Coffee Mocha Macarons are clouds of whipped egg whites, almond flour, coffee with mocha whipped cream filling for Chocolate Coffee Lovers!
Coffee Mocha Macarons – The Recipe I Put Off For Years
For years, these little cookies lived on my mental list of beautiful but impossible. Macarons were the dessert I admired from afar, lined up behind glass in French bakeries, too perfect, too precise, too intimidating to attempt at home. I told myself they were fussy, fragile, and far beyond my comfort zone.
And then one day, I finally made them.
What I discovered was surprising and a little humbling: they weren’t impossible at all. They required patience, attention, and respect for the process, but not fear. The moment those smooth shells rose in the oven, forming their delicate feet, I realized I had waited far too long. And once filled with a rich, coffee-laced chocolate ganache? There was no going back.
These Coffee Mocha Macarons are a dream for chocolate and coffee lovers alike, deeply flavored, lightly crisp on the outside, and soft and indulgent at the center. They feel luxurious, celebratory, and quietly impressive, yet they’re made from simple ingredients and a method that rewards calm confidence.
What Is A Macaron?
A macaron is a delicate French sandwich cookie, a meringue confection made from whipped egg whites, sugar, and almond flour, baked into light, crisp shells and filled with a creamy center like ganache, buttercream, or jam. Crisp on the outside and softly chewy within, French macarons are prized for their texture, flavor, and irresistible elegance.
These homemade Coffee Mocha Macarons combine classic French macaron technique with the bold flavors of coffee and chocolate. Made with almond flour, whipped egg whites, and a rich chocolate coffee ganache filling, this recipe is perfect for special occasions, holidays, or whenever you want a bakery-style dessert at home. Even first-time macaron bakers will find this recipe approachable with a little patience and care.
What Is The Difference Between A Macaron And A Macaroon?
Almond flour macarons are a light, airy meringue kind of cookie with a little schmear of something between two.
A macaroon is a baked mound of sweetened coconut that looks wild while the macaron looks pristine refined.
Basically the difference between the two is that a macaron is a sandwich cookie while a macaroon is a free form drop cookie.
Macaron Difficulties
Macarons are not all that easy to make, but don’t let that deter you because homemade macarons are even better than store bought. With a few tries, making these fickle cookies, you will become hooked and probably never eat another type of cookie again.
Getting the ratio of almond flour to sugar just right is the key, as far as texture and flavor go, however we quickly discover that the consistency of the whipped egg whites are where the success really lies.
Sometimes you can just blame it on the weather if they fall flat. These little yummies (much like my curly hair), don’t like humidity, they like to be dry.
What Is Mocha?
I must admit that I didn’t know what a ‘mocha’ was until I traveled to Italy, and found out that a ‘mocha’ did not originate in Italy! A mocha latte first originated in the Arab world, Yemen, to be specific.
The delicious, almost dessert-like, tiny sip of mocha, is a strong espresso coffee, with milk that has been frothed and a drizzle of chocolate syrup. How decadent is that!
Low Calorie Chocolate Syrup
And by the way, for those of us that try to cut calories wherever we can, I’ve found a scrumptious way to make a chocolate syrup without sugar or melted chocolate that has sugar.
I created the chocolate syrup while making a loaf of Keto Chocolate Pumpkin Bread. You’re welcome! Basically it is made with liquid stevia and rich cacao powder and whisked to the consistency you are after.
Should you wish to skip the rich ganache-like filling on these cookies, and still want to experience the flavors of chocolate coffee macarons, you could whisk up this Keto-type chocolate syrup, a pinch of instant espresso and drizzle over your baked meringues.
What’s The Difference Between Mocha and Cappuccino?
The main difference is that a cappuccino is made with espresso, steamed milk and foam, while mocha has the addition of chocolate sauce/syrup.
For regular coffee sipping, you might prefer the cappuccino, but for this delicious coffee dessert recipe, we want the addition of chocolate.
Naturally Colored Coffee Mocha Macarons
Macarons make for such a beautiful party platter on a dessert table. Great for baby showers and birthday parties.
On one occasion, I even saw them stacked high with a tiny dollop of filling to hold the stack together, in place of a wedding cake. Totally stunning!
While many macarons are artificially colored, they can be stained with natural colors too. Therefore, for my first macaron to perfect, I wanted natural colors, and what better color that coffee and cacao (real chocolate)!
