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
- 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
- Pulse confectioners’ sugar, coffee, and cashew flour in a food processor until combined.
- 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.
- 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.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
- Sandwich 2 same-size macarons with 1 teaspoon filling.
- 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.