We love macarons, we love eating them, we love looking at them, we love making them. So we made some. Cappuccino flavoured ones to be exact. We could eat the coffee buttercream with a spoon but sandwiched between airy macarons make it 10 times better.  
For these coffee macaroons we used an Italian macaron shell we have tried both French & Italian style macarons, however the Italian method is always the most successful. For the centre we used a coffee & chocolate buttercream, we also sprinkled a small amount of cocoa powder on before baking to give them that cappuccino look.

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Cappuccino Macaroons
Coffee flavoured macaroon shell filled with a vanilla coffee buttercream
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Prep Time
50 min
Cook Time
14 min
Prep Time
50 min
Cook Time
14 min
  1. 2 x 80g egg whites
  2. 200g ground almonds
  3. 200g icing sugar
  4. 75ml water
  5. 200g caster sugar
  6. 4 tsp instant coffee
  7. 1/2 tsp vanilla extract
  1. 2 tbsp instant coffee
  2. 1 tsp vanilla extract
  3. 2 tbsp cocoa powder
  4. 1 tbsp milk
  5. 100g softened butter
  6. 300g icing sugar
  1. Blitz together the icing sugar & ground almonds in a food processor
  2. Seif the mixture, removing any larger pieces of almonds to make sure your macaroon mixture will be smooth
  3. Whisk 80g of egg whites to soft peaks in a stand mixer
  4. Heat the water & sugar in a saucepan - use a sugar thermometer to control the temperature till it reaches 115C (240F), try not the stir the syrup and be careful it doesn't burn!
  5. Slowly pour in a thin stream the syrup into the whisked egg whites whilst the mixer is still on to create an italian meringue
  6. Mix the coffee with a drop of water to form a runny paste (sort of)
  7. In a large bowl mix the other 80g of egg whites with the icing sugar & almond to create an almond paste and add the coffee
  8. Using a spatula, fold 1/3 of the meringue into the almond coffee paste, this will loosen the mixture a little, then fold in the rest of the meringue carefully to form a batter
  9. Fill a piping bag fitted with an approx 1cm nozzle. Pipe the batter onto a baking tray lined with greaseproof paper or a silicone sheet, into small rounds.
  10. Lightly tap the tray on the work surface and allow the macaroons to form a crust for around 10mins (at room temperature).
  11. Preheat the oven to 150C (300F) and bake for 14 minutes.
  12. Transfer the macaroons to a cooling rack and allow to cool whilst making the filling
  1. Beat the butter, icing sugar & milk together till light and fluffy
  2. Mix the instant coffee with a small amount of water to dilute to a (very) strong espresso, add to the buttercream along with the cocoa powder and vanilla extract
  3. Feel free to alter the recipe to your prefered taste - we liked ours with that extra kick of coffee!
Baking a Mess https://www.bakingamess.co.uk/
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