Coffee Macarons with Caramel Coffee Ganache

Indulge in the rich and delightful flavors of Coffee Macarons with Caramel Coffee Ganache. These delicate French macarons are infused with coffee and filled with a luscious caramel coffee ganache that's sure to satisfy your sweet cravings. Perfect for coffee lovers!

Ingredients:

• 2/3 cup almond flour
• 1 1/2 cups powdered sugar
• 2 tablespoons instant coffee powder
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup caramel sauce
• 1 tablespoon instant coffee powder for ganache

Instructions:

In a food processor, combine almond flour, powdered sugar, and 2 tablespoons of instant coffee powder

Pulse until well combined and fine in texture

Sift the almond sugar mixture through a fine-mesh sieve into a large bowl

Discard any larger almond bits that remain in the sieve

In a separate mixing bowl, beat the egg whites with an electric mixer until foamy

Gradually add granulated sugar and continue to beat until stiff peaks form

Add vanilla extract to the egg white mixture and gently fold in the sifted almond sugar mixture in three batches until fully incorporated

The batter should be thick and smooth

Transfer the batter into a piping bag fitted with a round tip

Pipe small rounds onto a parchment paper-lined baking sheet, spacing them about 1 inch apart

Tap the baking sheet on the counter to remove air bubbles and let the macarons sit at room temperature for 30-45 minutes until a skin forms on the top and they are no longer sticky to the touch

Preheat your oven to 325F 160C

Bake the macarons in the preheated oven for 12-15 minutes or until they have risen, have feet, and are set

Remove from the oven and let them cool completely on the baking sheet

While the macarons are cooling, prepare the caramel coffee ganache

In a small saucepan, heat the heavy cream until it begins to simmer

Remove from heat and stir in 1 tablespoon of instant coffee powder until dissolved

Pour the hot cream over the caramel sauce and whisk until smooth and well combined

Allow the ganache to cool to room temperature

Once the macarons and ganache are both cooled, match up macaron shells of similar sizes and sandwich them together with a spoonful of caramel coffee ganache

Place the filled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to meld

Serve the coffee macarons with caramel coffee ganache and enjoy! Store any leftover macarons in the refrigerator for up to 3-4 days