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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Coffee macaroons
Contributed by: Elizabeth Walsh
  • 2 cups confectioner’s sugar
  • 2 cups ground almonds
  • 3 egg whites
  • 1 TBS superfine sugar
  • 2 tsp. instant coffee
  • 1 TBS boiling water
  • For filling:
  • 1 cup confectioner’s sugar
  • 1/2 cup butter
  • 2 tsp. instant coffee
  • 1 TBS boiling water
Preheat oven to 400 degrees.
Sift together 2 cups confectioner’s sugar and almond flour. Beat the egg whites and superfine sugar with a mixer until stiff. Dissolve 2 tsp. instant coffee in 1 TBS boiling water and stir into egg white mixture. Gently cut and fold the sugar and almond mixture into the egg white mixture.
Put the macaroon mixture in a pastry bag or a zip-locked bag with a small corner cut out. Pipe mixture into 1-inch rounds onto wax paper.
Bake for 12 minutes until a light crust forms. Macaroons are better if light and crisp and not chewy. Let macaroons cool slightly and then peel off the paper. Transfer them to a wire rack and let them cool completely.
For the filling:
Beat 1 cup confectioner’s sugar and butter with an electric mixer for 10 minutes or until fluffy. Dissolve 2 tsp. instant coffee into 1 TBS boiling water. Gradually beat coffee into sugar mixture. Sandwich the macaroons together in pairs with the coffee buttercream filling.
Yield: 90 macaroons.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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