Chocolate Espresso Macarons

Yield: 12 macarons

Prep Time: 40 minutes

Cook: 1 hour 40 minutes

Tessa Arias Chocolate Espresso Macarons are chewy, delicate, luscious, and completely crave-worthy. Perfection! [caption id="attachment_1914" align="aligncenter" width="533"] Chocolate Espresso Macarons[/caption] We made macarons once in culinary school and I was surprised by...

20 Responses to “Chocolate Espresso Macarons”

  1. #
    Diane @ Vintage Zest — May 20, 2013 at 5:37 am

    These look great! I just went to France last month and tried a bunch of Macarons. I have to say that I think some certain famous places overdried them, or maybe we got a bad batch. In any case, I didn’t know about that step except that my friend (a macaron expert!) was telling me about it.

    Thanks for awesome recipe!

  2. #
    Tieghan — May 20, 2013 at 6:15 am

    Oh my gosh! Girl those look perfect!! Wow!

  3. #
    Gerry @ foodness gracious — May 20, 2013 at 6:42 am

    Awesome, I love the flavors you chose and want some for Breakfast immediately!!

  4. #
    Anusha — May 20, 2013 at 9:08 am

    Looks swell these macaroons and i must say it just takes one to chocolate heaven!!

  5. #
    Rachel Cooks — May 20, 2013 at 10:21 am

    These are perfect! They are on my bucket list for sure.

  6. #
    claire (@realnutritioncg) — May 20, 2013 at 2:02 pm

    Could these be any more beautiful? Love these Tessa!

  7. #
    Julia | — May 20, 2013 at 2:57 pm

    These are very pretty macarons, and I love espresso flavor! Pinned!

  8. #
    ashley - baker by nature — May 20, 2013 at 4:21 pm

    Tessa, I want these! Like… now. So pretty and I LOVE that they have espresso.

  9. #
    Hari Chandana — May 20, 2013 at 9:29 pm

    Wowww.. .These look super perfect and delicious.. awesome photography too.. great job :)

  10. #
    Ashley | Spoonful of Flavor — May 21, 2013 at 9:04 am

    As always, these look so perfect and delicious!

  11. #
    Jenna — May 21, 2013 at 9:06 am

    The go long crew with thumb holes!

  12. #
    Rachel @ Bakerita — May 21, 2013 at 10:15 am

    Mmm, what a great macaron flavor combo! These look amazing. :) Pinned!

  13. #
    Chung-Ah | Damn Delicious — May 22, 2013 at 12:17 am

    Can you believe I’ve never made macarons before? I think I’m too scared of an epic fail in the kitchen. Oh well, definitely want to give these a try!

  14. #
    Diane (createdbydiane) — May 22, 2013 at 10:44 am

    so PERFECT!!!

  15. #
    Macaron Perfectionist — May 23, 2013 at 11:51 pm

    I didn’t go to culinary school, but I do sift (once), age my egg whites, and “dry” the piped macarons before baking. They come out beautifully smooth and shiny like buttons rather than cracked, discolored, and lumpy. I also use Italian meringue, which may aid the shininess. You can see the difference at my linked pictures, even though the pictures are just taken with a camera phone and bad lighting.

  16. #
    Pixie — August 13, 2014 at 8:26 pm

    My son is allergic to nuts, what can I substitute for the almond flour?

    • #
      Tessa — August 13, 2014 at 10:07 pm

      Almond flour is fairly ubiquitous in macaron recipes, however I’ve heard that ground toasted pumpkin seeds works well. I’ve never tried it personally but here’s a recipe from another blogger that might help:

  17. # — August 30, 2014 at 5:52 pm

    These look delicious, especially with the thick, glossy cream ganache! I didn’t think the lumpy appearance made that much of a differnece; however, would you recommend sifting a bit more, even with a not-so-fine strainer, to get rid of the lumps? I have read a few macaron recipes that recommended sifting the mixture (after pulsing in a food processor) for at least two minutes non-stop; many stated that this made a huge difference in getting rid of any lumps.

  18. #
    Lily — November 24, 2014 at 8:19 am

    I noticed that in your recipe you use granulated sugar, while almost all of the other recipes I’ve looked at for macarons used caster sugar. I haven’t been able to find caster sugar anywhere in the U.S. and I’ve heard that it is only sold from one or two places. Can I substitute it with granulated or will they turn out differently?

    • #
      Tessa — November 24, 2014 at 11:44 am

      I can’t speak for other recipes, but I know that granulated sugar worked beautifully in this recipe.

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