Inspired by Pierre Hermé

Delicate macarons inspired by Pierre Hermé, featuring dark chocolate ganache infused with Brazilian coffee and anise liqueur, sandwiched between crisp almond shells.
Delicate, fragrant, and oh-so-French 🇫🇷 — these Coffee Anise Macarons are inspired by the legendary Pierre Hermé and offer a sophisticated flavor pairing for true pastry lovers. Think: Brazilian coffee-infused ganache with a touch of anise liqueur, nestled between crisp almond meringue shells. ✨
Whether you're a seasoned macaron baker or trying this for a special occasion, these macarons are guaranteed to impress.
Looking for something refined yet exciting for your next bake? These Coffee Anise Macarons blend bold and floral in one chic bite. Pair with an espresso and savor slowly ☕✨
Delicate macarons inspired by Pierre Hermé, featuring dark chocolate ganache infused with Brazilian coffee and anise liqueur, sandwiched between crisp almond shells.

Use aged egg whites at room temperature for best stability.
Rest the shells until they form a skin that doesn't stick to your finger when touched.
Let assembled macarons mature in the fridge overnight for better texture and flavor.
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Sift ground almonds and icing sugar through a fine mesh sieve; combine and set aside.
In a clean bowl, beat egg whites until foamy, then gradually add caster sugar while whisking until stiff, glossy peaks form.
Add carmine red food coloring if using and mix to incorporate.
Gently fold the dry ingredients into the meringue using a spatula until the batter flows in thick ribbons.
Transfer to a piping bag fitted with a round tip and pipe small circles on a parchment-lined tray.
Tap the tray firmly to remove air bubbles; use a toothpick to pop any surface bubbles.
Dust shells with edible white gold powder.
Let rest for 15–30 minutes at room temperature until a skin forms.
Preheat oven to 150°C (302°F) and bake for 15 minutes, rotating halfway if needed.
Cool completely before removing from parchment.
Heat cream in a saucepan with ground coffee and bring just to a simmer.
Remove from heat, cover, and let infuse for 10 minutes.
Strain the cream through a fine sieve to remove coffee grounds.
Reheat cream slightly if cooled, then pour over chopped dark chocolate in three additions, stirring gently from the center outward.
Add anise liqueur and mix until smooth. Blend with immersion blender if needed.
Cover with plastic wrap touching the surface and refrigerate for 2 hours until thick and creamy.
Transfer ganache to a piping bag with a round tip.
Pipe ganache onto half of the macaron shells.
Top with remaining shells, pressing gently to form sandwiches.
Store in the fridge for 24 hours to mature. Bring to room temperature before serving.
7/13/2025
Loved the coffee infusion with the dark chocolate—really unique and well-balanced.
7/12/2025
The flavor combination is divine! The anise adds such an elegant twist.
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Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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