Espresso Macarons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ESPRESSO MACARONS



Espresso Macarons image

We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20 to 25 sandwich cookies

Number Of Ingredients 7

2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners' sugar
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/2 teaspoon instant-espresso powder, plus more for sifting
1/4 teaspoon instant-espresso powder
2/3 cup Swiss meringue buttercream

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  • Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  • Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Sift espresso powder over half of unbaked rounds.
  • Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

ESPRESSO MACARONS



Espresso Macarons image

These espresso macarons have a tender, espresso flavored French macaron shell and are filled with creamy espresso buttercream.

Provided by Kyleigh Sage

Categories     Dessert

Time 1h30m

Number Of Ingredients 10

100 grams egg whites (room temperature)
1/4 teaspoon cream of tartar
60 grams granulated sugar
110 grams almond flour (sifted)
200 grams powdered sugar (sifted)
2 teaspoons espresso powder (sifted)
113 grams unsalted butter (room temperature)
180 grams powdered sugar
1 teaspoon espresso powder
1/2 teaspoon vanilla extract

Steps:

  • Sift together almond flour, powdered sugar, and espresso powder into a large bowl and set aside.
  • In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
  • Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn't deflate). Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
  • Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a "flowing lava" consistency. You should be able to make a "figure 8" with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won't rise properly in the oven.
  • Line a large baking sheet with a silicone mat or parchment paper. Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
  • Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
  • While the macarons are resting, preheat the oven to 300°F.
  • Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their "feet" when touched.
  • Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled. Match up your shells before filling, and then turn one side over.
  • In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, espresso powder, and vanilla until smooth and creamy.
  • Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
  • Once the macarons are cooled, pipe a dollop of buttercream into the center of the shell. Then top with the other shell.
  • Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.

Nutrition Facts : ServingSize 1, Calories 107 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 6 mg, Fiber 1 g, Sugar 15 g

ESPRESSO BLACKBERRY MACARONS



Espresso Blackberry Macarons image

Provided by Shelley Wiseman

Categories     Cookies     Coffee     Food Processor     Egg     Dessert     Bake     Blackberry     Almond     Jam or Jelly     Gourmet

Yield Makes 2 1/2 dozen sandwich cookies

Number Of Ingredients 14

For macarons:
3 ounces almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
1 1/2 cups confectioners sugar
1 tablespoon instant-espresso powder
1 teaspoon pure vanilla extract
3 large egg whites, at room temperature 30 minutes
1/4 teaspoon salt
3 tablespoons granulated sugar
For filling:
About 1/2 cup blackberry jelly
Equipment:
a food processor with a sharp blade or an electric coffee/spice grinder
a large pastry bag fitted with a 3/8-inch plain tip or a quart-size sealable bag with a corner snipped off
an offset spatula.

Steps:

  • Make macarons batter:
  • Line 2 large baking sheets with parchment paper.
  • Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds. (If using grinder, grind in small batches.) Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind). Sift again into a large bowl.
  • Stir together espresso powder and vanilla in a cup until powder has dissolved.
  • Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in granulated sugar, a little at a time. Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute. Add espresso mixture and mix at low speed until incorporated. Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.)
  • Pipe and bake macarons:
  • Put small dabs of batter under corners of parchment to secure to baking sheets.
  • Spoon half of batter into pastry bag. Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger). Refill pastry bag and repeat. Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.
  • Meanwhile, preheat oven to 300°F with racks in upper and lower thirds.
  • Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total. Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes. Loosen macarons from parchment with offset spatula (they will be fragile).
  • Assemble cookies:
  • Sandwich flat sides of macarons together with a thin layer of jelly.
  • Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.
  • Variations:
  • Chocolate earl grey macarons: •Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder. Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking. •Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan. Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth. Chill, whisking occasionally, until thickened, 20 to 30 minutes. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be ganache left over.)
  • Grapefruit macarons: •Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 6 drops red food coloring into meringue. • Fill with grapefruit marmalade.
  • Coconut passion-fruit macarons: •Add 1 cup unsweetened grated dried coconut (3 ounces) to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 6 drops yellow food coloring into meringue. •Fill with passion-fruit curd: Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan. Add 1/2 stick butter (cut into pieces). Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes. Cool completely. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be curd left over.)
  • Pistachio-cardamom macarons: •Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 4 drops green and 3 drops yellow food coloring into meringue. •Fill with apricot jam.

