Description
Delicate coffee macarons highlight French pastry mastery with elegant almond shells and rich espresso buttercream. Sweet sophistication melts on palates, inviting dessert enthusiasts to savor complex flavors and refined culinary craftsmanship.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 ½ cups (170 g) blanched almond flour
- 2 ½ cups (300 g) powdered sugar
- ⅓ cup (65 g) granulated sugar
- 1 tsp espresso powder
- ½ tsp cream of tartar
- 1 pinch salt
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (120 ml) heavy whipping cream (36% milkfat)
Instructions
- Sifting: Meticulously combine almond flour and powdered sugar through a fine-mesh sieve, ensuring a uniform mixture.
- Egg White Preparation: Whip egg whites at high speed, introducing espresso powder, salt, and cream of tartar. Beat until a robust, glossy meringue forms with stiff peaks.
- Batter Creation: Delicately fold flour mixture into the meringue using a precise folding technique, achieving a molten lava-like consistency in approximately 80 gentle rotations.
- Piping and Resting: Transfer batter to a pastry bag with Wilton 1A tip, pipe uniform circular mounds onto parchment-lined sheets. Tap sheets to eliminate air bubbles and optionally dust with ground coffee. Allow macarons to rest, developing a tacky surface for 30-50 minutes.
- Baking Process: Preheat oven to 300°F (150°C) on conventional setting. Bake a single tray at a time for 18 minutes, carefully monitoring color and texture.
- Ganache Preparation: Heat heavy cream until gently boiling, pour over chocolate chips, and stir until a smooth, glossy consistency develops. Allow to cool and slightly thicken.
- Assembly and Finishing: Carefully flip macaron shells, pipe ganache onto one shell, and delicately sandwich with a matching shell. Refrigerate to enhance flavor and texture before serving.
Notes
- Master Sifting Technique: Ensure ultra-fine, lump-free almond flour and powdered sugar mixture to guarantee smooth, elegant macaron shells.
- Whip Egg Whites Precisely: Beat until stiff, glossy peaks form, creating the crucial structural foundation for perfect macaron texture.
- Control Folding Motion: Execute exactly 80 strategic spatula rotations to achieve the critical “molten lava” consistency without deflating delicate meringue.
- Rest and Develop Surface: Allow macarons to form a slightly tacky skin at room temperature, which creates the signature crisp exterior and prevents cracking during baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 21
- Calories: 161
- Sugar: 14 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg