Vietnamese Iced Coffee Macarons
Espresso macaron shells with sweetened condensed milk buttercream filling.
Servings 45 macarons
Calories 151kcal
Ingredients
Espresso Macaron Shells
- 170 g powdered sugar
- 170 g almond flour
- 6 g espresso powder 1 Tbsp
- 165 g egg whites room temperature (about 5 eggs)
- 165 g sugar
- 3 g egg white powder optional (1/2 Tbsp)
- 4 drops ivory gel color
- 6 drops brown gel color
Sweetened Condensed Milk Buttercream
- 8 oz unsalted butter softened
- 14 oz sweetened condensed milk
- Pinch of salt optional
Instructions
Espresso Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour, powdered sugar, and espresso powder in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a clean stand mixer bowl, add egg whites, sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel color. Beat until you have stiff peaks, another 3- 5 minutes.
- Add the dry ingredients to the meringue and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava. Fill prepared piping bag with batter.
- Pipe macaron shells onto prepared baking sheets. If desired, use a mesh strainer to gently dust the wet shells with extra espresso powder. After piping the 2 baking sheets, leave any extra batter in the piping bag. Tie off the bag and cover the tip to prevent batter from leaking or drying out.
- Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating the baking sheet halfway through. Gently poke a shell, if it is firm, remove the tray from the oven to cool. If they wiggle, add another minute or two. Once the first baking sheet has cooled down, pipe the remaining batter, rest the shells, then bake.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Sweetened Condensed Milk Buttercream
- Whip the butter on a medium- high speed for about 8- 10 minutes. Make sure to scrape the bowl down once or twice during this step.
- Bump the speed down to medium and drizzle the sweetened condensed milk in a bit at a time. Whip well between additions. Taste and add a pinch of salt if you'd like to cut the sweetness a bit.
- After all of the sweetened condensed milk has been added, scrape the bowl down and whip on a medium- high speed for a minute or two to get a light and fluffy texture.
Assemble
- Pair up the macaron shells. Fill a piping bag with buttercream and pipe a dollop onto one shell. Top with the other shell and continue until all of the shells are filled.
- Chill the filled macarons in an air tight container until the buttercream is firm. This could be 20- 30 minutes, or you can let them chill overnight.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 90 shells, which made 45 macarons. You could have a few more or a few less depending on how large you pipe your shells.
- For a stronger coffee flavor, hydrate espresso powder with a few drops of water. Mix that into half of your buttercream. When filling the piping bag with buttercream, put plain buttercream on one side and fill the rest of the bag with the espresso buttercream.