Mocha Macarons
Coffee flavored Macarons with Mocha Ganache filling.
  • 120 gr. almond flour
  • 220 gr. powder sugar
  • 8 gr. instant espresso powder
  • 90gr. egg whites
  • Pinch of salt
  • 25 gr. sugar
  • Mocha Ganache:
  • 150 gr. dark chocolate
  • 150 gr. heavy cream
  • 6 gr. instant espresso powder
  • 6 gr. chocolate liquor
  1. Mix the almond flour, powder sugar and coffee powder in the bowl of your food processor and process until fine powder forms. Sift the mixture.
  2. Place the egg whites and salt in a large, clean, stainless steel bowl. Start beating with the whisk attachment of your mixer at high speed. When thick foam forms, start adding the sugar, a tablespoon at a time. Whip until stiff peaks form and the meringue is glossy.
  3. Take one third of the almond mixture and fold it thoroughly into the meringue. Gently fold the remaining almonds in two additions folding gently until just incorporated.
  4. Pipe the macarons using a plain tip and leave 5 cm. in between. Let sit at room temperature until the shell is no longer wet to the touch and a crust starts to form.
  5. Meanwhile preheat the oven to 150°C.
  6. Place the macarons in the oven and bake for 10-12 minutes.
  7. Let cool.
  8. For the Ganache:
  9. Chop the chocolate coarsely and place it in a small bowl.
  10. Bring the cream and espresso powder to a gentle boil over medium heat.
  11. Pour the cream over the chocolate, add the liquor and let sit for a minute.
  12. Mix until the chocolate is melted and incorporated into the cream. Let the ganache cool at room temperature and spread or pipe on the macaron shells to sandwich.
  13. Place the filled macarons in an air tight container in the refrigerator, and leave them there least over night.
Recipe by Baking After Dark at