Coffee Macarons Recipe

By foodiva

Ingredients

• 3 Egg Whites; kept in room temperature for 24-48 hours
• 1/4 cups White Sugar
• 2 cups Confectioners Sugar
• 1 cup Almond Flour
• 1 tablespoon Instant Coffee
• 1 cup Chocolate Chips; for filling
• 1 tablespoon Instant Coffee; for filling
• 1/2 cups Heavy Whipping Cream; for filling

Details

Servings 24
Preparation time 45mins
Cooking time 60mins
Adapted from momsdish.com

Preparation

Step 1

In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.

Sift powdered sugar and almond flour to get rid of any lumps.

Sift coffee into the almond flour. Stir to combine all ingredients together.

Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off spatula, but not be too runny.

Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.

Line the baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top. Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.

Combine chocolate chips and instant coffee together into a pot. Bring whipping almost to a boil, add it to the chocolate chips. Whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.

Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with cream. Pipe cream onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.

In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.

Sift powdered sugar and almond flour to get rid of any lumps.

Sift coffee into the almond flour. Stir to combine all ingredients together.

Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off spatula, but not be too runny.

Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag, it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist, to hold the batter in the inside.

Line the baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top. Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.

Combine chocolate chips and instant coffee together into a pot. Bring whipping almost to a boil, add it to the chocolate chips. Whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.

Place plastic bag or pastry bag into a cup, to hold it straight. Fill the bag with cream. Pipe cream onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.