Coffee Macarons are clouds of whipped egg whites, almond flour, coffee and a mocha whipped cream filling.
Course Cookies
Cuisine Mediterranean
Keyword Coffee Mocha Macarons
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 2dozen
Equipment
silicone baking sheets
piping bags and tips
Electric mixer
Ingredients
Macarons
3Egg whitesallow to sit out for 24 hours
1/4tspCream of tartar
1/4cupCaster sugar
3/4cupPowdered sugar
1 1/2cupsAlmond flour
1tbspInstant coffee granules
Filling
1cupHeavy whipping cream
1/2cupPowdered sugar - 1/2 cup
1tbspInstant coffee granules
2tbspCacao
Instructions
Macaron
Sift and re-sift the sugar and almond flour in two separate bowls and set aside.
In a large mixing bowl, add the room temperature egg whites. With an electric mixer, whisk the egg whites. When they start to look frothy, add the cream of tartar. Mix a little more.
Slow add the sugar and instant coffee granules. Continue to beat until stiff peaks form.
Begin folding in the almond flour until incorporated and slow to fall off the mixing beaters.
Spoon into a piping bag. Pipe one inch rounds onto a silicone baking sheet. Tap several times on the counter to release air bubbles. Allow to sit for about an hour before baking.
Bake in a 300F oven for 12 - 15 minutes, or until they no longer wiggle. Cool completely before removing from baking sheet.
Filling
In a mixing bowl, start to whip the cream. When it begins to thicken, add the powdered sugar, coffee granules and cocoa. Whip until light and fluffy.
Transfer to a piping bag.
Assembly
Once the macaron cookies are cool, a small dollop of filling can be piped onto the flat side of the cookie. Gently place another cookie on top (flat side on top of the filling) and gently press, wiping any extra filling the seeps out so they look pretty.