Hazelnut Coffee Macarons
Delicious hazelnut coffee macarons made with ground hazelnuts and a smooth coffee cream filling. The slight bitterness of the coffee cream pairs perfectly with the sweet hazelnut macaron shells and makes the ideal sweet treat or petit four.
Equipment
- 1 Sieve Blender/food processor
- 1 Metal or wooden mixing spoon
- 3 Silicon baking mat or baking parchment paper
Ingredients
Almond paste
- 185 grams (6.5 oz) Powdered sugar (icing sugar or confectioners sugar)
- 93 grams (3.3 oz) Ground almonds
- 93 (3.3 oz) Ground hazelnuts
- 65 grams (2.3 oz) Egg whites
- 1 teaspoon Ground instant coffee /espresso powder
Italian meringue
- 185 grams (6.5 oz) Granulated sugar
- 100 ml (4 floz) Water
- 65 grams (2.3 oz) Egg whites
Coffee cream filling
- 500 ml (17 floz) Double cream /heavy cream
- 2 tablespoon Ground instant coffee /espresso powder
- 1 tablespoon water
- 1 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 145 degrees Celsius / 295 Fahrenheit.
- Make the nut paste by sieving the almond and hazelnut flours and icing sugar to remove any lumps. Then blend them all together until they are a very fine consistency and thoroughly combined. Stir in the coffee powder and put the mixture into a large mixing bowl.
- Mix the first lot of egg white with the ground nuts/powdered sugar mixture until it is fully incorporated.
- Prepare the Italian meringue. Place the water and granulated sugar into a saucepan. Gently warm the water and stir to dissolve the sugar. Turn up the heat, stop stirring and place the sugar thermometer into the mixture.
- Once the temperature reaches 115 degrees Celsius/240 degrees, whisk the other egg whites in a separate large bowl until they form soft peaks. Then slowly start to pour the sugar syrup into the eggs, whilst continuing to whisk.
- The Italian meringue will turn a smooth, glossy and opaque white. Continue to whisk once all of the sugar syrup has been added to bring down the heat until you can touch the side of the bowl and it feels warm but not hot.
- Mix the Italian meringue into the nut paste in three stages. Firmly mix in the first third of the Italian meringue with a metal or wooden spoon to loosen the paste. Fold in the remaining two-thirds one at a time using the softer spoon or spatula, being very gentle with the final third to not overmix the batter and make it too slack.
- Pipe the macaron shells. Transfer the macaron batter to a piping bag, relax it slightly with your hands and then cut the tip off. Pip the macaron shells onto a lined baking tray, leaving a 2cm gap in between each macaron.
- Pick up the tray and firmly smack it down onto a work surface twice to settle the Italian macaron batter and help prevent air bubbles.
- Bake the hazelnut coffee macarons straight away for 17 minutes, then remove them from the oven and allow them to cool on the tray.
- Make the macaron filling. Stir a tablespoon of water into the ground coffee and then whisk it into the cream with the cinnamon until it thickens.
- Put the coffee cream filling into a piping bag and pipe it onto half the hazelnut coffee macaron shells before sandwiching together with the others.
Video
Nutrition
Calories: 109kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 9mgPotassium: 26mgFiber: 1gSugar: 10gVitamin A: 185IUVitamin C: 0.2mgCalcium: 18mgIron: 0.2mg
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