ESPRESSO MACARONS

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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.

Addie Mohlala
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I followed the recipe exactly, but my macarons didn't turn out as expected. They were a bit too dry and crumbly. I'm not sure what went wrong, but I'll definitely try this recipe again soon and see if I can get it right.


positive news channel
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These macarons were a bit too sweet for my taste, but they were still very good. The espresso flavor was nice and strong, and the macarons were very light and airy. I would definitely recommend this recipe to anyone who loves sweet macarons.


Haruo Miike
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I was a bit skeptical about how these macarons would turn out, but I was pleasantly surprised! The espresso flavor was subtle but still noticeable, and the macarons were perfectly chewy. I would definitely recommend this recipe to anyone who loves es


Sandip Lama
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These macarons were absolutely divine! The espresso flavor was rich and decadent, and the macarons were so light and airy. They were the perfect treat to enjoy with a cup of coffee or tea. I will definitely be making these again soon!


sheras Barwari
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I've made macarons a few times before, but this recipe was by far the easiest. The instructions were clear and concise, and the macarons turned out perfectly. The espresso flavor was delicious, and the macarons were the perfect size for a quick snack


Mahr Ahsan
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These macarons were a bit of a challenge to make, but they were totally worth it! The espresso flavor was strong and pronounced, and the macarons were perfectly chewy. I would definitely recommend this recipe to anyone who loves espresso and is up fo


jackie Gutierrez
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I'm not a huge fan of macarons, but these espresso macarons were surprisingly good! The espresso flavor was subtle and not overpowering, and the macarons were very light and airy. I would definitely recommend this recipe to anyone who loves espresso


Nawab Usman
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These macarons were delicious! The espresso flavor was perfect, and the macarons were so light and fluffy. I would definitely recommend this recipe to anyone who loves espresso and is looking for a new macaron recipe to try.


Ayemere Esther
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I followed the recipe exactly, but my macarons didn't turn out as expected. They were a bit too dry and crumbly. I'm not sure what went wrong, but I'll definitely try this recipe again soon and see if I can get it right.


Parash Parki
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These macarons were a bit too sweet for my taste, but they were still very good. The espresso flavor was nice and strong, and the macarons were very light and airy. I would definitely recommend this recipe to anyone who loves sweet macarons.


IBRAHIM MISCHECK
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I was a bit skeptical about how these macarons would turn out, but I was pleasantly surprised! The espresso flavor was subtle but still noticeable, and the macarons were perfectly chewy. I would definitely recommend this recipe to anyone who loves es


Sports tv
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These macarons were absolutely divine! The espresso flavor was rich and decadent, and the macarons were so light and airy. They were the perfect treat to enjoy with a cup of coffee or tea. I will definitely be making these again soon!


BLOOD
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I've made macarons a few times before, but this recipe was by far the easiest. The instructions were clear and concise, and the macarons turned out perfectly. The espresso flavor was delicious, and the macarons were the perfect size for a quick snack


Obi Chukwudi Abraham
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These macarons were a bit of a challenge to make, but they were totally worth it! The espresso flavor was strong and pronounced, and the macarons were perfectly chewy. I would definitely recommend this recipe to anyone who loves espresso and is up fo


Leona Jakovljević
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I'm not a huge fan of espresso, but these macarons were surprisingly delicious! The espresso flavor was subtle and not overpowering, and the macarons were so light and fluffy. I could definitely see myself eating a whole batch of these in one sitting


cartoon cat
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These espresso macarons were a hit at my last dinner party! They were the perfect after-dinner treat, and my guests couldn't get enough of them. The espresso flavor was rich and decadent, and the macarons were perfectly light and airy. I'll definitel