French Chocolate Macarons with a Coffee Buttercream Filling
* 3/4 cup almond flour
* 1 cup confectioners’ sugar
* 1/4 cup granulated sugar
* 1/4 teaspoon pure vanilla extract
* 2 large egg whites, at room temperature
* 1 tablespoon Dutch processed baking cocoa
Coffee Buttercream Filling:
* 1/4 cup unsalted butter
* 3/4 cup plus 1 tablespoon powdered sugar
* 1 teaspoon milk
* 3 teaspoons instant coffee
* 2 teaspoons boiling water
1. Sift almond flour, powdered sugar, and cocoa powder in a bowl and whisk together. Soft mixture through a fine-mesh sieve a second time to ensure no lumps are in the dry mixture.
2. Beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stif peaks form
3. Add vanilla and beat on high for another 30 seconds.
4. Gently fold in dry ingredients and repeat until mixture is fully incorporated & begins to run a little but not too runny. Think lava consistency. Do not overfold!
5. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
6. Line baking sheet with parchment paper and pipe batter into 3/4-inch round circles.
7. Tap the baking sheet firmly against the counter to release any air bubbles.
8. Let cookies rest for 30 minutes until they form a skin.
9. Preheat oven to 300 F.
10. Bake for 12-15minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
11. Once they are done let cool before filling.
Coffee buttercream filling:
1. Using a hand mixer or a stand mixer, cream butter until soft and smooth.
2. Make coffee concentrate by diluting instant coffee with boiling water.
3. Add powdered sugar, milk, and coffee concentrate to the creamed butter and mix until light and fluffy
Making the French Macarons:
1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.