Indulge in the rich and intense flavor of black coffee with these elegant macarons. They are perfect for coffee lovers who enjoy a delightful blend of coffee and sweetness.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 30g granulated sugar. 2 tsp black coffee grounds finely ground. 1/4 tsp cream of tartar. 1/4 tsp salt. Black food coloring optional. Black coffee ganache filling recipe below.
Instructions: In a bowl, sift together powdered sugar and almond flour. Add food coloring to the mixture and thoroughly mix if using it. Whisk the egg whites in a different bowl until frothy. Continue beating after adding the cream of tartar. Add the granulated sugar gradually while beating until stiff peaks form. To create a smooth, lava-like batter, gently fold in the sifted almond flour mixture and finely ground coffee grounds into the egg whites. Spoon the mixture into a piping bag fitted with a round tip, then pipe tiny circles onto a parchment paper-lined baking sheet. To release air bubbles, tap the baking sheet against the counter. Allow the macarons to sit at room temperature for half an hour to an hour, or until a skin forms on top. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons are set and have formed feet. Take them out of the oven and leave them on the baking sheet to cool completely. Once cooled, divide the black coffee ganache filling between two macaron shells of the same size. Cover with a second shell. To allow the macarons to mature, place them in the refrigerator in an airtight container for at least 24 hours. Before serving, bring to room temperature.
Connor Ritter