Delicious, crispy macaroons with coffee and almond flour. The coffee flavor is in no way overpowering, so you don't need to be a coffee drinker to enjoy these cookies.
Recipe for coffee macaroons
Luscious, crispy macarons with coffee and almond flour. The coffee flavor is not overpowering, so you don’t need to be a coffee drinker to enjoy these treats. Serve them with a cup of coffee or as an accompaniment to ice cream.
Servings: pc.
Coffee Macaroons
Delicious, crispy macaroons with coffee and almond flour. The coffee flavor is in no way overpowering, so you don't need to be a coffee drinker to enjoy these cookies.
Ingredients
- 3 pcs. egg white Or 2 cartons of pasteurized egg whites
- 200 gram Sugar white sugar, not cane sugar
- 80 gram Dark chocolate 70% chocolate
- 15 gram Strong coffee or espresso, cold
- 150 gram Almonds or store-bought almond flour
Instructions
- Whisk the egg whites stiff with an electric mixer in a bowl. Whisk until the whites are so stiff that you can turn the bowl upside down.
- Gradually whisk the sugar into the stiff egg whites until the mixture forms peaks and becomes glossy.
- Melt the chocolate over a double boiler and remove it from the heat.
- If you are using whole almonds, grind them into flour in a food processor or coffee grinder. Blend until the almonds are finely ground.
- Stir the melted chocolate, cold coffee, and almond flour into the meringue mixture. Stir until everything is thoroughly mixed.
- Using two tablespoons, place the dough in round mounds on a baking sheet lined with parchment paper. Flatten them slightly with the spoon.
- Bake the cookies at 150 degrees Celsius (302 degrees Fahrenheit) (convection) for 20-25 minutes, until the surface of the cookies is firm.
- Let them cool on the parchment paper before transferring them to a wire rack.