Indulge your senses with this decadent Coffee Macaron Cake, a masterpiece of texture and flavor. Imagine layers of delicate, espresso-infused macarons, each shell a perfect balance of crisp exterior and chewy interior, cradling a rich and intensely aromatic mocha frosting. This isn't your average cake; it's an experience, a symphony of coffee's bitter notes perfectly complemented by the sweetness of the macarons and the creaminess of the frosting. The visual appeal alone is enough to impress, a stunning tower of perfectly piped macarons creating a truly unforgettable dessert.
This recipe guides you through creating both the espresso-flavored macaron shells and the decadent mocha buttercream frosting, ensuring a flawless result even for beginner bakers. Ready to transform your kitchen into a Parisian patisserie? Let's dive into the step-by-step process to create this show-stopping Coffee Macaron Cake.
Tools Needed
- Mixer
- Double boiler
- Piping bag
- Round piping tip
- Templates (optional)
- Toothpick
- Baking tray
- Parchment paper or silicone mat
- Foil
Ingredients
- Granulated sugar
- Egg white powder
- Egg whites
- Almond flour
- Powdered sugar
- Espresso powder
- Espresso frosting
- Mocha frosting
- Chocolate straws
- Coffee beans
- Espresso beans covered in chocolate
Step-by-Step Instructions
Step 1. Prepare Espresso Macaron Shells
- Mix granulated sugar, egg white powder (optional), and egg whites. Whisk over a double boiler until sugar melts .
- Transfer the syrup to a mixer and whip to stiff peaks .
- Add sifted almond flour and powdered sugar to the meringue and fold until the batter flows slowly off the spatula .
- Add espresso powder and stir briefly .
- Transfer the batter to a piping bag with a large round tip .
- Pipe the batter onto templates or freehand, creating large circles . The batter will spread . Bang the tray to release air bubbles and use a toothpick to pop any remaining bubbles .
- Let the macarons dry until the surface doesn't stick to your finger but the middle is still slightly wet . This may take about an hour .
- Bake the shells at 325°F for 30 minutes, covering with foil halfway through to prevent over-browning .
- Let the shells cool completely .
Step 2. Make the Mocha Frosting
- Spread espresso and mocha frosting alongside each other on plastic wrap, roll into a log, and place in a piping bag .
Step 3. Assemble and Frost the Cake
- Pipe the frosting onto the macaron shells to create a swirl .
Step 4. Decorate and Chill
- Decorate the top of the cake with chocolate straws, coffee beans, and espresso beans .
- For best results, let the cake mature in the refrigerator for two days .
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Tips
- Use a template for consistent macaron sizes .
- The batter should spread about an inch .
- Keep the piping bag at a 90-degree angle to the tray .
- Baking time and temperature may vary depending on your oven .
- Letting the cake mature in the fridge improves texture .
Nutrition
- N/A
FAQs
1. Can I make the macarons and frosting ahead of time?
Yes! Macarons can be made 1-2 days in advance and stored in an airtight container. The frosting can also be made a day ahead and stored in the refrigerator.
2. What if my macarons don't have feet or are cracked?
This often happens due to improper aging of the meringue or oven temperature inconsistencies. Ensure your egg whites are room temperature and your oven is properly calibrated. Check the recipe for troubleshooting tips on macaron feet and cracks.
With its stunning visual appeal and irresistible flavor combination, this Coffee Macaron Cake is sure to impress any crowd. The effort involved is well worth the reward of this sophisticated and elegant dessert. Enjoy the compliments and savor every delicious bite of this coffee-infused masterpiece!