coffee macarons

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:

These tiramisu macarons have an espresso French macaron shell and are filled with a mascarpone Kahlua frosting and then dusted with cocoa powder!

Tiramisu Macarons

egg whites (room temperature)

cream of tartar

almond flour (sifted)

powdered sugar (sifted)

cocoa powder (sifted)

espresso powder (sifted)

unsalted butter (room temperature)

mascarpone cheese (room temperature)

coffee liqueur (substitute brewed espresso)

Sift together almond flour, powdered sugar, cocoa powder, and espresso powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.

Match up your shells before filling, and then turn one side over.

Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.

Put the assembled tiramisu macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Mascarpone Filling

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Top 2 coffee macarons recipes from across the web

The most viewed coffee macarons 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

Tiramisu Macarons

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