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160 Min 160 Min
15 Portions 15 Portions
Hard level Hard level


    For dough:   

    2 egg whites at room temperature   

    1 cup almond flour   

    1.6 cups powdered sugar

    1/4 cup sugar  

    6 tsp instant coffee diluted in two tablespoons of water   

    A big splash of Vainilla Molina

    1/2 tbsp cornstarch 


    For filling: 

    1 glass milk    

    2 tbsp instant coffee diluted in 1 tbsp of water   

    2 tbsp cornstarch 

    2 egg yolks   

    4 tbsp sugar   

    A big splash of Vainilla Molina



    For dough:    

    1. In a bowl, sift together almond flour and cornstarch.  

    2. Add powdered sugar, stir and set aside. 

    3. In another bowl, beat egg whites with sugar until you obtain a meringue with shiny and consistent peaks.  

    4. Add coffee and Vainilla Molina and beat again. 

    5. Incorporate this mixture to the flour mixture with a spatula using folding movements. 

    6. Pour mixture into a piping bag. 

    7. Create macaroons using piping bag with a round tip.

    8. When you have macaron bases in your pan, gently tap against table to release air bubbles.  

    9. Let bases dry for 2 hours. 

    10. Preheat the oven to 300 °F / 150 °C 

    11. When macarons are dry, bake for 15 minutes. 

    12. Remove from oven and let cool on a wire rack. 


    For filling:   

    1. In a saucepan, pour milk, sugar, diluted coffee and Vainilla Molina and stir.  

    2. In a bowl, beat egg yolks with rest of sugar and cornstarch. 

    3. Pour half of pot´s content t and add to yolks mixture. Don´t stop stirring. 

    4. When integrated, add rest until it comes to a boil, stirring constantly to prevent it from burning. It should only give a slight boil and remove.   

    5. Let it cool and pour into a piping bag. 

    6. Fill macarons and cover them with macarons lid. 

    7. Enjoy!

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