Best Coffee Macaron Recipe with Espresso

Last Updated on February 10, 2025 by Karen

This easy coffee macaron recipe with espresso buttercream is perfect for coffee lovers, combining a rich coffee flavor with the delicate texture of French macarons.

Macarons are delicate, elegant cookies with a crisp shell and chewy interior, often filled with rich buttercream. If you’re a coffee lover, you’re in for a treat! This easy coffee macaron recipe with espresso buttercream will satisfy your coffee cravings while offering the light, flavorful crunch of perfectly baked French macarons.

The macaron shells are made with almond flour and espresso powder, giving them a subtle coffee flavor, while the espresso buttercream adds a creamy and rich finishing touch. Whether you’re making them for a special occasion or just as a fun weekend project, this is a recipe you’ll love to try, especially for first time bakers looking to make perfect macarons.

These coffee macarons make a great gift for any coffee lovers in your life, and they are a beautiful addition to any dessert table. With a few key techniques and patience, you can make these French macarons at home using the Swiss meringue method or the French method. Here I’m showing you the French method which is easier in my opinion.

For more French macaron recipes:

Caramel Apple Pie Macarons {+ Painting Patterns on Macarons}

Lavender Honey Macarons

Dark Chocolate Orange Macarons

Lemon Curd Macarons

Cranberry Vanilla Bean Macarons

Ingredients You’ll Need to Make This Coffee Macaron Recipe with Espresso

Here’s what you’ll need to make this coffee macaron recipe:

Unsalted butter: The base for your coffee buttercream filling. It provides a smooth, creamy texture for the filling. You can substitute it with cream cheese if you prefer a tangier filling.

Confectioners’ sugar: Used to sweeten both the buttercream and the macaron shells. It ensures a smooth texture and is ideal for macaron recipes because it dissolves easily.

Espresso powder or brewed espresso: Adds the coffee flavor to both the shells and the buttercream. Instant coffee can be used in place of espresso powder for a similar effect.

Vanilla bean paste or vanilla extract: A subtle flavor enhancer in the buttercream filling. Vanilla paste offers a richer taste, but vanilla extract works just as well.

Egg whites (room temperature): Room temperature egg whites are crucial to achieving the best results when making meringue for your macarons. They are whisked to stiff peaks to create the macaron batter.  It’s best to leave the egg whites at room temperature for 2-3 days before using, covered with plastic wrap, to help with meringue formation.

Granulated sugar: The sweetener added to the egg whites while whipping them into meringue. It helps stabilize the meringue during the French method.

Confectioners’ sugar (again): Added to the almond flour and espresso powder to form the dry mixture for the macaron shells.

Almond meal (or almond flour): Forms the base of your macaron shells, providing a smooth, delicate texture. It is best to use finely ground almond flour.

Espresso powder: Enhances the coffee flavor of the macaron shells, making them irresistible to coffee enthusiasts.

Step-by-Step Guide to Making Coffee Macarons

To make the espresso buttercream:

Using the bowl of a stand mixer, beat the butter until it becomes light and fluffy, about 2-3 minutes.

Gradually add in the confectioners’ sugar, mixing until fully incorporated and smooth.

Add the espresso powder (or cooled espresso) and vanilla bean paste, then continue to mix until smooth and fluffy. Set aside for later.

To make the macaron shells:

Whisk the egg whites: In a clean mixing bowl, use a whisk attachment or a hand mixer to beat the egg whites on medium speed until they start to foam. Gradually add the granulated sugar and continue whipping until soft peaks form. This may take 4-5 minutes.

Add the dry ingredients: Sift the confectioners’ sugar, almond meal, and espresso powder together in a small bowl. Gently fold this dry mixture into the whipped egg whites. Continue folding until you achieve the consistency of macaron batter that flows slowly like thick ribbons.

Pipe the macaron shells: Transfer the macaron batter into a large piping bag fitted with a round tip. Using a macaron template, pipe small circles onto a baking tray lined with silpat mats or parchment paper. Make sure to leave a bit of space between each circle.

Let the skin form: Gently tap the baking tray on the flat surface to release any trapped air bubbles. Allow the shells to sit at room temperature for about 30 minutes, or until a skin forms and the batter no longer sticks to your finger when touched.

Bake the macarons: Preheat your oven to 300°F (150°C) and bake for 10-12 minutes. The macarons should easily lift off the parchment paper once cooled. Let them cool completely on the baking tray.

To assemble the macarons:

Pair up the macaron shells based on size and shape. I usually match the macaron shells for the whole batch before assembling them to make sure I have a match for each macaron.

Pipe the espresso buttercream onto the flat side of one shell. Optionally, add coffee-flavored jelly or espresso ganache in the center.

Gently sandwich the two shells together. Repeat with the remaining macarons.

Is there a macaron template I can use for piping?

Here is a Macaron template you can print out and slide under the parchment paper to use as a guide for piping the rounds.

Some more of my favorite kitchen tools for macaron making success

• Finely ground almond meal
• Gel food coloring
• Disposable pastry bag
• Non-stick sheet pan
• Non-stick silicone baking mat

How do I store coffee macarons?

After assembling the macarons, store them in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 10-15 minutes before serving for the best flavor and texture.

Can coffee macarons be frozen?

Yes! These macarons freeze beautifully. Wrap them in plastic wrap and place them in an airtight container. You can freeze them for up to 2-3 weeks. When ready to eat, let them thaw at room temperature.

What are some variations to this coffee macaron recipe?

Try experimenting with different flavors in the filling. For example, you could use cocoa powder in the buttercream or fill the macarons with chopped chocolate coated coffee beans.