Coffee Macarons
You must log in to upload a photo.
(5.0/5) Log in to rate this recipe!
Submitted by Ana K. Rivera
Credit: Ft. Chef Antonio Bachour
Ingredients
For macarons
125 g almond flour
150 g confectioners sugar
100 g egg whites
100 g granulated sugar
Food coloring
For ganache
200 g milk chocolate
200 g heavy cream
20 g coffee paste
Instructions
For macaron shells
Preheat oven to 275 F, low fan
Convince almond flower and confectioners sugar in a food processor and process to a fine powder
Whip egg whites and granulated sugar in the bowl of a stand mixer fitted whit a whisk attachment to medium peaks. Ad a few drops of brown food coloring and continue tau whip for 20 seconds.
Sift almond mixture over egg whites and fold, using a rubber spatula until smooth and shiny.
Pipe macarons into sheet trays with silpat, set aside to dry for 30 minutes before baking.
Bake for 12 minutes
For ganache
Heat heavy cream in a small pot, bring to simmer and pour into chocolate, add coffee paste and set for 30 minutes
Fill macarons with ganache
Yield
50 macarons
Tags
ACF reserves the right to remove inappropriate comments.
