Espresso Macaron Recipe


Espresso Macaron Recipe

Espresso Macaron Recipe


Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 30 minutes and 1 hour for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Any colour

Used the above ingredients to make the macaron shell.

For ganache:

  • 3 eggs
  • 1 cup superfine granulated sugar
  • 1 tablespoon Instant espresso grounds
  • 1 cup chilled unsalted butter
  • 2 tablespoons additional unsalted butter

Espresso Macarons


  1. Set the electric mixer to high speed.
  2. Beat the eggs and sugar until well blended.
  3. Pour the mixture into a saucepan, set the heat to medium
  4. add the espresso and still until forms a compact batter.
  5. Pour into a shallow dish, cover will plastic wrap and refrigerate until chilled.
  6. Cut the butter into small pieces.
  7. Beat at high speed in an electric mixer.
  8. Add the chilled espresso when the butter starts to become pluffy.

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.
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