These rustic macarons can pack a caffeine punch – or not if you choose decaf. I can tell you whether you opt for caffeine infused or not, they’re the perfect bite-size treat for coffee lovers.
Mine were decaf but I would definitely like to try the full sugar and caffeine hit sometime.
You will need:
- 1-4 baking trays
- Baking paper
- Stand or hand held mixer with a balloon attachment
- Piping bag
- Wide round piping tip (optional)
- 2 mixing bowls
- A sieve
- Heatproof bowl over a pan of water
- 1 tsp instant coffee
- 1 tsp boiling water
Coffee ganache filling:
- 2 tsp boiling water
- 2 tsp instant coffee
- 100g (⅔ cup) white chocolate
- 100ml double cream
Add 1 tsp of hot water to a small heatproof ramekin and stir in your instant coffee. Set aside to cool completely.
Bake the biscuit part of you macarons according to my gluten free macaron recipe. Use the coffee instead of food colour, as this colours whilst flavouring the macarons. Ensuring that you beat the egg whites until they’re really stiff to account for the extra liquid added by the coffee.
To make the ganache filling, chop up the white chocolate and place in a heatproof bowl over a pan of boiling water, ensuring the water doesn’t touch the bottom of the bowl. Stir until melted and remove from the heat straight away. This method of melting the chocolate is good for making sure you don’t overheat it.
Pour the cream into the chocolate and mix, once incorporated add the cold coffee and stir until smooth and glossy. Leave the ganache in the fridge for half an hour or until thick enough to drip very slowly from a spoon.
Transfer to a piping bag with a round tip or snip 5mm off the tip of the piping bag. In the center of a macaron biscuit pipe in a small circular motion then sandwich with another biscuit.
Leave to set so you don’t have a sloppy mess when you bite into them, then you’re good to go!
Thanks for reading 😊