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Mocha Macarons

4.5 from 2 votes


  • Macaron Ingredients:
  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 2 tsp instant coffee
  • 3 large egg whites at room temperature
  • 3 tablespoons granulated sugar
  • Ganache Filling:
  • 4 ounces bittersweet chocolate chips we used Toll house dark chips
  • 1 tsp instant coffee
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter 1/4 stick, at room temperature and cut into cubes
  • Special equipment: You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.


  • Directions for the Ganache
  • -Place the dark chocolate chips and coffee in a large bowl.
  • -Warm the cream in a small saucepan over medium heat until it just begins to boil.
  • -Stir it into the chocolate without creating bubbles.
  • -Let sit for 1 minute. Add butter.... Stir until smooth.
  • -Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.
  • Directions:
  • -Preheat oven to 315°F.
  • -Line 2 large baking sheets with parchment paper.
  • -Put powdered sugar, almond flour, cocoa powder, and coffee in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
  • -Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
  • - Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in colour and hold the line of the whisk, about 1 minute.
  • -Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  • -Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  • -Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  • Let sit, uncovered at room temperature for 45 minutes to set.
  • -Bake cookies, 1 sheet at a time, until firm to touch in centre and dry on top, about 5-7 minutes then pull the pan out and then rotate and bake for another 5-7 minutes.
  • -IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.