in a food processor add the powdered sugar, almonds, coffee and cocoa and pulse for a minute.
in the bowl of a stand mixer add the egg whites and start mixing until they became frothy then add a tbsp of sugar at a time until stiff peaks form add the salt and mix in, then sift in 1/4 of the powdered sugar/almond mixture and fold in.
then fold in the next quarter of the mixture until completely combined and continue this method until its all mixed in.
i used a macaron mat and a macaron pipng kit from wholeport.com i found it easier as i knew they would all be the same size,
tap the baking tray to release any bubbles and let the macarons rest for at least 20 minutes to form a skin, sometimes it can take an hour.
bake at 140c for 20 minutes
let them rest for half and our then remove the macarons from mat and turn over.
i then piped in nutella.
to decorate i mixed
1 tsp of sugar
1/2 tsp cocoa powder
1/4 tsp coffee
and a little boiling water and mixed it into a paste and then brushed it on each one with a pastry brush.
Thank you for the great recipe! These macarons look absolutely fantastic! *o*
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Rinako
They are just the fussiest things to make but so very worth it.
ok well those look delicious. i've only had one, once. however, in two weeks i will be going to paris and i plan to do a diy macaron taste tour. thanks for getting me excited about my trip!
Aimee, these are absolutely gorgeous! I also have had major issues when macaron making but you are right, it just takes time. Now I just need an excuse to whip up a batch of these to "practice" 🙂
Amy | Club Narwhal
These look delicious as always. I am featuring them when my party opens up tonight 🙂
These look wonderful! I'm pinning this recipe!
Can never make recipes that are in Metric….have trouble converting to US
I would not recommend trying to convert a macaron recipe to American cups as it has to be precise I would suggest investing in some scales I have not seen any recipes for macarons in American cups as everyone says to use scales. so i cant direct to to another recipe sorry. I know its a pain xx