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Mocha-Walnut Macarons

Total Time

Prep: 30 min. + standing Bake: 20 min./batch + cooling


3-1/2 dozen

Updated: Feb. 10, 2022
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois
Mocha-Walnut Macarons Recipe photo by Taste of Home
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  • 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


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground.
  3. Add salt to egg whites; beat on medium speed until soft peaks form. 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.
  4. Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air-dry for 30 minutes before baking. Bake 18-20 minutes. Remove parchment 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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