These chocolate dipped macarons with espresso french buttercream are every coffee lovers dream! These might be my best macarons yet! The touch of cocoa powder in the shells give them a brownie-like flavor, which pairs so well with the espresso french buttercream. Dip them in bittersweet chocolate or leave the shells plain, either way these are sure to be a crowd pleaser! Be sure to read over my 6 Essential Macaron Rules before making them!
Ingredients you'll need to make these macarons:
- White Vinegar: To ensure that your meringue remains stable, clean and wipe down all appliances with white vinegar.
- Powdered Sugar: You’ll need powdered sugar for the macaron shells.
- Almond Flour: Be sure to use extra fine almond flour to get those super smooth shells!
- Cocoa Powder: You'll just need a touch of cocoa powder to give the shells color and flavor.
- Egg Whites: You’ll need about 3 egg whites. Don’t worry about bringing them to room temperature because you’ll just heat them up over a double boiler to make a swiss meringue!
- Granulated Sugar: The sugar is going to be added into the egg whites when making the swiss meringue. It will only take a couple minutes for the sugar to dissolve into the egg whites, so watch carefully!
- Vanilla Extract: Optional, but always a great flavor addition for both the macaron shells and the buttercream.
- Egg Yolks: I love pairing a french buttercream with macarons, because my recipe calls for an equal amount of yolks and whites that are used for the shells.
- Unsalted Butter: For the buttercream, use unsalted room temperature butter.
- Espresso Powder: You'll add about one tablespoon to the buttercream!
Other Macaron Recipes You'll Love:
- Robin Egg Macarons with Chocolate French Buttercream
- Pistachio Macarons with Rose Water Buttercream
- Fourth of July Macarons with American Buttercream
- Triple Chocolate Donut Macarons
A few tips to make these macarons:
- Read my 6 Essential Macaron Rules to save yourself from some mistakes, wasting good ingredients, and money!
- If you do not have a kitchen scale, I recommend this one!
- The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. You can also make the buttercream the day before and chill overnight, but it will need to warm up at room temp before it can be piped.
- I made the buttercream the night before and chilled it overnight, but it had split (appeared curdled). If this happens to you, do not fret, it can easily be fixed! If you have a kitchen torch, simply warm the outside of the bowl as you stir the buttercream. It will come back together and look nice and smooth. If you do not have a kitchen torch, warm it over a double boiler (with the water simmering, not boiling), and stir constantly until it comes back together. Transfer to a piping bag and assemble the macarons!
- French buttercream is extremely soft, so I recommend storing the assembled macarons in the fridge.
Happy baking! xPrint
These chocolate dipped macarons with espresso french buttercream are every coffee lovers dream!
For the Macaron Shells:
- 130g powdered sugar
- 120g almond flour
- 15g cocoa powder
- 105g egg whites (about 3)
- 100g granulated sugar
- 1 tsp vanilla extract
For the French Buttercream:
- 3 egg yolks
- 50g granulated sugar
- 1 ½ tbsp water
- 113g unsalted butter (room temp)
- ½ tsp vanilla extract
- 1 tbsp espresso powder
- ¼ tsp salt
To Dip the Macaron Shells:
- 72g bittersweet chocolate
- 1 tsp neutral oil
For the Macaron Shells:
- Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
- In a medium bowl, sift the powdered sugar, almond flour, and cocoa powder, then give them a good whisk to fully combine.
- Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
- Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Be sure all appliances are clean by wiping them down with white vinegar. Use an electric hand mixer or stand mixer to whisk until the mixture reaches soft peaks. At this point, you can add the vanilla.
- Continue whisking the meringue until stiff peaks form. The best way to test if they are ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
- Once the meringue is ready, start by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
- Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. The mixture is ready when you can draw several figure eights without the batter breaking.
- Transfer the mixtures to two piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and fill in the circles, piping at a perpindicular angle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles.
- Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.
For the French Buttercream:
- Place the egg yolks in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
- Heat the granulated sugar and water in a small frying pan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F. Do not let it get any hotter.
- While the egg yolks are still whisking on medium speed, slowly add the sugar syrup into the bowl. Continue beating until the mixture has cooled down to room temperature.
- Add the butter to the mixture one cube at a time, allowing each piece to fully incorporate before adding another. Add the vanilla, espresso powder, and salt. Continue beating until the buttercream is completely smooth.
- Melt the bittersweet chocolate and oil over a double boiler or in the microwave in 20 second intervals.
- Pair the macarons up, and dip one for each pair in the chocolate and allow to harden.
- Transfer the french buttercream to a piping bag fitted with a small round piping tip. Pipe the buttercream on the bottom shell and place the other shell on top, pressing down slightly to ensure they stick together.
Macarons will last a few days at room temperature and up to one week in the fridge.