What are macarons, and what is their history?

A macaron is a light, almond-based meringue cookie with a creamy filling or ganache in the center—one of the most famous French desserts. A properly made macaron should have a delicate texture, a crisp outer shell, and a soft interior.

The history of macarons dates back to the Middle Ages when they were made using almonds, egg whites, and sugar. Although France is credited with popularizing macarons, it is believed that Catherine de' Medici brought them to France in the 1500s from Italy, where they were already being prepared in Venetian monasteries as early as the 8th century.

However, it was in France that this dessert gained widespread popularity. The first recorded macaron recipe appeared in France in the 17th century, and over time, new variations emerged. The modern macaron, as we know it today—two delicate meringue cookies sandwiching a creamy, flavorful filling—originated in Paris. In the 19th century, Parisian pastry chefs introduced this version, and Ladurée helped popularize it. The dessert gained even more fame after its appearance in Sofia Coppola’s 2006 film Marie Antoinette, where the queen is surrounded by colorful macaron towers.

 

Coffee macarons – a delightful combination

Macarons come in countless flavors and colors, with new variations constantly being created. Our favorite, of course, is coffee macarons—a perfect balance of sweetness and rich coffee notes.

• Since the macaron shell is naturally sweet due to its sugar content, you can adjust the sweetness of the filling by substituting dark chocolate for milk chocolate, creating a more refined flavor.
• For a stronger coffee taste, simply add more coffee—but do it gradually, one tablespoon at a time, ensuring the filling doesn’t become too runny.

 

Tips for making perfect coffee macarons

Macarons are known for being a technically demanding dessert, but the taste makes all the effort worthwhile. Here are a few key tips to help you succeed:

• Use convection mode when baking. Macarons should not brown—if they do, lower the temperature and extend the baking time slightly.
• Let them cool completely before filling. Pipe the filling in 2-3 stages to prevent it from overheating too quickly.
• Use the finest almond flour possible. If your flour has a coarser texture than granulated sugar, blend it in a food processor until smooth.

Choosing the right coffee for macarons

Selecting the right coffee is crucial as it should complement the flavors of the other ingredients. Choose high-quality, freshly ground coffee roasted for espresso, as the coffee extract needs to be intense and aromatic.

For the best pairing, look for coffee with notes of dark chocolate, cocoa, almonds, or marzipan. We recommend using a pressure-brewed espresso. Our top choice is Brazilian Roast — a specialty-grade Brazilian Arabica, medium-roasted by our expert roasters. This coffee harmonizes beautifully with both chocolate and almonds.

Coffee macaron recipe

Servings: 30 macarons

 

Ingredients for the macaron shells:

• 110 g egg whites (at room temperature)
• 50 g granulated sugar
• 210 g powdered sugar
• 120 g almond flour
• 2 tbsp cocoa powder

 

Ingredients for the filling:

• 100 g milk chocolate
• 50 ml espresso
• 2 tbsp cocoa powder
• 200 g mascarpone

 

How to make coffee macarons – step by step

1. Prepare baking sheets – Line two large baking trays with parchment paper.
2. Whip the egg whites – Beat the egg whites until foamy. Gradually add the sugar, one tablespoon at a time, continuing to whip until the mixture forms stiff, glossy peaks.
3. Sift dry ingredients – Using a fine-mesh sieve, sift the almond flour, powdered sugar, and cocoa powder into the bowl with the egg whites. Discard any larger particles that remain in the sieve.
4. Combine ingredients – Using a silicone spatula, gently fold the dry ingredients into the egg whites. Add them in three stages. Do not overmix—stop as soon as the batter is smooth and well combined. Overmixing will make the batter too runny.
5. Pipe the macarons – Transfer the batter to a piping bag with a round tip. Pipe 4 cm circles onto the prepared baking sheet, leaving 2 cm of space between each macaron.
6. Remove air bubbles – Gently tap the baking sheet against the countertop 2-3 times to release air bubbles. Let the macarons rest at room temperature for one hour, allowing a thin skin to form on the surface.
7. Preheat the oven – Set the oven to 150°C (300°F).
8. Make the filling – Melt the chocolate over a double boiler, then mix in the cocoa powder and espresso. Stir well and let cool.
9. Combine with mascarpone – Use a mixer to blend the chocolate-coffee mixture with mascarpone until smooth. Cover and chill for 30 minutes to thicken.
10. Bake the macarons – Bake for 15 minutes. Remove from the oven and let them cool completely before filling.
11. Assemble the macarons – Pair the shells into matching sizes. Pipe the coffee-chocolate cream onto half of them, then gently press the remaining halves on top to create sandwich cookies.

 

Storage tips

• Enjoy the macarons immediately or store them in an airtight container in the fridge for up to 3 days.
• You can also freeze them—just take them out 45 minutes before serving to let them come to room temperature.

Enjoy your homemade coffee macarons!