If you’ve never had a macaron, you don’t know what you’re missing.
These decadent little French cookies are an amazing treat.
And we’ve made them even better with an all new flavor.
Let’s make Macchiato Macarons!
Line a large baking tray with parchment paper.
Using a fine mesh strainer, sift together 1 cup superfine almond flour, 1 and 3/4 cups confectioners sugar, and 2 tablespoons instant espresso powder in a medium bowl. Discard any large pieces that remain in the strainer.
In a medium mixing bowl, beat 3 large egg whites with an electric hand mixer on medium speed until soft peaks form.
Separate 1/4 cup granulated sugar into three equal parts.
Add 1/3 of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another 1/3 of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last 1/3 of sugar, beating until whites are shiny and fluffy.
Add the sifted ingredients to the bowl with the egg whites. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains
Do not over mix or batter will be too thin and runny.
Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 and 1/2 inch disks.
Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
Preheat your oven to 285˚F.
To make the filling, beat 1/2 cup room temperature butter, 2 cups confectioners sugar and 2 teaspoons vanilla extract until light and fluffy. Set aside.
After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
Check out the video below for all kinds of tasty tips and details.
Allow the cookie shells to cool completely.
Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
Dust with cocoa powder.
Then eat and enjoy!