Espresso French Macarons

Ahh. . . French macarons! I remember failing at them miserably, not once, but at least 6-7 times (possibly even more)! I just about gave up trying to make any until I decided to take a baking class about ten years ago at our local Sur la Table store in Newport Beach (when we used to live in Southern California). I still remember our pastry chef demonstrating the proper way of folding the macaron batter and piping technique. But more importantly, she didn't use the typical spoons and cups to measure the ingredients, everything was weighed out on the scale and precisely measured. That was definitely what made all the difference!

So right after the class, I made sure to buy all the products I needed to hopefully re-create the process at home on my own: a kitchen scale, sifter, silicone piping bags, Silpat liners, and so on. Boy, are these things picky! It took me awhile to figure out where to place the pan in the oven, what temperature worked best, how long they needed to sit out based on fluctuating room temperatures, etc. And so after my first attempt at home . . . success!

My many failures at making macarons brings to mind the Bible verse from 2 Peter 3:9, "The Lord is not slow about His promise, as some count slowness, but is patient toward you, not wishing for any to perish but for all to come to repentance" (NASB). I often think about how many times I have failed and let God down myself, and yet His patience towards me is more than I deserve. Even as we are in the midst of this quarantine, I am reminded of God's patience and long-suffering, and how He does not want anyone to perish, but have eternal life through faith in Jesus Christ. What an amazing reminder!

So if you end up failing like I did, even at making these macarons, don't give up, but try again, and then again, and again until you get it down just right. Or, you may just surprise yourself and get these right on the first try!

Patience is key!

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ESPRESSO FRENCH MACARONS

Ingredients:

(Yields: 35-40 macarons, filled)

• 7 ounces powdered sugar, divided

• 4 ounces almond flour or meal

• 4 ounces (4 large) egg whites, aged at room temperature 24 hours

• Pinch of cream of tartar

• 3 ounces granulated sugar

• 2 tablespoons instant espresso powder (I use Medaglia D'Oro)

• Espresso buttercream (recipe follows)

Directions:  

1. Pulse 1/3 of powdered sugar, about 2 ounces with almond flour in a food processor to form a fine powder. Combine flour mixture, remaining 2/3 powdered sugar, instant espresso coffee and sift 2 more times. Set aside. 

2. Whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar slowly, 1-2 tablespoons at a time. After all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until egg whites are stiff, firm, and glossy peaks form.

3. Sift the flour mixture 1/3 at a time over the egg whites and fold using spatula until mixture is smooth and shiny. Transfer batter to a pastry bag fitted with a 1/2 inch plain round tip and pipe 1 1/3 inch rounds on baking sheet. Rap bottom of baking sheet on work surface to release any trapped air. Break up any air bubbles on the surface of the macaron with a toothpick.

4. Let macarons stand at room temperature for about 1 hour. They are ready to bake when they no longer stick to a finger when lightly touched. Bake in a pre-heated oven at 300 degrees F for 15-16 minutes. (I like to sprinkle a little instant espresso coffee on half of the macarons, but that's optional).

5. Fill with espresso buttercream and top with another macaron to form a sandwich. 

ESPRESSO BUTTERCREAM

Ingredients:

• 3 large egg whites

• 1/2 cup granulated sugar

• 2 sticks (8 ounces) unsalted butter, at room temperature and cut into pieces

• 1 tsp vanilla extract

• 2 tablespoons instant espresso powder (I use Medaglia D'Oro)

• Pinch of salt

Directions:

1. Combine egg white, sugar, and salt in the heatproof bowl of an electric mixer. Set the bowl over (not in) a pan of simmering water. Using a hand whisk, whisk until sugar has completely dissolved and the egg whites are hot to the touch, about 6-8 minutes. Test by rubbing between your fingers, mixture should feel smooth.

2. Transfer the bowl back to the electric mixer. Using the whisk attachment, beat on medium-high speed until stiff, glossy peaks form and mixture is completely cooled, about 10-12 minutes.

3. Reduce speed to medium-low, add butter, 1-2 tablespoons at a time, beating to fully incorporate after each addition. The buttercream may appear curdled at this point, but will smooth again with continued beating.

4. Beat in vanilla and espresso powder, then switch to the paddle attachment, and beat on low speed until smooth, about 3-5 minutes more, to remove air bubbles. Use immediately, or store in airtight container.

(Espresso macarons adapted from Sur la Table)