Espresso & Date Macarons
Many people are intimidated by the thought of actually making their own macarons. They are beautiful to look at and delicious to eat if made correctly. Our recipe is not too difficult, but the key to successful macarons is the mixing of the batter. Be careful to mix it to the right consistency. When piping it out, it should retain a slightly raised dome shape.
For the Cookies:
- 2 large egg whites
- ½ cup + 2 Tbsp. almond flour
- ½ cup + 2 Tbsp. powdered sugar
- scant 3 Tbsp. white sugar
- ⅜ vanilla extract
- ¼ ground cardamom
For the Filling:
- 3 Tbsp. softened salted butter
- 3 Tbsp. softened unsalted butter
- ¼ cup DateME Date Paste, softened
- 6 Tbsp. powdered sugar
- 1½ strong espresso
- Allow eggs to sit at room temperature for two days before making macarons.
- When ready, measure out the almond flour and powdered sugar. Blitz together in a food processor for a few pulses to break up any clumps (this is especially important for the powdered sugar). Set aside.
- Pour the white sugar and egg whites in a stand mixer with a whisk attachment. Beat the mixture at medium-low speed (at a 3 or 4 if using a KitchenAid mixer) for 3 minutes until the mixture is white and foamy. Increase the speed up to 6 or 7 and beat for an additional 2 minutes. At this point, add the vanilla extract and cardamom and beat for an additional minute. Your eggs should now be stiff and peaked. If they are not, clean out your mixing bowl and start over.
- Remove the mixing bowl from the mixer. Pour the almond sugar mixture into the center of the bowl. Use a silicone spatula to fold the mixture together, making circular folds from the outside of the bowl working your way in. The mixture should first look kind of stretchy and glue-like, but as you fold, the mixture will soften a bit and look like a uniform batter. As you fold you will break up clumps in the batter, but do not be tempted to break up all of the clumps or fold too aggressively. This will cause you to over-mix your batter, and the cookies will flatten out. Aim to mix with a spatula about 30 folds.
- Fill a piping bag with batter and pipe out slightly flattened discs on a parchment-covered baking pan. They should be about 1 inch in diameter and about 1.5-2 inches apart. If the batter doesn’t resemble a slightly raised dome at this point and seems to stand too stiffly, you may need to fold your batter a few more times. If this is the case, squeeze the batter out of the piping bag, fold the batter about 5 more times and then refill the piping bag.
- After piping out the macarons, give the sheet pan a tap on the counter and let the cookies sit on the counter (not on the stovetop) to “ripen” for around 45 minutes. While the cookies are resting, preheat your oven to 290°F.
- Place the baking sheet on the bottom or middle rack of your oven and bake for 12-14 minutes. While you are usually discouraged from opening the oven door while baking other types of cookies, it is encouraged to open the door once or twice while baking these. After they bake for 8-10 minutes, rotate the baking sheet. The cookies are done when they can easily peel off the baking sheet. If they still leave a bit of cookie center on the baking sheet when you try to remove them from the parchment, they need another minute or two in the oven.
- Remove the pan from the oven and allow the cookies to cool slightly. Gently peel the cookies off of the parchment and set aside.
- Beat the butter, coffee, and powdered sugar together. Add the softened date paste one tablespoon at a time until it is well incorporated.
- Refrigerate the filling for 15 minutes and then beat together quickly and spoon it into a piping bag. Pipe a small dollop of creme on the flat side of a cookie and make a sandwich with another cookie. Repeat until all the cookies are filled. Place cookies into the fridge for 1-2 days prior to enjoying.
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