Coffee Macaroons Recipe

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Coffee Macaroons
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Ingredients
10
Count
Nutrition
1414
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate.
  2. Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1414.05 Kcal (5920 kJ)
Calories from fat 521.74 Kcal
% Daily Value*
Total Fat 57.97g 89%
Cholesterol 50.83mg 17%
Sodium 129.8mg 5%
Potassium 444.64mg 9%
Total Carbs 217.12g 72%
Sugars 135.75g 543%
Dietary Fiber 4.83g 19%
Protein 20.95g 42%
Vitamin C 4.8mg 8%
Vitamin A 3.2mg 107%
Iron 3.3mg 18%
Calcium 182.6mg 18%
Amount Per 100 g
Calories 435.22 Kcal (1822 kJ)
Calories from fat 160.58 Kcal
% Daily Value*
Total Fat 17.84g 89%
Cholesterol 15.65mg 17%
Sodium 39.95mg 5%
Potassium 136.85mg 9%
Total Carbs 66.83g 72%
Sugars 41.78g 543%
Dietary Fiber 1.49g 19%
Protein 6.45g 42%
Vitamin C 1.5mg 8%
Vitamin A 1mg 107%
Iron 1mg 18%
Calcium 56.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.3
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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