If you love coffee, you are going to love these coffee macarons. The shells are chocolate and the filling is a ganache infused with coffee extract and finely ground coffee beans for an added kick in flavor and with just the slightest crunch.
These might be the simplest looking macarons I’ve ever made. But simple is good sometimes and sometimes it’s necessary when life gets chaotic.
This week has been crazy as we gear up for back to school. And tomorrow is the first day of second grade for the little guy who couldn’t be more excited. With that I’m keeping this post short, since today is the last of our carefree summer days.
To get started, make sure you read through the whole recipe if you are making macarons for the first time. Pay close attention to the visual cues for readiness while preparing the batter. I’ve also added weight and volume measurements – for these cookies, I find it easiest to go by weight, but I know not everyone has a scale so the volume measurement were provided as well.
Most of all, don’t worry if you don’t have perfect little feet on your macarons—imperfect macarons are still great tasting macarons.
Coffee Macarons Recipe
YIELD: Makes approximately 24-30, 1 inch cookies
Ingredients:
Chocolate macaron
- 135g (1/2 cup) egg whites (about 4 eggs)
- 45g (1/4 cup) granulated sugar
- 215g (2 cups plus 1/3 cup) powdered sugar
- 115g (2 cups plus 1/4 cup) almond meal
- 25g (1/4 cup plus 1 tablespoon) cocoa powder
Coffee ganache
- 2 oz finely chopped chocolate (68% cacao)
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 1/2 teaspoon McCormicks Coffee Extract
- 1 tablespoon finely ground coffee bean
- pinch of salt
See Full Recipe please visit : Coffee Macarons
