Ingredients
- Almond flour, finely ground: 100g
- Powdered sugar: 100g
- Egg whites, aged (3-4 days in fridge): 50g
- Granulated sugar: 50g
- Egg whites, aged (3-4 days in fridge): 50g
- Granulated sugar: 120g
- Water: 30 ml
- Instant espresso powder: 1 tablespoon
Instructions
- Step 1: Combine almond flour and powdered sugar in a food processor and pulse until finely ground. Sift the mixture to remove any large particles. Discard any large pieces remaining after sifting.
- Step 2: In a large bowl, whisk together 50g of egg whites until soft peaks form. Gradually add 50g of granulated sugar, beating until stiff, glossy peaks form.
- Step 3: In a small saucepan, combine 120g granulated sugar and water. Heat over medium heat, stirring until sugar dissolves. Then, without stirring, bring to a boil and cook until the syrup reaches 245°F (118°C) on a candy thermometer.
- Step 4: Slowly pour the hot sugar syrup into the meringue, beating constantly on medium speed. Continue beating until the bowl is cool to the touch, and the meringue is very stiff and glossy (about 7-10 minutes).
- Step 5: Gently fold the almond flour mixture into the meringue in two additions until just combined. Add instant espresso powder and continue to fold gently until the batter flows like lava; be careful not to overmix.
- Step 6: Pipe the batter onto parchment-lined baking sheets in 1.5-inch circles. Tap the baking sheets firmly on the counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. Bake in a preheated oven at 300°F (150°C) for 12-15 minutes. Let cool completely on the baking sheets before filling.
Notes
- For optimal flavor, store filled macarons in an airtight container in the refrigerator for 24-48 hours to allow the flavors to meld.
- If your macarons lose a bit of their crispness, a quick 5-minute refresh in a 300°F (150°C) oven will revive them nicely.
- Serve these coffee macarons with a rich, dark hot chocolate to complement the coffee flavor and add a touch of indulgence.
- Achieving the right "lava-like" consistency in Step 5 is key; gently lift the batter with your spatula, and it should fall back into the bowl in a ribbon that slowly disappears.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American