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Ingredients
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Macaron Shells
Java Coffee Buttercream
Method
Macaron Shells
- 1
Prepare the Dry Ingredients
In a large bowl, sift together the almond flour and confectioners' sugar to remove any lumps. Set aside.
- 2
Whip the Egg Whites
In a clean mixing bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form and the mixture is glossy.
- 3
Combine Mixtures
Gently fold the dry ingredients into the whipped egg whites using a spatula. If desired, add food coloring to achieve your desired shade.
- 4
Pipe the Macarons
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a parchment-lined baking sheet. Tap the baking sheet on the counter to release any air bubbles.
- 5
Rest the Shells
Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
- 6
Bake the Shells
Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have risen and the tops are firm. Let them cool completely on the baking sheet.
Java Coffee Buttercream
- 7
Make the Buttercream
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
- 8
Add Coffee and Vanilla
Add the brewed coffee and vanilla extract to the butter mixture. Beat on medium speed until smooth and fluffy.
- 9
Pipe the Filling
Transfer the buttercream to a piping bag. Pipe a generous amount of buttercream onto the flat side of one macaron shell, then sandwich with another shell.