Ingredients:
- 150g almond flour
- 150g powdered sugar
- 110g egg whites aged, room temperature
- 40g granulated sugar
- 1 tsp instant coffee powder
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- Pinch of salt
- Frappe Filling:
- 100g unsalted butter softened
- 200g powdered sugar
- 2 tsp instant coffee powder
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions:
Preheat your oven to 300F 150C and line baking sheets with parchment paper
In a food processor, combine almond flour and powdered sugar
Pulse until well combined and sift the mixture into a large bowl
In a separate bowl, beat the aged egg whites until foamy
Add cream of tartar and continue to beat
Gradually add granulated sugar, and beat until stiff, glossy peaks form
Gently fold the egg white mixture into the almond flour mixture until fully combined
Be careful not to overmix
Divide the macaron batter into two portions
In one portion, fold in 1 tsp instant coffee powder and in the other, fold in vanilla extract
Transfer each batter to a separate piping bag fitted with a round tip
Pipe small macaron shells onto the prepared baking sheets
Allow them to rest for 30 minutes, or until a skin forms on the surface
Bake the macarons in the preheated oven for 15-18 minutes, or until they lift off the parchment paper easily
While the macarons cool, prepare the frappe filling
In a bowl, beat the softened butter until creamy
Add powdered sugar, instant coffee powder, vanilla extract, and heavy cream
Beat until smooth and fluffy
Match up the macaron shells in pairs of similar size and shape
Pipe or spread a small amount of frappe filling onto one shell and sandwich it with another
Allow the filled macarons to chill in the fridge for a few hours to mature and develop their flavors
Serve and enjoy your delicious Vanilla Frappe Macarons
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