Coffee Macarons

For coffee lovers, these Coffee Macarons are a delightful treat. You can fill them with a decadent coffee ganache for an even more decadent treat. They have a delicate almond shell with a hint of coffee flavor. Ideal as a sweet pick-me-up with your morning coffee or for special occasions.

Ingredients:

• 2/3 cup almond meal
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• 1 1/2 cups powdered sugar
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• 3 large egg whites, room temperature
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• 1/4 cup granulated sugar
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• 1 tablespoon instant coffee powder
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• 1/4 teaspoon cream of tartar
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• Pinch of salt
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• 1/2 teaspoon vanilla extract
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• Coffee ganache filling optional
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Instructions:

Line two baking sheets with parchment paper or silicone baking mats

In a food processor, pulse together the almond meal and powdered sugar until well combined

Sift the mixture into a large bowl and set aside

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy

Add the cream of tartar and continue to beat until soft peaks form

Gradually add the granulated sugar and beat until stiff, glossy peaks form

Gently fold in the instant coffee powder, salt, and vanilla extract into the egg white mixture until fully incorporated

Add the sifted almond meal and powdered sugar mixture to the egg whites

Gently fold and mix until the batter is smooth and forms a ribbon-like consistency when lifted with a spatula

Be careful not to overmix

Transfer the batter into a piping bag fitted with a round tip

Pipe small, even rounds of batter onto the prepared baking sheets, spacing them about 1 inch apart

Tap the baking sheets on the counter to release any air bubbles

Let the piped macarons sit at room temperature for about 20-30 minutes, or until they develop a dry surface and are no longer sticky to the touch

While the macarons are resting, preheat your oven to 325F 160C

Bake the macarons in the preheated oven for 12-15 minutes, or until they have risen and the tops are set

The macarons should not brown

Remove the macarons from the oven and let them cool completely on the baking sheets

Once cooled, carefully remove the macarons from the parchment paper or baking mats

If desired, sandwich pairs of macarons together with coffee ganache filling

Store the coffee macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Enjoy your homemade coffee macarons!