Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 15 minutes
Place a second baking sheet under the first one to reduce the heat contact and prevent the macaroons from browning.
Leave the door slightly open - for example, slide in a metal utenstil - to create air circulation.
If you don't have coffee extract, infuse 100 g ground coffee in 300 ml simmering water to make some very strong coffee.
- Preheat the oven to 200° C (400° F).
- In a bowl, combine the icing sugar and powdered almonds.
- Warm the egg whites in the microwave for 1 minute. Incorporate the coffee extract and a spoonful of sugar.
- Beat the egg whites to stiff peaks. When firm, mix in the remaining sugar and beat a few seconds longer.
- Gently fold the icing sugar/almond powder mixture into the whites until the mixture regains its shiny surface.
- Transfer the mixture to a piping bag.
- Pipe out the macaroons onto a dry baking sheet lined with parchment paper, leaving sufficient space between macaroons. Let rest 30 minutes so that the macaroons form a crust and hold together better when baked.
- Bake for 15-18 minutes. The macaroons are done when they no longer jiggle when the pan is shaken. There should be practically no change of color.
- Remove the macaroons from the oven. Let cool before removing from the pan.
- In a small, saucepan, cook the sugar and water to 121° C (240° F).
- Pour the syrup into the whole eggs and beat until cool.
- When the mixture is almost cold, add the softened butter and coffee extract.
- Whisk well.
- Place the coffee cream in a piping bag and fill the center of each macaroon.
- Top with another macaroon.
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