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Mocha-Walnut Macarons

These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois
  • Total Time
    Prep: 30 min. + standing Bake: 20 min. + cooling
  • Makes
    3-1/2 dozen


  • 2 large egg whites
  • 1 cup confectioners' sugar
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 1/3 cup superfine sugar


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  • Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside.
  • Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended.
  • Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts
1 cookie: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.
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