Camp Coffee Macarons
A light and fluffy coffee macaron filled with a creamy coffee buttercream.
Serves: 15 (2 each)
Cook Time: 12 minutes
For the macarons
- 1 tbsp Camp Coffee
- 185g ground almonds
- 185g icing sugar
- 4 large egg whites
- 50ml water
- 185ml caster sugar
- A few drops of Camp Coffee, to taste
- 75g butter
- 150g icing sugar
- A few drops of milk
- 1. Pre-heat the oven to 165˚C/325˚F/Gas Mark 3.
- 2. Sieve together the ground almonds and the icing sugar, discarding any lumps.
- 3. Add the first two egg whites and mix to a paste with the Camp Coffee.
- 4. In a pan, add the water and caster sugar together, and heat until it reaches 117˚C or forms a soft ball on your sugar thermometer or probe. While this is heating, start whisking the other two egg whites until they are firmly whipped.
- 5. Once the sugar has reached 117˚C, slowly add it to the whipped egg whites, and continue to whip for 2-3 minutes.
- 6. Combine the whipped mixture with the almond mixture. You will need to mix until you get a dropping consistency, i.e. the mixture reluctantly falls from an inverted spoon. However, don’t over mix it as it will become too runny and difficult to pipe.
- 7. Fill a piping bag with some of the mixture, and pipe 3cm discs onto a tray covered with silicone paper or a silicone mat.
- 8. Bake in the pre-heated oven for 12 minutes. They should have crusted, and be firm to touch, with a slight movement under pressure.
- 9. Leave to cool.
- 10. Prepare the butter icing by whisking the Camp Coffee, butter, icing sugar and milk together until smooth.
- 11. Pipe a blob on to one half of the macaroon shell, and then sandwich it to another half. Repeat until they are all filled.