Three coffee-flavored macarons nestled in a small dish.

Coffee Macarons

These pretty coffee macarons are filled with a rich, coffee liqueur-flavored buttercream that is sandwiched between espresso-flavored almond meringue shells. The coffee flavors cut through the sweetness nicely and make these macarons a delicious treat for any occasion.
Course Dessert
Cuisine French
Keyword coffee macarons
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 14 macarons
Calories 240kcal
Author Recipe adapted from Tartelette.


For the macarons:

  • 200 grams powdered sugar
  • 110 grams blanched almond flour
  • 3/4 teaspoon instant espresso powder
  • 90 grams egg whites (about 3 eggs), at room temperature
  • 1 teaspoon vanilla extract
  • 25 grams granulated sugar

For the filling:

  • 1/2 cup powdered sugar
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon coffee liqueur, I used Kapali


For the macarons:

  • Whisk powdered sugar, almond flour and espresso powder together in a bowl until well combined. Set aside.
  • In a completely clean bowl and with clean beaters, whip egg whites and vanilla to a nice bubbly foam.
  • Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
  • Fold the almond mix into the whipped egg whites until combined. (It'll be a sticky, very slow-flowing, thick mass).
  • Using a large round tip, pipe the macaron onto two cookie sheets* lined with parchment paper.
  • If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.
  • Let the macarons sit at room temperature for 30 minutes. (During that time the macarons will form a dry "skin" on the outside. When you touch them, no batter should stick to your finger).
  • Heat the oven to 280 degrees F.
  • Bake the macarons for 15 to 20 minutes, switching positions of the cookie sheets halfway through. The macarons are done when their surface is hard to the touch. 
  • Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out.

For the filling:

  • Beat all ingredients together until you have a smooth cream.
  • Match the macarons into pairs by size.
  • Put a dollop of buttercream on one shell and fit a second shell on top.


*I find that insulated cookie sheets, which consist of two sheets of metal with a layer of air sandwiched between them, work best for macarons and I recommend that you use those.


Calories: 240kcal