Coffee Macaron Recipe

Coffee Macaron Recipe

Makes 15 to 20 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of brown food colouring

Used the above ingredients to make the macaron shell.

For coffee cream:

• 100ml (3 fl oz) of Luke warm milk
• 1 egg yolk
• 20g (¾ oz) of castor egg
• 12g (0.42oz) of corn flour
• 1 teaspoon of coffee extract

Direction:

1. Do the macaron shell based on the basic macaron recipe.
2. Mix the coffee cream, corn flour and castor sugar in a bowl.
3. Beat and add the egg yolk and stir in the luke warm.
4. Put the mixture in the saucepan and cook it in about 5 minutes.
5. Whisking it constantly until it became thickens. Then add the coffee extract.
6. Pour the cream in the bowl and cover it with plastic wrap. Let it be cool to room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.