Fusion Recipe: Phin Coffee Macarons

 

This exquisite Phin Coffee Macaron recipe is a perfect marriage of French patisserie technique and the bold, rich flavours of Vietnam. It features delicate almond meringue shells infused with dark cacao powder, sandwiching a luxurious buttercream filling. The secret lies in the filling, which is made using intensely concentrated Vietnamese phin-brewed coffee and creamy condensed milk, perfectly capturing the essence of Cà Phê Sữa Đá. These macarons offer a sophisticated crunch followed by a bittersweet, aromatic, and creamy centre, making them an elegant, bite-sized indulgence for any celebration.

Phin Coffee Macarons (Cà Phê Sữa Đá Style)

Ingredients

For the Cacao Macaron Shells (French Method)

• 100g Aged Egg Whites (about 3 large eggs, at room temperature)
• 100g Almond Flour (finely ground)
• 100g Icing Sugar (powdered sugar)
• 100g Granulated Sugar (caster sugar)
• 1 tbsp Water
• 1 tsp Cacao Powder (Dutch-processed, unsweetened)

For the Phin Coffee Buttercream

• 1 large Egg Yolk
• 1/4 cup (50g ) Granulated Sugar
• 1/4 cup (60 ml) Full-Fat Milk
• 1/2 cup (115g) Unsalted Butter, softened and cut into cubes
• 3 tbsp Concentrated Vietnamese Phin Coffee (see instructions)
• 2 tbsp Sweetened Condensed Milk

Instructions and Method

1. Prepare the Phin Coffee

1. Brew: Brew your Vietnamese coffee using a traditional phin filter directly over a cup, using less water than usual to create a dark, intensely concentrated brew.¹ You need about 3 tablespoons of final liquid.
   
2. Chill: Allow the brewed coffee to cool completely before using it in the buttercream.

2. Prepare the Macaron Shells

1. T.P.T. (Tant Pour Tant): Sift the almond flour, icing sugar, and cacao powder together into a large bowl. Discard any large pieces.
2. Italian Meringue (Syrup): Combine the granulated sugar and water in a small saucepan. Heat over medium heat without stirring until the syrup reaches 118 degree C (245 degree F).
3. Whip Whites: While the syrup heats, whip the egg whites until stiff peaks form. Slowly pour the hot syrup in a steady stream down the side of the mixing bowl while the mixer is running on medium-high speed. Continue whipping until the meringue is stiff, glossy, and cool (the Italian Meringue).
4. Macaronage: Pour the stiff meringue into the TPT mixture. Fold the batter gently with a spatula (the macaronage) until it flows like lava off the spatula, forming a ribbon that slowly dissolves into the batter after about 30 seconds.
5. Pipe & Rest: Transfer the batter to a piping bag with a round tip. Pipe1.5-inch circles onto parchment paper or silicone mats. Rap the trays firmly on the counter a few times to release air bubbles. Let the shells rest at room temperature until a skin (or pellicle) forms and they are dry to the touch (usually 30 to 60 minutes).
6. Bake: Bake in a preheated oven at 140 degree C (285 degree F) for 12 to 15 minutes, or until they develop "feet" and do not wobble on the base. Let cool completely before peeling off the paper.

3. Make the Phin Coffee Buttercream

1. Custard Base: Whisk the egg yolk and sugar in a heatproof bowl. In a separate saucepan, heat the milk until almost boiling. Slowly whisk the hot milk into the egg mixture.
2. Thicken: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened like a custard (about 82 degree C / 180 degree F). Cool completely.
3. Whip Butter: Cream the softened butter in a bowl until light and fluffy.
4. Combine: Gradually beat the cooled custard base into the butter. The mixture may look curdled initially; keep beating until it smooths out.
5. Flavour: Beat in the cooled concentrated Phin coffee and the sweetened condensed milk until the buttercream is smooth and the desired consistency for piping.

4. Assemble

1. Match: Match the shells by size.
2. Pipe Filling: Pipe a dollop of Phin Coffee Buttercream onto the flat side of one shell.
3. Sandwich: Gently top with a second shell, twisting slightly until the filling spreads to the edges.
4. Maturation: Place the finished macarons in an airtight container and chill in the refrigerator for 24 to 48 hours before serving. This maturation process softens the filling and makes the shells chewy.

Chef's Tips

• Aged Egg Whites: Use egg whites that have been separated 1-2 days ahead and stored uncovered in the fridge. This lowers the moisture content, aiding in better meringue stability.
• Quality Cacao: Use high-quality, dark cacao powder for a rich, deep chocolate flavour that complements the intensity of the Vietnamese coffee.
• Condensation is Key: Do not open the oven door during the first 10 minutes of baking. Too much steam will prevent the "feet" from forming.
• Concentrated Coffee: The coffee must be highly concentrated to cut through the richness of the butter and provide that authentic Vietnamese coffee kick. Instant espresso powder mixed with a small amount of hot water can be a substitute for Phin coffee if necessary.