Ingredients
for 16 macarons
Cookie
- 3 large egg whites, room temperature
- ¼ cup granulated sugar (50 g)
- 1 ¾ cups powdered sugar (210 g)
- 1 cup superfine almond flour (110 g), if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first
- 2 tablespoons instant espresso powder
Buttercream filling
- ½ cup butter (115 g), room temperature
- 2 cups powdered sugar (240 g), sifted
- 2 teaspoons vanilla extract
Garnish
- cocoa powder, optional
Nutrition Info
- Calories 230
- Fat 11g
- Carbs 30g
- Fiber 1g
- Sugar 28g
- Protein 3g
Estimated values based on one serving size.
Preparation
- 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!
Ingredients
for 16 macarons
Cookie
- 3 large egg whites, room temperature
- ¼ cup granulated sugar (50 g)
- 1 ¾ cups powdered sugar (210 g)
- 1 cup superfine almond flour (110 g), if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first
- 2 tablespoons instant espresso powder
Buttercream filling
- ½ cup butter (115 g), room temperature
- 2 cups powdered sugar (240 g), sifted
- 2 teaspoons vanilla extract
Garnish
- cocoa powder, optional
Nutrition Info
- Calories 230
- Fat 11g
- Carbs 30g
- Fiber 1g
- Sugar 28g
- Protein 3g
Estimated values based on one serving size.
Preparation
- 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!
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