I want to try coffee macaroons, so I use the burr grinder on my espresso machine (this one from amazon) to make the finest coffee and add it to the macaroon batter. It turns out pretty great. The dark and slightly bitter coffee flavor goes well with the macaroon sweetness.
Although I grind the coffee beans as fine as I can, my tongue can still sense a little bit roughness from it. But I am fine with it. O(∩_∩)O~
25 g almond flour
7 to 8 g fine coffee powder
55 g powder sugar
12 g granulated sugar
1 large egg white
Combine powder sugar, coffee powder and almond flour. Pour the mixture into food processor (food processors on amazon). Run the processor for about 10 seconds. And then shift the flour mixture. Discard any big almond pieces.
Prepare a medium/large size pastry bag and NO. 12 tip.
Line a cookie pan with silicone baking mat.
Beat the egg white with an electronic whisk at medium speed for a couple minutes. Add sugar when beating, little by little. Stop beating when the stiff peak forms.
Fold the shifted almond flour mixture into egg whites. Fold it gently until the batter can fall smoothly like a silky ribbon.
Fill the pastry bag with almond batter. Squeeze a dollar coin size batter onto the silicone mat, about a quarter inch in height. Repeat it until all the batter is finished.
I want to make little cute coffee macaroons this time, so I squeeze smaller batter circle onto the baking mat. There are 30 in total, which means I can make 15 macaroons out of them.
Tap the bottom of the cookie pan when done to smooth the cookie dough tops.
Let the pan sit on countertop until the surface becomes dry to touch. It might take 30 to 60 minutes depending on the humidity around.
Preheat the oven to 325F.
Bake in the oven for 8 to 9 minutes. DO NOT open the oven to check cookies when baking.
Let cookies cool down on silicone mat a bit before transferring to a cooling rack.