These are my Coffee Macarons!
They feature a beautiful swirled filling of Chocolate Frosting and Coffee Cream Cheese Frosting, and are topped with a chocolate covered espresso bean.
I’ve made Coffee Macarons before with Coffee Buttercream frosting as a filling, but I have to say I prefer the Coffee Cream Cheese Frosting so much more. Man, I just looooove cream cheese based frostings. They’re my favorite taste wise. For decorating, I prefer Swiss Meringue Buttercream.
So, let’s keep talking about the filling.
How to make Swirled Frosting
- Fit a piping bag with the piping tip of choice. Set aside.
- Lay out a piece of plastic wrap on top of the counter.
- Spread a stripe of the Chocolate Frosting in the middle of the plastic wrap, across the narrow side.
- On top of the Chocolate Frosting, spread out an equal amount of Coffee Frosting.
- Roll the plastic wrap over itself to form a log, a frosting log if you will.
- Insert the log in the piping bag.
- Start to pipe your swirled frosting away.
Important tips about making swirled frosting:
- Make sure both frostings have similar consistencies. Because otherwise, one of the frostings will rush down the piping tip and out of the bag, while the other will stay at the top.
- For that, you must have your butter and cream cheese just softened, don’t use overly softened butter or cream cheese for any of the frostings.
- Make sure to use an equal amount of each frosting.
- It helps to spread the frosting all the way to the edge of the plastic wrap, so this way, you won’t have plastic wrap excess getting in the way when you are piping the frosting. Sometimes if there is excess plastic wrap, it may interfere with the frosting flow, and one of the frostings might not come out alright.
- Remember you want both frostings to come together out of the piping bag at the same time.
To pipe the filling on my Coffee Macarons, I used a #32 Wilton open star tip.
This is the perfect treat for people who love coffee. I adore coffee desserts, well and even just coffee in general. If I can have my coffee and eat it too, specially if there is chocolate involved also, then I’m in heaven. Perfect combination.
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
Also, these Coffee Macarons were part of my Macaron Marathon I talked about on my Pistachio Macarons post. Last week I made 7 different macaron flavors, which equals 364 shells, 182 assembled macarons. Coffee Macaron was one of the flavors.
As always, thank you so much for reading and for all the support from this amazing community of bakers and bloggers!
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Coffee Macaron Shells
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white granulated sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- 1 teaspoon espresso powder
Coffee Cream Cheese Frosting
- 2 ounces cream cheese softened 56 grams
- 2 tablespoons butter softened 28 grams, 1 oz
- 1 cup powdered sugar sifted 127 grams, 4.5 oz
- 1/4 teaspoon Kahlua or vanilla extract
- 1/2 teaspoon espresso powder
- 4 tablespoons softened butter 56 grams, 2 oz
- 1/2 cup powdered sugar 64 grams, 2.25 oz
- 2 tablespoons cocoa powder
- 1/4 teaspoon Kahlua or vanilla extract
- 1 teaspoon milk if necessary
Coffee Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- At this point, you want to add the espresso powder. Make sure to add right at the end. Stir just enough to combine, about 3 folds.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
Bake for 4 more minutes and rotate the tray again.
Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Coffee Cream Cheese Frosting
- Start by sifting the powdered sugar. Set it aside.
- Now, cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
- Add Kahlua, or vanilla extract. Mix to combine.
- With the mixer off, add powdered sugar mixture to the bowl.
- Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.
- Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
- At the very end, add espresso powder and stir to combine.
- This frosting will store well in the fridge for up to 5 days, covered.
- Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
- Sift the powdered sugar, and cocoa powder. Sit aside.
- Cream butter in the mixer until creamy.
- Add powdered sugar and cocoa powder, and mix to combine.
- Once dry ingredients are incorporated into the butter, increase speed and cream until smooth. Add Kahlua, or vanilla.
- Add milk if necessary. If mixture is too thick, add 1 teaspoon of milk at a time, until you obtain the desired consistency. If mixture is too runny, add a bit of sifted powdered sugar until you obtain a smooth and spreadable frosting.
Lay out a piece of plastic wrap. Spread a stripe of the Chocolate Frosting in the middle of the plastic wrap, across the narrow side. On top of the chocolate frosting, spread some coffee frosting. Roll the plastic wrap over itself to form a log.
- Line a piping bag with the piping tip of your preference. Insert the frosting log in the piping bag. (refer to pictures on the post to check how this is done)
- Pipe about 1 teaspoon of filling on top of each bottom shell. Top with the top shell.
- I piped a little frosting decoration on top of each macaron, and then put a chocolate covered espresso bean on top.
- Store macarons in the fridge, in an air tight container for up to 5 days, and in the freezer for about 1 month.