COFFEE MACARONS
160 Min
15 Portions
Hard level
INGREDIENTS
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
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!
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