How to make

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This coffee macaron recipe is full of espresso flavor and a smooth chocolate ganache.

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– Ingredients for the macaron: – 4 egg whites room temperature – 1/3 cup white sugar – 2 1/2 cups Powdered sugar – 1 1/2 cups almond flour – Pinch salt – 1/2 tsp cream of tartar – 1 tsp espresso powder – Ingredients for the chocolate ganache: – 1 cup semisweet chocolate – 1/2 cup heavy whipping cream – Ingredients for topping: – ground coffee

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Step 1

[{"selector":"#anim-4fd426ed-e457-4662-80cb-b2322535f829","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-6cd7d19b-ce0f-4412-9d7d-681a4c162c72","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9fd5f24d-9c11-4df6-b128-0686e3c9b848","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Sift the almond flour and powdered sugar into a bowl and mix gently. Scribbled Underline Get Recipe

Step 2

[{"selector":"#anim-1656e807-18de-4a83-8dfc-7f079099f958","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-07846798-a98f-4530-bc91-085f920057ff","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d1a23ee4-b743-4b1f-8e60-6fb739a4bf01","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Whisk egg whites on medium-high speed until foamy. Then add cream of tartar, salt, espresso powder, and sugar. Continue beating until stiff peaks form. Scribbled Underline Get Recipe

Step 3

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Step 4

[{"selector":"#anim-54953a9a-62e3-4b06-8e30-1c900a101b5c","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-106bde0a-48fb-4fa8-b139-d1af27d00032","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b67cdf1f-5776-4da6-bbee-4a5eef4eb575","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Place a Wilton 2A tip in the pastry bag and pipe small circles of the coffee macaron batter onto a baking sheet lined with parchment paper. Scribbled Underline Get Recipe

Step 5

[{"selector":"#anim-6ef65a22-2d4e-4c31-aacb-5b2c8d40c2f3","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-e685f17a-0fac-42c9-92a6-68e142c5ba67","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-54a8cd7b-80f0-4a78-a0f7-91983381e069","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] You can sprinkle some coffee grounds on top while the macarons are still wet. Leave them out for 20 minutes until they are tacky to the touch. Bake at 300 degrees Fahrenheit on the conventional setting for 18 minutes, one tray at a time. Scribbled Underline Get Recipe

Step 6

[{"selector":"#anim-3ac0d042-cdcf-4ad9-8149-de8db0be372c","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-55ffcfc2-5358-4f51-b79d-2697be46226e","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3bacb8a1-744a-4139-81f5-57ca89f2403e","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] How to make chocolate ganache – Pour the heavy cream in a saucepan and let it come to a simmer over medium heat. – Place the semisweet chocolate chips into a bowl and pour the hot heavy cream over them. Scribbled Underline Get Recipe

Step 7

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Step 8

[{"selector":"#anim-aeb1e8d8-0c3c-4402-b4a5-450510a4a6f8","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-bfc80f9b-a599-4a7f-80e1-f21aec8d0b57","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-79723813-1e71-4973-b316-ecbf2e1059dc","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fill a disposable pastry bag with the chocolate ganache. Flip half of the macaron shells on their backs and pipe the chocolate filling onto each sell. Then place the unfilled shell on top. Scribbled Underline Get Recipe