Coffee Chicory Macarons
These are perfect two bite jolts of coffee with a chicory infused buttercream, ground espresso in the shells and a little streaks of coffee painted on the outside. For the buttercream, I just mixed boiling water with chicory grounds that I found in the bulk spice and herb section of the organic market I go to but you could replace the chicory with regular coffee grounds. I brushed the coffee streak on the shells after they had baked to keep the nice sheen of the paint.
These are perfect two bite jolts of coffee with a chicory infused buttercream, ground espresso in the shells and a little streaks of coffee painted on the outside. For the buttercream, I just mixed boiling water with chicory grounds that I found in the bulk spice and herb section of the organic market I go to but you could replace the chicory with regular coffee grounds. I brushed the coffee streak on the shells after they had baked to keep the nice sheen of the paint.
- Carbohydrate 0.411 g
- Cholesterol 0 mg
- Fat 0.005 g
- Fiber 0 g
- Protein 0.122 g
- Saturated Fat 0.00197 g
- Serving Size 1 1 Recipe (1g)
- Sodium 0.37 mg
- Sugar 0.411 g
- Trans Fat 0.00066 g
- Calories 2 calories
Step-by-step
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.
- Do not overbeat your meringue or it will be too dry.
- Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground.
- Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
- Give quick strokes at first to break the mass and slow down.
- The whole process should not take more than 50 strokes.
- Test a small amount on a plate: if the tops flattens on its own you are good to go.
- If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
- Preheat the oven to 280F.
- Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size.
- Let cool.
- If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture.
- Don't let them sit there in it too long or they will become soggy.
- Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
- To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.
Temperature Precision
Baking meringue-based confections requires precise thermal management, which is why heating the oven to 280°F prevents the delicate shells from browning too quickly before their feet can develop properly. Letting piped rounds rest at room temperature for 30 to 60 minutes forms a dry skin that prevents cracking during baking. Controlling this drying phase ensures steam vents downward rather than bursting through the top surface.Beverage Pairings
Balancing the intense bitterness of roasted chicory and espresso powder calls for beverages that either cut through the richness or mirror the earthy roasted notes. Serving these alongside a high-acid washed-process Ethiopian coffee highlights the natural fruit undertones of the bean without overwhelming the palate. Alternatively, an unsweetened oat milk cortado provides enough creamy body to coat the tongue between bites of dense almond flour paste.Dietary Adjustments
Substitutions in pastry require careful ratio management to maintain structural integrity. Replacing regular egg whites with aquafaba works at a one-to-one volume ratio when whipped to stiff peaks, though folding must be significantly gentler to prevent total deflation of the plant-based protein network.
