Cappuccino Macarons

As my first attempt of making macarons was a success I could hardly wait the moment to try different flavors. These cappuccino macarons turned to be amazingly delicious too, as I have always loved the chocolate and coffee combination. As the holidays are approaching, these macarons are just perfect for my Christmas table.

cappuccino French macarons

These cappuccino macarons are made using the French meringue method. The batter is prepared in a matter of minutes. Then, you need to pipe the macarons and let them sit for few minutes until a skin is formed. Only then, they are ready to bake.

French cappuccino macarons with ganache filling

The shells are filled with chocolate ganache. You need to let the macarons sit for a few hours or overnight in order for the macaron shells to soften slightly. I really encourage you to give them a try, as they are amazing and there is no comparison with some store-bought ones.


Chocolate Macarons

Raspberry Macarons

Coconut Macarons

cappuccino macarons

Cappuccino Macarons

5 from 1 vote
Cappuccino macarons are amazingly delicious, perfect for any gathering, party, holiday and gift idea.
Servings 38 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


Macaron Batter

  • 1 cup (120g) powdered sugar
  • 1/2 cup (50g) powdered almonds
  • 2 tbsp vanilla cappuccino powder
  • 2 large egg whites (about 70g) , at room temperature
  • 5 tbsp (75g) granulated sugar

Chocolate Filling

  • 1/2 cup (120ml) heavy cream
  • 4 oz (120g) bitter sweet chocolate , finely chopped
  • 2 tbsp (30g) unsalted butter


  • Preheat oven to 340ºF (170ºC).
  • Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  • Grind together the powdered sugar with the almond powder and cappuccino powder so there are no lumps; use a blender or food processor. 
  • Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  • Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  • Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle espresso in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes, depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake. Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  • To make the chocolate filling: Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
  • Spread a bit of batter on the inside of the macarons then sandwich them together.
  • Let them stand at least one day before serving, to meld the flavors.


Serving: 1gCalories: 158kcalCarbohydrates: 21.3gProtein: 2gFat: 7.5gSaturated Fat: 3.9gCholesterol: 12mgSugar: 19.3g
Calories: 158kcal
Course: Dessert
Cuisine: French
Keyword: cappuccino macarons, chocolate ganache, coffee macarons, french macarons, macarons

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. The macarons look great.

  2. jules@bananamondaes Author says:

    You are on a macaroon roll! These look delicious – they look like mini burgers 🙂

  3. Sarah Author says:

    Your macarons look perfect! A great rise and fluffy foot… wish I could just reach into the screen and take one!

  4. arina Author says:

    I’ve made these several times with great success from the first attempt. The instructions are very helpful. This has put macaroons on my list of home made sweets. The end result is well worth the effort, some people thought they were store bought.

  5. Should I use these conversions when making these? 🙂

    1 cup (240 ml) granulated sugar = 200 g
    1 cup (240 ml) all purpose flour = 125 g
    (taken from a comment on your conversions article)

    1. Ella-HomeCookingAdventure Author says:

      If you want to make macarons you will need powder sugar or icing sugar so – 1 cup (240 ml) icing sugar  – 125 g, and almond flour  not all purpose wheat flour. So 1/2 cup almond flour (powdered almonds) – is about 50 g almond flour. Hope this helps. 

  6. Nikki Author says:

    Where can I buy vanilla cappuccino powder? I have never heard of this.

    1. Ella-HomeCookingAdventure Author says:

      it is cappuccino powder with vanilla flavor, anyway, just replace with some instant coffee and add vanilla separately.

  7. renata Author says:

    does the video for this recipe exist?

    1. Ella-HomeCookingAdventure Author says:

      Hi Renata.

      No, not for these recipe. But you can watch the video for chocolate macarons.

  8. Adina Author says:

    Hi, Ela!
    Please, can you put the ingredients in grams and liters too?
    Thanks. 🙂

    1. Ella-HomeCookingAdventure Author says:

      just did.. hope that helps.. 

  9. Haley Author says:

    Soooo yummy. I did a double recipe yesterday and now there are only 10 left! Sooo good. I even tried to under-beat and over-beat the eggs to see if it explained an issue I had with a macaron recipe from a different chef, but both attempts came out perfectly!!! Truly a fail-safe recipe!

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