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Coffee Macarons

Coffee Macarons: Indulge in Heavenly Caffeine Delights

Indulge in these exquisite Coffee Macarons, delightful French pastries that fuse coffee and sweetness flawlessly.
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Prep Time 30 minutes
Cook Time 13 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 1 cup Almond Flour Provides structure and texture; substitute with hazelnut flour for a nutty flavor.
  • 1.25 cups Icing Sugar Sweetens the macaron shells and helps achieve a smooth texture; no direct substitutions recommended.
  • 3 large Egg Whites Essential for meringue structure; use pasteurized egg whites for safety if preferred.
  • 0.5 cup Granulated Sugar Stabilizes the meringue and sweetens the shells; should not be substituted.
  • 2 tablespoons Cocoa Powder Adds a hint of color to the shells without making them taste chocolatey; use Dutch-process cocoa for a deeper flavor.
  • 0.25 teaspoon Cream of Tartar Stabilizes egg whites to achieve stiff peaks in meringue; can be omitted but may affect structure.
For the Filling
  • 1 tablespoon Hot Water Used to dissolve instant coffee; ensure it’s boiling for full flavor extraction.
  • 1 tablespoon Instant Coffee Infuses the filling with coffee flavor; substitute with espresso powder for a stronger taste.
  • 0.5 cup Butter (softened) Provides richness and creaminess to the buttercream; can substitute with vegan butter for a dairy-free version.
  • 2 cups Icing Sugar (for filling) Adds sweetness and structure to the buttercream; no substitutions recommended.

Equipment

  • Mixing Bowls
  • Piping Bag
  • Silicone mats or parchment paper
  • Oven

Method
 

Step-by-Step Instructions for Coffee Macarons
  1. Preheat your oven to 300°F (150°C). Prepare your baking sheets by lining them with silicone mats or parchment paper.
  2. In a mixing bowl, sift together almond flour, icing sugar, and cocoa powder at least twice.
  3. In a clean mixing bowl, whip egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating until stiff peaks form.
  4. Gently fold the sifted dry ingredients into the meringue using a spatula.
  5. Transfer the batter into a piping bag and pipe uniform circles onto the prepared baking sheets.
  6. Bake the coffee macarons for 12-13 minutes. Allow them to cool completely before removing.
  7. Dissolve instant coffee in hot water. Beat softened butter until fluffy and mix in icing sugar and dissolved coffee.
  8. Pair similar-sized macaron shells together and pipe coffee buttercream onto one shell, sandwiching it with another.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 30mgPotassium: 50mgSugar: 10gVitamin A: 100IUCalcium: 5mgIron: 0.3mg

Notes

Ensure all utensils are grease-free and monitor baking conditions for the best results.

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