Coffee Macarons
Coffee-infused white chocolate ganache with expresso powder in the macaron shells.
Servings: 30 macarons
Calories: 118kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 kitchen scale
- 1 spatula
- 2 pastry bags
- 1 round pipping tip
Ingredients
Coffee Ganache
- 250 gr white chocolate, I used Ivoire Valrhona 35%
- 125 ml heavy cream
- 15 gr glucose syrup
- 1 Tablespoon ground coffee or coffee beans
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
- 3 gr espresso powder
Instructions
How to Make Coffee Ganache
- Infuse heavy cream with coffee.
- Melt the chocolate in the microwave using 30-second intervals.
- Add glucose syrup to coffee-infused heavy cream. If you use the cold infusion method, warm heavy cream with glucose syrup.
- Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of a rubber spatula.
- Emulsify the ganache with an immersion blender until smooth.
- Transfer the ganache into a glass container and cover it with plastic wrap “to contact.”
- Refrigerate for 5-6 hours or until the ganache develops a creamy consistency.
- Transfer the ganache to a piping bag with a round pipping tip and fill macarons.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour, powdered sugar, and espresso powder. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat. Sprinkle macaron shells with espresso powder (optional).
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 15mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.2mg