More about "espresso macarons recipes"

BEST ESPRESSO MACARONS RECIPE - HOW TO MAKE …
best-espresso-macarons-recipe-how-to-make image
2016-08-31 Directions. To prepare macarons, line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw …
From food52.com
Reviews 2
Servings 30
Cuisine French
Category Dessert


CHOCOLATE ESPRESSO MACARONS - HANDLE THE HEAT
chocolate-espresso-macarons-handle-the-heat image
2013-05-20 Place the chocolate and espresso powder in a large bowl. Heat the cream in a small saucepan over medium heat until it just comes to a boil. Pour the hot cream over the chocolate. Let stand for one minute then add the …
From handletheheat.com


ESPRESSO MACARONS | TASTY KITCHEN: A HAPPY RECIPE …
espresso-macarons-tasty-kitchen-a-happy image
Preheat oven to 300ºF. Bake the macarons for 10–12 minutes, until set but not browned. Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the …
From tastykitchen.com


EASY ESPRESSO MACARONS RECIPE - PERFECT BREW
2022-01-18 Once the batter is assembled, the piped cookies need to rest for an hour to rise and gain the classic “footed” look of a classic macaron. Finishing the macarons is simple. Once …
From perfectbrew.com
Cuisine Italian
Category Dessert
Servings 14
Total Time 1 hr 10 mins


ESPRESSO MACARONS RECIPE | RECIPE | MACARON RECIPE, MACAROONS, …
Feb 21, 2014 - We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely.
From pinterest.ca


ESPRESSO MACARONS RECIPE | EAT YOUR BOOKS
Save this Espresso macarons recipe and more from Martha Stewart's Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level to your own online collection at …
From eatyourbooks.com


ESPRESSO MACARONS
2/3 cup sliced blanched almonds (71 grams) 1 cup confectioners' sugar; 2 large egg whites, room temperature; 1/4 cup granulated sugar (53 grams) 1/2 teaspoon instant-espresso powder, …
From mealplannerpro.com


ESPRESSO MOCHA MACARON WITH SALTED DARK CHOCOLATE FILLING
2021-12-31 Sift three times into a large mixing bowl. Set aside. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and …
From akitchenhoorsadventures.com


EASY CHOCOLATE ESPRESSO MACARONS! - BUTTERY SWEET
2019-01-08 preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on …
From butterysweet.com


CHOCOLATE ESPRESSO MACARONS - ACLASSICTWIST.COM
2019-04-01 Preheat oven to 350 degrees and prepare a pastry bag with a round tip. I used Wilton 2A. Using a food processor, pulse the powdered sugar, almond flour, espresso powder …
From aclassictwist.com


ESPRESSO MACARONS RECIPE ON FOOD52 | RECIPE | MACARON RECIPE, …
May 18, 2017 - This is a recipe for Espresso flavored French almond cookies called Macarons. You need to be extremely precise when making these cookies, but it's worth it!
From pinterest.com


ESPRESSO MACARONS | DELIKATARINA | GLUTEN FREE BAKING RECIPES
DARK CHOCOLATE ESPRESSO GANACHE. 1/3 cup COCONUT CREAM (78 ml) 1/3 cup NON DAIRY DARK CHOCOLATE CHIPS (55 grams) 1 tbsp ESPRESSO POWDER 1 tbsp …
From delikatarina.com


COFFEE MACARON RECIPE - SIMPLY HOME COOKED
2018-10-15 Ingredients for this coffee macaron recipe. egg whites (room temperature) granulated sugar. powdered sugar. almond flour. salt. cream of tartar. espresso powder.
From simplyhomecooked.com


ESPRESSO MACARONS – ANTHONYS GOODS
Combine the chocolate, espresso powder and coconut cream—use the solid part at the top of the can—in a small saucepan and heat it over medium-low heat. Once the chocolate is melted, …
From anthonysgoods.com


MOCHA MACARONS - WOOD & SPOON
2019-09-16 Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch. Preheat the oven to 325 degrees with a rack …
From thewoodandspoon.com


ESPRESSO MACARONS WITH CHOCOLATE ESPRESSO GANACHE - SAVED BY …
Espresso Shells. *This recipe yields between 24-30 complete sandwhiched macarons, depending on how your piping size (this will make sense later). 3 egg whites 100 grams, 3.5 …
From savedbylovecreations.com


Related Search