Macarons, albeit decadently and classily delicious, is the ultimate diva of the pastry world. They are finicky to make, and one insignificant mistake of overbeating can cause your recipe to fail. This is something that takes practice and a lot of patience, but we have an easy and foolproof recipe, provided that you follow carefully and measure the ingredients precisely, for a batch of macarons that are sure to impress. But that’s not the best part yet, no. These are coffee-flavoured! What could be better, right? It’s time to take out your favourite Nescafe® Dolce Gusto® pods or ESE Pods and bake!
Ingredients for 16 macarons
3 large egg whites, room temperature
¼ cup granulated sugar (50 g)
1 ¾ cups powdered sugar (210 g)
1 cup superfine almond flour
2 tablespoons finely-ground coffee beans (if you want your ground coffee from the Nespresso capsules finer, pulse them for a minute in the food processor)
½ cup butter, room temperature (115 g)
2 cups powdered sugar, sifted (240 g)
2 teaspoons vanilla extract
- Line a baking tray with parchment paper.
- In a mixing bowl, beat the egg whites with a stand mixer or a hand-held mixer on medium speed until soft peaks form. Put about ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites form stiff peaks. Add the other ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the last ⅓ of sugar, beating until whites are shiny and fluffy.
- Using a fine sieve strainer, sift together the almond flour, confectioners sugar, and finely ground coffee beans into the mixing bowl with the egg whites. Throw away any large pieces that remain in the strainer.
- With a rubber spatula, fold the mixture into the egg whites, about 40-45 strokes, or until the batter falls on itself, still with a slight peak (Be careful not to overmix or the batter will be too thin ).
- Fill your piping bag fitted with a round tip. Pipe batter onto a prepared baking tray into 1 ½ inch (4 cm) disks.
- Next, lift and drop the baking tray onto a hard surface about 2-3 times to smooth out the batter and remove any air bubbles. Let cookies rest at room temperature for at least an hour, until a film of skin forms on the surface of the macaron cookies.
- Preheat oven to 285˚F (140˚C).
- To make the filling, beat the butter, confectioners’ sugar and vanilla extract until fluffy. Set aside.
- After about an hour, gently brush the top of a cookie with your finger to check if a skin has formed. They should not stick to your finger, otherwise, allow to set for 15 minutes more.
- Bake cookies in the preheated oven for 15 minutes, or until the macaron cookies peel away without sticking from the parchment when lifted.
- Let the cookie shells cool completely.
- Next, pipe the buttercream onto the bottom side of a cooled shell and put over a similarly sized cookie.
- Dust with cocoa powder and serve.
Coffee Macarons Troubleshooting
When making macarons, use room temperature ingredients, especially the eggs. Make sure your bowl is at room temperature as well. To bring it back to room temperature, let the outside of the mixer bowl run under hot water for at least a minute.