If you follow me on instagram you will have noticed I have found a new a new obsession… macarons!
Macarons intimidated me so much. I bought almond flour and it sat in my cupboard for months as I didn’t feel up the challenge. All I had heard was how difficult they were, temperamental, would take countless tries to get it right. All that negativity I just didn’t want to bother. So finally one day I tried and guess what? Success! My first attempt was a success! I was shocked! Maybe it was beginners luck but since then I have made them a few other times, and all have been successful! If you are a visual learner, I found this youtube video very helpful. Click here to watch! Personally I am not a fan of the basic macaron flavour, but thankfully the possibilities are endless! So today I am sharing a Mocha Macaron recipe!
Chocolate macarons with espresso buttercream
Makes: 25-30 Macarons
3oz almond flour (ground almonds)
7oz powdered sugar
1oz unsweetened cocoa powder
1/4 teaspoon instant coffee powder (or espresso powder)
4oz egg whites (about 3 extra large eggs)
3.5oz granulated sugar
1/4 cup of unsalted butter
1 cup of powdered sugar
1/2 teaspoon instant coffee powder
1 teaspoon vanilla
1-2 tablespoons of milk
- With cold eggs, separate eggs whites and set aside to come to room temperature (minimum 15 minutes)
- Sift together almond flour, powdered sugar, cocoa powder, and instant coffee. Toss (or eat!) any pieces too large to be sifted. Sift 2-3x. Set aside.
- In a bowl or stand mixer, put room temperature egg whites with a pinch of sugar and begin to whisk with your mixer on medium-high speed. Continue to whisk until soft peaks appear. Lower to medium speed and slowly add the rest of the granulated sugar. Once all the sugar is combined, turn mixer to high speed and whisk until there are stiff peaks.
- Add all of the dry ingredients to the egg mixture at once and begin to mix with a spatula. It will first appear to you that there is too much dry ingredients, but don’t worry it will be fine. I like to count my turns, and I find 65-75 mixes does the trick. You want to mix until the batter will fall off the spoon, and once it falls it ribbons back into the mixture. This part is important! Do not under mix or over mix. I always feel like I should mix more but prevent myself.
- Line 2 baking sheets with parchment paper and put batter into a piping bag fitted with a large round tip. Pipe 1 inch mounds, 1 inch apart.
- Immediately after piping tap your baking tray. Don’t be gentle! Get those air bubbles out! I further like to use a scribe tool (turkey lacer, needle, tooth pick will all work) to help any bubbles out. Pipe your second tray and repeat.
- Let macarons rest on the counter for at least 25 minutes. Preheat oven to 350F.
- Bake macarons for 12-15minutes. Once cooled macarons should easily peel off the parchment.
- Let shells cool completely. Match shells in pairs according to size.
Fill with buttercream
- Mix vanilla and coffee powder in a small dish and set aside.
- With a paddle attachment beat butter until fluffy. Slowly add powdered sugar, vanilla/coffee and milk as needed. (This can also be done by hand).
- Place buttercream in a piping bag fitted with a small round tip. Pipe buttercream onto one side off the shell, and lightly squeeze the other shell on to make a sandwich.
Macarons can be stored in the refrigerator for up to 1 week.
Recipe adapted from: http://withloveandcupcakes.com/2014/04/20/mocha-macarons/
Enjoy! I hope you find macaron success!