Espresso Macarons

espresso macarons

I guess I am having some sort of post-vacation depression. We came back from our California road trip over a week ago, back to baking, back to taking orders, back to our routines, just back to normal. Last night I suddenly realized that kids are going back to school in less than two weeks. And that slight anxiety attack hit me right in the head! Maybe that also means summer is going to be over soon. How sad!

Fortunately I have some baking to do to distract me a little bit. Over the weekend I was requested to make some espresso macarons for a coffee-loving client’s birthday. Despite the fact that I’ve made macarons a lot of times, failures still happen. So when that batch of macron shells came out perfectly, that truly was a significant mood booster. And I highly recommend to go made a batch of macarons when you are feeling depressed. Well, of course only a good batch will make you feel better. My experience in making a successful batch is nothing bible. It’s about a bit of special care and attention. And I’ve shared some tips here.

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Now, watch out these macarons, my friends! They can totally kill you even if you are not a big fan of macarons like myself. I think the espresso flavour really hooked me up with these cookies. I was snacking on the shells like crazy!

Ingredients (around 30 sandwich cookies):
Macaron Shells
1 cup powdered sugar
3/4 cup almond flour
1 tablespoon espresso powder
2 egg whites
1/4 cup granulated sugar
1 teaspoon vanilla extract
Espresso Buttercream
1 stick unsalted butter, softened
1 cup powdered sugar
1 tablespoon espresso powder
1 tablespoon milk

Directions:
To prepare macarons, line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw about 12 1 1/2-inch circles in rows on the paper, about 1 inch apart.
Process powdered sugar, almond flour and espresso powder in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Add vanilla. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.
Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Continue to fold the mixture until it has loosened and falls in a ribbon from the spatula.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.
Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.
Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
To prepare buttercream, beat butter on high until fluffy. Add powdered sugar and espresso powder and beat until incorporated. Add milk, continue beating for another 3 minutes.
Spoon or pipe a teaspoon of buttercream onto each of the upside-down cookies. Top with the remaining cookies.
Cover and refrigerate. Bring to room temperature before serving.

10 comments

  1. I noticed these macarons bake at a less temp than your other macarons. Is there a reason why? Also are you using a convectional fan oven? I’m having trouble finding the right temperature for my macarons. Please help!

    1. Hi Eka, I like to gently remove a shell with a small spatula, if it comes off the parchment paper easily, it’s done. :)

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