Photo: Natalie Levin
Coffee is by far one of my top favorite flavors in desserts, and you could say I’m a coffee addict. I drink around 3 cups of coffee a day and will never say no to a good coffee dessert.
These coffee macarons are my favorite macarons. Even though I truly think macarons are an overrated dessert. Coffee macarons are a bit different. The bitterness of the coffee combines just perfectly with the sweetness of the cookies and together they create a great yummy dessert.
If you like coffee like me, you should really try these coffee macarons, and I’m sure they will become your favorite too!
Photo: Natalie Levin
Coffee Macarons
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 dark chocolate ganache:
- 100 ml. heavy cream
- 150 grams dark chocolate 70% cocoa solids (chopped)
- 30 ml. espresso
Espresso and white chocolate ganache:
- 100 grams white chocolate
- 25 ml. espresso
- 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.
- Keep the macarons in a sealed box in the refrigerator for up to 3-4 days.
- It is recommended to serve them at room temperature.
- Macaron shells can be frozen for up to one month in a sealed box.
Photo: Natalie Levin