Coffee Macaroons
Ingredients
- rice paper (you know, those wrappers for fresh spring rolls. If you cook on silpat not needed) ⓘ
- 4 ounces ground almonds ⓘ
- 6 ounces sugar ⓘ
- 2 egg whites ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/4 teaspoon vanilla ⓘ
- 1 tablespoon coffee extract (if you do not have make with 1 tsp instant coffee and 1 tbs hot water) ⓘ
- 12 chocolate-covered coffee beans, to garnish (optional)
Instructions
- Line 2 or 3 baking trays with rice paper or silpat.
- Preheat oven to 375 F.
- Mix the round almond, sugar and all but one tablespoon of the egg white. Stir until evenly blended.
- Stir in the cornstarch, vanilla and coffee.
- Spoon into a piping/pastry bag fited with a 1/2 inch plain nozzle. Pipe one pans in large round circles. If you don't want to pipe, spoon onto pan neatly.
- Tope each with a chocolate coffee bean (optional).
- Bake for 15 minutes or until lightly browned, risen and slightly cracked.
- If you used the rice paper, cut to fit each and leave to cool on a wire rack.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).