Coffee Macarons Recipe
User Reviews
4.8
Coffee Macarons Recipe
Description
This Coffee Macarons Recipe details creating light macaron shells by whipping aged egg whites with granulated sugar to stiff peaks, then folding in sifted powdered sugar, almond flour, and instant coffee. Care is taken not to overmix the batter to maintain the correct texture. The batter is piped into circles and baked into delicate shells.
The filling is a chocolate ganache made by melting semi-sweet chocolate chips with instant coffee, then combining with warm heavy cream until smooth and slightly thickened. The coffee in both shells and filling provides a distinct coffee flavor complementing the chocolate's richness.
Once assembled, the macarons combine a crisp exterior with a tender, chewy interior contrasted by the smooth ganache. These elegant treats are suitable for serving with coffee or as a refined dessert offering.
Ingredients
- 3 egg aged for 24-48 hours in the fridge and brought to room temperature, white
- 1/4 cup white sugar
- 2 cup confectioners sugar
- 1 cup almond flour
- 1 tbsp instant coffee
- 1 cup chocolate chips for filling, semi-sweet
- 1 tbsp instant coffee for filling
- 1/2 cup heavy whipping cream for filling
Instructions
Chocolate Ganache
- In a pot, combine chocolate chips and instant coffee. In a separate sauce pan, bring the whipping cream almost to a boil. Remove from heat and pour on top of the chocolate chips and instant coffee.
- Whisk until combined. Set the ganache aside to allow it to harden a little while you make the shells.
Macaron Shells
- In the bowl of a stand mixer, beat eggs with granulated sugar until the mixture begins to rise and stiffen.
- Sift powdered sugar and almond flour to remove any lumps.
- Sift instant coffee into the almond flour/powdered sugar mixture. Stir to combine all ingredients together.
- Stir the dry ingredients into the egg mixture with a spatula until just combined. Be cautious not to overmix.
- Place piping bag into a tall cup to hold it straight. Stuff the macaron batter inside the piping bag, twisting the top to seal it inside.
- Line the baking sheet with parchment paper. Pipe thick circles of batter onto the baking sheet. Tap baking sheet at least 3 times on each side to rid the batter of any air bubbles. Allow the batter circles to sit at room temperature for about 20 minutes.
- Bake macarons at 300°F for 12-15 minutes. You'll know they're ready when they no longer stick to the parchment paper. Allow shells to cool to room temperature.
- Place another pastry bag into a tall cup to hold it straight. Fill the bag with ganache. Pipe ganache onto one of the macron pieces and cover it with the other piece.
- Keep macarons refrigerated in an airtight container until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24macarons
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 9mg | 0% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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