Easy Chocolate Espresso Macarons!
This easy chocolate espresso macaron recipe is so delicious and unique. The rich flavors of chocolate with the mix of espresso just melts in your mouth. This is by far my favorite macaron flavor (so far).
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I have been trying for about 2 years now to find the PERFECT macaron recipe. I’ve had hollow centers, no feet, cracking and breaking, you name it, I probably ended up doing it. These tiny little cookies are so tricky, but they are SO worth it when you get the right recipe and tips! That is why I set out to find the perfect chocolate macron recipe for you guys! You can simply add in a chocolate or vanilla buttercream to replace the espresso and you have a decadent chocolate mac!
Tips and Tricks
As I mentioned before, these delicious treats can be tricky. There are some things that you MUST do if you want your cookies to turn out just perfect. First, you will want to weigh out your ingredients. Yes that is right, invest in a scale, and weigh out everything you use. Trust me.
Second, get an oven thermometer. This is something I really didn’t think about. I always just assumed that my oven was the right temp when it said it was. I was wrong… My oven actually isn’t at full temperature when the preheat alarm goes off, it actually takes it a little longer to get to full temp. I decided to bite the bullet and get an oven thermometer and I am SO glad I did. Perfect macs after that!
The next thing I recommend is having either a hand or a stand mixer. I am not going to lie, having a stand mixer has saved my life. This recipe can easily be done with a hand mixer, but I am just in love with my kitchen aid.
Probably one of the most important things I came to realize was, you NEED to let your eggs come up to room temperature… I literally went so long without doing this and got all kinds of results. The first time I actually brought them up to room temp, perfect.. I don’t know why I do that to myself.. it’s a curse. If you do not have time (or forget, or just don’t want to) to set your eggs out for a few hours, place them in a bowl with some hot water for about 5-10 minutes 🙂 voila!
Another important tip is make sure you get the meringue to the right consistency… I have heard everything from you need stiff peaks, to soft peaks, to no peaks. It was crazy all of the different recipes out there.. But the secret is, you want to mix your egg whites until they are JUST thick enough to hold their shape, but not stick straight up like a “stiff” peak. When you can take your beater out, and hold it up, it should look like the photo below. If it still looks “runny” whip it for about a minute more and then check again. I would say I whipped for a good 5-6 minutes. I start checking around the 5 minute mark when they look nice and glossy. I used the #5 setting on my stand mixer.
The last important tip I have for you is this… fold the batter…do not “mix” do not “stir” none of that. You have to fold it and be as gentle as possible. By fold I mean take a spatula, and take it around the bowl a few times, then every 3rd or 4th time take the spatula through the center of the batter. Around, through the middle. After all of the dry ingredients are incorporated, start checking the consistency. It should be a “ribbon” stage, where you can hold your spatula up, and the batter ribbons off. You should be able to make a figure 8. When you can, stop mixing! It’s really important not to over mix or under mix your batter, so check it often.
I lied.. One more tip, this one is easy though. To make it easier to get your batter into your pipping bag, get a big mug or a glass and put your bag in it to hold it while you pour your batter. Make sure you point the tip up, so the batter will not just run out. If you need piping bags or tips, I recommend these 🙂
Now, lets get to the good stuff shall we???
Be sure to print out your macaron template HERE!
- 4 oz. confectioners sugar minus 2 tbsp
- 2 oz. almond flour (I recommend Bob’s Red Mill)
- 2 tbsp unsweetened cocoa powder (Hershey’s is the best!)
- 1 oz granulated sugar
- 2 oz. egg whites (roughly two eggs at room temperature)
- 1 tsp vanilla (optional, or you can use your favorite extract)
- 1/4 tsp salt
- 1 stick butter at room temperature
- 1 1/2 cups confectioners sugar
- 1 tbsp of your favorite ground coffee (You can also use instant)
- 1 tsp vanilla extract.
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. (see photo about, VERY important)
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream:
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in the coffee grounds and vanilla extract and mix until combined.
- Place in a pipping bag with a star tip, and pip a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Leave your comments below and let me know how this recipe worked for you!! Be sure to follow me on Facebook, Instagram, and Pinterest to keep up on all the latest!!
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