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Mocha macarons

Macarons are a classic french petit four, the macaron consists of two almond shells paired together with any filling from lemon curd to chocolate ganache. These can be made in millions of beautiful colors and flavours here I have chosen a combination of two very warm flavours: coffee and chocolate, these shells are filled with a smooth and creamy whipped mocha ganache which pairs really well with the bite if the shells and their slight almond flavour.

Makes 12 macarons (24 shells)


100g ground almonds

100g icing sugar

2 medium egg whites

55g caster sugar

1/4 tsp cream of tartar

For the mocha filling:

120g milk chocolate chopped finely

70ml whole milk

1-1 1/2 tsp coffee granules - depending on your preference of strength.


Preheat the oven to 50 C

Line a flat baking tray with greasproof paper or a teflon sheet.

Start by sieving together the ground almonds and icing sugar into a medium size bowl discarding any large pieces of almond.

Next begin whisking the two egg whites in a large glass bowl until, when the egg white looks foamy whisk in the 1/4 tsp of cream of tartar. Continue whisking until the egg whites hold stiff peaks.

Once it holds stiff peaks gradually whisk in the caster sugar roughly a tsp at a time whisking well after each teaspoon.

Once all of the sugar has been whisked in continue whisking again until stiff peaks form.

Briskly whisk in the brown and yellow food colouring until a warm beige/ caramel colour is reached.

Spoon half of the almond and icing sugar mixture into the meringue and fold gently until just combined.

This is an example from making love heart macarons the technique for making the macaron mixture is the same.

Then fold in the remaining almond mixture and continue to fold gently until the mixture reaches the ribbon stage (the mixture flows easily off of the spatula)

Ribbon stage:

Transfer the macaron mixture into a piping bag fitted with a medium plain round nozzle and pipe 2 cm wide circles on to a lined baking tray.

Place the tray in the oven and leave for 30-35 minutes.

The macarons should now have a firm shell that feels hard to the touch.

Leave them in the oven and turn the oven up to 130 C and bake for 15-18 minutes until the macarons have risen and do not wobble when touched.

Meanwhile prepare the filling.

In a glass bowl heat together the milk chocolate and milk in the microwave in 30 second bursts until smooth and melted.

Dissolve the coffee granules in 2tbsp of hot water. Stir this into the hot milk chocolate mixture, until fully combined.

Leave to cool in the refridgerator.

Once completely cooled beat with an electric whisk until smooth, thick, airy and much lighter in colour leave in the refrigerator until it is needed.

Once baked remove the macaron shells from the oven and leave to cool completely.

Once cooled transfer the ganache to a piping bag fitted with a medium, plain round nozzle.

Pair the macaron shells together and fill one piping a teaspoon amount in the centre. take the other shell and place it on top pressing down gently so that the filling spreads to the edges a little

Once the macarons are made finish with a dusting of cocoa powder.

These will keep in an airtight container for up to two days and are best eaten a few hours after being filled as the flavour spreads through the macaron, delicious!

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