Macarons are serious labors of love. They take a lot of babying and exact measuring to yield that perfectly chewy sandwich. Yet despite all that work, the beautiful end product is so worth it. These coffee macarons are beautifully flavored and are filling with a deep dark chocolate ganache.
My one advice for you is: measure and bake precisely. Read the recipe twice before starting so that you are ready to partake on this wonderful adventure!
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright december 2015 ©
Beautifully aromatic coffee macarons perfect for snack time
>>> Yields 14 macarons
-Prep: 60 min
-Bake: 15 min
For the macaron shells:
– 120 g powdered sugar
– 130 g almond flour/meal
– 1 tsp ground coffee beans or instant coffee
– 3 egg whites
– 1 tsp vanilla extract
– 25 g granulated sugar
For the filling:
– 90 g melted dark chocolate
– 1/4 tsp ground coffee beans or instant coffee
– 1 pinch of salt
1) Blend the almond flour, powdered sugar, and coffee powder together until combined.
2) Whip egg whites until foamy on medium speed. Add in vanilla and 1/3 of the granulated sugar. Beat on med-high speed and add in the remaining sugar in thirds until you reach stiff peaks.
3) Fold in egg whites into the flour mixture in thirds gently.
4) Pour the mixture into a piping bag and use a round tip to pipe 28 filled spirals into circles onto a baking sheet lined with parchment paper. It’s okay if you have little peaks, they will flatten out later on.
5) Preheat the oven to 280 F.
6) Let the macarons sit for 30 minutes and lightly tap the baking sheet onto the counter to remove any air bubbles.
7) Bake the macarons for 15-17 min evenly on the middle rack. After they’re baked, turn the oven off and open the door slightly to allow heat to escape. Remove the macarons after 15 minutes and allow them to cool to room temperature.
8) While the shells are chilling, mix the filling ingredients together by slowly melting the chocolate over a double boiler or in the microwave at 20 second intervals and stir well. Allow it to cool to a paste form.
9) Spread the filling onto a cooled macaron shell and top it off with another shell. Repeat 13 times.