Coffee Macarons

Name: Coffee Macarons
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Ingredients: 200 grams powdered sugar; 110 grams blanched almond flour; 1 teaspoon instant espresso powder; 90 grams egg whites ((about 3 eggs), at room temperature); 1 teaspoon vanilla extract; 25 grams granulated sugar; ½ cup powdered sugar; 4 tablespoons unsalted butter, (softened); 1 tablespoon coffee liqueur, (such as Kahlua)

thespicetrain.com

Your recipes

Prep Time: 45 minutes

Cook Time: 70 minutes

Total: 115 minutes

Servings: 16

Cost: $2.92 /serving

Author : Recipe adapted from Tartelette.

coffee macaron coffee macaron recipe coffee macarons

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams powdered sugar110 grams blanched almond flour1 teaspoon instant espresso powder90 grams egg whites ((about 3 eggs), at room temperature)1 teaspoon vanilla extract25 grams granulated sugar½ cup powdered sugar4 tablespoons unsalted butter, (softened)1 tablespoon coffee liqueur, (such as Kahlua)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Line two cookie sheets* with parchment paper or silicone baking mats. Set aside.

Step 2

Whisk powdered sugar, almond flour and espresso powder together in a bowl until well combined. Set aside.

Step 3

In a completely clean bowl and with clean beaters, whip egg whites and vanilla on low speed to a nice bubbly foam.

Step 4

Continue to whip on low speed and gradually add the granulated sugar to the egg whites until you have a glossy meringue that just barely holds stiff peaks.

Step 5

Slowly and carefully fold the almond mix into the meringue until combined. (It'll be a sticky, very slow-flowing, thick mass). It's important to take your time here. Try to work in slow motion so you don't overmix the batter. (Overmixing the batter will make it too runny.)

Step 6

Carefully transfer the batter into a piping bag with a large round tip. Pipe the macarons onto the cookie sheets. (Pipe ~16 dollops onto each sheet, each between 1 inch and 1 ½ inches in diameter. Hold the piping bag straight down when piping.)

Step 7

If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.

Step 8

Let the macarons sit at room temperature for at least 30 minutes. (During that time the macarons will form a dry "skin" on the outside. When you touch them, they should not be sticky at all.)

Step 9

Heat the oven to 280 degrees F.

Step 10

Bake the first baking sheet until the macarons are hard to the touch and don't move around when you touch them (15 to 20 minutes).

Step 11

Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out. Turn the oven back on and once it's up to temperature, bake the second sheet in the same way.

Step 12

Whip all ingredients together until you have a smooth cream.

Step 13

Match the macarons into pairs by size.

Step 14

Put a dollop of buttercream on one shell and fit a second shell on top.

Step 15

Keep the macarons refrigerated until serving.