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| Home | Recipes | |||||||||||||||||||||||||||||||||||||||
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Coffee MacaroonsMakes 3 doz.Ingredients ¾ cup blanched almonds 2 tbsp light brown sugar 4 large egg whites, at room temp 1/8 tsp cream of tartar 1 ½ cups confectioner’s sugar 1 tbsp finely ground espresso, dissolved in 1 teaspoon boiling water Icing (see recipe below) Whole espresso beans Preheat oven to 375 deg F. Combine the almonds and brown sugar in a food processor until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add the confectioner’s sugar. Increase the speed to medium-high and continue whipping until very stiff peaks form. Fold in the almond and sugar mixture. When almost completely incorporated, add the coffee and continue folding until mixed. The batter should be smooth and shiny. Drop mixture by tablespoonfuls, about 1-inch wide and 1-inch apart, onto a lightly greased baking sheet or baking sheet lined with parchment. Bake 12 minutes or until just starting to brown. Transfer to wire racks. Cool. Drizzle cookies with icing and top each with an espresso bean. Icing: 2 large egg whites 2 tsp vanilla extract 3 cups confectioner’s sugar, sifted Beat egg whites with vanilla extract using an electric mixer. Add the confectioner’s sugar and beat on low speed until combined and smooth. Use immediately or store in an airtight container. |
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