What’s Not To Love About Coffee and Chocolate Macarons
My coffee macarons, however, do not have artificial coloring, much the same as my Coffee Chocolate Artsy Cookies, are naturally colored.
A pinch of instant coffee granules to add a little brown speckle to the macaron which makes them look exactly like turkey egg shells.
It makes for a beautiful contrast against the dark chocolate and coffee whipped cream filling.
If coffee flavor in your desserts is something you crave, you won’t want to miss a few luscious coffee desserts that are my all time favorites:
- Coffee and Chocolate Checkerboard Cookies – will satisfy all your chocolate and coffee cravings, arranged into a stunning artsy checker presentation.
- Chili Chocolate Coffee Cupcakes – with cacao, coffee and chili, as cupcakes or a cake, with dark chocolate glaze and perhaps chili whipped cream.
- Almond Espresso Chocolate Popsicles – in the middle of a hot summer day, instead of your usual coffee or tea time pick-me-up!
Mocha Filled Macarons
While most Patisseries use a buttercream filling in the macarons, homemade macarons can be filled with anything.
Take your pick, from cream cheese, nut butter, jam, curds, to a lovely whipped cream filling. Chocolate, of course, is always a good idea.
How To Make Macarons
The trick is… well, it isn’t any one thing in particular, it is patience!
Whipping the egg whites, much the same as you would any meringue, with egg whites that have sat out room temperature for 24 hours.
Then, as you begin to whisk them, with a pinch of cream of tartar and a bit of confectioners sugar, something beautiful begins to occur.
The rest will be touch and go, but don’t worry, even if your first batch deflates, they still taste delicious and that counts for something, right?
Macarons Are All About The Egg Whites!
Gently sprinkle in the white sugar while the mixer is in motion. A gentle sprinkle of the almond flour, that has been sifted and re-sifted, is also the next trick. If adding powdered dye or powdered flavors, add them with the almond meal.
Once whipped to cloud-like perfection, place a dollop on a silicone baking sheet, which I find the best way to assure they won’t stick when baked.
Best Tip For Macarons Not To Stick
My first try was with parchment paper, and a disaster. It was worth a few bucks to own a silicone baking sheet for these fickle pastries.
They get baked low and slow. Actually the temperature is so low that you are actually looking to dry the egg whites rather than cook them.
I have found it best to let the macarons, once prepared on a baking tray, sit out for about an hour to form a skin on top.
Tap the tray against the countertop to tap out air bubbles. These beauties get baked in a 300 degree oven for almost 15 minutes or until there is no wobble when you move the tray.
What Makes This Recipe So Special
What sets these macarons apart is their balance. The shells are light as air, built from whipped egg whites and finely ground almond flour, gently flavored with instant coffee that perfumes each bite without overpowering it. They’re delicate but not bland, elegant but still comforting.
The filling is where the indulgence truly lives. A rich chocolate ganache made with raw cacao and cream is infused with coffee, creating a true mocha experience, bold, smooth, and deeply satisfying. Sandwiched between the crisp shells, it softens just enough to create that perfect macaron texture: tender, creamy, and impossible to eat just one.
But perhaps what makes this recipe most special is what it represents. These macarons are proof that some of the recipes we fear the most are simply waiting for us to slow down, trust ourselves, and try. Once you do, they don’t feel intimidating anymore, they feel like a victory you’ll want to repeat again and again.
The Ingredients That Make The Magic
At first glance, macarons feel intimidating, precise, delicate, almost mysterious. But once you really look at the ingredients, the illusion fades. This Coffee Mocha Macaron recipe is built from a short list of humble staples that transform into something extraordinary when treated with care.
- Egg whites – Egg whites are the soul of a macaron. Whipped into glossy peaks, they trap air and create that signature light, cloud-like texture. It’s amazing how something so simple can become so elegant.
- Cream of tartar – Just a pinch makes all the difference. Cream of tartar stabilizes the egg whites, helping them whip higher and stay strong. Think of it as quiet insurance for a confident meringue.
- Caster sugar – Finer than regular granulated sugar, caster sugar dissolves effortlessly into the whipped egg whites. This ensures a smooth, silky meringue with structure but no grit, essential for those perfectly shaped shells.
- Powdered sugar – Soft and powdery, this sugar blends seamlessly with almond flour to create the macaron batter’s delicate base. It adds sweetness without heaviness, keeping the cookies light and refined.
