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Hazelnut Latte Macarons

moka coffee pot
These Hazelnut Latte Macarons blend the irresistible flavors of hazelnut and espresso into one fancy dessert. Who needs coffee when you can eat your caffeine?
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24 servings
Calories 120 kcal

Ingredients
  

For the Macaron Shells:

  • 1 cup powdered sugar
  • 1/2 cup almond flour
  • 2 large egg whites aged
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp hazelnut coffee grounds

For the Hazelnut Latte Buttercream:

  • 1/2 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tbsp espresso cooled
  • 2 tbsp hazelnut spread like Nutella
  • Pinch of salt

Instructions
 

  • Prepare the Macaron Shells:
  • Preheat your oven to 300°F. Sift together powdered sugar, almond flour, and hazelnut coffee grounds.
  • Whisk Egg Whites:
  • Whisk egg whites in a clean bowl until stiff peaks form. Gradually add granulated sugar, continue whisking.
  • Mix Wet and Dry Ingredients:
  • Fold the sifted ingredients into the meringue gently, making sure to maintain the airiness.
  • Pipe the Macarons:
  • Transfer the batter to a piping bag and pipe small circles onto a lined baking sheet. Tap the tray to remove air bubbles.
  • Bake:
  • Bake for 12-15 minutes. Let cool completely before filling.
  • Make the Buttercream:
  • Beat softened butter with powdered sugar, adding espresso and hazelnut spread. Add a pinch of salt for balance.
  • Assemble:
  • Once shells are cool, pipe the buttercream onto one macaron shell and sandwich with another.
  • Chill and Serve:
  • Let the macarons rest in the fridge for at least 30 minutes to let flavors meld before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 120 kcal
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Calcium: 2%
  • Iron: 4%
  • Vitamin A: 3%
  • Vitamin D: 1%
  • Magnesium: 3%

Additional Notes/Tips

  • No hazelnut coffee? Use instant espresso or regular coffee grounds instead. Just don't skimp on the flavor.
  • Macaron consistency is key: Be sure your egg whites are stiff enough but not dry. Too runny, and they’ll never rise.
  • Chill those macarons: Let them sit for a while to develop that signature macaron texture—no shortcuts!