Infiniment Café Macarons
Pierre Hermé
Elegant coffee-flavored macarons with a white chocolate coffee ganache, inspired by Brazilian Lapar Rouge coffee.
Infiniment Café Macarons
Pierre HerméElegant coffee-flavored macarons with a white chocolate coffee ganache, inspired by Brazilian Lapar Rouge coffee.
Chef's Tips
Age the egg whites by separating them in advance and storing them covered in the fridge for 3-5 days.
Tap baking trays to release air bubbles and improve shell smoothness.
Allow macarons to mature 24 hours in the fridge for best texture and flavor.
Tools Used
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Ingredients
Coffee Macaron Shells
Coffee Ganache
Instructions
Prepare the Coffee Macaron Shells
- 1
Sift together the icing sugar and almond flour.
- 2
Mix the coffee extract into the first portion of egg whites without blending yet.
- 3
Boil the mineral water and granulated sugar to 118°C.
- 4
When the syrup reaches 115°C, start whipping the second portion of egg whites to soft peaks.
- 5
Once the syrup reaches 118°C, pour it over the whipped egg whites while beating to make an Italian meringue. Cool to 50°C.
- 6
Fold the meringue into the almond-sugar mixture along with the first egg whites and coffee extract until the batter flows like thick lava.
- 7
Pipe 3.5 cm rounds on parchment-lined trays, spacing 2 cm apart.
- 8
Tap the trays to flatten slightly and release bubbles.
- 9
Let the shells dry at room temperature for at least 30 minutes.
- 10
Preheat the oven to 180°C (convection).
- 11
Bake for about 12 minutes, opening the oven door twice briefly during baking to let moisture escape.
- 12
Slide the parchment onto a work surface immediately after baking.
Prepare the Coffee Ganache
- 1
Finely grind the Lapar Rouge coffee beans.
- 2
Bring the heavy cream to a boil, add the ground coffee, cover, and infuse for 3 minutes.
- 3
Strain the infused cream through a fine sieve.
- 4
Melt the white chocolate to 45–50°C.
- 5
Gradually incorporate the infused cream into the melted chocolate in three additions, mixing from the center outward.
- 6
Cover the ganache with plastic wrap touching the surface and chill for 6 hours until creamy.
- 7
Transfer the ganache into a piping bag fitted with a plain tip.
Assemble the Macarons
- 1
Turn over half the macaron shells.
- 2
Pipe a mound of coffee ganache onto the center of each turned shell.
- 3
Top with another shell and gently press to form a sandwich.
- 4
Refrigerate the macarons for 24 hours to mature.
- 5
Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
