Delicate macarons featuring dark chocolate ganache infused with Brazilian coffee and anise liqueur, sandwiched between crisp almond shells.
Prep time
60 mins
Cook time
15 mins
Total time
120 mins
Servings
24
Chef's Tips
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.
Tools Used
Mixing Bowls(opens in a new tab)Electric Mixer(opens in a new tab)Spatula(opens in a new tab)Sieve(opens in a new tab)Piping Bag With Round TipBaking Tray(opens in a new tab)Parchment Paper(opens in a new tab)OvenSmall SaucepanFine Strainer(opens in a new tab)
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Ingredients
Ingredients
Servings
24 servings1×
Scale
Ingredient amounts update instantly.
Macaron Shells
Dark Chocolate Coffee Anise Ganache
Finishing
Instructions
Prepare Macaron Shells
- 1
Sift ground almonds and icing sugar through a fine mesh sieve; combine and set aside.
- 2
In a clean bowl, beat egg whites until foamy, then gradually add caster sugar while whisking until stiff, glossy peaks form.
- 3
Add carmine red food coloring if using and mix to incorporate.
- 4
Gently fold the dry ingredients into the meringue using a spatula until the batter flows in thick ribbons.
- 5
Transfer to a piping bag fitted with a round tip and pipe small circles on a parchment-lined tray.
- 6
Tap the tray firmly to remove air bubbles; use a toothpick to pop any surface bubbles.
- 7
Dust shells with edible white gold powder.
- 8
Let rest for 15–30 minutes at room temperature until a skin forms.
- 9
Preheat oven to 150°C (302°F) and bake for 15 minutes, rotating halfway if needed.
- 10
Cool completely before removing from parchment.
Make Dark Chocolate Coffee Anise Ganache
- 1
Heat cream in a saucepan with ground coffee and bring just to a simmer.
- 2
Remove from heat, cover, and let infuse for 10 minutes.
- 3
Strain the cream through a fine sieve to remove coffee grounds.
- 4
Reheat cream slightly if cooled, then pour over chopped dark chocolate in three additions, stirring gently from the center outward.
- 5
Add anise liqueur and mix until smooth. Blend with immersion blender if needed.
- 6
Cover with plastic wrap touching the surface and refrigerate for 2 hours until thick and creamy.
Assemble Macarons
- 1
Transfer ganache to a piping bag with a round tip.
- 2
Pipe ganache onto half of the macaron shells.
- 3
Top with remaining shells, pressing gently to form sandwiches.
- 4
Store in the fridge for 24 hours to mature. Bring to room temperature before serving.
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Everything you want to know about this recipe.
Coffee Anise Macarons ☕🌿
Coffee Anise Macarons ☕🌿
Delicate, fragrant, and oh-so-French 🇫🇷 — these Coffee Anise Macarons 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.
What Makes These Macarons Special?
- French patisserie inspired
- Infused with Brazilian Lapar Rouge coffee
- A delicate kick of anise liqueur for warmth and complexity
- Finished with an elegant dusting of white gold powder
- Matured overnight for that perfect chewy-crisp texture 😍
Ingredients at a Glance 🧾
Macaron Shells
- Aged egg whites (60g)
- Caster sugar (75g)
- Icing sugar (90g)
- Ground almonds (75g)
- Carmine red food coloring (for that signature hue)
Dark Chocolate Coffee Anise Ganache
- Dark chocolate (120g, 61% cocoa)
- Double cream (100g)
- Brazilian ground coffee (10g)
- Anise liqueur (10g or to taste)
Finishing Touch
- Edible white gold powder ✨
Pro Tips 💡
- 🕊 Aged egg whites help build a more stable meringue — leave them out overnight!
- 🧖♀️ Rest your piped shells until a dry skin forms for best "feet."
- 🧊 Mature overnight in the fridge for full flavor and perfect texture.
Step-by-Step Instructions 🧁
🔸 Prepare Macaron Shells
- Sift ground almonds and icing sugar; set aside.
- In a clean bowl, whisk egg whites until foamy. Gradually add caster sugar and beat to stiff, glossy peaks.
- Add red food coloring, mix to blend.
- Fold in dry ingredients until batter flows in ribbons.
- Pipe onto parchment-lined tray; tap to remove air bubbles.
- Rest 15–30 min until a skin forms.
- Bake at 150°C (302°F) for 15 minutes. Cool completely.
🔸 Make Ganache
- Heat cream with coffee to a simmer. Infuse 10 min off heat.
- Strain, reheat slightly, and pour over chopped chocolate in 3 additions.
- Stir gently until smooth. Add anise liqueur, blend if needed.
- Chill 2 hours until creamy.
🔸 Assemble
- Pipe ganache onto half of the shells.
- Sandwich with the other halves.
- Store in fridge 24 hours to mature. Bring to room temp before serving.
🔸 Finish
- Dust with edible white gold powder for a luxurious final touch ✨
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 ☕✨
Nutrition Facts
Nutrition Facts
Serving Size: 1 macaron
Calories 854%
% Reference Intake*
Total Fat 5g7%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 10mg
Sodium 10mg
Total Carbohydrates 9g3%
Dietary Fiber 0.5g
Sugars 8g9%
Protein 2g4%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Paul
· 13 Jul 2025Loved the coffee infusion with the dark chocolate—really unique and well-balanced.
Marianne
· 12 Jul 2025The flavor combination is divine! The anise adds such an elegant twist.
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