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Coffee Macarons

Coffee Macarons

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!

Coffee Macarons

Photo: Natalie Levin



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Coffee Macarons

Servings 20 coffee macarons
Author Natalie

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 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

Instructions

  1. 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.
  2. 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.
  3. Add sugar and continue beating until a glossy and stable meringue forms. Instant coffee and beat until it is absorbed into the meringue.
  4. 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.
  5. 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.
  6. Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.
  7. Preheat the oven to 150c degrees.
  8. Bake the macarons for about 10-13 minutes or until set.
  9. Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan.
  10. Espresso and dark chocolate ganache: heat the cream almost to a boil.
  11. Pour the cream over the dark chocolate, add the espresso and stir until you get a shiny chocolate ganache.
  12. Cool the ganache in the refrigerator for 2 hours or until it reaches a comfortable drizzling consistency.
  13. Transfer the filling into a pastry bag fitted with 1 cm round piping tip.
  14. Espresso and white chocolate ganache: chop the chocolate and put in a bowl. Melt in the microwave or over double boiler.
  15. Add espresso and stir until smooth.
  16. Cool the ganache in the refrigerator for 2 hours or until it reaches a comfortable drizzling consistency.
  17. Transfer the filling into a pastry bag fitted with 1 cm round piping tip.
  18. Arrange the macarons in pairs.
  19. Fill the macarons with the ganache desired.
  20. Cool in a sealed box in the refrigerator for 1 day before serving. Serve at room temperature.

Recipe Notes

  • 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.
Coffee Macarons

Photo: Natalie Levin

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