Coffee Raspberry Macarons

When coffee doesn’t do the trick, whip up a batch of these coffee raspberry macarons. These macarons are paired with salted caramel and raspberry ganache. Super sugary treats, but just what we needed for a morning breakfast/drink.

Coffee Raspberry Macaron

  1. Sift together all the dry ingredients, which includes almond flour, powdered sugar, espresso powder and salt in a big bowl. Add half the egg whites in to create a paste and set aside.
  2. Boil the water and sugar until it reaches 118°C or 245°F. It’ll look like syrup at this point.
  3. In the stand mixer, whip up the other half of the egg whites until foamy peaks.
  4. When the sugar and water reaches the set temperature, pour the syrup into the stand mixer. Sometimes, I use a funnel because this allows the syrup to not drip along the side of my mixer bowl. Mix until stiff peaks form. Add in food coloring (optional) and the coffee extract.
  5. Add the meringue into the dry ingredients and fold until you can make the number 8 with your spatula or when meringue doesn’t fall on your head. 🙂
  6. After piping, let it rest for 30 – 45 minutes.
  7. Then bake at 300°F for 15-18 minutes. Oven temperatures will vary so check at 10 minute mark!