{"id":21519,"date":"2018-06-18T06:48:35","date_gmt":"2018-06-18T04:48:35","guid":{"rendered":"https:\/\/www.oogio.net\/?p=21519"},"modified":"2022-01-15T08:57:59","modified_gmt":"2022-01-15T06:57:59","slug":"coffee-macarons","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-macarons\/","title":{"rendered":"Coffee Macarons"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_11196\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11196\" class=\"wp-image-11196\" title=\"Coffee Macarons\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2009\/02\/coffee_macarons-s.jpg\" alt=\"Coffee Macarons\" width=\"800\" height=\"1219\" \/><p id=\"caption-attachment-11196\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">Coffee is by far one of my top favorite flavors in desserts, and you could say I\u2019m a coffee addict. I drink around 3 cups of coffee a day and will never say no to a good coffee dessert.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">If you like coffee like me, you should really try these coffee macarons, and I\u2019m sure they will become your favorite too!<\/p>\n<div id=\"attachment_11198\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11198\" class=\"wp-image-11198\" title=\"Coffee Macarons\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2009\/02\/coffee_macarons3-s.jpg\" alt=\"Coffee Macarons\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-11198\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21520--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Coffee Macarons<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the macarons:<\/h4>\n<ul>\n<li>200 grams sugar powder<\/li>\n<li>125 almond meal<\/li>\n<li>100 grams egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>40 grams sugar<\/li>\n<li>1 tsp. instant coffee powder<\/li>\n<\/ul>\n<h4>Espresso and dark chocolate ganache:<\/h4>\n<ul>\n<li>100 ml. heavy cream<\/li>\n<li>150 grams dark chocolate 70% cocoa solids (chopped)<\/li>\n<li>30 ml. espresso<\/li>\n<\/ul>\n<h4>Espresso and white chocolate ganache:<\/h4>\n<ul>\n<li>100 grams white chocolate<\/li>\n<li>25 ml. espresso<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Add sugar and continue beating until a glossy and stable meringue forms. Instant coffee and beat until it is absorbed into the meringue.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Leave the macarons for about an hour at room temperature before baking to dry and create a thin membrane on top.<\/li>\n<li>Preheat the oven to 150c degrees.<\/li>\n<li>Bake the macarons for about 10-13 minutes or until set.<\/li>\n<li>Cool completely at room temperature. Only when macarons are completely cold it can be separated from the pan.<\/li>\n<li>Espresso and dark chocolate ganache: heat the cream almost to a boil.<\/li>\n<li>Pour the cream over the dark chocolate, add the espresso and stir until you get a shiny chocolate ganache.<\/li>\n<li>Cool the ganache in the refrigerator for 2 hours or until it reaches a comfortable drizzling consistency.<\/li>\n<li>Transfer the filling into a pastry bag fitted with 1 cm round piping tip.<\/li>\n<li>Espresso and white chocolate ganache: chop the chocolate and put in a bowl. Melt in the microwave or over double boiler.<\/li>\n<li>Add espresso and stir until smooth.<\/li>\n<li>Cool the ganache in the refrigerator for 2 hours or until it reaches a comfortable drizzling consistency.<\/li>\n<li>Transfer the filling into a pastry bag fitted with 1 cm round piping tip.<\/li>\n<li>Arrange the macarons in pairs.<\/li>\n<li>Fill the macarons with the ganache desired.<\/li>\n<li>Cool in a sealed box in the refrigerator for 1 day before serving. Serve at room temperature.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the macarons in a sealed box in the refrigerator for up to 3-4 days.<\/li>\n<li style=\"text-align: left\">It is recommended to serve them at room temperature.<\/li>\n<li style=\"text-align: left\">Macaron shells can be frozen for up to one month in a sealed box.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_11197\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-11197\" class=\"wp-image-11197\" title=\"Coffee Macarons\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2009\/02\/coffee_macarons2-s.jpg\" alt=\"Coffee Macarons\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-11197\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Coffee is by far one of my top favorite flavors in desserts, and you could say I\u2019m 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1586,1560],"tags":[3876,1643,1602],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee Macarons | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/coffee-macarons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coffee Macarons | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Coffee is by far one of my top favorite flavors in desserts, and you could say I\u2019m a coffee addict. 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