Espresso macaroons are a variation of the traditional macaroon cookie, infused with espresso flavor. They typically consist of ground almonds or almond flour, powdered sugar, egg whites, and espresso powder or strong brewed espresso. The ingredients are mixed together to form a smooth batter, which is then piped onto baking sheets in small rounds and baked until they develop a crisp outer shell and a chewy interior. Espresso macaroons often have a rich coffee flavor with a hint of sweetness from the sugar. They are commonly enjoyed as a decadent treat alongside a cup of coffee or as a dessert on their own.
Felicio Costa, a Le Cordon Bleu graduate with Grand Diplomas in Cuisine and Patisserie, brings a unique flair to his culinary creations, influenced by his Brazilian heritage and global travels. As the head chef at The Butter End Cakery in Los Angeles, he combines extensive professional kitchen experience with a passion for innovative gastronomy and artistic presentation.