Double Espresso Macarons

All rise!  Macarons have risen to their feet at the 5 minute mark.  Today, I worked on 2-egg white macaron batter with the almond flour (though I used cashew) measured in dry cup, not in ounces.  I like that since Santa did not bring me a scale (not a complaint).  He probably favors I work on my resume instead.

Makes about 40 1.5″ Macarons

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup cashew flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• 2 tablespoons finely ground coffee

Directions

1. Pulse confectioners’ sugar, coffee, and cashew flour in a food processor until combined.
2. Preheat oven to 280 degrees F.  Whisk whites with a mixer on medium speed until foamy. Gradually add sugar, and whisk until stiff peaks form.  Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets.  Tap bottom of each sheet on work surface to release trapped air.  Let stand at room temperature for 30 minutes.  Bake for 20 minutes.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
5. Sandwich 2 same-size macarons with 1 teaspoon filling.

Notes

• I always pulse dry ingredients like coffee and powdered freeze dried fruits with the nut flour and sugar.
• For the filling, I almost always make French Buttercream using egg yolks, flavoring  the buttercream with liqueur or powdered freeze-dried fruits.

Double Espresso Macarons, Moonglow Cooks