend evenly.
- In a mixing bowl, beat egg whites until frothy, then gradually add granulated sugar while increasing to high speed. Whip until stiff peaks form (about 5-7 minutes).
- Fold the dry ingredients into the whipped egg whites gently until the mixture flows like lava.
- Pipe small circles onto baking sheets, then tap trays to release air bubbles.
- Let macarons sit out for 30-60 minutes until a skin forms — they should not stick to your finger when touched.
- Bake for 15-18 minutes, rotating trays halfway. Cool completely before filling.
- For the filling, beat butter until creamy. Gradually add powdered sugar, then mix in vanilla and heavy cream until smooth and pipeable.
- Pair macaron shells by size and pipe filling on one half. Sandwich together and press gently.
Notes
Store in an airtight container in the fridge for up to 3 days. Feel free to experiment with flavors like cinnamon or caramel extract, or try different fillings like ganache or flavored buttercreams.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 8g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: coffee macarons, espresso, French dessert, buttercream filling, almond flour