Coffee with Caramel Filling Macarons

Ingredients

  • 150 grams almond flour
  • 140 grams sifted confectioner’s sugar
  • 10 grams instant coffee powder (pulse through food processor)
  • 110 grams egg whites, brought to room temperature
  • 120 grams white granulated sugar
  • 40 grams water
  • For Filling:
  • 1/2 cup butter, softened at room temperature
  • 7 ounces dulce de leche

Instructions

  1. Pre-measure ingredients. Line 3 baking sheets with parchment paper. Draw circles on the back of the paper, if desired, about 1-inch in diameter; I like to make smaller cookies.
  2. Combine almond flour, confectioner’s sugar and coffee in a large bowl. Add 55 grams of egg whites on top, do not stir!
  3. Place remaining 55 grams of egg whites into a stand mixer bowl.
  4. Place water and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F. When sugar syrup is almost ready, turn on mixer to high speed and whisk egg whites until soft peaks form. Slowly pour in sugar syrup, whisking egg whites on high speed; whisk for about 5 minutes until meringue is thick and glossy.
  5. Fold meringue into prepared flour and egg whites. Batter needs to be a specific consistency, not too thick or too thin. Be careful not to over stir! Fold batter and test often — batter should drop off of your spatula in a ribbon and should settle down completely in 10 to 15 seconds.
  6. Transfer into a large pastry bag tipped with a round tip. Pipe onto prepared parchment paper. Tap pan several times, hard against the counter, to release any trapped air bubbles. Let cookies stand at room temperature for 1 HOUR!! This step is very important. The cookies need to form a thin film on the outside which will prevent them from cracking. If desired, place about 2 tablespoons of instant coffee into a fine mesh strainer and sift coffee over cookies to give them more texture; do this after they set and before baking them.
  7. Preheat oven to 285-300F. I bake mine at 290F for 12 minutes. Each oven temperature is different, make sure your cookies don’t bake too quickly on the outside. I open my oven door a few times and turn the pan once for even baking.
  8. Remove cookies from oven and let them cool completely before taking them off the parchment paper.
  9. In bowl, whisk together softened butter and dulce de leche. Place into pastry bag. Turn half of the cookies over face down and pipe generous amount of filling onto the center. Very carefully top with second cookie.
  10. Cookies are best when eaten fresh. If you need to store them, place them into an airtight container and into the refrigerator; can also be stored in the freezer for longer period. Remove at least an hour before eating.

Recipe from tatyanaseverydayfood.com