Coffee Macaron Recipe is a combination of a creamy coffee flavored white chocolate ganache and a basic macaron shell.
To a medium bowl add 200 g white chocolate chips or chopped chocolate.
In a saucepan heat 150 ml of heavy whipping cream and 1 tablespoon of instant coffee until almost boiling, stir until the coffee is dissolved.
Pour the hot coffee mixture over the prepared white chocolate chips. Allow to sit for 1 minute then stir until smooth. Whisk in 40 g of room temperature butter until smooth.
Allow cooling at room temperature then refrigerate for a couple of hours or until pipable consistency and thick. Bring back to room temperature if you would like to whip the ganache. The ganche whips super quick, be careful not to overwhip or it will separate.
Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat.
Gather all of your ingredients.
Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.
If the syrup has crystallized, discard and start over.
Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.
the almond flour and powdered sugar twice into a large bowl (bowl #1).
Heat the 172g of egg whites in the microwave in 5-7 second intervals, mixing after each, for about 30 seconds or until the egg whites are barely warm to the touch.
Add 82 g of the egg whites to the sifted almond and sugar mixture in bowl #1.
Pour the rest of the egg whites into a grease-free mixer bowl (bowl #2), add 1 tablespoon of sugar and 1 tablespoon of instant coffee and set aside.
When the sugar syrup is at about 240F, with a sturdy wooden spoon quickly mix the 82 g of egg whites and the sifted mixture from bowl #1 until a thick paste forms.
When the syrup is at about 243F to 244F start to whip the egg whites and the sugar (in bowl #2) on medium speed, getting them ready for when the syrup reaches 248F and you can pour it into the fluffy egg whites.
When the egg whites are foamy and the syrup is at 248F degrees, increase the mixer speed to high and slowly pour the syrup into the egg whites between the whisk and the bowl. Continue whipping until the bowl is cool to the touch and the meringue has reached stiff peaks.
Fold the prepared meringue (bowl #2) into the almond/sugar paste (bowl #1) in 3 additions, trying to reach the "lava" stage when the batter flows off the spatula into the bowl like lava, or when the batter dropped into the bowl takes about 30 seconds to dissolve into the rest of the batter, or when you can draw a figure 8 with the batter flowing off the spatula.
Preheat oven to 350F degrees with the baking rack in the middle.
Fit a pastry bag with a plain 5/8 inch round tip, then fill it with the prepared macaron batter.
Pipe out 1.5 inch round circles onto the parchment paper, about 1.5 inches apart. Add a coffee been to the top of each macaron mount.
Rap the baking sheet against a counter about 5-7 times, then rotate it and rap another 5-7 times. Use a pin needle to pop any bubbles that have risen to the top.
Place the macarons into the oven and quickly reduce the heat to 325F. Bake for about 10-12 minutes, then remove and allow to completely cool. Remove from the parchment paper (do not attempt to remove macarons before they're cool).
Preheat the oven to 350F and then bake the next sheet in the manner described above.
Fill a piping bag with the prepared coffee ganache.
Pair up the macarons by size. Pipe a tablespoon of the filling onto one half and press together with the other half until the filling almost reaches the edges.
Place the filled macarons into an airtight container and refrigerate for at least 24 hours before consuming.
If you do not plan to eat the macarons right away, wrap each macaron in a plastic wrap, then place into an airtight container and freeze until ready to use. Bring to room temperature before consuming.
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