Delicious Macarons with coffee aroma and praline filling

Another version of my favorite French desserta, rich in coffee flavors.

Macaron is one of the most recognizable and beloved French sweets, with a rich history lost in the depths of time. The earliest references to Macaron are found in Italy, and more specifically in the Venetian monasteries, as early as the 8th century, but they were naturalized in France in the 16th century by the Italian chef who brought with her to the French Palace Catherine of Medici when she married Henry II, while their popularity rose after the French Revolution.

In their simplest and most traditional form, Macaron is simple, crunchy and lightly cooked biscuits, thanks to the almond flour used in their preparation and the meringue, which is another key ingredient. However, Macaron are now found all over the world and are usually extremely imaginative and original. Many pastry chefs use different flavors and pastry colors to make them multicolored, and they are usually served two to two, with a delicious filling in between!

Our Macaron's hold on to the traditional "base" of the recipe, but the instant coffee in the dough endows them with a unique coffee aroma, while the praline filling makes them truly irresistible.

What do you need for Coffee Macarons?

• 120 gr almond flour
• 200 gr icing sugar
• 1 tablespoon instant coffee
• 100 gr egg whites at room temperature
• ¼ teaspon cremorio
• a pinch of salt
• 30 gr granulated sugar
• Merenda or Nutlella, for filling

How are coffee macarons prepared?

• Carefully mix flour, icing sugar and coffee. If necessary, pass them through a blender to make a very fine powder.
• Beat the egg whites in a meringue, adding the cremorio powder.
• Carefully incorporate the granulated while continuing to beat at low speed.
• When the sugar is done, beat at high speed until the meringue becomes firm, smooth and shiny.
• Pour the flour mixture into the meringue in a single motion, and stir until our mixture is homogenized.
• With a corner, make 2 to 2.5 cm diameter "trays" on baking paper, then fold and press onto the trays to leave any trapped air. Allow to dry for 40 minutes.
• Bake for a quarter in the air in a preheated oven at 180 degrees.
• After the plates have cooled, make a "sandwich", filling them with praline.

Tips for delicious Coffee Macarons

• The recipe is simple, but it requires some technique, especially in the preparation of meringue and the incorporation of flour, in order to keep the macarons fluffy and crunchy at the same time.
• For a more intense coffee flavor, mix some instant coffee in the praline filling
• Dessert is not suitable for children as it contains caffeine - you can substitute coffee with a little cocoa, making chocolate macarons
• By reducing the amount of coffee, you also increase the intensity of its taste. You don't need to overdo it, because our sweet will start to bitter.
• Prefer instant coffee because it gives a more intense flavor, while espresso, having more liquids, will disturb the proportions of the recipe.
• Coffee Macarons match perfectly with afternoon coffee, and are a first-class treat.
• It goes without saying that almost anything can be used for stuffing, as long as the flavors are matched and the filling is thick enough to hold the cookies.

Pastry is a magical affair: a dessert born in Italy's monasteries and taken with a worldwide passport from France gets a delicious coffee aroma to accompany our evening espresso even more so.