Coffee macaron shell sandwich with a creamy buttery dulce de leche cream this recipe is a favorite of all who try it. I know making macarons can be a tedious task but once you get it down it's so rewarding!! I will share all my tips and tricks and how to troubleshoot. If you are trying to make this complex cookie as a first-timer, expect it to not work out the first time, but use your mistake to learn to make the next batch better!
I'm here if you need any help troubleshooting either in the comments below or on Instagram and Facebook. READ the full recipe and tips before starting to be successful. Let's do this!
Ingredients for coffee macarons:
Macaron Shells:
- egg whites
- granulated white sugar
- powder sugar
- almond flour
- instant coffee
- cream of tartar
Dulce de Leche Cream:
- cream cheese
- butter
- dulce de leche
- instant coffee
Tools you will need:
-food processor
-parchment paper
-sieve
-2 piping bags
-Wilton tips 12 and 32 (or similar ones)
Baking instructions for macaron shells:
Start by lining baking sheets with Silpat mats or parchment paper. I have attached a template to trace onto parchment paper to give you more uniform macaron shells.
I got the template off of https://www.cakecentral.com/gallery/i/1908875/macaroon-template I prefer this temple because it shows you the center where to start piping and then pipe until you reach the first circle and when you "rap" your sheet it should spread to the outer circle.
First off start in a food processor pulse 1 cup almond flour, 1 ¾ cups powdered sugar, ¼ teaspoon cream of tartar, and 1 tablespoon instant coffee. Leave in the food processor while you beat the eggs.
Next in a large bowl with an electric hand mixer, beat 3 egg whites until foamy then gradually add in ¼ cup of white sugar. Beat on high speed until glossy peaks form.
Place a sieve over the egg mixture and sift the almond flour mixture. There will be some bits left in a sieve discard or reuse in a different recipe.
Using a spatula fold in the almond flour into the eggs by folding the spatula from the bottom of the bowl up then press the flat side of your spatula through the middle. Repeat until a thick ribbon forms about 40 strokes.
Piping macaron shells:
Prepare a pastry bag with a round tip I use a Wilton 12 tip and fill it with macaron batter. Then, pipe round cookies onto the parchment-lined baking sheets keeping them about 1 inch apart.
Next rap (drop) the baking sheet on your counter about 10-15 times to release air bubbles. Use a toothpick to puncture any remaining bubbles you see.
For the final step let macaron shells sit on the counter for 30 minutes a thin film will form over the top. This will help achieve the desired "feet" on the macarons.
Preheat the oven to 300°F with a rack in the center of the oven. When shells are done resting place them into the preheated oven and bake for 15-20 minutes.
Preparing the dulce de leche cream filling:
To start with in a bowl of an electric stand mixer, cream together softened 1 cup butter and 8oz of cream cheese. When combined well add in 13 oz dulce de leche and 1 tablespoon instant coffee. Cream together until all combined and creamed well.
Then, prepare a piping bag for the cream I use a Wilton 32 tip and fill with the cream filling.
Layout your macaron shells in rows on the counter matching up the top and bottom to be similar in size and shape and pipe onto the bottom shell and cover with the correlating top.
Place filled macaroon shells into a covered container and chill in the refrigerator.
Recipe tips and substitutions:
-Make sure your eggs are at room temperature (if you forgot to leave them out overnight place them in a bowl with warm water for 30 minutes)
-If you don't have a piping bag and tips use a gallon Ziploc bag and cut an opening.
-When breaking up the process into 2 days, shells one day and cream the next, store shells in an airtight container at room temperature.
Store finished macarons:
Refridgerator- 4 days
Freezer-3 months
Troubleshooting macaron shells:
Flat Macarons:
-Your batter is overmixed. When folding almond flour into egg whites don't mix as much.
Cracked Macaron shells:
-You didn't release all the air bubbles. Hit the baking sheet against your counter with a stronger force and a few extra times. Make sure to pop any remaining bubbles with a toothpick.
Uneven grainy top :
-Dry ingredients weren't sifted or the batter is undermixed
Hollow:
-Meringue (egg whites with sugar) is overbeaten
COFFEE MACARONS
Equipment
- FOOD PROCESSOR
- piping bag and tips
- parchment paper
- electric hand mixer
- sieve
Ingredients
Macaron Shells:
- 3 egg whites room temperature
- ¼ cup granulated white sugar
- 1 ¾ cup powder sugar
- 1 cup almond flour
- 1 tablespoon instant coffee
- ¼ tsp cream of tartar
Cream Filling:
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- 13 oz dulce de leche (carmel)
- 1 tbsp instant coffee
Instructions
- Line baking sheets with Silpat mats or parchment paper. I have attached a template to trace on to parchment paper to give you more uniform macaron shells.
- In a food processor pulse 1 cup almond flour, 1 ¾ cup powdered sugar, ¼ teaspoon cream of tartar, and 1 tablespoon instant coffee. Leave in the food processor while you beat the eggs.
- In a large bowl with an electric hand mixer beat 3 egg whites until foamy then gradually add in ¼ cup of white sugar. Beat on high speed until glossy peaks form.
- Place a sieve over the egg mixture and sift almond flour mixture. There will be some bits left in a sieve discard or reuse in a different recipe.
- Using a spatula fold in the almond flour into the eggs by folding the spatula from the bottom of the bowl up then press the flat side of your spatula through the middle. Repeat until a thick ribbon forms about 40 strokes.
- Prepare a pastry bag with a round tip I use a Wilton 12 tip and fill with macaron batter. Pipe round cookies onto the parchment-lined baking sheets keeping them about 1 inch apart.
- Rap (drop) the baking sheet on your counter about 10-15 times to release air bubbles . Use a toothpick to puncture any remaining bubbles you see.
- Let macaron shells sit on the counter for 30 minutes a thin film will form over the top. This will help achieve the desired "feet" on the macarons.
- Preheat oven to 300°F with rack in the center of the oven. When shells are done resting place into the preheated oven and bake for 15-20 minutes.
- After cookies have baked cool to room temperature. In the meantime prepare the cream filling.
- In a bowl of an electric stand mixer, cream together softened 1 cup butter and 8oz of cream cheese. When combined well add in 13 oz dulce de leche and 1 tablespoon instant coffee. Cream together until all combined and creamed well.
- Prepare a piping bag for the cream I use a Wilton 32 tip and fill with the cream filling.
- Layout your macaron shells in rows on the counter matching up the top and bottom to be similar in size and shape and pipe onto the bottom shell and cover with the correlating top.
- Place filled macaroon shells into a covered container and chill in the refrigerator.
Sammy says
Unfortunately the cream of tartar listed in the ingredients was not listed in the instructions and I did not realize it until it was too late and my macarons were all piped on the sheet. I assume it was to be added with the dry ingredients? I will be trying again because I am excited to eat them!
JULIE'S APRON says
I'm so sorry about that! It has been updated I truly apologize about that!
Sammy says
They tasted amazing even without it! I had about half of them separate from the foot but I think I may have under baked them a tiny bit also. Making more today and I am so excited, they taste AMAZING! Thank you!
JULIE'S APRON says
You're Welcome! I'm happy you get to enjoy them still!