18 April 2025
Infiniment Café Macarons
Pierre Hermé
Elegant coffee-flavored macarons with a white chocolate coffee ganache, inspired by Brazilian Lapar Rouge coffee.
Infiniment Café Macarons ☕✨
These Infiniment Café Macarons are a celebration of deep coffee aroma and refined French pâtisserie. Inspired by Pierre Hermé’s signature style and the bold character of Brazilian Lapar Rouge coffee, they bring together silky white chocolate ganache and perfectly balanced coffee shells for a luxurious treat. Whether you’re preparing them for the holidays or simply indulging in a moment of elegance, these macarons deliver a café-quality experience at home.
A Tribute to Exceptional Coffee 🌱
What makes these macarons stand out is the use of high-quality coffee extract in the shells and freshly ground Lapar Rouge beans in the ganache. This dual-layer infusion creates a rich, aromatic flavor that’s intense yet smooth. The result is a macaron that truly honors the essence of specialty coffee—complex, roasted, and beautifully balanced.
Achieving the Perfect Macaron Shell 💫
The shell recipe follows the Italian meringue method, known for creating stable, glossy, and consistently reliable macarons. Heating sugar syrup to 118°C and folding it into whipped egg whites forms a strong meringue that helps the macarons rise beautifully in the oven. Aging the egg whites (a classic Pierre Hermé technique) deepens flavor and improves consistency, ensuring each shell develops an even foot and smooth top.
Don’t forget to tap the trays—this simple step removes air bubbles and leads to shells with almost flawless surfaces.
A Luxurious Coffee Ganache 🍫☕️
The white chocolate ganache is infused with freshly ground Brazilian Lapar Rouge coffee, releasing warm aromatic oils and earthy sweetness. After resting for several hours, the ganache becomes velvety and pipes beautifully into neat, creamy swirls. When paired with the crisp shells, it creates a heavenly contrast in textures.
Assemble & Mature for Perfection 🎀
Like all great macarons, these improve dramatically after a resting period. Allowing them to mature for at least 24 hours in the fridge softens the shells slightly and allows the ganache to meld with the almond base. The flavor becomes rounder, deeper, and irresistibly smooth.
Bring them to room temperature before serving so the ganache becomes soft and silky again—exactly as a macaron should be enjoyed.
Tips for Success 💡
- Use aged egg whites for more stable meringue.
- Tap trays firmly to eliminate air bubbles.
- Mature the macarons for at least 24 hours for the best texture and flavor.
- Use quality coffee—its aroma is the star of this recipe.
A Holiday-Ready Coffee Dessert 🎄
These Infiniment Café Macarons make a beautiful addition to festive dessert tables thanks to their refined flavor and elegant appearance. Their subtle bitterness, creamy filling, and delicate almond shells bring a sophisticated touch to any celebration.
Enjoy them with an espresso, gift them to coffee lovers, or serve them proudly at your next gathering—they shine in every setting.
Infiniment Café Macarons
Pierre HerméElegant coffee-flavored macarons with a white chocolate coffee ganache, inspired by Brazilian Lapar Rouge coffee.
Chef's Tips
Age the egg whites by separating them in advance and storing them covered in the fridge for 3-5 days.
Tap baking trays to release air bubbles and improve shell smoothness.
Allow macarons to mature 24 hours in the fridge for best texture and flavor.
Tools Used
Stand Mixer(opens in a new tab)Piping BagKitchen Scale(opens in a new tab)ThermometerSieve(opens in a new tab)Baking Trays(opens in a new tab)
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Ingredients
USMetric
Coffee Macaron Shells
Coffee Ganache
Instructions
Prepare the Coffee Macaron Shells
- 1
Sift together the icing sugar and almond flour.
- 2
Mix the coffee extract into the first portion of egg whites without blending yet.
- 3
Boil the mineral water and granulated sugar to 118°C.
- 4
When the syrup reaches 115°C, start whipping the second portion of egg whites to soft peaks.
- 5
Once the syrup reaches 118°C, pour it over the whipped egg whites while beating to make an Italian meringue. Cool to 50°C.
- 6
Fold the meringue into the almond-sugar mixture along with the first egg whites and coffee extract until the batter flows like thick lava.
- 7
Pipe 3.5 cm rounds on parchment-lined trays, spacing 2 cm apart.
- 8
Tap the trays to flatten slightly and release bubbles.
- 9
Let the shells dry at room temperature for at least 30 minutes.
- 10
Preheat the oven to 180°C (convection).
- 11
Bake for about 12 minutes, opening the oven door twice briefly during baking to let moisture escape.
- 12
Slide the parchment onto a work surface immediately after baking.
Prepare the Coffee Ganache
- 1
Finely grind the Lapar Rouge coffee beans.
- 2
Bring the heavy cream to a boil, add the ground coffee, cover, and infuse for 3 minutes.
- 3
Strain the infused cream through a fine sieve.
- 4
Melt the white chocolate to 45–50°C.
- 5
Gradually incorporate the infused cream into the melted chocolate in three additions, mixing from the center outward.
- 6
Cover the ganache with plastic wrap touching the surface and chill for 6 hours until creamy.
- 7
Transfer the ganache into a piping bag fitted with a plain tip.
Assemble the Macarons
- 1
Turn over half the macaron shells.
- 2
Pipe a mound of coffee ganache onto the center of each turned shell.
- 3
Top with another shell and gently press to form a sandwich.
- 4
Refrigerate the macarons for 24 hours to mature.
- 5
Bring to room temperature 2 hours before serving.
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Nutrition Facts
Serving Size: 1 macaron
Calories 110
% Daily Value*
Total Fat 6g8%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 10mg0%
Total Carbohydrates 13g5%
Dietary Fiber 1g4%
Sugars 12g
Protein 2g
* 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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