Let’s talk about macarons—the drama queens of the dessert world. Beautiful, moody, and not afraid to crack under pressure (relatable).
Now add dark chocolate and coffee? You’ve basically created a couture treat that slaps your sweet tooth and hugs your soul.
These aren’t your basic bakery window fakes; they’re delicate, decadent, and vegan because we’ve evolved past eggs and heartbreak.
Each bite is a crunchy little flirt followed by a rich, espresso-kissed ganache. Honestly, these should come with a warning label.
So grab your whisk, darling—we’re making edible elegance, with sass and caffeine baked right in.
Dark Chocolate Coffee Macarons
Crispy shells, chewy centers, and a luscious dark chocolate espresso ganache make these vegan macarons a chic, indulgent treat.
Ingredients
Macaron Shells:
- 1 cup almond flour super fine
- 1 cup powdered sugar
- ¾ cup aquafaba chickpea brine
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- 1 tbsp espresso powder
- 2 tbsp unsweetened cocoa powder
Ganache Filling:
- ½ cup vegan dark chocolate chips
- ¼ cup full-fat coconut milk
- 1 tsp instant espresso
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Sift almond flour, cocoa powder, espresso powder, and powdered sugar into a bowl.
- In a separate bowl, whip aquafaba and cream of tartar until foamy, then slowly add granulated sugar.
- Continue whipping until stiff peaks form and you feel smug.
- Fold the dry mixture into the meringue gently—think “swipe and turn,” not “punch and stir.”
- Transfer to a piping bag. Pipe circles onto parchment-lined trays. Let them sit for 30 minutes to form a skin.
- Bake at 300°F (150°C) for 18–20 minutes. Cool before removing.
- For ganache, heat coconut milk and espresso powder. Pour over chocolate chips. Stir until glossy, then add vanilla and salt.
- Pipe ganache onto half the shells. Sandwich them like it’s a classy cookie love story.
- Chill for 30 minutes (you and the cookies).
- Devour responsibly—or hide the box and lie to everyone.
Notes
- .
📊 Nutritional Values (Per Macaron)
- Calories: 110
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Potassium: 3%
- Folate: 4%
- Calcium: 2%
💡 Additional Notes / Tips
- Use room temperature aquafaba—it whips better than cold.
- Let the piped shells rest until dry. If they don’t pass the finger test, they’ll crack like your last situationship.
- Use a kitchen scale for accuracy. Macarons are not the time to be “meh, close enough.”
- Want shiny tops? Sift dry ingredients twice. You deserve sparkle.
- Store in an airtight container and refrigerate. They actually taste better the next day—like revenge.
