Coffee Macaron Recipe






 

Ingredients

For the macarons:

200 grams sugar powder

125 almond meal

100 grams egg whites

Pinch of salt

40 grams sugar

1 tsp. instant coffee powder


Espresso and white chocolate ganache:

100 grams white chocolate

25 ml. espresso

Espresso and dark chocolate ganache:

100 ml. heavy cream

150 grams dark chocolate 

30 ml. espresso

Instructions

Sift powdered sugar and almond powder 

into a large bowl. It is important to sift 

carefully and do not leave large chunks in 

the mixture.

Put the egg whites and salt in the bowl of an

 electric mixer with a whisking hook and 

beat on high speed until meringue begins

 to 

form and the mixture starts to whiten.

Add sugar and continue beating until a 

glossy and stable meringue forms. Instant 

coffee and beat until it is absorbed into the 

meringue.

Add almond powder to the meringue and 

fold carefully with a spatula. At first, stir 

slightly aggressive, and then go through a 

gentle fold until the mixture is uniform, 

stable but not liquid.

Transfer the mixture to a pastry bag fitted 

with a 1 cm round piping tip and pipe 

macarons on an oven tray lined with silicon

 mat.

Leave the macarons for about an hour at 

room temperature before baking to dry and

 create a thin membrane on top.

Preheat the oven to 150c degrees.

Bake the macarons for about 10-13 minutes 

or until set.

Cool completely at room temperature. Only

 when macarons are completely cold it can 

be separated from the pan.

Espresso and dark chocolate ganache: heat 

the cream almost to a boil.

Pour the cream over the dark chocolate, 

add the espresso and stir until you get a 

shiny chocolate ganache.

Cool the ganache in the refrigerator for 2 

hours or until it reaches a comfortable 

drizzling consistency.

Transfer the filling into a pastry bag fitted 

with 1 cm round piping tip.

Espresso and white chocolate ganache: 

chop the chocolate and put in a bowl. Melt 

in the microwave or over double boiler.

Add espresso and stir until smooth.

Cool the ganache in the refrigerator for 2 

hours or until it reaches a comfortable 

drizzling consistency.

Transfer the filling into a pastry bag fitted 

with 1 cm round piping tip.

Arrange the macarons in pairs.

Fill the macarons with the ganache desired.

Cool in a sealed box in the refrigerator for 1

 day before serving. Serve at room 

temperature.

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