Ingredients:
- 200g almond flour
- 200g powdered sugar
- 30g unsweetened cocoa powder
- 150g egg whites aged, at room temperature
- 100g granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- For Coffee Buttercream:
- 150g unsalted butter at room temperature
- 300g powdered sugar
- 2 tbsp instant coffee powder
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions:
Set the oven temperature to 300F 150C and place parchment paper on baking sheets
Blend cocoa powder, powdered sugar, and almond flour in a food processor
Pulse until finely chopped and thoroughly mixed
Beat egg whites until frothy in a dry, clean mixing bowl
Continue beating after adding the cream of tartar
Add the granulated sugar gradually while beating until glossy, stiff peaks form
Mix in vanilla extract for a brief moment
Using a spatula, gently fold three parts of the almond flour mixture into the egg white mixture
Make sure the mixture is well incorporated, but proceed with caution to prevent deflation
Spoon the macaron batter into a bag fitted with a round tip for piping
Leaving space between each macaron, pipe tiny circles onto the baking sheets that have been prepared
To release air bubbles, tap the baking sheets against the counter
After the macarons have developed a skin and become no longer sticky to the touch, let them sit at room temperature for approximately half an hour
Bake for 1518 minutes in a preheated oven
On the baking sheets, let them cool fully
Beat the butter at room temperature until it becomes creamy for the Coffee Buttercream
Mix in vanilla extract, heavy cream, powdered sugar, and instant coffee powder
Beat until fluffy and smooth
Sort the macaron shells into pairs according to size and form
Put a dollop of Coffee Buttercream between two shells, then pipe another one on top
Continue with every macaron
To allow the flavors to blend, refrigerate the macarons for a minimum of 24 hours
Have fun!
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