COFFEE MACARONS

DIRECTIONS

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!