Coffee Macaroons

Name: Coffee Macaroons
Yield: Makes about 12-14 macaroons
Cuisine: French
Ingredients: 120 g (4½ oz) egg whites (about 4 eggs); 120 g (4½ oz) egg whites (about 4 eggs); 8 g (1 tsp) freeze-dried or instant coffee; 125 g (4½ oz/1⅔ cups) ground almonds, sifted; 125 g (4½ oz/¾ cup) Icing (powdered/pure) sugar, sifted; 125 g (4½ oz/2½ cup) caster (superfine) sugar; ½ quantity Basic Ganache, made by adding ½ tsp freshly ground coffee beans to the cream before boiling, leaving to infuse for 15 minutes, straining, adding the invert sugar and then boiling again and continue with the basic recipe; ½ quantity Basic Ganache, made by adding ½ tsp freshly ground coffee beans to the cream before boiling, leaving to infuse for 15 minutes, straining, adding the invert sugar and then boiling again and continue with the basic recipe; ½ quantity Basic Ganache, made by adding ½ tsp freshly ground coffee beans to the cream before boiling, leaving to infuse for 15 minutes, straining, adding the invert sugar and then boiling again and continue with the basic recipe; ½ quantity Basic Ganache, made by adding ½ tsp freshly ground coffee beans to the cream before boiling, leaving to infuse for 15 minutes, straining, adding the invert sugar and then boiling again and continue with the basic recipe

Preparation info

Makes about
12-14
macaroons

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Macaroons have become incredibly popular in recent years. Pierre Hermé, the famous Parisian pâtissier is the King of Macaroons and has been at the forefront of their success since he opened his shops in the 1990s.

Ingredients

½ quantity Basic Ganache, made by adding ½ tsp freshly ground coffee beans to the cream before boiling, leaving to inf

Europe
France
Gluten-free
Cookies
Vegetarian
Paris
Mediterranean

Method

To make the coffee macaroons, place 60g (2oz) of the egg whites and the coffee in a mixing bowl for 15 minutes to allow the coffee to dissolve. Add the ground almonds and icing (powdered/pure) sugar and beat to a paste.
Put the remaining egg whites and the caster (superfine) sugar in a separate bowl and beat with a whisk until smooth. Place the bowl over a bain