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Coffee macarons
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Prep Time:
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Buttery, tender treat perfect for tea time!
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 20.00 ml instant espresso coffee powder
  • 90g dark chocolate, chopped
  • 40.40 gm thickened cream
Instructions:
  • Prepare 3 large baking trays by greasing and lining with baking paper, then sift almond meal and icing sugar together in a bowl.
  • With an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly incorporate sugar while beating until it dissolves. Mix until just combined. Gently fold in half of the almond mixture until just combined, then fold in the rest until the mixture is uniform and glossy (it's okay if it breaks down slightly).
  • Transfer the mixture into a large snaplock bag. Cut 1 cm off from 1 corner. Squeeze out 4 cm rounds of mixture onto prepared trays, leaving a 4 cm gap between each one. Dust half of each macaron with coffee powder. Gently tap the trays on the counter to eliminate air bubbles. Let them sit for 1 hour.
  • Preheat your oven to 130°C/110°C fan-forced. Bake the macarons one tray at a time for 18 to 20 minutes until the tops are firm. Let them cool on the trays, then transfer them carefully to a wire rack.
  • Prepare filling by placing rich chocolate and heavy cream in a microwave-safe bowl. Heat on high for 1 minute until the chocolate is melted. Use a metal spoon to mix well. Chill for 10 minutes until the mixture thickens to a spreadable consistency.
  • Spread a generous amount of the tasty filling over the flat sides of half of the delicate macarons. Gently place the remaining macarons on top to create delightful sandwiches. Allow the filling to set, then serve and enjoy!

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