Description
Delicate French coffee macarons blend rich espresso notes with silky buttercream, creating an elegant Parisian-inspired treat. Crisp almond shells and smooth coffee filling promise a sophisticated dessert you’ll savor with each delightful bite.
Ingredients
Scale
Cookies
- 100 g almond flour
- 100 g powdered sugar
- 2 egg whites
- 50 g granulated sugar
- 1 tbsp coffee extract
- 1/4 tsp cream of tartar
Filling
- 113 g unsalted butter
- 200 g powdered sugar
- 2 tbsp strong brewed coffee
- 1 tsp vanilla extract
Garnish
- 1 tbsp cocoa powder
- 10 g chocolate-covered coffee beans (optional)
Instructions
- Sift almond flour and powdered sugar together in a large mixing bowl, ensuring a smooth, lump-free mixture.
- In a separate clean, dry bowl, whip egg whites with cream of tartar until soft peaks form.
- Gradually add granulated sugar while continuing to whip, creating a glossy, stiff meringue that holds its shape.
- Gently fold coffee extract into the meringue, maintaining the airy texture.
- Carefully incorporate the dry ingredients into the meringue using a folding technique, creating a smooth, flowing batter that forms a figure-eight when drizzled.
- Transfer the mixture to a piping bag fitted with a round tip and pipe uniform circles onto a silicone-lined baking sheet.
- Tap the baking sheet firmly on the counter to release air bubbles and create smooth macaron shells.
- Allow macarons to rest at room temperature for 30-45 minutes, developing a slight skin on the surface.
- Preheat oven to 300°F (150°C) and bake for 14-16 minutes, rotating halfway through for even cooking.
- Cool completely on the baking sheet before carefully removing.
- For the filling, cream butter until light and fluffy, then gradually mix in powdered sugar.
- Incorporate brewed coffee and vanilla extract, blending until smooth and creamy.
- Pipe filling between two macaron shells, creating a delicate sandwich.
- Dust with cocoa powder and optionally garnish with chocolate-covered coffee beans.
- Refrigerate for at least 24 hours to develop optimal flavor and texture.
Notes
- Sift dry ingredients meticulously to prevent lumpy, uneven macaron shells that can ruin the delicate texture.
- Whip egg whites to stiff peaks slowly, ensuring they form a stable, glossy meringue that provides the perfect airy structure.
- Fold batter gently using the “macaronage” technique, stopping when it flows like lava and creates a smooth figure-eight pattern.
- Rest piped macarons at room temperature to develop a protective skin, guaranteeing crisp, smooth shells with classic “feet” during baking.
- Experiment with alternative coffee flavors like espresso powder or cold brew concentrate for a more intense coffee profile.
- Store macarons in an airtight container in the refrigerator to maintain crispness and let flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 14-16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 179
- Sugar: 17 g
- Sodium: 36 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg