How To make Espresso Macaroons
2 oz Unsweetened chocolate
-squares 14 oz Sweetened condensed milk
3 1/2 oz Flaked coconut
3/4 c Walnuts, coarsely chopped
2 ts Instant espresso/coffee
-powder 3/4 ts Almond extract
1/4 ts Salt
In heavy 2-quart saucepan over low heat, heat chocolate until melted, stirring frequently. Remove saucepan from heat; stir in sweetened condensed milk and the remaining ingredients until well mixed. Preheat oven to 350 degrees. Grease 2 large cookie sheets. Drop mixture by tablespoonfuls, about 1 inch apart, on cookie sheets. Bake 12 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within 2 days. Makes about 3 dozen -----
How To make Espresso Macaroons's Videos
Fool-Proof Coffee Macarons Recipe
Hey guys we hope you enjoyed this video of fool-proof macarons!
Here are the steps and ingredients
Ingredients:
55g icing sugar
30g almond flour
1/2 tablespoon espresso powder
20g sugar
30g egg whites
Filling:
Nutella
Steps:
1.Preheat oven to 300 degrees F
2.Measure icing sugar and almond flour
3.Sift together thoroughly
4.place mixture in large bowl and stir well
5.Add in espresso powder and combine well
6.Measure sugar and egg whites. Beat the sugar and egg whites until soft peaks.
7.Add dry mixture into egg white mixture and combine well. Fold in mixture (Smooth)
***DO NOT OVERMIX OR UNDER MIX***
8.Pipe out mixture using piping bag and tip onto parchment paper lined baking sheet
9.Sprinkle espresso powder on top
10.Bake for about 10 minutes in preheated oven, TURN ON THE CONV/FAN on your oven for uncracked macarons!
11.Cool for 10 minutes and then fill!!!!
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We would highly recommend you use a scale, as the measurements are more exact. If you decide to convert the grams into cups, we are not sure if the batter will come out as perfect!
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Tiramisu macaron recipe/step by step
#frenchmacaron
The ingredients:
For 12 paired macaron shells
35 grams almond powder
60 grams sifted powder sugar
30 grams egg whites (1 medium egg) at room teperature
30 grams caster sugar
coffee buttercream filling:
50 grams softened unsalted butter
100 grams sifted powder sugar
1 tbs of milk
1-2 tsp espresso coffee or liquor, aroma, or etc.
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Coffee Macaron Recipe - With Regular/All-Purpose Flour
Ingredients: for 20-22 macarons
110 grams powdered sugar
70 grams all-purpose flour (regular or plain)
1 & 1/2 tsp instant coffee + sprinkle for top macarons
65-70 grams egg whites (room temperature) - (from 2 large eggs)
1/8 tsp salt
45 grams sugar
dulce de leche or caramel for filling
#coffeemacarons #macaronwithoutalmondflour #macaronswithflour
Coffee Macarons
Coffee Macarons filled with a swirl of Espresso Frosting and Mocha Frosting, topped with a chocolate covered espresso bean.
I made these shells using egg white powder as you can see on the video, you don't have to use it. It's totally optional, but can be beneficial.
Full recipe:
Please read the notes below!
Coffee Macaron Shells
100 grams egg whites
100 grams white granulated sugar
4 grams egg white powder (optional)
105 grams almond flour
105 grams powdered sugar
1 teaspoon espresso powder
Espresso Frosting and Mocha Frosting
1/4 cup cream cheese, softened 56 grams
2 tbsp butter, softened 28 grams
1 1/2 cup powdered sugar, sifted 187 grams
1/2 tsp Kahlua or vanilla extract
1/2 tsp espresso powder
2 tbsp cocoa powder
1 tsp milk or water (if necessary)
Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring if using any. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Espresso powder: While espresso powder and instant coffee are not the same, you could use instant coffee in this recipe if you don’t have espresso powder.
Kahlua: If you can’t find Kahlua, or don’t want to use it, just go for any coffee liqueur, or coffee extract. You can also simply use vanilla extract instead.
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Macarons - mein Grundrezept! Die Macarons bestehen aus nur wenigen Zutaten: Eiweiß, Zucker und Mandeln. Mit den richtigen Tipps gelingen sie perfekt wie in Paris! Der Geschmack kommt dabei alleine durch die verschiedenen Füllungen.
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Claire’s Homemade Macarons Are Better Than Anything You Can Buy | Try This at Home | NYT Cooking
It’s time for a new installment of “Try This at Home,” a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make a classic French confection: macarons! Watch on to learn her tips and tricks.
Get the recipes —
Chocolate Macarons:
Pistachio Macarons:
Raspberry Macarons:
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