As my first attempt at making macarons was a success I could hardly wait the moment to try different flavors. These Cappuccino Macarons turned out 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.
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 a few minutes until a skin is formed. Only after this step, they are ready to bake.
The shells are filled with chocolate ganache. You need to let the macarons sit for a few hours or overnight for the macaron shells to soften slightly.
How to make cappuccino macarons
Start by preheating the oven to 340ºF (170ºC). Line two baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1/2-inch, 1 cm).
How to prepare the macaron shells
Grind together powdered sugar, almond powder, and cappuccino powder or instant coffee powder until there are no lumps using a blender or food processor. In a mixer, beat egg whites until they begin to rise and hold their shape. Gradually add granulated sugar while whipping until the mixture is very stiff and firm, about 2 minutes.
Fold the dry ingredients into the beaten egg whites in two batches with a rubber spatula. Once the mixture is smooth and there are no streaks of egg white, transfer the batter into the pastry bag. (Standing the bag in a tall glass can help if you’re alone.)
Pipe the batter onto the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each), evenly spaced 1 inch (3 cm) apart. Rap the baking sheet firmly on the counter to flatten the macarons and sprinkle espresso on top of each. Let them rest at room temperature for 30-90 minutes until a skin forms. If the tops are dry and nothing sticks to your finger when touched, they are ready to bake.
Bake for 15-18 minutes. Let them cool completely before removing them from the baking sheet.
How to make the chocolate filling
To make the chocolate filling, heat the cream in a small saucepan until it just begins to boil at the edges. Remove from heat and add the chopped chocolate. Let it sit for one minute, then stir until smooth. Stir in the pieces of butter and let the mixture cool completely before using.
Spread a bit of the filling on the inside of one macaron shell, then sandwich it with another shell. Let the macarons stand for at least one day before serving to allow the flavors to meld.
I encourage you to give them a try, as they are amazing and there is no comparison with some store-bought ones. If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.
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Cappuccino Macarons
Ingredients
Macaron Batter
- 1 cup (120g) powdered sugar
- 1/2 cup (50g) powdered almonds
- 2 tbsp vanilla cappuccino powder or instant coffee 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
Instructions
- 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, 1 cm) ready.
Prepare the macaron shells.
- 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.
Prepare 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.
Nutrition
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.
The macarons look great.
You are on a macaroon roll! These look delicious – they look like mini burgers 🙂
Your macarons look perfect! A great rise and fluffy foot… wish I could just reach into the screen and take one!
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.
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)
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.
Where can I buy vanilla cappuccino powder? I have never heard of this.
it is cappuccino powder with vanilla flavor, anyway, just replace with some instant coffee and add vanilla separately.
does the video for this recipe exist?
Hi Renata.
No, not for these recipe. But you can watch the video for chocolate macarons.
Hi, Ela!
Please, can you put the ingredients in grams and liters too?
Thanks. 🙂
just did.. hope that helps..
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!