14 April 2025
Coffee Macaron
Pierre Hermé
Pierre Hermé's refined coffee macarons filled with a rich coffee-infused white chocolate ganache, inspired by the flavor of real espresso.
The Art of Coffee Macarons ☕✨
There’s something magical about the pairing of coffee and French patisserie — especially when it comes from the genius of Pierre Hermé. These coffee macarons capture the aroma of real espresso, layered into crisp-yet-tender shells and filled with a silky coffee-infused white chocolate ganache. If you love deep coffee notes and elegant treats, this recipe is pure perfection.
What Makes These Coffee Macarons Special 💛
This recipe highlights everything that makes classic French macarons irresistible: smooth shells, chewy interiors, and a ganache that melts beautifully on the tongue. The addition of Trablit coffee extract and freshly ground beans creates a bold espresso aroma without overwhelming the delicate almond base.
The Italian meringue method used here ensures stable shells with consistent feet — ideal for batch baking or professional presentation.
Shells with Real Espresso Aroma ☕💨
The macaron shells take on a subtle, fragrant bitterness that pairs beautifully with the sweetness of the chocolate filling. Using coffee extract instead of brewed espresso prevents excess moisture and keeps the macaronage perfectly balanced.
Letting the piped shells dry until they form a thin skin is essential for that iconic rise and smooth top. Your kitchen will smell like a Parisian café as they bake!
The Silky Coffee Ganache 🎀
The ganache is where the magic deepens:
white chocolate + crème fraîche + freshly ground coffee create a creamy, aromatic filling inspired by the complexity of real espresso beans.
The cream infusion step ensures every bite carries a pronounced but refined coffee flavor. For best results, use Valrhona Ivoire, which melts smoothly and complements the roasted notes of the coffee.
Tips for Perfect Results 💡
- Allow the shells to fully dry before baking for flawless tops.
- High-quality white chocolate = smoother, shinier, silkier ganache.
- Mature the macarons for 24 hours for the best texture and flavor.
Assembling Like a Pro 👩🍳
Once both components are ready, piping becomes a satisfying final step. Gently sandwich each pair, then refrigerate to let the flavors settle and the texture soften. Bring them to room temperature just before serving — that’s when the ganache becomes dreamy.
A Treat Worth the Wait ✨
These coffee macarons are elegant, aromatic, and wonderfully indulgent. Whether you're gifting, entertaining, or simply treating yourself, they bring a touch of haute pâtisserie into your home. If you’re a coffee lover, this is the macaron you’ll want to master.
Enjoy every espresso-kissed bite! ☕💛
Coffee Macaron
Pierre HerméPierre Hermé's refined coffee macarons filled with a rich coffee-infused white chocolate ganache, inspired by the flavor of real espresso.
Chef's Tips
Let the shells dry properly before baking to ensure smooth tops.
Use high-quality white chocolate like Valrhona Ivoire for best ganache results.
Macarons taste better after maturing 24 hours in the fridge.
Tools Used
Piping BagFine Mesh Sieve(opens in a new tab)Saucepan(opens in a new tab)Mixing Bowls(opens in a new tab)ThermometerSpatula(opens in a new tab)Baking Trays(opens in a new tab)OvenKitchen Cloth(opens in a new tab)
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Ingredients
USMetric
Macaron Shells
Coffee Ganache
Instructions
Prepare the Macaron Shells
- 1
Sift together icing sugar and ground almonds.
- 2
Stir coffee extract into the first portion of liquefied egg whites and pour over the almond-sugar mixture without stirring.
- 3
Heat water and caster sugar to 118°C. When it reaches 115°C, begin whisking the second portion of egg whites to soft peaks.
- 4
Once syrup reaches 118°C, pour over egg whites while whisking. Continue to whisk until the meringue cools to 50°C.
- 5
Fold the meringue into the almond-sugar mixture.
- 6
Pipe 3.5 cm diameter rounds onto baking parchment, spacing 2 cm apart.
- 7
Tap the trays on a covered surface to flatten slightly and remove air bubbles.
- 8
Let shells sit for 30 minutes until a skin forms.
- 9
Preheat oven to 180°C fan. Bake for 12 minutes, briefly opening the door twice during baking.
- 10
Slide baked shells onto a cool surface.
Make the Coffee Ganache
- 1
Melt white chocolate over a bain-marie.
- 2
Bring cream to a boil, add ground coffee, remove from heat, cover, and let infuse.
- 3
Strain the infused cream and gradually mix into the melted chocolate in thirds until smooth.
- 4
Transfer ganache to a dish, press clingfilm over the surface, and chill until thickened.
Assemble the Macarons
- 1
Pipe ganache onto half of the macaron shells.
- 2
Top with remaining shells to sandwich.
- 3
Refrigerate assembled macarons for 24 hours.
- 4
Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 95
% Daily Value*
Total Fat 5.2g7%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 8mg0%
Total Carbohydrates 10.5g4%
Dietary Fiber 0.4g1%
Sugars 9.5g
Protein 1.6g
* 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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