Teresa's Recipes
Coffee Macarons
Indulge in the heavenly delight of Coffee Macarons, a French classic that combines the delicate texture of almond meringue cookies with a rich, velvety coffee buttercream. Perfect for coffee lovers, these macarons are not just a treat; they are an experience that transports you to a quaint Parisian café. With each bite, you’ll savor the harmonious balance of sweetness and coffee essence, making them an ideal accompaniment to your afternoon tea or a delightful dessert after dinner. The art of macaron-making is steeped in history, originating from Italy and popularized in France during the Renaissance, making these little treats a symbol of confectionery craftsmanship.
Ingredients
- 1 teaspoon Coffee extract
- 1/2 cup, softened Unsalted butter
- 1/4 cup Granulated sugar
- 3 large, at room temperature Egg whites
- 1 tablespoon Instant coffee granules
- 1 3/4 cups Powdered sugar
- 1 1/4 cups Almond flour
Dietary Notes
- Servings: 20
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 90
- Fat: 4g
- Carbs: 12g
- Protein: 1g
- Sodium: 10mg
- Sugar: 8g
Instructions
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the almond flour, powdered sugar, and instant coffee granules. Process until the mixture is fine and well-blended.
- In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture reaches stiff peaks.
- Carefully fold the almond flour mixture into the beaten egg whites using a spatula until the batter is smooth and shiny. Be gentle to avoid deflating the meringue.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Allow the macarons to sit at room temperature for 30 minutes to develop a skin; this helps create the signature 'feet' when baked.
- Bake the macarons for 15 minutes, or until they are set and easily lift off the parchment paper. Let them cool completely on the baking sheets.
- While the macarons cool, prepare the coffee buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coffee extract, beating until light and fluffy.
- Once the macarons are completely cool, pipe a generous amount of coffee buttercream onto the flat side of one macaron shell. Top with another shell to form a sandwich. Repeat with the remaining macarons and buttercream.
- Store the macarons in an airtight container in the refrigerator for up to one week, allowing the flavors to meld.
Tips
- For a stronger coffee flavor, consider using espresso powder instead of instant coffee granules.
- Experiment with different flavored extracts, such as vanilla or hazelnut, to create unique variations of these macarons.
- Make sure all your utensils and mixing bowls are completely clean and free from any grease, as this can affect the meringue's ability to whip up properly.