MACCHIATO MACARONS RECIPE BY TASTY

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Macchiato Macarons Recipe by Tasty image

Here's what you need: large egg whites, granulated sugar, powdered sugar, superfine almond flour, instant espresso powder, butter, powdered sugar, vanilla extract, cocoa powder

Provided by Tasty

Categories     Bakery Goods

Yield 16 macarons

Number Of Ingredients 9

3 large egg whites, room temperature
¼ cup granulated sugar
1 ¾ cups powdered sugar
1 cup superfine almond flour, if unable to find "superfine" it is recommended that you pulse the almond flour in a food processor first
2 tablespoons instant espresso powder
½ cup butter, room temperature
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
cocoa powder, optional

Steps:

  • Line a large baking tray with parchment paper.
  • In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
  • Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
  • With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
  • Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
  • Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
  • Preheat oven to 285˚F (140˚C)
  • To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
  • After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
  • Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
  • Allow the cookie shells to cool completely.
  • Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
  • Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 30 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 28 grams

Alfred Sow
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I can't wait to try making these macarons myself!


Sophia Palner
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These macarons are the perfect gift for any coffee lover.


Mnqobi Cooluser
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I love how these macarons look like little works of art.


Mark Samhoon
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These macarons are so delicate and flavorful. They're the perfect treat for any occasion.


Mary Ann Thomas
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I'm not a big fan of coffee, but I still really enjoyed these macarons. The chocolate flavor is amazing.


Nomgqibelo Mkhize
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These macarons were the perfect addition to my afternoon tea party.


ASHIM GAMER
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I followed the recipe exactly, but my macarons didn't turn out as pictured. They were still tasty, though.


soliman Mohamed
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These macarons are so cute and delicious! I'll definitely be making them again.


Adomako Prince
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The macarons were a little dry, but the flavor was still good.


Isiah Battle
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A bit too sweet for my taste, but still very enjoyable.


LSB RIDOY
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These were my first time making macarons, and they turned out great! Thanks for the easy-to-follow recipe.


Billy Crouch
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I love the combination of coffee and chocolate in these macarons. They're the perfect pick-me-up.


Elizabeth Chanjwe
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These macarons were a hit at my last party! They were so delicious and looked so impressive.