In upscale shops such as Ladurée, Pierre Hermé or Arnaud Larher, the varieties and colours of macarons are endless, as new flavours are being created all the time.
But in neighbourhood boulangeries-pâtisseries you’ll often find just two classic flavours: chocolate and coffee.
The coffee-flavoured macarons below were made by modifying the basic chocolate macaron recipe.
Instead of cocoa powder, add two tablespoons of instant coffee to the almond powder and icing sugar mixture before pulsing in the food processor.
If your instant coffee is in granule form, crush it into a fine powder before adding it to the other ingredients.
If using real coffee extract
To make the mocha filling for these macarons, bring 50 grams (2 ounces) of heavy cream to a boil, then pour over 125 grams (4.5 ounces) of finely chopped dark chocolate in a heat proof bowl.
Add three tablespoons of strong coffee (or a few drops of coffee extract) and stir until melted, then set aside to thicken.
The basic recipe and full directions are found here.
To make coffee macarons using Pierre Hermé’s Italian meringue macaron recipe, click here.
Enjoy!
could you use instant coffee instead of coffee extract for the macaron biscuit?
Yes, absolutely. Use around 2 tablespoons of instant coffee, but make sure the powder is super fine. I crush it using a mortar and pestle, but if you don’t have one just use a spoon or your fingers.
1. I have instant espresso powder, could I substitute the instant coffee with this for the macaron shells, and if so, how much?
2. Could I also use the espresso powder for the mocha filling, and again, how much?
Thanks in advance!
Hello Ruby,
Instant espresso powder should be fine for the shells. You might want to reduce the amount though, perhaps one tablespoon instead of two. If you like a more pronounced coffee flavour, add more.
For the ganache, be sure to dissolve the espresso powder in a little hot water before adding it to the melted chocolate. Two to three tablespoons of reconstituted espresso should be enough. Good luck!