Weigh out the ingredients


For the macaron shells, you'll need almond flour, powdered sugar, egg whites, sugar, and espresso paste.

Weigh out the ingredients


For the french buttercream, you'll need egg yolks, sugar, water, butter, and espresso paste.

In a medium bowl, sift the almond flour and powdered sugar, twice.

Sift the dry ingredients


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.

Heat egg whites & sugar


Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the mixture reaches soft peaks. At this point, you can add the espresso paste. Continue whisking the meringue until stiff peaks form.

Whip meringue to stiff peaks


Start the macaronage by folding in ⅓ of the dry ingredients. Add the remainder of the dry ingredients, folding with the same gentle method. The mixture is ready when you can draw several figure eights without the batter breaking.

Mix the batter


Transfer the batter to a 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 pipe perpendicular to fill in each circle.

Pipe the macaron batter


Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky to the touch.

Release air bubbles & rest


Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper.



Make the french buttercream and transfer to a piping bag fitted with a small round tip. Pair the macarons up and pipe the buttercream onto the bottom shell. Place the paired shell on top, pressing down slightly to ensure they stick together.

Make the buttercream & assemble


Store these coffee macarons in the fridge and enjoy!