Description
French elegance meets sweet coffee charm in these delicate coffee macarons. Crisp almond shells filled with rich espresso buttercream create a perfect balance of delicate texture and intense flavor, inviting you to savor each sophisticated bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups blanched almond flour
- 4 egg whites (room temperature)
- 2 ½ cups powdered sugar
- ⅓ cup granulated sugar
Coffee and Flavoring Ingredients:
- 1 teaspoon espresso powder
- ½ teaspoon cream of tartar
- 1 pinch salt
Filling and Topping Ingredients:
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream (36% milkfat)
Instructions
- Meticulously sift almond flour and powdered sugar through a fine-mesh sieve into a mixing bowl, ensuring a uniform blend. Set the mixture aside for later use.
- Whip egg whites at high velocity until they transform into a frothy texture. Introduce espresso powder, salt, and cream of tartar, continuing to mix for approximately one minute.
- Gradually incorporate granulated sugar into the egg white mixture, aggressively beating for 4-5 minutes until stiff, glossy peaks emerge.
- Gently fold the flour and sugar combination into the egg white mixture, utilizing a delicate technique. Aim for approximately 80 spatula rotations, achieving a molten lava-like consistency without overmixing.
- Transfer the macaron batter into a pastry bag fitted with a Wilton 1A piping tip. Carefully pipe 1-inch circular mounds onto parchment-lined baking sheets, maintaining consistent spacing.
- Tap the baking sheets firmly against the counter surface to eliminate potential air bubbles. Optionally, sprinkle finely ground coffee over each macaron mound for enhanced visual and flavor complexity.
- Allow macarons to rest at room temperature for 30-50 minutes, developing a slightly tacky surface texture. Preheat the oven to 300°F (150°C) using a conventional setting.
- Bake a single tray at a time for precisely 18 minutes, monitoring subsequent batches and adjusting baking duration as necessary.
- Create chocolate ganache by heating heavy cream (236 milliliters or 8 fluid ounces) in a saucepan until it reaches a gentle boiling point. Pour the hot cream over chocolate chips, allowing them to melt completely.
- Stir the chocolate mixture until achieving a smooth, glossy consistency. Let the ganache cool and slightly thicken before filling.
- Prepare a disposable piping bag with the prepared chocolate ganache. Carefully flip the baked macaron shells, pipe a small ganache mound onto one shell, and delicately sandwich with a matching shell.
- Refrigerate assembled macarons for optimal flavor melding and textural development before serving.
Notes
- Precise sifting is crucial for achieving smooth, crack-free macaron shells with no lumps.
- Egg white technique determines the success of your macarons, requiring careful beating to create stable, glossy meringue.
- Folding technique demands gentle movements to maintain the delicate air bubbles, stopping exactly at the molten lava consistency.
- Resting time allows macarons to develop a protective skin, ensuring beautiful, crisp tops during baking.
- Chocolate ganache filling should be completely cooled and slightly thickened for perfect sandwich consistency.
- Temperature control is critical; use a conventional oven setting and bake one tray at a time for consistent results.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 130 kcal
- Sugar: 15 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg