Vietnamese Coffee Macarons

Smooth, creamy and bittersweet Vietnamese coffee buttercream sandwiched between two crisp and chewy macaron shells. These Vietnamese coffee macarons are a take on the traditional condensed milk Vietnamese coffee!

Some days call for a little coffee treat that feels fancy, but still warm and familiar. These Vietnamese coffee macarons have crisp shells, soft chewy centres, and a smooth condensed milk buttercream with that rich, bittersweet coffee flavour I always crave. I started testing these after one of those afternoons where my coffee was doing most of the heavy lifting. At TuCha, I’m always playing with drinks and desserts that feel connected, so turning Vietnamese coffee into a macaron felt like a natural little project. After a few batches, I learned the trick was keeping the coffee bold, the buttercream silky, and the shells light enough to let the filling shine. It’s a small dessert, but it has that creamy café feeling in every bite.

I don’t know about you, but I need my cup of coffee everyday. In fact I’m drinking an oat milk latte writing this up! But, I don’t just drink coffee for that extra boost, I drink it for its flavour. There are so many different varieties and origins of beans as well as so many different ways to prepare a simple cup of coffee. Which brings us to Vietnamese coffee… and Vietnamese coffee macarons!

What is Vietnamese Coffee?

You might wonder why Vietnamese coffee is different to regular coffee. Traditionally made from Robusta beans their coffee is higher in caffeine and richer in flavour with a characteristic dark roast.

Moreover Vietnamese coffee is prepared with a stainless steel filter rather than a paper filter. The filter also lends to a much richer roast, so the resulting drip coffee is much more intense in flavour.

Another defining characteristic is the milk used to make Vietnamese coffee! Because the coffee is so strong sweetened condensed milk is the perfect pairing. The thick, sweet milk is usually served at the bottom of the glass and the coffee is poured over. The resulting coffee is sweet and delicious. The perfect flavour combination for a macaron ????

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 macarons	30 minutes active prep plus 1 to 2 hours drying	10 to 15 minutes	Intermediate	Mature 1 day in the fridge, then store airtight

Condensed Milk Buttercream

To recreate the Vietnamese coffee flavour I created a buttercream that is sweetened with condensed milk. As condensed milk is very sweet on its own there is no need for extra sugar.

Condensed milk is a great sweetener in buttercream as it has a thick and smooth consistency rather than the grainy texture that can come with sugars. When beating the condensed milk into the butter it will form a silky smooth buttercream that pairs perfectly with your macarons shells.

Here are a couple of tips to achieve silky buttercream:

• Prepare and cool your coffee first: It is important to make sure your coffee is cooled before adding it to your buttercream. If it is still warm you can risk melting your butter and causing the buttercream to split or turn into a puddle.
• Beat your buttercream for longer than you think: The trick to creating the creamiest fluffy buttercream is in the whipping. A lot of the time people will underwhip their buttercream causing it to be thick, dense and greasy. With just an extra 5 minutes or so of whipping you’ll be surprised at how fluffy and silky your buttercream turns out
• Use a paddle attachment to finish off: At the beginning you want to use the whisk attachment as this brings the most air into your buttercream. However after extended periods of whipping with the whisk it can cause large air pockets to form in your buttercream, which will appear when you pipe it into your shells. In the final 2 minutes of whipping change your whisk to a paddle attachment and mix on medium speed. This will smoothen out your buttercream for perfect piping.

Getting the Perfect Shell

Colouring the shells

To replicate the characteristic Vietnamese coffee look I used one coffee coloured and one white shell.

When it comes to colouring shells two colours you can risk over-mixing your batter. I like to give the batter a quick, rough, but thorough mix before splitting it into two and colouring. That way you have more control over the mixing when adding colour to the batter.

Perfectly round shape

If you want to achieve the perfect macaron shape one of the most important things is to pipe the shells on a flat surface. The batter is fluid so if it is on an angle it will flow that way.

The other tip to creating perfectly even shells is to use a template. This will ensure that all your shells are piped to the same size. All you need to do is place the printed template under your sheet of baking paper and pipe away.

I have a macaron template available on my PERFECT macaron post

The Guide to Perfect Macarons

If you are looking for a definitive guide to help you master your macarons I have an ebook which outlines the steps to make French and Italian macarons in detail. It includes photographic steps as well as a guide to the best ingredients and equipment needed to get that perfect macaron!

It also includes 6 exclusive recipes with detailed instructions to impress ????

Optional – My Favourite Extras That Add a Little Magic

• Cocoa dusting
  A light dusting gives the tops a soft café look. Keep it gentle so the shells still look clean.
• Chocolate drizzle
  Dark chocolate adds a neat finish and a deeper coffee-shop flavour.
• Tiny pinch of sea salt
  A little salt helps balance the condensed milk and makes the coffee taste stronger.
• Coffee bean garnish
  A small chocolate coffee bean on top makes the macarons look lovely for a dessert box.
• Coffee extract
  A few drops can add strong coffee flavour without adding much liquid.
• Vanilla bean paste
  This softens the flavour of the buttercream and gives it a warmer finish.

