How to Make Coffee Macarons with Coffee Buttercream скачать в хорошем качестве

How to Make Coffee Macarons with Coffee Buttercream

Ingredients For the macaron shells: 125 grams almond flour 15 grams ground coffee (finely ground) 130 grams icing sugar 100 grams egg whites 1/4 tsp cream of tartar 90 grams granulated sugar brown gel food colouring (optional) 1 tsp vanilla extract For the buttercream: 1/2 cup butter (softened at room temperature) 250 grams icing sugar 1 1/2 tsp instant coffee (adjust according to your preference, this recipe gives a strong coffee flavour) 5 ml hot water 1 tbsp heavy cream / whipping cream (if the buttercream is too thick/dry) Instructions For the macaron shells: 1. Sift the almond flour, ground coffee, icing sugar into a bowl and mix. 2. In a separate bowl, add the egg whites and whisk. Once they are foamy, add cream of tartar. 3. When the egg whites reach soft peaks, slowly and gradually add the granulated sugar. 4. Add the gel food coloring (optional) and vanilla, and continue to whisk until stiff peaks form. 5. Begin folding in a third of the dry ingredients. Fold gently. 6. Add the remaining dry ingredients and fold gently. The mixture should be able to fall into a figure eight without breaking. Do not over mix, or the mixture will become overly runny. 7. Spoon the mixture into a piping bag with a medium round piping tip. Pipe one inch circles onto a baking sheet lined with parchment paper or silicone. Tap on the counter several times to release air bubbles. 8. Allow the piped macarons to dry for about 40 minutes before placing in oven. 9. Bake at 300 degrees Fahrenheit for 15-18 minutes. If you are baking on parchment, it will be closer to 15 minutes and if you are baking on silicone, it will be closer to 18 minutes. 10. Allow the macarons to cool completely before removing from baking sheet. For the buttercream: 11. Beat the butter for 5 minutes, until light and fluffy. 12. Sift the icing sugar into the butter. Beat for 5-8 minutes. 13. In a separate bowl, add hot water and instant coffee and mix well. 14. Add the coffee mixture to the buttercream, and mix well. 15. Add the heavy or whipping cream if the icing is too dry, and mix well. I didn’t need to do this. Similarly, you may also add a bit more icing sugar if it’s too wet/runny. You want the consistency to be thick but pipe-able. 15. Spoon the buttercream into a piping bag with a medium round piping tip. For assembling: 16. Pipe the buttercream on half of the the cooled macaron shells, and press the other half of the un-iced macaron shells together to form a sandwich. Music Milk Coffee (Composed by Ryan)   / milk-coffee-jazz