Coffee Macarons (Italian Method

• Vegetarian
• Gluten free

• Refrigerated

  • 120 g Egg white

• Baking & Spices

  • 180 g Almond meal
  • 1 tsp Cocoa powder
  • 180 g Granulated sugar, White
  • 180 g Powdered sugar
  • 2 1/2 cups Powdered sugar
  • 1 tsp Vanilla extract

• Drinks

  • 1 1/2 tsp Instant coffee

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 45 g Water

Found on hercupofjoy.com

Ingredients

• For the paste
• 180 grams almond meal
• 180 grams powdered sugar
• 60 grams egg whites (about 2 eggs)
• 1 teaspoon cocoa powder
• For the meringue
• 180 grams white granulated sugar
• 45 grams water
• 60 grams egg whites (about 2 eggs)
• For the coffee buttercream
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2½ cups powdered sugar
• 1 teaspoons vanilla extract
• 1.5 teaspoons instant coffee dissolved in 1 tablespoon hot water, chilled
• For the paste
• 180 grams almond meal
• 180 grams powdered sugar
• 60 grams egg whites (about 2 eggs)
• 1 teaspoon cocoa powder
• For the meringue
• 180 grams white granulated sugar
• 45 grams water
• 60 grams egg whites (about 2 eggs)
• For the coffee buttercream
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2½ cups powdered sugar
• 1 teaspoons vanilla extract
• 1.5 teaspoons instant coffee dissolved in 1 tablespoon hot water, chilled

Directions

• To make the macarons:
• Mix together the almond flour, powdered sugar, and cocoa powder until no lumps remain.
• Then add in one of the egg white bowls and mix until a paste is formed. Cover with plastic wrap so it doesn’t dry out and set aside.
• Next, it is time to create the sugar syrup for the meringue. Place the sugar in a small saucepan, slowly add the water and do not mix them together. The water will absorb the sugar; if you mix them together, the sugar will stick to the sides of the pan and crystallize during the process.
• Place a thermometer in the saucepan and heat on medium high, without mixing. Once the syrup reaches 220 degrees F, start whipping the second bowl of egg whites until soft peaks form.
• By that time, the syrup should be at 240 degrees F; if it is, then it’s time to add it to the soft meringue. If it is not, then reduce the mixer speed to low. You do not want the eggs over-beaten, but you do not want the syrup to reach 240 degrees F before the eggs are ready. The eggs can wait, but the syrup cannot be overheated. Once the syrup reaches 240 degrees F, reduce the mixer speed to low, and slowly pour the hot syrup into the bowl. Try not to pour too much on the sides of the bowl so that the syrup gets incorporated into the soft meringue instead of hardening on the sides of the bowl. Once all of the syrup is in the bowl, quickly increase the speed of the mixer to high.
• Continue beating until a stiff, glossy meringue has formed and the side of the bowl has cooled off.
• Then, add ⅓ of the meringue to the paste, and mix to combine. Fold in the rest of the meringue until a smooth lava-like batter has formed. The batter should pass the 30 second test, it should take around 30 seconds for the batter to smooth out if you drop a bit with a spatula.
• Place the piping bag in a tall cup or a vase and pour the batter into the bag. Pipe the batter onto the baking sheets, each about 1 to 1.5 inches in diameter. Tap the baking sheet on the counter (or floor) a few times to get rid of any air bubbles.
• Then, set aside to rest until the macaron shells are not sticky when you touch the tops lightly. Mine were resting for about 40 minutes, but on humid days it make take up to an hour.
• After the macarons have formed a shell on top, preheat your oven to 300 degrees F, place one baking sheet in the oven and bake for 12-15 minutes, depending on your oven, until the tops no longer wiggle when you press down on them. Remove from the oven and let them cool 5 minutes, then, carefully remove from the parchment paper. Use a thin spatula if needed.
• Keep refrigerated in an airtight container. Remove from the refrigerator 30 minutes before serving. They can also be kept in an airtight freezer container for up to 3 months. I always keep a stash in my freezer for a quick treat, or to serve to guests.
• To make the coffee buttercream:
• Beat butter on high speed for 5 minutes with the whisk attachment. Add in the powdered sugar and continue beating until fluffy, scraping the sides often. Add in the chilled coffee and beat until incorporated.
• To make the macarons:
• Mix together the almond flour, powdered sugar, and cocoa powder until no lumps remain.
• Then add in one of the egg white bowls and mix until a paste is formed. Cover with plastic wrap so it doesn’t dry out and set aside.
• Next, it is time to create the sugar syrup for the meringue. Place the sugar in a small saucepan, slowly add the water and do not mix them together. The water will absorb the sugar; if you mix them together, the sugar will stick to the sides of the pan and crystallize during the process.
• Place a thermometer in the saucepan and heat on medium high, without mixing. Once the syrup reaches 220 degrees F, start whipping the second bowl of egg whites until soft peaks form.
• By that time, the syrup should be at 240 degrees F; if it is, then it’s time to add it to the soft meringue. If it is not, then reduce the mixer speed to low. You do not want the eggs over-beaten, but you do not want the syrup to reach 240 degrees F before the eggs are ready. The eggs can wait, but the syrup cannot be overheated. Once the syrup reaches 240 degrees F, reduce the mixer speed to low, and slowly pour the hot syrup into the bowl. Try not to pour too much on the sides of the bowl so that the syrup gets incorporated into the soft meringue instead of hardening on the sides of the bowl. Once all of the syrup is in the bowl, quickly increase the speed of the mixer to high.
• Continue beating until a stiff, glossy meringue has formed and the side of the bowl has cooled off.
• Then, add ⅓ of the meringue to the paste, and mix to combine. Fold in the rest of the meringue until a smooth lava-like batter has formed. The batter should pass the 30 second test, it should take around 30 seconds for the batter to smooth out if you drop a bit with a spatula.
• Place the piping bag in a tall cup or a vase and pour the batter into the bag. Pipe the batter onto the baking sheets, each about 1 to 1.5 inches in diameter. Tap the baking sheet on the counter (or floor) a few times to get rid of any air bubbles.
• Then, set aside to rest until the macaron shells are not sticky when you touch the tops lightly. Mine were resting for about 40 minutes, but on humid days it make take up to an hour.
• After the macarons have formed a shell on top, place one baking sheet in the oven and bake for 12-15 minutes, depending on your oven, until the tops no longer wiggle when you press down on them. Remove from the oven and let them cool 5 minutes, then, carefully remove from the parchment paper. Use a thin spatula if needed.
• Keep refrigerated in an airtight container. Remove from the refrigerator 30 minutes before serving. They can also be kept in an airtight freezer container for up to 3 months. I always keep a stash in my freezer for a quick treat, or to serve to guests.
• To make the coffee buttercream:
• Beat butter on high speed for 5 minutes with the whisk attachment. Add in the powdered sugar and continue beating until fluffy, scraping the sides often. Add in the chilled coffee and beat until incorporated.