My favourite extra tip: Choose one finishing detail and let it shine. Macarons are small, so too many toppings can make them look busy.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Instant coffee powder can be swapped with espresso powder
  Espresso powder gives a strong, clean coffee flavour. Dissolve it well before adding it to the buttercream.
• Regular instant coffee can be swapped with decaf coffee
  This keeps the coffee flavour but lowers the caffeine.
• Coffee paste can be swapped with coffee extract
  Coffee extract gives a strong flavour with less liquid. Start small and adjust to taste.
• Condensed milk buttercream can be swapped with coffee ganache
  Ganache is richer and more stable. It will taste less like classic condensed milk coffee, but it pipes neatly.
• Brown gel colour can be skipped
  The flavour stays the same. The shells will just look lighter and more simple.
• Almond meal should not be swapped without a tested recipe
  Macarons rely on almond meal for structure. A direct swap can change the whole shell.

My swap tip: Be careful with liquid coffee. The more liquid you add, the easier it is for the buttercream to loosen.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	Likely Cause	Quick Fix
Shells cracked	Shells were tacky or oven was too hot	Rest longer and lower the oven slightly
No feet	Meringue was weak or batter was too wet	Beat to stiff peaks and check macaronage
Hollow shells	Batter was overmixed or oven heat was uneven	Fold less and use an oven thermometer
Shells stick after cooling	Shells were underbaked	Bake 1 to 2 minutes longer next time
Buttercream feels loose	Too much liquid was added	Chill briefly, then beat until pipeable

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Vietnamese Coffee Macarons	Crisp shells, chewy centre, silky coffee filling	Café-style coffee dessert
Coffee Macarons	Crisp shells with classic coffee filling	Simple coffee flavour
Mocha Macarons	Crisp shells with coffee and chocolate	Rich coffee-chocolate cravings

How To Make Vietnamese Coffee Macarons

• Sieve the almond meal and icing sugar into a medium bowl.
• Remove any large almond pieces left in the sieve.
• Add the egg whites to a large clean bowl.
• Beat with an electric mixer until foamy.
• Slowly add the white sugar and keep beating until stiff peaks form.
• Fold the almond meal and icing sugar into the meringue in two additions.
• Once the dry ingredients are just folded through, split the batter into two portions.
• Add brown gel food colouring to one half.
• Fold each batter until it flows slowly and the lines fade back into the bowl.
• Transfer both batters to piping bags fitted with round tips.
• Pipe 1.5 inch circles onto a flat lined tray.
• Let the shells dry for 1 to 2 hours, or until they feel dry to the touch.
• Bake at 140°C for 10 to 15 minutes.
• The macarons are ready when the shells do not wiggle when gently touched.
• Let the shells cool fully before filling.
• To make the buttercream, dissolve the instant coffee powder in boiling water.
• Let the coffee mixture cool fully.
• Add the softened butter and condensed milk to the bowl of a stand mixer.
• Beat on medium-high for 5 minutes, or until light and silky.
• Add the cooled coffee mixture and beat for another 2 minutes.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Match similar sized shells together.
• Pipe a small mound of coffee buttercream onto the flat side of one shell.
• Top with a matching shell of the opposite colour.
• Place the filled macarons in an airtight container.
• Mature in the fridge for 1 day before serving.

Tips – My Personal Tricks for a Professional-Looking Result

Watch The Macaronage Like A Hawk

The batter should flow slowly and fold back into itself like lava. If it drops in thick chunks, it needs a few more folds.

If it runs like soup, it has gone too far. Macaronage is the moment where macarons like to keep us humble.

Learn The Meringue Stages

Foamy egg whites look loose with big bubbles. Soft peaks bend over, firm peaks hold better, and stiff peaks stand tall and glossy.

For this recipe, stop at stiff peaks. Dry, clumpy meringue has gone too far.

Use The Touch Test Before Baking

The shells should feel dry and smooth before they go into the oven. If your finger picks up batter, they need more time.

On humid days, this can take longer. Macarons are dramatic like that.

Watch Humidity Like A Pastry Chef

Macarons do not love damp air. If your kitchen feels humid, give the shells more time to dry or place them near gentle airflow.

I learned through many test batches that patience saves more macarons than panic does.

Bake One Tray At A Time

Macarons like steady heat. Baking one tray at a time gives you better control and more even feet.

It feels slower, but it saves you from wonky-shell sadness.

Use An Oven Thermometer

Ovens love to lie a little. An oven thermometer helps you know what temperature your macarons are really getting.

Zumbo’s taught me that tiny texture changes can make or break a dessert, and macarons are the perfect example.

Check For Doneness Before Pulling The Tray

The shells should feel set and should not wobble when gently touched. If they slide or stick badly after cooling, they may need another minute or two next time.

A tiny bake-time tweak can make a huge difference.

Let The Filled Macarons Rest Before Serving

The shells may taste crisp right after filling. After maturing, the filling softens the centre and gives you that chewy macaron bite.

It is the quiet magic step.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Vietnamese Iced Coffee Macarons

Serve the macarons chilled, then let them sit for a few minutes before eating. The filling turns creamy and the flavour feels closer to a cold glass of Vietnamese iced coffee.

This is the version I would serve with a little café-style drink pairing.

Espresso Shell Macarons

Add a small amount of finely ground instant espresso powder to the dry shell ingredients. This gives the shells a deeper coffee note before you even reach the filling.

Go light here. Too much coffee powder can dry the shells or make the texture patchy.

Mocha Vietnamese Coffee Macarons

Add a little cocoa powder to the shell or drizzle the filled macarons with dark chocolate. Coffee and chocolate are best friends for a reason.

This one gives café-counter energy without making the recipe too fussy.

Salted Coffee Caramel Macarons

Add a small dot of salted caramel in the centre of the coffee buttercream. The salt makes the coffee taste deeper and keeps the condensed milk from feeling too sweet.

It is rich, smooth, and just a little dramatic.

Coconut Coffee Macarons

Add a touch of coconut extract to the buttercream or roll the edges lightly in fine toasted coconut. It gives the macarons a soft Southeast Asian dessert feel.

Keep the coconut light so the coffee still gets to be the main character.

Black Sesame Coffee Macarons

Add a tiny dot of black sesame buttercream in the centre of the coffee filling. The nutty flavour works beautifully with strong coffee.

It is a very Catherine Desserts kind of twist.

Brown Sugar Coffee Macarons

Add a small dot of thick brown sugar syrup in the middle of the buttercream. It gives a bubble-tea-style sweetness that feels very TuCha.

Keep the centre small so the shells do not soften too fast.

Vietnamese Coffee Ganache Macarons

Fill the shells with a Vietnamese coffee ganache instead of buttercream. It gives a richer bite and works well if you want a more stable filling.

The flavour is less creamy than condensed milk buttercream, but it is very smooth.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve With Vietnamese Iced Coffee

This is the most natural pairing. The macaron echoes the drink, with crisp shells, chewy centres, and silky condensed milk coffee buttercream.

It feels like a café treat in two bites.

Pair With An Oat Milk Latte

I love this with a creamy oat milk latte. The oat milk softens the coffee flavour and makes the macaron feel extra smooth.

It is a cosy afternoon snack situation.

Add Them To A Macaron Gift Box

These macarons look lovely in a mixed dessert box because of the two-tone shell. Pair them with vanilla, matcha, black sesame, or chocolate macarons.

The coffee colour gives the box a grown-up café mood.

Serve Chilled, Then Rest Before Eating

Macarons store best in the fridge, but they taste better after sitting out for a few minutes. The buttercream softens and the shell becomes more tender.

Cold from the fridge is tidy. Slightly rested is delicious.

Dust With Coffee Or Cocoa

A tiny dusting of coffee powder or cocoa makes the tops look polished. Keep it light so the shells do not look messy.

It is a small styling move that photographs beautifully.

Pair With Milk Tea

For a TuCha-style pairing, serve these with roasted oolong milk tea or brown sugar milk tea. The tea rounds out the strong coffee and condensed milk flavour.

Coffee and milk tea together sounds cheeky, but it works.

Plate As Petit Fours

Serve one or two macarons on a small plate with a spoon of coffee caramel or whipped cream. It looks elegant without needing another full dessert.

This is perfect for a dinner party or café-style plate.

Build A Coffee Dessert Board

Serve these with chocolate truffles, tiramisu cups, coffee jelly, and berries. The macarons add crunch, chew, and that creamy coffee bite.

It is very social-friendly and easy to photograph.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Adding Too Much Coffee Liquid

More coffee does not always mean better flavour. Too much liquid can loosen the buttercream and make it hard to pipe.

Use strong coffee in a small amount for the best result.

Under-Whipping The Meringue

Weak meringue can lead to flat shells and sad feet. Beat until the peaks stand tall and glossy.

The meringue should look strong, not foamy or loose.

Overmixing The Macaron Batter

If the batter becomes too runny, the shells can spread and bake flat. Stop once the batter flows slowly and the lines fade back in.

Macaronage is not the time to zone out.

Not Resting The Shells Long Enough

If the shells are still tacky, they can crack in the oven. Let them dry until the surface feels matte and does not stick to your finger.

On humid days, give them extra time.

Using Liquid Food Colouring

Liquid colour can loosen the batter and make the shells harder to control. Gel colour is much safer for macarons.

A little is enough.

Baking On A Warped Tray

A bent tray can make shells bake unevenly or grow wonky feet. Use a flat, sturdy tray if you can.

Macarons already have enough personality. The tray does not need to add more.

Skipping The Maturing Time

Freshly filled macarons can taste a little crisp and separate. After a day in the fridge, the filling softens the shell and the texture becomes chewy.

It is worth the wait.

Piping Uneven Shells

Uneven shells are harder to match after baking. Pipe straight down and keep the pressure steady.

If a few are wonky, they still taste good. We call those chef snacks.

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