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.
The bitterness of the coffee balances out the sweetness of the macaron shells. The chocolate ganache not only adds yet another layer of complexity to the flavour but also extra texture to help the dark chocolate bond the two halves of the macaron together.
They make amazing treats to go with coffee or tea.
I have spent a long time trying to find the perfect macaron recipe. I’ve had hollow centres, no feet, cracking and breaking, you name it, I’ve done it.
These little cookies are so tricky to make, but they are so worth it when you get the right recipe and tips!
You always have to be so careful when beating the eggs whites, only until they form the stiff peaks. No more.
The next tricky part is folding the dry ingredients into the egg whites. Essentially, the macaron batter needs enough thickness that it will mound up on itself, but enough fluidity that after 20 seconds, it will melt back down. This is described as lava-like consistency.
For The Macarons
- 210 g icing sugar
- 95 g ground almond
- 3 egg whites
- 50 g granulated sugar
- pinch of salt
- 1 1/2 tsp coffee powder
- 1/2 tsp cream of tartar
For The Chocolate Filling
- 130 g dark chocolate
- 130 ml whipping cream
- 2 tbsp unsalted butter
Make The Shells
- In the bowl of a food processor, combine the powdered sugar, almond flour, espresso powder and salt, process until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl (twice). In a separate large bowl, beat the egg whites and 1/2 cream of tartar cream with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form, you should be able to turn the bowl upside down without anything falling out.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe the macarons onto the macarons silicone mat. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.Preheat the oven to 150˚C Fan.
- Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the silicone mat. Transfer the macarons to a wire rack to cool completely before filling.
Make The Chocolate Filling
- Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the butter and stir. Leave to cool on the fried for 30 min or until the ganache is a spreadable consistency and not too runny. Once completely cooled fill with chocolate ganache and refrigerate.