Coffee Macarons
Ingredients
- For the filling
- 250 milliliters Whipped cream
- 2 tsps Coffee powder (instant)
- For the macarons
- 4 egg whites
- 2 tsps lemon juice
- 250 grams very fine sugar
- 160 grams ground almonds
- 30 grams cocoa powder
- For preparation
- 2 centiliters Whiskey cream liqueur
- Cocoa (for dusting)
Preparation steps
For the filling, bring the cream with instant coffee to a boil in a pot, remove from heat, let cool and strain.
Preheat the convection oven to 140°C (approximately 300°F).
Whip the egg whites with the lemon juice until stiff. Gradually sprinkle in the sugar and continue beating until glossy, stiff peaks have formed. Carefully fold in the almonds and cocoa. Pour the mixture into a piping bag with a large, round spout. Pipe 2 cm (approximately 1 inch) circles onto a baking sheet lined with parchment paper. Bake the macarons in the preheated oven for about 25 minutes, leaving the oven door slightly ajar.
Whip the coffee cream until stiff and add the liqueur.
Let the macarons cool completely. Pour the coffee cream into a piping bag with a star, and pipe a small amount onto half of the cookies. Make a sandwich with the other half of the cookies. Dust with cocoa powder and serve.
