OK, Macaroons Sometimes
These macarons stuffed with a rich coffee buttercream are the perfect desserts for coffee lovers! They’re delicate and perfect for tea time or for gifting.
These coffee macarons are incredibly delicious and great for coffee lovers. Non-coffee lovers may love it too since it isn’t bitter! The white macarons dusted with cocoa powder and stuffed with coffee buttercream are beautiful and delicate, ideal for gifting, tea time, any sort of gathering, or you could be like me and just enjoy them leisurely. Macarons are quite sweet in nature so I like to pair them with tea or coffee.
As you may know, macarons are very particular desserts and many people, just like me, fail several times before making successful macarons. The most common problems are cracked and collapsed shells, stiff meringue-like shells, and lack of macaron “feet”. Through my years of macaron making, I have finally “mastered” the art of macaron making and can usually tell whether they’ll be successful or not.
- FAQ’s:
How can I store macarons?
The macarons can be stored in an airtight container in the refrigerator for up to 1 week. You may also freeze them for up to 1 month. To enjoy the macarons, let the macaron sit at room temperature for 10 min, to allow the buttercream to soften slightly.
I have a nut allergy, can I use something else instead of almond flour?
Classic macarons are made with almond flour. However, you can “macarons” with all-purpose flour that tastes very similar to macarons! You can try the nut-free macaron recipe I posted earlier and make the coffee version of them.
Is there a specific condition I should be drying the macaron shells under?
During the 30 minute resting period, dry the macaron shells in a cool and dry area. Unfortunately, you may encounter issues if you live in a humid area. The shells will not dry properly and you may not get macaron “feet”.
Coffee French Macarons
yield: 20 macarons (4 cm.)
Ingredients:
For macarons:
- 100 g. or 1 c. minus 1 tbsp. almond flour
- 100 g. or 1 c. minus 2 1/2 tbsp. powdered sugar
- 80 g. or 1/2 c. minus 1 1/2 tbsp. granulated sugar
- 80 g. or 2 1/2 large egg whites
- 2 g. or 1/2 tsp. cream of tartar
- cocoa powder to dust
For coffee buttercream:
- 6 g. or 1 tbsp. instant coffee powder
- 10 g. or 2 tsp. hot water
- 113 g. or 1/2 c. butter, softened
- 140 g. or 1 c. + 2 tbsp. powdered sugar
- 2 g. or 1/4 tsp. vanilla extract
Directions:
- Preheat oven to 300 F.
2. Sift almond flour and and powder sugar together in a medium bowl.
3. Using a stand or hand mixer, whisk egg whites on high speed and add granulated sugar in 3 batches until medium stiff peaks form.
4. Add the almond flour and powder sugar in 3 batches and carefully fold the mix. If the batter is not at a ribbon consistency, push the batter against the bowl to push out air.
5. Pipe the macarons (40 circles at 4 cm.) on a baking sheet lined with parchment paper and tap the tray 3 times to remove bubbles. Dust with cocoa powder. Rest the macarons for 30 min to dry out the shells. Bake at 300 F for 15 min. Once baked, remove the tray from the oven and allow the shells to cool for at least 20 min. Once cooled, remove the shells from the parchment paper.
6. To make the buttercream, combine instant coffee and water in a small bowl. Set aside to cool. Cream butter on high speed with a hand mixer or stand mixer with paddle attachment and add powdered sugar in 3 batches. Add in the vanilla and coffee liquid and cream until smooth.
7. Pipe the cream in the macarons and enjoy! Note: you may have leftover buttercream.Macaron-making tips:- Measure the ingredients in weight for accuracy. I recommend investing in a food scale; it is so worth it!
- Use parchment paper instead of a baking mat to help with the “feet” formation. I drew 4 cm. circles on my parchment paper as a template.
- My macarons turn out better when I use a stand mixer rather than a hand mixer to make the meringue. Both should work equally well, but I have found the stand mixer whips meringue slightly better.
- The macaron batter should be a ribbon-like consistency. If the batter does not fall easily off the spatula, I push the batter against the side of the bowl to remove air bubbles until the batter is less stiff.
- Use a large sturdy, piping bag (12 inch bags) with an appropriately-sized piping tip (such as the Ateco 806 tip).
- Once the macaron shells are out of the oven, wait at least 20 min before removing the shells from the parchment paper to prevent cracking.
- Make sure your oven is preheated completely.
- Bake the macarons in the middle rack to prevent browned bottoms.
FAQ’s:
How can I store macarons?
The macarons can be stored in an airtight container in the refrigerator for up to 1 week. You may also freeze them for up to 1 month. To enjoy the macarons, let the macaron sit at room temperature for 10 min, to allow the buttercream to soften slightly.
I have a nut allergy, can I use something else instead of almond flour?
Classic macarons are made with almond flour. However, you can “macarons” with all-purpose flour that tastes very similar to macarons! You can try the nut-free macaron recipe I posted earlier and make the coffee version of them.
Is there a specific condition I should be drying the macaron shells under?
During the 30 minute resting period, dry the macaron shells in a cool and dry area. Unfortunately, you may encounter issues if you live in a humid area. The shells will not dry properly and you may not get macaron “feet”. Yummy…
