Coffee Macaron

Overview

Coffee macarons have the bitter aroma of coffee, and they don’t taste particularly sweet compared to other flavors

Tags

• baking
• afternoon tea
• almond flour
• freshly ground coffee powder
• protein a
• protein b
• fine sugar
• powdered sugar
• water

Ingredients

Steps

1. 1 Mix and sift the coffee powder, almond powder and sugar powder (I used freshly ground coffee powder from my restaurant. If you don’t have it, you can use instant coffee powder instead). Add egg white a, mix well and set aside (I forgot to take a photo of this step)

   

2. 2 Beat egg whites until stiff peaks

   

3. 3 Add 25g of fine sugar to 100g of water and cook over high heat to 118° (do not shake the bottom of the pot when boiling the sugar water, otherwise severe crystallization of the sugar water will affect the final meringue)

   

4. 4 While beating the egg whites at high speed, slowly add sugar water until the egg beater has a sharp hook. Stop beating when the temperature of the egg whites reaches 40 degrees Celsius (I don’t have any free hands to take pictures at this step😂)

   

5. 5 Add one-third of the meringue into the batter and stir evenly

   

6. 6 Add the remaining meringue and mix evenly with a "J" sign. Do not use excessive force or overmix until the batter flows down smoothly in the shape of an inverted triangle. The temperature of the dripping batter will not disappear within fifteen seconds

   

7. 7 Put the piping nozzle into the silicone mat, shake it twice, use a toothpick to poke out the air bubbles, preheat the oven to 50°, and put the macarons in for about 13 minutes until the skin is not sticky to the touch (novices are not recommended to use oven paper instead of the silicone mat)

   

8. 8 Preheat the oven to 160° and bake for 13 minutes or preheat the oven to 160° and bake for 5 minutes, then turn to 150° and bake for 12 minutes

   

9. 9 Macaron filling: 80g softened butter, 30g almond flour, 40g icing sugar (the sweetness can be increased or decreased according to personal preference), mix well, then add an appropriate amount of espresso (according to the thickness of the batter), then add an appropriate amount of freshly ground coffee powder for coloring (can be omitted)

   

10. 10 I made the batter twice, once in Italian style and once in French style. In summary, the French style case is brighter and smoother, but the skirt is not as beautiful as the Italian style ~ Finally, I wish everyone success ~