Ingredients
Chocolate Macarons
- 120 grams super-fine almond flour
- 120 grams powdered sugar
- 15 grams unsweetened cocoa powder
- 100 grams egg whites, room temperature
- 100 grams granulated sugar
- ½ teaspoon vanilla extract
- pinch of kosher salt
- instant espresso (optional) for dusting
Kahlua Buttercream
- ½ cup (115 grams) unsalted butter
- 2.5 cups (300 grams) powdered sugar
- 3 tablespoons kahlua
Instructions
- Prepare everything you’ll need to make the macarons. Line several baking sheets with parchment paper and fit a piping bag with a medium-sized round tip.
- Mix together the almond flour, powdered sugar and cocoa powder. Sift the mixture twice, discarding any larger pieces, and set aside.
- Beat the egg whites with a pinch of salt until frothy and white.
- Begin adding the granulated sugar gradually and keep beating until stiff peaks form. This can take anywhere from 5-10 minutes.
- Beat in the vanilla extract.
- Gently fold the dry ingredients into the meringue. Start with ⅓ of the almond mixture and then gradually add the rest until all of the mixture is fully incorporated. You’ll know the batter is the right consistency when it can stream from the spatula into a figure-eight without breaking.
- Use a piping bag fitted with a medium-sized round tip to pipe the macarons onto the prepared baking sheet. The macarons should be approximately 1.5 inch (4 cm) in diameter and you’ll need to leave about 1 inch (2.5 cm) between each macaron.
- Tap the baking sheet against the counter several times to eliminate any air bubbles.
- Optional: Sprinkle a tiny bit of instant espresso on top of half of the shells for decoration (these will be your top shells).
- Let the macarons rest at room temperature for 40 minutes until dry to the touch. This step is very important so don’t skip it!
- Preheat the oven to 300°F (150°C) and bake the macarons for 15-17 minutes.
- Let the macarons rest for 15 minutes on the pan and then transfer to a wire rack to cool completely.
- To make the filling, beat the butter until light and fluffy. Mix in the powdered sugar and add the kahlua one tablespoon at a time until you reach your desired consistency. I used three tablespoons for these macarons.
- Pipe the buttercream filling onto half of the macaron shells and top with another macaron shell.