Thursday, May 1, 2014

Coffee Macarons

These macarons are like shots of espresso that you chew instead of drink. They have a buttercream filling that reminds me of tiramisu and are sprinkled with instant coffee granules before baking. They have a wonderful bittersweet thing going on. Some days, it is just too hot to make coffee. On days like this, I can be found enjoying these cookies straight from the freezer.







Coffee Macarons
makes about 20 small cookies
for the shells: 
105g almond meal (flour)
130g confectioners sugar
1 Tablespoon dutch processed cocoa powder
2 teaspoons Ballard Extract's Coffee
90g egg whites (3 eggs worth)
65g granulated sugar

instant coffee granules, for sprinkling

for the filling: in a mixer fitted with a whisk attachment, combine buttercream, salt and extract; whip until smooth
3/4 c buttercream (you could use you favorite homemade or store bought vanilla flavored frosting as well... I used some buttercream I had on hand. I will do a post about my favorite buttercream recipe soon!)

pinch salt
2 teaspoons Ballard Extract's Coffee 

- - -
Shells: 
*line 2 standard baking sheets with parchment paper
1. Sift together almond meal, confectioners sugar and cocoa, set aside
2. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and extract until foamy; stream in granulated sugar and whip until stiff peaks form
3. Fold dry ingredients into the egg whites in two additions, mixing well with a spatula (for exact macaron mixing instructions, click here)
4. Fill a piping bag with macaron batter and pipe small, 1" circles onto prepared baking sheets
5. Rap baking sheet on the counter twice to release any air bubbles that might cause cracking during the baking process
6. Let your macarons rest for 20-30 minutes** on the counter (or until their surface is no longer tacky to the touch)

** after about 15 minutes of resting, sprinkle the tops of each piped macaron with a small amount of coffee granules
7. Pre-heat oven to 275F
8. Bake rested macarons for 16-18 minutes
9. Cool before peeling from tray and filling with prepared buttercream


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