Coffee Anise Macarons
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.
Coffee Anise Macarons ☕🌿
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.
What Makes These Macarons Special?
- Pierre Hermé 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 ☕✨
Coffee Anise Macarons
Inspired by Pierre HerméDelicate macarons inspired by Pierre Hermé, featuring dark chocolate ganache infused with Brazilian coffee and anise liqueur, sandwiched between crisp almond shells.
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
Electric Mixer
Spatula
Sieve
Piping Bag With Round Tip
Baking Tray
Parchment Paper
Oven
Small Saucepan
Fine Strainer
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
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.
Comments & Reviews
Marianne
7/12/2025
The flavor combination is divine! The anise adds such an elegant twist.
Paul
7/13/2025
Loved the coffee infusion with the dark chocolate—really unique and well-balanced.
Nutrition Facts
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.
