Espresso and Tea Macarons – 2 recipes

Posted on October 30, 2012


Macarons aren’t as hard as they seem, and clearly – based on the weather in Paris – they aren’t as dependent on humidity as they want you to believe.

I made this as a split recipe – start with a basic macaron – then flavor it.  The tea ones use the basic macaron shell, the tops are garnished with black tea.

For the best results, a few days before you want to make them, separate 3 eggs and let the egg whites rest in the fridge for a few days.

Pre-heat the oven to350° F

Prep 3 sheet pans, with parchment.

1.0 Basic Macaron 

  • 90 grams       ________________ Egg Whites (about 3 egg whites)
  • 25 grams   ________________ granulated sugar (about 18 Cup)
  • 200 grams  ________________ Powdered sugar
  • 100 grams   ________________ almond flour (or blanched, finely ground almonds)
  • Take the egg whites out of the fridge
  • Sift together the powdered sugar, and almond flour.  (Really push the almond flour through the strainer)
  • Make sure the flour and powdered sugar are really well combined, and fluffy.
  • In a large bowl (copper if you want to be fancy about it) whisk eggs (with a large whisk).
  • When foamy, sprinkle in the granulated sugar.
  • Whisk to stiff peaks.  (You can use a mixer if you want, but it’s a good work out).
  • Move the egg whites over to the sides of the bowl, and put half of the almond flour & powdered sugar mix in the middle.  Fold it in, with as few strokes as possible.
  • Add in the rest of the powdered sugar mixture.
  • The mixture should be moist, with no dry spots left, but don’t mix it to the point where it is deflated.
  • You can pipe these now, by placing them in a piping bag with a large round tip (ateco 208 is what I used, you can also just use the piping tip coupler, if you don’t have a big round tip).
  • Pipe onto prepped sheets, leaving about half an inch between them.
  • Smack the sheet on the counter, just once to help bring the bubbles out.
  • Let the piped macarons sit for 20 minutes or so (away from the oven).
  • Garnish the top of the macarons, with espresso powder or tea.
  • Place one sheet of macarons in the oven, propping the door open.  Immediately drop the oven temp. to 300^o F.  (I do this because I have a gas oven, and I don’t want it kicking on too much, which creates a more humid environment in the oven, and makes them soggy.)
  • Bake 15-20 minutes – until they look done.
  • Take out of oven and let cool on the sheet.  They should unstick themselves.
  • Bake the next sheet, etc.
  • If they don’t unstick themselves, once they’re mostly cool, spritz some water on the back of the parchment.
  • Cool the macarons before filling.

1.2 Espresso Macarons 

  • half of the above recipe
  • 2 tsps   ________________ espresso powder
  • Gently fold in 1 tsp of the espresso powder.
  • Pipe, just like in the above recipe.
  • Sprinkle the tops with the remaining espresso powder.
  • Bake as above, for 20 minutes.
  • Note: The more you mix these – the more sticky, and less awesome, your macarons will be.  These seem to stick more than the plain ones.

2.0 Buttercream

Stiffer, and dryer, than the one from the opera cake.   Again, making one large batch, then dividing them and flavoring.

  • 3  ___________________ egg yolks
  • 1 tsp _________________ granulated sugar (to mix with the yolks)
  • 250 grams _____________ granulated sugar
  • 1 tsp _________________ corn syrup
  • 14 TBSPS ______________ butter – cubed
  • 2 Cups ________________ powdered sugar
2.1 Espresso Buttercream
  • 1 TBSP   ___________________ espresso powder
  • 1 tsp _________________ vanilla extract
  • In a pan, heat the sugar and the water, once it starts boiling, add the corn syrup to stop crystallization
  • When the sugar reaches 230° F start whipping the eggs in a stand mixer, with a tsp of granulated sugar.
  • When the sugar reaches 250° F remove from heat, and carefully pour into the whipping eggs.
  • Once the mixture is no longer super hot, start adding the butter a little bit at a time.
  • Once the butter is incorporated, whip in the powdered sugar.
  • Divide the batch into two (leaving one half in the mixer bowl)
  • Mix the espresso powder and vanilla into the half remaining in the mixer bowl.
2.2 Espresso Buttercream
  • 1 TBSP   ________________  black tea (or whatever tea you like)
  • 3 TBSP _________________ boiling water
  • 1 TBSP _________________ honey
  • Brew super strong tea.
  • Mix in the honey, and boil to reduce slightly.
  • With a whisk, mix in the tea mixture a little at a time.
  • Pipe the espresso buttercream into the espresso shells, and close.
  • Store in the fridge (I was skeptical at first, but they taste better, and it helps the buttercream stay firm).