Coffee Bean Macarons
Description
This is my recipe for the top requested macarons at all parties and events. What makes them so special is the coffee bean. Bitterness from the coffee dilutes the sweetness and makes these macarons perfect.
Ingredients
- 140 grams almond flour
- 125 grams powder sugar
- 7 grams coffee (ground)
- 100 grams egg whites
- 110 grams sugar
- 6 ounces cream cheese (or mascarpone)
- 1/2 cup powder sugar
- 1/2 cup cream (heavy whipped)
- 1-2 teaspoon coffee extract (optional)
Filling
Instructions
- Measuring ingredients precisely will help you to make the perfect macarons. I like to put a scale under the bowl, that way I get the most accurate measurements. Through a fine strainer sift almond flour, powder sugar and ground coffee. Discard any large pieces that cannot easily go through. Mix everything until combined and sift one more time for best rersults.
- To a mixing bowl, add egg white. Make sure not to get any egg yolk. Macarons do not like oils. Whisk until white and foamy.
- Add sugar slowly while continuously mixing. Mix until stiff peeks. Gently mix the batter with a spatula to deflate any air pockets.
- Add the dry ingredients to the meringue batter and mix. Mix just until the batter is flowing slowly and effortlessly off the spatula consistency. It is very easy to over mix so be careful. Overmixed maracon batter will be too runny and macarons wont hold shape. Also undermixed batter will be too stiff and in result macarons will have bumpy shell.
- Transfer the macaron batter to a piping bag and pipe the same size circles onto a baking tray lined with a silicon mat.
- Fix imperfections with a toothpick.
- Tap the tray against a flat surface to release any air pockets inside the macarons. Make sure to get them all released or macarons will crack when baking.
- This step is very important! Allow the macaron shell to set. You should be able to gently run your finger on top of a macaron and feel the shell. When toughing the macaron, your finger should come out clean and dry. This usually takes about an hour.
- Bake the macarons at 300 Fahrenheit for about 15-17 minutes.
- Let the macarons cool down for at least 20 minutes before removing them from the tray.
- To make the filling, whisk cream cheese, powder sugar, cream and coffee extract until firm. You can substitute cream cheese with mascarpone.
- Find a perfect match to each macaron and fill them with cream.
- Store the macarons in the refrigerator. They taste best on the second day.
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