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+ servings

French Coffee Macarons

Sweet and decadent homemade Coffee Macarons. Delicate coffee macarons shells with a rich and creamy coffee buttercream frosting. This macaron flavor is for all the coffee lovers!
Prep Time: 28 minutes
Cook Time: 12 minutes
Rise Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 28 filled macarons (56 shells)
Author: Valentina's Corner


coffee macaron shells-

coffee buttercream-


prepare macaron shells-

  • Prepare a piping bag with a round tip. Line 2 large baking sheets with parchment paper.
  • In a food processor or in a blender add the instant coffee, powdered sugar, and almond flour and process on low until the mixture is coarse. Then sift the mixture through a sieve into a mixing bowl.
  • In a separate bowl, at high speed, beat egg whites until they begin to foam. Continually beating then slowly pour in the sugar and beat just until stiff peaks form.
  • Add about half of the sifted coffee flour mixture into the egg white mixture and gently fold in with a spatula. Once incorporated, add remainingflour mixture and continue to gently fold until well the mixture flows like honey.
  • Transfer the batter to the preparing piping bag. Pipe the batter forming about 1½ inch circles. Space the macarons about an inch apart.
  • Pick up the baking sheet and drop onto a flat surface. Repeat 3-4 times to release all air bubbles rotating the baking sheet.
  • Let the macaron shells sit at room temperature for at least 30 minutes to 1 hour, until the macarons shells form a glossy layer. (You will be able to run your finger along the top of the macaron smoothly and the batterwon’t stick to your hand.)
  • Preheat the oven to 325°F.
  • Bake the macarons for about 12 minutes, until the macarons form feet and the shells don't stick to the parchment paper.
  • Allow the macarons to cool before removing them from the parchment paper for easier removal.
  • Transfer the macarons to a cooling rack to completely cool.

prepare filling-

  • In a small bowl, combine the boiling water and instant coffee and mix. Let cool.
  • Meanwhile, combine butter and cream cheese in a bowl. Blend with a mixer until creamy, add the powdered sugar and cooled coffee and mix. Add the heavy whipping cream and mix until combined. Transfer the filling into a piping bag with a round top.
  • Pipe the cream onto a macaron shell and top with another shell to form a sandwich.
  • Repeat with the remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours allowing them to mature.
  • Enjoy!


This recipe will make a total of about 28 macarons, 56 macaron shells.