maple cinnamon coffee macarons

makes 30 shells (15 assembled macarons)

shells

¼ tsp instant coffee

¼ tsp water

105 g egg whites

1/8th tsp cream of tartar

105 g sugar

137 g almond flour

125 g powdered sugar

1. mix instant coffee and water until dissolved. set aside

2. add egg whites to the bowl of a stand mixer with a whisk attachment

3. turn mixer to medium speed and mix until egg whites are foamy

4. add cream of tartar and continue mixing until egg whites start to turn white with smaller bubbles

5. while mixing, slowly pour in sugar

6. once mixture reaches medium peaks, add dissolved coffee to mixture

7. turn mixer to high speed and whip egg whites to very stiff peaks

8. in a separate bowl, whisk together almond flour and powdered sugar

9. sift mixture into egg white mixture, ½ at a time, mixing in between using a silicone spatula

10. mix until batter falls off spatula in long ribbon

11. transfer batter to piping bag with round tip

12. pipe 2” circles onto lined baking tray. a silicone liner with macaron lines printed on it is very helpful at this point, but parchment paper works as well

13. tap tray on table several times to release air bubbles in macarons

14. set shells aside for about an hour, until the top of each shell feels dry to the touch

15. preheat oven to 300°

16. bake shell for 20 minutes. turn the tray 180° after the first 10 minutes

17. remove from tray and allow to cool completely before filling

maple cinnamon buttercream

¼ cup softened, unsalted butter

½ cup powdered sugar

1 tbsp maple syrup

½ tsp cinnamon

1. add butter, powdered sugar, maple syrup, and cinnamon to bowl of stand mixer with paddle attachment

2. on a low speed, mix until combined

3. turn mixer to medium-high and whip until light and fluffy

4. transfer to piping bag

5. pipe circles of buttercream around edge of half of macaron shells