Friday, 3 October 2014

Coffee macaroons

I don't think I need to tell you how much I love macaroons... and this is yet another flavour, so delicious!


For the macaroons:
  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • 1 tsp instant coffee
  • orange or brown food colouring (gel works best)
For the filling:
  • 100g white chocolate
  • 80ml double cream
  • 1tsp instant coffee

Ground almonds and icing sugar place in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.
Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.  Add the food colouring, it is best to use gel.
Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.
Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.
Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 

To make the filling warm the double cream until very hot, then add white chocolate and coffee, set aside for one minute to melt, then stir.  Leave in the fridge to set.

Sandwich the macaroons with the filling.


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