How to Make Espresso Macarons

Step-by-Step Guide

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   Step 1: Preheat your oven to 350 degrees Fahrenheit (178 Celsius).

   Make sure your rack is on the third row down.
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   Step 2: Place your almonds in a food processor.

   Process them for about 1 minute or until as fine as possible. , Process it together with the almonds for about 1 minute or until fully combine. , Press on the clumps to get them through. ,, Make sure to get it fully incorporated. , Blend 2 minutes on medium, 2 minutes on medium-high and then finally, 2 minutes more on high. , Beat on the highest speed for 30 seconds. ,, Repeat until batter flows similarly to lava. , Use a 3/8 inch round tip. , Then, secure the top. , Use small amounts of extra batter to secure the corners of the parchment. , Then, swirl the tip off to one side.
   
   Repeat the process, separating the circles by 1 inch. , This should only take 3-4 firm taps. ,, Dissolve instant-espresso powder by using 1/4 teaspoon of hot water.
   
   Then, mix into Swiss meringue buttercream. , Make sure to rotate your sheet half way through baking.
   
   Take them out when they have risen and set. ,, You can place the cookies in a cookie jar, a plate or in a wide mouth wine glass. , Wrap leftover macarons with plastic wrap and refrigerate.
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   Step 3: Add confectioner's sugar to the food processor.

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   Step 4: Put the mixture through a sieve.

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   Step 5: Repeat the grinding and sieving process until you have less than 2 tablespoons of solids left in the sieve.

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   Step 6: Whisk egg whites and granulated sugar by hand.

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   Step 7: Beat the mixture for 6 minutes.

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   Step 8: Add instant-espresso powder.

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   Step 9: Pour the dry ingredients.

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    Step 10: Fold the mixture using a spatula from the bottom of bowl upward

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    Step 11: then press flat side of spatula firmly through the middle of the mixture.

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    Step 12: Rest a pastry bag inside a glass.

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    Step 13: Transfer batter to bag.

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    Step 14: Prepare two baking sheets lined with parchment paper.

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    Step 15: With your piping tip a 1/2 inch above sheet

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    Step 16: pipe the batter into a 3/4-inch round shape.

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    Step 17: Tap on the counter to release air bubbles.

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    Step 18: Sift espresso powder over half of the unbaked rounds.

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    Step 19: Make your filling.

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    Step 20: Bake for 13 minutes.

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    Step 21: Let the cookies cool.

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    Step 22: Spread your filling on half of the cookies and top them with the other half of the cookies.

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    Step 23: Finished.

Detailed Guide

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