Coffee Macaron with Coffee Cream and Milk Chocolate Ice Cream

Name: Coffee Macaron with Coffee Cream and Milk Chocolate Ice Cream
Ingredients: 125 g (1¼ cups) almond flour; 150 g (1¼ cups) confectioner’s sugar; 100 g (⅓ cup and 1 Tbsp) egg whites; A few drops of brown food color; A few drops of coffee paste; 28 g (1½ Tbsp) inverted sugar; 168 g (6 ounces) Valrhona Guanaja chocolate, melted; 20 g (1½ Tbsp) unsalted butter, softened; 28 g (2 Tbsp) granulated sugar; 56 g (¼ cup) cold espresso; 14 g (3 Tbsp) instant espresso; 224 g (1 cup) heavy cream; 280 g (1¼ cups) water; 28 g (1½ Tbsp) glucose syrup; 3 g (1 tsp) ice cream stabilizer; 336 g (12 ounces) Valrhona Jivara milk chocolate, melted; 1 banana, peeled and sliced into rounds; Turbinado sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Coffee Macaron

125 g (1¼ cups) almond flour
150 g (1¼

Gluten-free
Vegetarian

Method

Coffee Macaron

Preheat oven 135°C (275°F), low fan. Process flour and confectioner’s sugar in a food processor until it turns to a fine powder. In a stand mixer fitted with a whisk attachment, whip egg whites and granulated sugar until medium peaks