Macarons au café


Chocolate macaron dough

  • 35 g almond powder
  • 15 g cacao powder
  • 50 g powdered sugar
  • 15 g egg white
  • 90 g granulated sugar
  • 30 g water
  • 30 g egg white

Ganache au café (Rich coffee cream)

  • 160 g (1cup) white chocolate
  • 120 ml (1/2cup) whipping cream
  • 2 shots espresso


  • 1/5 cup roasted hazelnuts
  • powdered sugar


Macaron dough

  1. Make the chocolate macaron dough in the same way as the original one.

Ganache au café

  1. Melt the white chocolate with a double boiler.

  2. Heat the whipping cream before bringing to a boil, add it into the white chocolate.

  3. Mix it gently from the center to outside in a circular motion.

  4. Pull an espresso shot and add it into the chocolate base. Mix gently to combine. Put it into the fridge and let it cool.

  5. After it gets cold, whip the cream and transfer to a piping bag. Pipe the coffee cream onto one piece of macaron and top with another macaron to form a little sandwich. 

  6. Arrange with roasted hazelnuts and sprinkled powdered sugar.