- Almond flour – Macarons wouldn’t be macarons without almond flour. It gives the shells their tender chew and subtle nutty depth, balancing the sweetness and setting these cookies apart from any other dessert.
- Instant coffee powder – This is where the dream begins for coffee lovers. Instant coffee powder infuses the shells with a gentle bitterness and aromatic warmth, enough to whisper espresso without overwhelming the delicate structure.
- Whipping cream – Used for the filling, whipping cream brings lushness and body to the chocolate ganache. When warmed and poured over cacao, it creates that smooth, melt-in-your-mouth center that makes every bite feel indulgent.
- Raw Cacao – Deep, rich, and slightly earthy, raw cacao delivers the chocolate intensity that pairs so beautifully with coffee. It turns the filling into a true mocha moment, bold, luxurious, and impossible to forget.
Equipment Needed and Why They Matter
Macarons are less about fancy equipment and more about having the right basics. These tools simply help keep things tidy, consistent, and stress-free, especially the first time around.
- Stand Mixer – A stand mixer takes the guesswork out of whipping egg whites. It creates strong, glossy peaks without tiring your arms, letting you focus on timing and texture rather than effort.
- Sifter – This small but mighty tool ensures the almond flour and powdered sugar are light and lump-free. Sifting is what gives macarons their smooth tops and refined finish, no shortcuts here, and it’s worth it.
- Large mixing bowl – You’ll need space to fold the batter gently without deflating it. A roomy bowl allows for controlled, confident movements, the secret to a batter that flows just right.
- Baking sheet pan – A sturdy, flat baking sheet provides even heat, helping the macarons bake uniformly and develop their classic feet without browning too quickly.
- Silicone baking sheet – These are a macaron-maker’s best friend. Silicone sheets prevent sticking, encourage even spreading, and remove the anxiety of peeling delicate shells off parchment. Once you use them, it’s hard to go back.
- Piping bag with a tips – Piping gives macarons their signature shape. Disposable bags make cleanup easy, and a simple round tip keeps the shells uniform and beautifully sized.
- Measuring cup and measuring spoons – Precision matters with macarons. Accurate measuring ensures the delicate balance between dry and wet ingredients, one of the keys to repeatable success.
- Spoon – A humble but essential tool for scooping, folding, and transferring. Sometimes the simplest tools do the most work.
- Oven – Your final collaborator. A properly preheated oven turns carefully piped batter into crisp-footed, tender shells. Every oven has its personality, learning yours is part of the macaron journey.
Coffee Mocha Macarons – Chocolate Coffee Lovers
Equipment
- silicone baking sheets
- piping bags and tips
- Electric mixer
Ingredients
- Macarons
- 3 Egg whites allow to sit out for 24 hours
- 1/4 tsp Cream of tartar
- 1/4 cup Caster sugar
- 3/4 cup Powdered sugar
- 1 1/2 cups Almond flour
- 1 tbsp Instant coffee granules
- Filling
- 1 cup Heavy whipping cream
- 1/2 cup Powdered sugar – 1/2 cup
- 1 tbsp Instant coffee granules
- 2 tbsp Cacao
Instructions
- Macaron
- Sift and re-sift the sugar and almond flour in two separate bowls and set aside.
- In a large mixing bowl, add the room temperature egg whites. With an electric mixer, whisk the egg whites. When they start to look frothy, add the cream of tartar. Mix a little more.
- Slow add the sugar and instant coffee granules. Continue to beat until stiff peaks form.
- Begin folding in the almond flour until incorporated and slow to fall off the mixing beaters.
- Spoon into a piping bag. Pipe one inch rounds onto a silicone baking sheet. Tap several times on the counter to release air bubbles. Allow to sit for about an hour before baking.
- Bake in a 300F oven for 12 – 15 minutes, or until they no longer wiggle. Cool completely before removing from baking sheet.
- Filling
- In a mixing bowl, start to whip the cream. When it begins to thicken, add the powdered sugar, coffee granules and cocoa. Whip until light and fluffy.
- Transfer to a piping bag.
- Assembly
- Once the macaron cookies are cool, a small dollop of filling can be piped onto the flat side of the cookie. Gently place another cookie on top (flat side on top of the filling) and gently press, wiping any extra filling the seeps out so they look pretty.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.