Make Vietnamese Iced Coffee Macarons & Decorate with Chocolate and Edible Gold Leaf Flakes
Vietnamese iced coffee is a whole deal, but it’s most widely recognized by the addition of sweetened condensed milk. Strong coffee, and sweet, creamy milk are such a bomb flavor combo, so I decided to turn that into this recipe for Vietnamese Iced Coffee Macarons.
Now, I ran into a little issue with this batch. The first macarons I piped were way too thick, so they came out just slightly lopsided. Not to worry though! I dipped the wonky sides of the filed macarons into chocolate and added a few touches of edible gold leaf from Barnabas Gold.
Related Links
Vietnamese Iced Coffee Macarons -
5 Steps for Macaron Prep -
Fun Ways to Fill Macarons -
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
Products in this Video
Large Glass Bowl -
16 Inch Piping Bag -
Teflon Sheets -
#12 Piping Tip -
Silicone Baking Mats -
Baking Sheet -
Stand Mixer -
Edible Gold Flakes -
For more Bakes & Blunders, follow me on social media:
Facebook - facebook.com/bakesandblunders
Instagram - instagram.com/bakesandblunders
Pinterest - pinterest.com/bakesandblunders
Twitter - twitter.com/bakesblunders
Subscribe -
YouTube -
Tiramisu Macarons - Swiss Method
Tiramisu Macarons
Made using the Swiss Method
Recipe Macaron Shells
100 grams egg whites (3.5 oz)
100 grams white granulated sugar (3.5 oz)
105 grams almond flour (3.7 oz)
105 grams powdered sugar (3.7 oz)
1/2 tsp espresso powder
1 tbsp cocoa powder
Recipe Mascarpone Filling
1/4 cup whipping cream (60 ml) very cold!
6 oz mascarpone cheese (3/4 cup) cold
1 cup powdered sugar sifted (125 grams, 4.4 oz)
2 tsp Kahlua
Full recipe:
For more macaron recipes:
COFFEE MACARONS
I love making French Macarons! I love the whole process, they can be tricky to make at the beginning but hopefully with this tutorial I can help you become a better macaron maker. In this tutorial I'm going to show you how I make Coffee macarons!
Please read the full description below.
To watch my MACARON BASE RECIPE video, click HERE -
Macaron Shells
75 G Egg Whites (Room Temperature)
100 G Caster Sugar
White Food Colouring
Ivory, Brown & Gold Food Colouring
Dry Mixture
90 G Almond Meal
90 G Icing Sugar
Buttercream Filling
200 G Unsalted Butter (Room Temperature)
100 G Icing Sugar
60ML Coffee
Ground Coffee (For the tops of the Macarons)
I suggest using electric scales to get the correct measurements required.
---------------------------------------------------------------------------------------------------------------
Food Colouring - I recommend using Gel food colours only. Using a liquid food colouring will add extra liquid to your mixture which you do not want. I use Americolor brand.
Baking Sheets - I find baking sheets give a smoother base and allow the feet to bake more evenly. You can however just use baking paper.
Template - Yes I use a template, I like my macarons to be the exact same size and consistent. This helps when matching them up. This is totally up to you if you use one or not.
Piping Tip – Ateco #804
Piping Bags - Disposable Bags found on eBay.
Scribe can be found online or a toothpick works well too.
CLIMATE CONDITIONS DO EFFECT MACARONS
Important - If it is raining, storming or very high humidity. You will find the macarons may crack, bake uneven, have very high feet etc.
If possible - A dry, cool area is best for baking macarons.
I recommend placing the macarons in the fridge for 2-3 hours before eating. This just allows the filling to harden and stick the shells. Macarons also freeze really well for up to 3 months stored properly.
------------------------------------------------------------------------------------------------------------
Please click the thumbs up button if you liked watching this video! If you have any requests on what I should make in my next video or tips/techniques you want me to make, please leave a comment below!
SOCIAL MEDIA
Facebook
Instagram
YouTube
#MacaronTutorial #CoffeeMacarons #YesPleaseDeliciousDelights
Coffee Macarons with Caramel Filling - The BEST French Macarons!
FULL RECIPE HERE:
These Coffee Caramel macaron cookies are simply heavenly! A delicious combination of coffee and dulce de leche! French Macarons are easier to make than you think, just watch my step-by-step video!
Raspberry macaron video:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
Coffee Macarons
Coffee Macarons filled with a swirl of Espresso Frosting and Mocha Frosting, topped with a chocolate covered espresso bean.
I made these shells using egg white powder as you can see on the video, you don't have to use it. It's totally optional, but can be beneficial.
Full recipe:
Please read the notes below!
Coffee Macaron Shells
100 grams egg whites
100 grams white granulated sugar
4 grams egg white powder (optional)
105 grams almond flour
105 grams powdered sugar
1 teaspoon espresso powder
Espresso Frosting and Mocha Frosting
1/4 cup cream cheese, softened 56 grams
2 tbsp butter, softened 28 grams
1 1/2 cup powdered sugar, sifted 187 grams
1/2 tsp Kahlua or vanilla extract
1/2 tsp espresso powder
2 tbsp cocoa powder
1 tsp milk or water (if necessary)
Egg white powder: Egg White Powder is not the same as meringue powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Food coloring: Make sure to use gel food coloring if using any. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Espresso powder: While espresso powder and instant coffee are not the same, you could use instant coffee in this recipe if you don’t have espresso powder.
Kahlua: If you can’t find Kahlua, or don’t want to use it, just go for any coffee liqueur, or coffee extract. You can also simply use vanilla extract instead.
For macaron troubleshooting, check out:
Instagram:
Facebook:
Pinterest:
Tiramisu macaron recipe/step by step
#frenchmacaron
The ingredients:
For 12 paired macaron shells
35 grams almond powder
60 grams sifted powder sugar
30 grams egg whites (1 medium egg) at room teperature
30 grams caster sugar
coffee buttercream filling:
50 grams softened unsalted butter
100 grams sifted powder sugar
1 tbs of milk
1-2 tsp espresso coffee or liquor, aroma, or etc.
Thank you!!!
Please give me a thumbs Up!!!
-----------PLAYLIST---------
Drip cakes:
Cheesecake recipes:
Truffles recipes:
Ice cream recipes:
For business enquiries: mandorlarecipes@gmail.com
----------------------------------
☆Follow me ☆
----------------------------------
★ Subscribe ➜
★Facebook group ➜
★ Facebook Page➜
★Instagram➜