Ingredients with Measurements:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1 tablespoon instant coffee powder
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Piping bag
- Round piping tip
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour, powdered sugar, and instant coffee powder. Set aside.
3. In a large mixing bowl, beat the egg whites on medium speed until foamy.
4. Add the cream of tartar and salt to the egg whites and continue to beat until soft peaks form.
5. Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
6. Add the vanilla extract to the egg whites and mix until combined.
7. Fold the almond flour mixture into the egg whites in three parts, using a spatula to gently fold until fully combined.
8. Transfer the mixture to a piping bag fitted with a round piping tip.
9. Pipe the mixture onto the prepared baking sheet in small circles, about 1 1/2 inches in diameter, leaving space between each one.
10. Tap the baking sheet on a flat surface to release any air bubbles.
11. Let the macarons sit at room temperature for 30 minutes to form a skin on the surface.
12. Bake the macarons for 15-18 minutes, or until they are set and have formed a small foot on the bottom.
13. Remove the macarons from the oven and let them cool completely on the baking sheet.
14. Once cooled, carefully remove the macarons from the parchment paper.
Time:
Preparation time: 30 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat the oven to 300°F (150°C)
Serving size:
Makes approximately 24 macarons
Nutritional information:
Calories per serving: 70
Fat: 2g
Carbohydrates: 12g
Protein: 2g
Sodium: 20mg
Sugar: 11g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Instant coffee powder can be substituted with espresso powder or finely ground coffee beans.
Variations:
- Add a teaspoon of cocoa powder to the almond flour mixture for a mocha flavor.
- Fill the macarons with a coffee buttercream or ganache.
Tips and tricks:
- Make sure to sift the almond flour and powdered sugar to ensure a smooth texture.
- Use room temperature egg whites for best results.
- Let the macarons sit at room temperature to form a skin before baking to prevent cracking.
- Store the macarons in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a platter or cake stand for a beautiful display.
Garnishes:
Dust the macarons with cocoa powder or powdered sugar for a finishing touch.
Pairings:
Serve the macarons with a cup of coffee or espresso.
Suggested side dishes:
Serve the macarons as a dessert on their own.
Troubleshooting advice:
- If the macarons crack, it may be due to overmixing or undermixing the batter.
- If the macarons are too flat, it may be due to undermixing the batter or not letting them sit at room temperature before baking.
Food safety advice:
Make sure to use fresh, high-quality ingredients and store the macarons in the refrigerator to prevent spoilage.
Food history:
Macarons originated in Italy in the 16th century and were brought to France in the 18th century.
Flavor profiles:
Coffee macarons have a sweet and nutty flavor with a hint of coffee.
Serving suggestions:
Serve the macarons as a dessert or a sweet treat with coffee or tea.
Related Categories
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Region: French
Taste: Sweet, Nutty, Coffee, Creamy, Crunchy, Coffee-Flavored