#CUBAN COFFEE BUZZ CRACK#

Pulse 4-5 times until the sugar and almond meal have combined. Add half the powdered sugar first, all the almond meal, then the remaining powdered sugar. Layer the confectioners sugar and almond meal in a small food processor.I hope you love this espresso macaron recipe, darlings. Remove from the refrigerator 5-10 minutes before you plan to enjoy so the filling has a little time to soften. Prepared and filled macarons can be wrapped in an airtight container and stored in the refrigerator for a week, or frozen for a month or two. Use whichever feels right to you! How do I store macarons? The French method doesn’t require cooking a syrup and you mix the granulated sugar into the egg whites slowly to create your meringue base before folding in the almond flour mixture. The Italian macaron method uses a sugar syrup cooked to a soft ball stage, then whipped. The difference has to do in the preparation method. There are two methods I use interchangeably for making macarons – the French and Italian methods. Which recipe method do I use for macaron shells? But it is a great little trick in a pinch, and doesn’t require heading to your local coffee shop to buy espresso for a recipe. The flavor is a little different, and you do need to dissolve the crystals to avoid weird spots in your filling. In a pinch, I use powdered espresso and it works quite well. If you don’t have an espresso maker, don’t drink espresso, or just don’t feel like making coffee… you don’t have to. When I’m making coffee for macarons, I will only add the tiniest bit of sugar (if I’m making for us to drink too) or just stick to straight espresso. The recipe was created using a shot of prepared Cuban coffee. Third, you don’t technically have to use prepared espresso for the filling.

#CUBAN COFFEE BUZZ CRACK#

Liquid coloring will throw off the ratios and may increase your risk for shells that crack or don’t form feet. Second, stick to gel or powdered food coloring to add color to your shells. You can find more detailed tips in my “how to make macarons” post here. Of course, there are a few tips for making macarons that I’d like to share with you.įirst, if you haven’t made macarons ever before, don’t stress! Even if they don’t turn out perfect, they’ll still be delicious. To make these macarons, I take a little coffee, mix it in with the tiniest batch of my Swiss meringue buttercream, and that’s it! Tips for making Cuban Coffee Macarons (espresso macarons) When you make it just right, a little crema appears on top, the bitter coffee and sugar are in perfect balance, and you’re ready to pause for a few minutes and enjoy. If you’re unfamiliar, Cuban coffee is basically sweetened espresso. There’s not really a fun backstory for the inspiration other than we drink a lot of Cuban coffee. Rental ovens all run a little differently, and with recipes like macarons, you need to know the actual temperature in your oven.Īnyway, back to this Cuban coffee macarons recipe. And it probably only happened because I’m putting all my ridiculousness out on the internet. I don’t know why it took so long, especially since an oven thermometer is one of the best little tools to have on hand if you move frequently as we do. * Heads to Amazon, clicks “purchase” on the thermometer that’s been sitting in my cart for months now.* The bad part? I probably wouldn’t have to do nearly as much test baking if I would just buy another oven thermometer.

The good part? I’m making more macarons now to find the “sweet spot” in this kitchen.

Add a little buzz to your next batch of macarons with this Cuban coffee macaron recipe (espresso macarons)! Filled with silky espresso buttercream, these macarons are a sure pick-me-up treat.ĭarlings, the oven in this new place and I are still making friends when it comes to macarons.

Cuban coffee buzz