Chocolate Espresso Macarons

Yield: 12 macarons

Prep Time: 40 minutes

Cook: 1 hour 40 minutes

Chocolate Espresso Macarons are chewy, delicate, luscious, and completely crave-worthy. Perfection!

Tessa's Recipe Rundown...

Taste: Ultra rich with chocolate flavor and a taste of espresso. Such a wonderful flavor combination.
Texture: Chewy, delicate, luscious, and completely crave-worthy.
Ease: Not as impossible as some people make you think but it’s still a challenge to get these absolutely perfect.
Appearance: My super fine strainer was dirty so I got lazy and used my not-so-fine strainer which I think led to my macarons being slightly lumpy in appearance. However they tasted perfect and had a great texture they just didn’t look perfect.
Pros: The best way to satisfy that macaron craving and you can’t help but feel a little proud and accomplished when your macarons have feet!
Cons: Macarons have almost no room for error.
Would I make this again? Yes.

23 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.

  19. #
    Shirley — July 26, 2016 at 12:30 pm

    Does it need to be unsweetened cocoa powder?

  20. #
    Marieke — August 14, 2016 at 2:58 pm

    I baked these today and they turned out perfect and look amazing! Thanks so much!

    • #
      Tessa — August 14, 2016 at 7:23 pm

      Yay! Enjoy xo

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed