Macchiato Macarons

From the creator

Here is what you'll need! Servings: 16-18 macarons INGREDIENTS Cookie 3 large egg whites (100g), room temperature ¼ cup granulated sugar (50g) 1 ¾ cup powdered sugar (200g) 1 cup superfine almond flour (110g) (if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first) 2 tablespoons instant espresso powder Buttercream filling ½ cup butter, room temperature 2 cups powdered sugar, sifted 2 teaspoons vanilla extract Cocoa powder for dusting (optional) PREPARATION 1. Line a large baking tray with parchment paper. 2. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder in a medium bowl. Discard any large pieces that remain in the strainer. 3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy. 4. 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 overmix or batter will be too thin and runny). 5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch disks. 6. Lif

Published 2016-06-11 · Watch on YouTube ↗
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