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Best Coffee Macaron Recipe with Espresso

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.

Ingredients

For the espresso buttercream:

  • ½ cup unsalted butter room temperature
  • 1 cup confectioners’ sugar sifted
  • 1 tsp espresso powder
  • 1 tsp vanilla bean paste

For the macaron shells:

  • 3.2 oz egg whites room temperature
  • 2.8 oz granulated sugar sifted
  • 5.6 oz confectioners’ sugar sifted
  • 3.2 oz almond meal sifted
  • 1 tsp espresso powder
  • brown food coloring optional

For the filling:

  • 1/3 cup espresso ganache or coffee-flavored jelly optional

Instructions

To make the espresso buttercream:

  • Using a stand mixer or hand mixer, beat the butter until light and fluffy, about 2-3 minutes.
  • Gradually add in the sifted confectioners' sugar and continue to mix until fully incorporated.
  • Add the espresso powder and vanilla bean paste. Mix until smooth, light, and fluffy, scraping down the sides of the bowl as needed.

To make the macaron shells:

  • Whisk the egg whites: Whisk the egg whites in a clean bowl until they begin to foam, about 1 minute. Slowly add in the granulated sugar and continue whipping until stiff peaks form. The mixture should be thick and glossy—when you lift the whisk, the meringue should form stiff peaks.
  • Add the sifted confectioners' sugar, almond meal, and espresso powder into the meringue. Using a spatula, fold the dry ingredients into the meringue until it is fully incorporated. The batter should have a consistency similar to molten lava. To test, scoop up a spoonful of batter and drop it back into the bowl; it should flatten and sink into the batter within 15 seconds. If it doesn’t, keep folding it.
  • Transfer the batter to a piping bag fitted with a large round tip. Pipe small rounds (about 1.5–2 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat, using a template to ensure uniform sizes. Leave at least ½ inch of space between each round.
  • Gently tap the bottom of the baking sheet against the counter to release any air bubbles. Let the macarons sit out for 30 minutes, or until the tops have dried and form a skin (the batter shouldn't stick to your finger when you touch it).
  • Preheat your oven to 300°F. Bake the macaron shells for 10-12 minutes, or until they have firmed up and no longer feel sticky when touched. Let them cool completely on the baking sheets before removing.

To assemble the macarons:

  • Match up the macaron shells in pairs of similar size and shape.
  • Pipe a generous amount of espresso buttercream onto the flat side of one shell.
  • Add a small spoonful of coffee-flavored jelly or espresso ganache in the center (if desired), and then place the matching macaron shell on top to form a sandwich.
  • Gently press the macarons together until the filling is evenly spread.