Coffee macarons

Coffee macarons

By
From
Baking
Makes
35
Photographer
Vanessa Levis

Cooking these treats may seem like a labour of love, but they are well worth the time and effort required.

Ingredients

Quantity Ingredient
240g icing sugar, sifted, plus extra to dust
1 cup ground almonds or hazelnuts, sifted
3 egg whites
2 tablespoons caster sugar
2 teaspoons coffee flavouring

White coffee ganache

Quantity Ingredient
135g white chocolate, chopped
1/4 cup thickened cream
3 teaspoons coffee flavouring

Method

  1. Preheat the oven to 150°C. Lightly grease two baking trays and line them with baking paper.
  2. Combine the icing sugar and ground almonds or hazelnuts in a bowl. Using an electric mixer, beat the egg whites until soft peaks form. Add the caster sugar and coffee flavouring and beat until the sugar dissolves. Fold the egg white mixture into the icing sugar mixture.
  3. Using a 1.5 cm nozzle, pipe macarons 3 cm wide onto the prepared trays. Tap the trays and sprinkle with the extra icing sugar. Leave at room temperature for 15 minutes.
  4. Bake for 20–30 minutes, until lightly golden and crisp. Remove the tray from the oven and stand for 5 minutes. Slide the baking paper sheet onto a wire rack and allow the macarons to cool at room temperature.
  5. Meanwhile, to make the white coffee ganache, put the chocolate and cream in a small saucepan and stir until melted and combined. Stir in the coffee flavouring and refrigerate until nearly set but still spreadable.

Tip

  • Store macarons in an airtight container in a dry, cool place. Once filled, store macarons in an airtight container in the fridge. You can also freeze the macarons (filled or unfilled) in an airtight container. Allow to stand at room temperature for 30 minutes before serving.
Tags:
baking
bakery
margaret
fulton
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