Coffee Mocha Macarons are clouds of whipped egg whites, almond flour, coffee and a velvety mocha whipped cream filling.
What Is A Macaron?
A macaron, basically, is a meringue confection cookie with a filling of your choice. I can’t think of a cookie (if you can call these cookies) more heavenly than these! Whipped egg whites are so versatile in cooking (a great face mask too!), simply because the volume of air they hold, once whipped, creates the appearance of many ingredients when in fact, it’s mostly air. My waistline loves them.
What Is The Difference Between A Macaron And A Macaroon?
A macaron is 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.
Macarons are not all that easy to make, but don’t let that deter you. 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. 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.
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.
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!
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 these delicious mocha macarons, 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. Once, 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.
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
- Chili Chocolate Coffee Cupcakes
- Almond Espresso Chocolate Popsicles
Mocha Filled Macarons
While most Patisseries use a buttercream filling in the macarons, homemade macarons can be filled with anything from cream cheese, peanut 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 confectionary 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.
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.
- Egg whites
- Cream of tartar
- Caster sugar
- Confection sugar
- Almond flour
- Instant coffee granules
- Whipping cream
- Standup Mixer
- Large mixing bowl
- Baking sheet pan
- Silicone baking sheet
- Piping bag with a tip
- Measuring cup
- Measuring spoons
Coffee Mocha Macarons
- Egg whites – 3, allow to sit out for 24 hours
- Cream of tartar – 1/4 teaspoon
- White sugar – 1/4 cup
- Powdered sugar – 3/4 cup
- Almond flour – 1 1/2 cups
- Instant coffee granules – 1 tablespoon
- Heavy whipping cream – 1 cup
- Powdered sugar – 1/2 cup
- Instant coffee granules – 1 tablespoon
- Cocoa – 2 tablespoons
- For the Cookie
- 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.
- For the 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.
- 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.