I’m something of a biscuit nerd. I’m forever experimenting with different types of biscuit recipes… although that has meant that the state of my kitchen leaves a lot to be desired. And that’s what has brought me to this brilliant coffee macaron recipe.
I’m just going to say it right off the bat: French Macarons are tough. They’re a real challenge, but if you manage them then it’ll be a real feather to your cap. Or chef’s hat.
The process itself is fairly simple, but when it comes down to perfecting them that’s where things get tricky. Get ready for your kitchen to become a real laboratory as you try to get this recipe down to a tee.
Anyway, the key message is don’t be discouraged if they don’t come out perfect first time. Through trial and error you’ll get there in the end through practice and patience.
Here are some quick tips to making the perfect macaron:
#1. Use room temperature eggs, but don’t stop there: Ensure all your ingredients and tools are at room temperature, even down to your mixer.
#2. Always sift the almond flour and powdered sugar but don’t use a super fine sifter. This will prevent the macaron’s shell forming.
#3. Beat your egg whites well without overbeating them. You can tell that they’ve reached the right level of beaten-ness by lifting your whisk out of the bowl and upright. If the whites point up without turning over, or at least barely turning over, then you’re there!
#4. Don’t swirl when piping out the batter. Just leave the tip stationary while piping out enough for one macaron.
#5. To help retain as much volume as you can, it’s important to gently fold the flour and egg whites together rather than mix them. Do this with a spatula instead of a whisk.
#6. Since macarons are very sensitive to drying out, it’s important to be very specific and measured with cooking times. You’ll need to bake each tray one at a time. This will in turn make your second tray more dry, so you will need to remove it 1-2 minutes earlier than the first tray…. Got it?
Without further ado… Let’s make this thing!
- 4 egg whites room temperature
- 1/3 cup white sugar
- 2 1/2 cups powdered sugar
- 1 1/2 cups almond flour
- pinch of salt
- 1/2 tsp cream of tartar
- 1 tsp espresso powder
- 1 cup semisweet chocolate
- 1/2 cup heavy whipping cream
- ground coffee
Start by preheating your oven to 300°F/150°C. If you have a fan oven then switch it off.
Sift the powdered sugar into a large bowl. Sift the almond flour on top and then combine the two.
Beat the egg whites until foamy.
Add cream of tartar, salt and espresso powder. Mix for 1 minute and then add the sugar.
Beat the mix for 5 minutes or until peaks form.
Fold the mix into the egg whites with a large spatula, but be careful not to over mix. The batter should resemble molten lava. Don’t allow it to become too thin.
Tightly twist the bottom of a pastry bag and pour in the batter. Use a circular piping tip of about half an inch in diameter and pipe out 1-inch mounds onto ungreased parchment/baking paper.
Lightly sprinkle some coffee grounds on top of each mound.
Leave the mounds to sit at room temperature for 30 minutes or until they start to form a skin that’s slightly sticky to the touch and not fully dry. Note that this might take longer depending on the humidity of your room.
Bake 1 try at a time for 15-20 minutes. If they’re underbaked then they will stick to the parchment/baking paper. Make sure you remember to bake the second tray for a minute or two less.
While the macarons cook, over medium-high heat, heat up the heavy cream in a saucepan until it starts to come to a very slight boil.
Put the chocolate chips in a bowl and submerge them with the hot cream. Allow the chocolayte to sit for a few minutes then stir until it forms a smooth and creamy consistency.
Fill a piping bag with the chocolate mix and snip the tip.
Ensure the inside face of the newly baked cookies are facing up, and pipe a small mound of chocolate mix onto one of every pair of cookies to form the filling. Then place the other baked cookie on top to create your macaron.