Coffee Almond Macaroons
Indulge in the irresistible combination of nutty almond goodness and bold coffee flavors with these Coffee Almond Macaroons. Featuring delicate, airy shells made from almond flour and flavored with a hint of instant coffee powder, these French-inspired treats are perfect for coffee lovers and macaron enthusiasts alike. The meringue-based batter is skillfully crafted for a light, crisp exterior that gives way to a chewy, flavorful center. Pair them with a luscious chocolate ganache filling for an added layer of decadence, or enjoy them as is. With step-by-step instructions and a short resting period, this recipe is approachable for beginners while yielding bakery-quality results. Ideal for special occasions, gifting, or an indulgent snack, these macaroons will impress both visually and on the palate.
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Ingredients
- 3 Egg whites
- 150 grams Granulated sugar
- 150 grams Almond flour
- 120 grams Powdered sugar
- 2 teaspoons Instant coffee powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 120 grams Chocolate ganache (optional, for filling)
Directions
Step 1
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, sift together the almond flour, powdered sugar, and instant coffee powder to ensure a smooth texture. Set aside.
Step 3
In a clean, grease-free mixing bowl, beat the egg whites using a hand mixer or stand mixer on medium speed until they become frothy.
Step 4
Gradually add the granulated sugar to the egg whites while continuing to beat. Increase the speed to high and whip until stiff peaks form.
Step 5
Add the vanilla extract and a pinch of salt to the meringue, and gently fold with a spatula until just combined.
Step 6
Carefully fold the dry almond mixture into the meringue in three batches, using a gentle folding motion to avoid deflating the meringue. The batter should have a flowy consistency but not be too runny.
Step 7
Transfer the batter to a piping bag fitted with a plain round tip. Pipe small circles (about 3 cm in diameter) onto the prepared baking sheets, spacing them about 2 cm apart.
Step 8
Tap the baking sheets firmly against a countertop a few times to release any air bubbles and allow the macaroons to settle.
Step 9
Let the macaroons rest at room temperature for 20-30 minutes or until the surface forms a skin and is no longer sticky when lightly touched.
Step 10
Bake the macaroons in the preheated oven for 12-15 minutes, or until they have a slight sheen and are dry to the touch. Rotate the trays halfway through baking for even cooking.
Step 11
Remove the macaroons from the oven and allow them to cool completely on the baking sheets before carefully peeling them off the parchment paper.
Step 12
If desired, pair macaroons of similar size and fill them with chocolate ganache or your favorite filling by piping a small dollop on the flat side of one shell and sandwiching it with another.
Step 13
Serve the macaroons immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (647.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2562.5 |
| Total Fat 115.0g | 0% |
| Saturated Fat 29.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 40mg | 0% |
| Sodium 346.8mg | 0% |
| Total Carbohydrate 365.5g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 321.9g | |
| Protein 50.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 417.4mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 581.6mg | 0% |
Source of Calories