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, add it to the beaten egg whites following the final addition of sugar. A few drops should suffice (no more than 4 or 5).
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.