PREP TIME: 40 MINUTES
COOK TIME: 13 MINUTES
RESTING TIME: 30 - 60 minutes
TOTAL TIME: 1 HOUR and 53 MINUTES
SERVI
NG: 24
INGREDIENTS :
Macarons
1 1/4 cup almond flour
1 3/4 cup confectioner's sugar
3 large egg whites
1/4 cup white granulated sugar
1 vanilla bean
1/4 teaspoon instant coffee granules
additional instant coffee granules for sprinkling on top
Filling:
4 ounces cream cheese - softened
1/4 cup butter - softened
1 cup powdered sugar
1 teaspoon Amaretto, OR 1 teaspoon almond extract
1/2 teaspoon instant coffee granules
INSTRUCTIONS
Soak the vanilla bean in water. this way you can split the bean later down the road easily!
Place confectioner's sugar and almond flour into a sifter to get rid of any clumps, and set aside
Place egg whites and granulated sugar into a mixer bowl and whisk on high speed until egg whites reach stiff peak stage and form stiff, glossy peaks.
Split the vanilla bean in half and scrap out the tiny beads from the pod and add to the meringue. Add the dry ingredients in the mixing bowl.
Using a spatula, begin folding the flour and meringue together SLOWLY. You want this to turn into a glossy paste.
Transfer batter into the prepare pastry bag. Use a cup to put the piping bag in to make it easier to fill.
Pipe cookies onto macaron baking mat (or parchment paper), leaving about 1/2 inch to 1 inch between cookies. Sprinkle the top of each cookie with instant coffee granules.
Let cookies stand at room temperature for 30 to 60 minutes.
Preheat oven to 320 F.
Bake for 13 to 15 minutes. Once done, let the cookies cool on baking sheet for 15 -20 minutes
While the cookies are baking, prepare the filling: place butter and cream cheese into mixer bowl.
Whisk on high speed for 5 to 8 minutes until mixture is fluffy.
Add one cup of powdered sugar until filling is thick and creamy.
Add the Amaretto (almond extract) and instant coffee. Whisk for 30 seconds, then transfer the into a pastry bag.
Once the cookies are cooled (15 -20 mins), they are ready to fill!
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