There’s nothing quite as delectable as the french macaron. Luscious filling, sandwiched between two bites of air, has made these cookies’ popularity explode in the past couple of years, and I was eager to try my hand at them.
After a couple of tries (they’re difficult to master) I’m pleased to say that my macarons came out perfectly. They were smooth and round, with the characteristic frilly bottom, and the vanilla flavored cookies were a perfect match with the coffee cream filling I whipped up.
I’m excited to experiment with some more versions!
I’m excited to experiment with some more versions!
- 1 cup confectioner’s sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 cup cream cheese
- 2 tablespoons coffee
- 1 cup confectioner’s sugar
- 2 tablespoons butter
- Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 325 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Add superfine sugar and vanilla bean paste. Increase speed to high, and whisk until stiff, glossy peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe rounds 1 inch apart on parchment-lined baking sheets.
- Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes.
- Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-13 minutes.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
- Combine the last 4 ingredients in a mixer and mix until smooth.
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
retrolillies 
10 responses to “Coffee Cream Macarons”
Hi, I love this filling and I am going to make. Will the filling be squeezed out when i eat the macarons? I like the texture to be a little bit firm:)
Thanks.
Best Regards
Alice
So what does the changing of oven temperatures serve in this? Does it have to do with the feet of the macaron cookies? I noticed that when I followed your recipe, the feet looks great in the oven, but when I take the cookies out of the oven, the feet somehow get deflated and they are not as big. What happened and do you have any tips to keep the feet on the macaroons without getting flat? Thank you so much!!
Thanks for asking! I’m not too well versed in macaronage, so I can’t be too much of a help; however, I do know that under/over mixing the batter will result in poor shape, and opening the oven door and taking them out before cooking time is up will cause the macarons to deflate. If the feet are uneven or bursting, the oven temperature is too high and should be lowered, with cooking time increased. If there are no feet at all, it’s most probably a result of underwhipping the egg whites and overbeating the batter. I hope this helps!
Your Macaron are gorgeous, I failed miserably the first time I made them and haven’t tried since. Saving your recipe to try. So glad I found your lovely blog and thanks for the follow.
I know, macarons can be really disappointing when they fail to come out right! Fortunately, this recipe was perfect in every respect- they tasted amazing, came out wonderful and only took me an hour! Let me know if you end up trying them 🙂
looks good enuff to eat off the screen 🙂
look sooo good
I’ve been looking everywhere for this! Thank goodness I found it on Bing. You have made my day! Thx again
loooks heaven saved one for me?
looks really good cant wait to try!