When I was approached by Reykja Coffee and asked to shoot for their coffee brand, I was ecstatic. They gave me total freedom to do with their beans what I pleased, so I devised a plan. Coffee macarons. I have been dabbling in macarons recently, and when the opportunity to dabble more presents itself, you know I had to take the chance! So away I went, searching for ways to make my macarons fancy and beautiful but simple and delicious. I think that I hit the sweet spot when I stumbled upon an edible gold spray paint and the idea of infused cream. I used the edible spray paint to make a Jackson Pollock type design on top of a gleaming chocolate cap. The result was magic, and I adore how these little guys turned out!

But what about the infused cream?

I wanted to make a mocha ganache with the coffee that Reykja had sent me, but I wasn’t sure how without directly putting the coffee grounds into the ganache. Then my brain had a delightful thought, I should infuse the cream with the coffee. So, I boiled my cream, wrapped up a tablespoon of coffee grounds in a coffee filter, tied off the ends and let it steep. It took about 30 minutes. At the end, the cream was a lovely beige color and had a gorgeous bouquet of coffee. I used this cream to make my ganache with, and the result was an utterly perfect balance of dark chocolate and rich coffee in my coffee macarons.

Who is Reykja coffee?

I am so glad you asked! Reykja coffee is a wonderful coffee company that roasts to order. Yes, you heard that right! They don’t roast ahead and wait for your orders to come in while their beans lose flavor over time. No no no. Reykja awaits your order and once received, roasts and grinds your coffee to ship directly to your doorstep. The only loss of freshness is in the days of shipping, and I mean, that is like what 3 days!? So, basically your coffee is going to taste incredible! They shipped me their chocolate hazelnut blend, and it was so wonderful. The fragrance of the fresh grounds literally came through the shipping package; that’s how strong these beans are! They smelled amazing, and the coffee was the best coffee I have had in a very, very long time (also I didn’t spend $5+ per cup to get coffee that tastes this good).

If you’re interested in Reykja Coffee, click this link and get to ordering! For 20% off, use the code LEMON at check out!

Print Recipe

5 from 1 vote

Coffee Macarons

Fudgy, rich, dark mocha coffee macarons are good for your soul. They look astounding, and taste even better. With coffee infused ganache and macaron shells, you won't need that extra cup of coffee in the morning.

Prep Time20 minutes mins

Cook Time18 minutes mins

Drying Time30 minutes mins

Total Time1 hour hr 8 minutes mins

Servings: 15 macarons

Ingredients

For the Macaron Shells:

• 70 grams Almond Flour
• 70 grams Powdered Sugar
• 1½ teaspoons Instant Espresso Powder
• 70 grams Granulated Sugar
• 70 grams Egg Whites

For the Chocolate Ganache:

• 8 oz 70-80% Bittersweet Chocolate
• 1 cup Heavy Whipping Cream
• 1 tablespoon Reykja Coffee Chocolate Hazelnut Coffee Grounds

Instructions

For the Macaron Shells:

• Line a large baking sheet with parchment paper. For best accuracy, trace 1-inch circles onto the paper. Flip it over so the side that was drawn on is on the bottom and will not touch the food side.
• In a medium-sized bowl, sift together the almond flour, powdered sugar, and instant espresso powder, set aside.
• In a small or medium sized bowl, combine the egg whites and granulated sugar. Place over a pot of boiling water to form a double boiler. Whisk the mixture until the sugar completely dissolves and the mixture is warm to the touch and frothy. This will take 4-6 minutes.
• Take off the heat and using a hand mixer, whip the egg whites until you achieve stiff peaks. This will take 4-10 minutes.
• Once you have stiff peaks, pour in the sifted almond flour mixture.
• Using a rubber spatula, fold in the dry ingredients into the meringue in a “U” shaped motion. Continue folding until the batter becomes “drippy” and you can consecutively form a figure “8” in the batter. Youtube tutorials are very helpful for determining when your batter is just mixed enough, and when it is overmixed.
• Once the batter is totally mixed, fill a piping bag with the batter. The piping bag should have a ¼-inch circle tip, or something around there.
• Pipe macaron circles onto the parchment paper on the baking sheet. If you drew circles on it, follow the outline. If you did not, try your best to make them the same size.
• Once all of the macarons are piped, bang the tray on the tabletop hard. You want to make sure all of the air bubbles are out of the macaron shells, so you want to bang them at least 10 times to make sure there are no hidden bubbles.
• Once you have hit the air bubbles out of the batter, the tops should be fairly flat. Carefully pat down any points that might have resulted from piping them, but they will probably resolve themselves in the drying stage anyways.
• Next, preheat the oven to 325°F and allow the shells to dry for 20-40 minutes until the tops are not sticky when touched. While the shells are drying, you can make your curd and buttercream.
• After the shells have dried, bake the shells in the preheated oven. Rotate them after 5 minutes, of baking, and allow them to bake for a total of 16-20 minutes depending on your oven.
• Once the macarons are baked, take them out of the oven and allow them to cool before filling.

For the Chocolate Ganache:

• Put 1 tablespoon of Reykja Coffee Chocolate Hazelnut coffee grounds in the center of a coffee filter. Encompass them in a sack-like wrapping of the coffee filter, and tie off the ends so that no grounds escape. Now you have a little steeping sack of coffee.
• In a small, heavy bottomed pot over medium heat, bring 1 cup of heavy whipping cream to a boil. Once it is boiling, reduce the heat to low, and place your steeping sack of coffee grounds in it. Make sure the coffee grounds are entirely covered with the cream.
• Allow to steep for 30 minutes.
• Once steeped, make sure the heavy cream is a light beige color, and that it is still hot. If it is not hot, heat it up until it is steaming. Pour 3/4 of a cup of the coffee infused cream over 8 oz of chocolate. Allow it to sit for 2 minutes before stirring until the entire mixture becomes a smooth homogenous bowl of chocolate.
• Reserve 1/3 of a cup of this ganache and set aside in a small bowl. Place in the fridge and let it cool.
• With the rest of the chocolate ganache, add the last 1/4 cup of the coffee infused heavy whipping cream. Stir until combined, and transfer to the fridge to allow it to cool down.
• After 20 minutes in the fridge, or when it is no longer warm to the touch, take the ganache with the extra cream in it out of the fridge and using a hand mixer, beat it until it lightens in color and becomes airy.
• Let both cool to about 70°F and transfer to piping bags.
• The reserved ganache should be darker in color. This one you will place a dollop in the center of the marcaron about the size of a dime. Then you will pipe a snake of the whipped ganache around the outside of it, coming just 2-3 mm away from the edge of the macaron shell.
• Place the top macaron on top of this and decorate as you see fit. I dipped the tops of my macarons in ghiradelli dark chocolate melting wafers and used an edible gold paint to get a jackson pollock look to the tops of my macarons.
• Store in the fridge up to 1 week, enjoy!

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