coffee macaron

These pretty coffee macarons are filled with a rich, coffee liqueur-flavored buttercream that is sandwiched between espresso-flavored almond meringue shells.

Coffee Macarons

powdered sugar

blanched almond flour

espresso powder

egg whites ((about 3 eggs), at room temperature)

vanilla extract

granulated sugar

sugar

unsalted butter, (softened)

coffee liqueur, (such as Kahlua)

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

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

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

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.

Slowly and carefully fold the almond mix into the meringue until combined. (It&#39;ll be a sticky, very slow-flowing, thick mass). It&#39;s important to take your time here. Try to work in slow motion so you don&#39;t overmix the batter. (Overmixing the batter will make it too runny.)

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.)

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.

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

Heat the oven to 280 degrees F.

Bake the first baking sheet until the macarons are hard to the touch and don&#39;t move around when you touch them (15 to 20 minutes).

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&#39;s up to temperature, bake the second sheet in the same way.

For the macarons:

Whip all ingredients together until you have a smooth cream.

Match the macarons into pairs by size.

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

Keep the macarons refrigerated until serving.

For the filling:

Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell.

Coffee Macaron Recipe

white chocolate chips (I use Guittard Brand)

heavy cream (boiling hot)

g unsalted butter (melted)

coffee

almond flour

g egg whites, heated to room temperature

sugar,

instant coffee

water

Pastry bag (18 inch)

Round Pastry tip (Ateco 805)

Baking Sheet (15"x21")

Parchment paper

Silicone mat

To a medium bowl add 200 g white chocolate chips or chopped chocolate.&nbsp;

In a saucepan heat 150 ml&nbsp;of heavy whipping cream and 1 tablespoon of instant coffee until almost boiling, stir until the coffee is dissolved.&nbsp;

Pour the hot coffee mixture over the prepared white chocolate chips. Allow to sit for 1 minute then stir until smooth. Whisk in 40 g of room temperature butter until smooth.&nbsp;

Allow cooling at room temperature then refrigerate for a couple of hours or until pipable consistency and thick. Bring back to room temperature if you would like to whip the ganache. The ganche whips super quick, be careful not to overwhip or it will separate.

How to make Coffee Ganache

Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat. Gather all of your ingredients.

How to make Macarons

Mix the 158 g water and 236 g granulated sugar &nbsp; in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.If the syrup has crystallized, discard and start over.Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.&nbsp;

Make the Syrup

the almond flour and powdered sugar twice into a large bowl (bowl #1).

Heat the 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch. 

Add 82 g of the egg whites to the sifted almond and sugar mixture in bowl #1. Pour the rest of the egg whites into a grease-free mixer bowl (bowl #2),  add 1 tablespoon of sugar and 1 tablespoon of instant coffee and set aside. 

When the sugar syrup is at about 240F, with a sturdy wooden spoon quickly mix the 82 g of egg whites and the sifted mixture from bowl #1 until a thick paste forms.

Sift the dry ingredients &amp; prepare the egg whites

When the syrup is at about 243F to 244F start to whip the egg whites and the sugar (in bowl #2) on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.

When the egg whites are foamy and the syrup is at 248F degrees, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks. 

Make the Italian Meringue

Fold the prepared meringue (bowl #2) into the almond/sugar paste (bowl #1) in 3 additions, trying to reach the &quot;lava&quot; stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you can draw a figure 8 with the batter flowing off the spatula.

Make the macaron batter

Preheat oven to 350F degrees with the baking rack in the middle. Fit a pastry bag with a plain 5/8 inch round tip, then fill it with the prepared macaron batter. 

Pipe out 1.5 inch round circles onto the parchment paper, about 1.5 inches apart. Add a coffee been to the top of each macaron mount.

Rap the baking sheet against a counter about 5-7 times, then rotate it and rap another 5-7 times. Use a pin needle to pop any bubbles that have risen to the top.

Place the macarons into the oven and quickly reduce the heat to 325F. Bake for about 10-12 minutes, then remove and allow to completely cool. Remove from the parchment paper (do not attempt to remove macarons before they're cool).Preheat the oven to 350F and then bake the next sheet in the manner described above.

Pipe and Bake the macarons

Fill a piping bag with the prepared coffee ganache.

Pair up the macarons by size. Pipe a tablespoon of the filling onto one half and press together with the other half until the filling almost reaches the edges.

Fill the macarons

Place the filled macarons into an airtight container and refrigerate for at least 24 hours before consuming. 

Resting a.k.a Maturing Macarons

If you do not plan to eat the macarons right away, wrap each macaron in a plastic wrap, then place into an airtight container and freeze until ready to use. Bring to room temperature before consuming.

How to Freeze Macarons

Top 2 coffee macaron recipes from across the web

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Coffee Macaron Recipe

Top 2 coffee macaron recipes from across the web

The most viewed coffee macaron recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coffee Macarons

Coffee Macaron Recipe

The most viewed coffee macaron recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine