Espresso Macaron Tower
An elegant tower of coffee-infused macarons with espresso buttercream filling
Welcome to the world of sophisticated coffee desserts! Our Espresso Macaron Tower is a stunning centerpiece that combines the delicate art of French patisserie with the bold flavors of Italian espresso. This recipe draws inspiration from the Parisian cafés of the 1920s, where macarons and coffee were the height of culinary fashion.
Our tower features light, airy almond meringue shells infused with finely ground espresso beans, creating a subtle coffee flavor that perfectly complements the rich espresso buttercream filling. The macarons are carefully stacked to form an impressive tower, making it an ideal showstopper for special occasions or a luxurious treat for coffee aficionados. The addition of a light dusting of edible gold powder adds a touch of elegance and sparkle to this already exquisite dessert.
Why You’ll Love This Recipe
Get ready to fall in love with our Espresso Macaron Tower! Here's why you'll adore this recipe:
- Perfect balance of flavors: The delicate almond shells and rich espresso filling create a harmonious taste experience
- Impressive presentation: The tower structure makes for a stunning centerpiece at any gathering
- Customizable: Easily adjust the number of tiers to suit your needs
- Make-ahead friendly: Macarons can be prepared in advance and assembled just before serving
- Gluten-free option: Naturally gluten-free, making it suitable for those with dietary restrictions
Espresso Macaron Tower
An elegant tower of coffee-infused macarons with espresso buttercream filling
Equipment
- Food processor
- Electric mixer
- Piping bags
- Baking sheets
- Parchment paper
- Sifter
- Serving plate for assembly
Ingredients
- 200g almond flour
- 200g powdered sugar
- 2 tbsp finely ground espresso beans
- 100g egg whites (about 3 large eggs), aged overnight at room temperature
- 1/4 tsp cream of tartar
- 50g granulated sugar
- For the espresso buttercream:
- 113g unsalted butter, softened
- 240g powdered sugar
- 2 tbsp espresso, cooled
- 1 tsp vanilla extract
- Pinch of salt
- Edible gold powder for dusting (optional)
Instructions
- Sift together almond flour, powdered sugar, and ground espresso. Set aside.
- In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip until stiff peaks form.
- Gently fold the dry ingredients into the meringue in three additions until just combined.
- Transfer the batter to a piping bag and pipe 1.5-inch circles onto parchment-lined baking sheets.
- Let the macarons rest for 30-60 minutes until a skin forms on top.
- Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes, rotating halfway through.
- Allow macarons to cool completely before removing from parchment.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in espresso, vanilla, and salt until smooth.
- Pipe buttercream onto half of the macaron shells and sandwich with the remaining shells.
- To assemble the tower, stack macarons in decreasing circles on a serving plate.
- Dust with edible gold powder if desired. Serve and enjoy your elegant Espresso Macaron Tower!
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