French Espresso Macarons

French Espresso Macarons with espresso buttercream filling on FoodForYourGood.com — French Espresso Macarons – elegant Parisian cookies filled with rich espresso buttercream.

French Espresso Macarons are a chic treat that blends the elegance of Parisian pastry with the bold kick of coffee. Each bite offers crisp almond shells filled with silky espresso buttercream, making them irresistible for coffee lovers and dessert enthusiasts alike.

Although macarons have a reputation for being fussy, this recipe simplifies the process without sacrificing the luxurious result. With a few careful steps, you’ll be creating bakery-worthy macarons that are as beautiful as they are delicious. They’re perfect alongside a latte, cappuccino, or even a shot of espresso for a double coffee indulgence.

Interestingly, French macarons originated during the Renaissance and later became a favorite in the French royal court. Today, they’re celebrated worldwide as a symbol of refined indulgence. This espresso twist elevates the classic with a rich, modern flair, making them just as impressive for a dinner party as for a quiet coffee break.

Recipe Yield: 20–24 macarons

INGREDIENTS

3/4 cup almond flour
1 cup powdered sugar
2 large egg whites, room temperature
1/4 cup granulated sugar
1 tsp espresso powder
1/2 tsp vanilla extract
Pinch of salt

For Espresso Buttercream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp espresso powder, dissolved in 1 tbsp hot water
1/2 tsp vanilla extract

INSTRUCTIONS

1. Prepare dry mix:
Sift almond flour and powdered sugar together into a large bowl, removing any clumps. Stir in espresso powder to evenly distribute flavor.

2. Whip egg whites:
In a clean bowl, beat egg whites with a pinch of salt until foamy. Slowly add granulated sugar, continuing to whip until stiff, glossy peaks form. Beat in vanilla extract.

3. Fold batter:
Gently fold the almond flour mixture into the egg whites in three additions, using a spatula. Mix until batter flows like thick lava and ribbons off the spatula without breaking.

4. Pipe shells:
Transfer batter into a piping bag fitted with a round tip. Pipe small, even circles (about 1 1/2 in.) onto a parchment-lined baking sheet. Tap sheet firmly on the counter to release air bubbles.

5. Rest shells:
Let piped macaron shells sit at room temperature for 30–40 minutes until a skin forms on top and they no longer stick to your finger.

6. Bake:
Preheat oven to 300°F (150°C). Bake shells for 15–18 minutes, rotating tray halfway through. Shells are ready when they rise with “feet” and easily release from parchment. Cool completely.

7. Make filling:
Beat butter until creamy. Gradually add powdered sugar, espresso mixture, and vanilla extract, whipping until light and fluffy.

8. Assemble:
Pair macaron shells of similar size. Pipe espresso buttercream onto one half, then gently sandwich with the other. Allow to set in the refrigerator for 1–2 hours before serving for best texture.

Helpful Tips to Perfect This Recipe

Resting is key: Don’t skip the resting step, as it creates that classic smooth top and delicate “feet.”
Weigh ingredients: Precision matters for French macarons. For best results, use a kitchen scale instead of cups.
Mature overnight: For richer espresso flavor, let filled macarons sit in the fridge overnight before serving.

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