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Recipes
Chocolate Kahlua Mocha Buttercream Macarons
By IHFT
Chocolate macaron cookie with a kahlua laced mocha buttercream filling
- For chocolate macarons
- 1 cup almond flour
- 2 cups confectioner’s sugar
- 3 tbsp unsweetened cocoa powder
- 3 large egg whites, covered and refrigerated for 3 days and then brought to room temperature
- 1/4 tsp cream of tartar
- 2 tbsp sugar
- 1 drop red food coloring (optional)
- For kahlua mocha buttercream
- 1/2 cup (1 stick) butter, softened
- 2-1/2 cups powdered sugar
- 1 tablespoon unsweetened cocoa (I used Hersheys)
- 1/4 cup whipping cream
- 1 tsp instant coffee granules (I used Folgers Classic Roast)
- 1 tsp Kahlua