Aromatic Coffee Macarons
Homemade Coffee Macarons Filled with a Delicate Coffee Aroma
Brighten your day with these delightful macarons, infused with a subtle yet rich coffee flavor. Recipe includes the ultimate Anglaise buttercream! (Anglaise Buttercream recipe @6925094)
Macaron Shells
- 46g Almond flour, finely ground
- 42g Powdered sugar
- 35g Fresh egg whites
- 33g Granulated sugar
- Small amount of brown food coloring (optional)
- Small amount of finely ground coffee beans (optional)
Coffee Buttercream Filling
- 60g Anglaise buttercream (see recipe @6925094)
- 7g Cold espresso
- 2g Coffee liqueur (e.g., Kahlúa)
- Coffee bean chocolate (for garnish or added flavor, optional)
- 60g Anglaise buttercream (see recipe @6925094)
- 7g Cold espresso
- 2g Coffee liqueur (e.g., Kahlúa)
- Coffee bean chocolate (for garnish or added flavor, optional)
Cooking Instructions
Step 1
Begin by sifting the almond flour and powdered sugar together into a bowl at least twice. Set aside. This step ensures a smooth texture for your macaron shells.
Step 2
In a separate, clean bowl, add the egg whites. Start whipping them on low speed using a stand mixer. Ensure no yolk is present, as this can affect the meringue’s stability.
Step 3
Once the egg whites turn opaque and begin to foam, gradually add about one-third of the granulated sugar. Increase the speed to medium and continue whipping. The meringue will start to form.
Step 4
Add another third of the sugar and continue whipping. Whip until the meringue forms soft peaks – when you lift the whisk, the peak should curl over slightly. Avoid over-whipping at this stage.
Step 5
Add the remaining sugar and whip on high speed until stiff, glossy peaks form. The meringue should be firm and hold its shape; when you turn the bowl upside down, it should not fall out.
Step 6
Now, add the brown food coloring to the meringue and mix on low speed until just combined. If you’d like an extra coffee kick, you can also incorporate a small amount of finely ground coffee beans here. Mix gently to ensure the color is evenly distributed.
Step 7
Add the sifted almond flour and powdered sugar mixture to the meringue. Use a spatula to gently fold the dry ingredients into the wet. Fold in stages, ensuring you don’t deflate the meringue too much.
Step 8
Continue folding until no dry streaks of flour remain, but be careful not to overmix. Overmixing will make the batter too runny, resulting in flat shells.
Step 9
This is the macaronage stage. Scrape the batter down the sides of the bowl and fold it over itself. The batter should flow slowly like lava or a ribbon. If you draw a figure-eight with the batter, it should flow smoothly without breaking. This consistency is crucial for well-formed shells.
Step 10
Transfer the batter to a piping bag fitted with a 1cm round tip. Tap the bag gently to remove any large air pockets.
Step 11
Pipe rounds of batter, about 3.5cm in diameter, onto a baking sheet lined with parchment paper or a silicone mat. Leave some space between each round to allow for spreading.
Step 12
Firmly tap the baking sheet on your work surface several times. This helps to release trapped air bubbles and create a smooth, even surface on the macaron shells, preventing them from cracking during baking.
Step 13
If any small air bubbles remain on the surface, gently pop them with a toothpick. This ensures a flawless finish.
Step 14
Let the piped shells dry at room temperature for at least 30 minutes, or until a skin forms. You should be able to touch them lightly without any batter sticking to your finger. On humid days or in summer, this drying time may need to be extended to an hour or more. Proper drying is essential for developing the ‘feet’ (the ruffled edge) during baking.
Step 15
Bake in a preheated oven at 150°C (300°F) for 8 minutes, then reduce the temperature to 140°C (285°F) and bake for another 5 minutes. Oven temperatures can vary, so watch the shells closely. They should be cooked through but not browned. Adjust baking time as needed for your oven.
Step 16
Once baked, remove the shells from the oven and let them cool completely on the baking sheet before carefully peeling them off. Pair up shells of similar size for filling.
Step 17
To make the filling, combine the Anglaise buttercream with the cold espresso and coffee liqueur. Whisk or stir until smooth and well incorporated. You can adjust the amount of espresso and liqueur to suit your coffee preference.
Step 18
Pipe the coffee buttercream filling onto one shell of each pair and sandwich with the other shell. Place the assembled macarons in an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the shells to soften slightly.
Step 19
Enjoy your delicious homemade coffee macarons!
