Ingredients
- Almond Flour, finely ground: 100g
- Powdered Sugar: 100g
- Egg Whites, aged (separated 3-4 days prior): 50g
- Granulated Sugar: 50g
- Water: 15ml
- Egg Whites (for Italian Meringue): 50g
- Instant Coffee Powder: 2 teaspoons
- Espresso powder: 1 teaspoon
Instructions
- Step 1: Combine almond flour and powdered sugar in a food processor and pulse until finely ground. Sift the mixture to remove any larger pieces and set aside. Mix in the espresso and coffee powder.
- Step 2: In a saucepan, combine granulated sugar and water. Cook over medium heat, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer.
- Step 3: While the sugar syrup is heating, begin whipping the 50g of egg whites in a stand mixer until soft peaks form. Once the sugar syrup reaches 245°F (118°C), slowly pour it into the egg whites while the mixer is running on medium speed. Continue whipping until the meringue is stiff, glossy, and cooled.
- Step 4: Gradually fold the dry ingredients into the first portion of egg whites until just combined. Then gently fold in the Italian Meringue in three additions, until the batter (macaronage) flows like lava from your spatula.
- Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly on the counter several times to release any air bubbles.
- Step 6: Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet are well-formed and the shells are firm. Let cool completely before removing from the baking sheet.
Notes
- For best flavor, allow filled macarons to mature in an airtight container in the refrigerator for 24-48 hours before serving.
- If you want a slight crispness, briefly warm the macarons in a very low oven (around 200°F/95°C) for just a minute or two, but be careful not to dry them out.
- Serve these coffee macarons with a rich, dark chocolate ganache filling to enhance the coffee flavor.
- The "macaronage" stage is crucial: aim for a batter that slowly ribbons back into itself when dropped from your spatula, indicating the correct consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American