Delicious Mocha Macarons

These mocha macarons blend delicate almond shells with a rich coffee and chocolate ganache, making an elegant sweet treat perfect for any special event.

I whip these up whenever my mother-in-law comes to visit. The first time I made them, she was so blown away that she asked for the directions to share with her cooking club friends.

Ingredients

• For the shells
• Powdered sugar: 1 1/4 cup completely sifted to avoid any bumps on your shells
• Almond flour: 1 cup, preferably white and super fine for a flawless texture
• Egg whites: 3, at room temp to get better volume
• Granulated sugar: 1/4 cup, which helps stabilize the egg whites while beating
• Instant coffee: 1/2 teaspoon, mixed with 1 teaspoon water for a mild flavor
• For the mocha ganache
• Heavy cream: 1/2 cup, for a smooth texture
• Chopped dark chocolate: 1/2 cup, go for 70% cocoa for more character
• Unsalted butter: 1 tablespoon, which adds shine and smoothness
• Instant coffee: 1 tablespoon, I suggest Carte Noire brand for its strong aroma

Step-by-Step Instructions

Getting baking sheets ready:

Line two baking sheets with parchment or silicone macaron mats. Draw 2.5 cm circles if you want uniform macarons. Make sure your trays are completely flat so your macarons don't slide during baking.

Making the batter:

Sift the powdered sugar and almond flour together at least twice. This key step gets rid of lumps that might mess up your shells. In a super clean, grease-free bowl, beat egg whites until slightly foamy. Add sugar in three batches while continuing to beat. The whites should form stiff, glossy peaks but not be too dry.

Folding technique:

Add the dry mix to the beaten whites in three parts using a silicone spatula. Use upward motions and turn the bowl regularly. The batter's ready when it falls from the spatula in a ribbon and blends back into the mix in about 30 seconds. If you draw a figure eight, it should slowly disappear.

Piping and resting:

Put the batter in a piping bag with an 8mm round tip. Hold the bag straight up to the tray and squeeze to make even discs. Gently tap the trays against the counter to remove air bubbles. Let the shells rest for at least 30 minutes until they feel dry to touch.

Baking them just right:

Heat your oven to 150°C. Put the tray in the middle of the oven and bake for exactly 15 minutes. Macarons are done when the base doesn't wiggle if you press the top lightly. Let them cool fully before peeling from the paper.

Whipping up the ganache:

Heat cream just until it starts to simmer but don't let it boil. Pour right away over the chopped chocolate and let sit for 1 minute. Stir gently from center outward until smooth and shiny. Mix in the dissolved coffee then the soft butter. Cool at room temp until the ganache gets spreadable.

Putting them together:

Flip the shells over and put a good dollop of ganache on half of them. Gently close with a second shell, pressing slightly and giving a small twist. Put the finished macarons in the fridge for at least 24 hours so the flavors can fully develop.

For me, what makes these macarons special is the mocha ganache. My grandma loved coffee and chocolate together, and whenever I make this, I think about our afternoons spent enjoying Parisian pastries.

Best Storage Tips

Freshly made macarons might seem a bit crunchy, but after a night in the fridge, they get that signature soft, melt-in-your-mouth feel. To store them, put them in an airtight box with paper towels at the bottom. They'll keep well for up to 7 days in the fridge. You can also freeze them for up to 3 months in a hard container so they don't get squashed.

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Tasty Twists

The foundation of this can work with many flavors. Switch the coffee for 1/2 teaspoon vanilla extract for vanilla-chocolate macarons. For a fruity version, add the zest of one orange to the ganache. Bold bakers will enjoy a pinch of sea salt or a few drops of coffee liqueur like Kahlúa in the ganache to boost the flavors.

Presentation Flair

In France, macarons often make elegant gifts. Show them off in a pretty box tied with ribbon, or stack them in a pyramid on a platter for a wow factor at your parties. For decoration, lightly dust the shells with cocoa powder before baking or add edible gold sparkles on top of your finished macarons.

Frequently Asked Questions

→ How do you get smooth macaron shells?

Sift the dry stuff well and try not to overmix your batter when folding in whipped egg whites.

→ Can I skip the instant coffee?

Sure, swap it with coffee extract or your preferred flavor.

→ How long can macarons stay fresh?

Keep them chilled in an airtight container for up to 5 days. Let them sit at room temperature before eating for the best flavor.

→ What kind of chocolate is best for ganache?

Pick good-quality dark chocolate with 60-70% cocoa for a bold taste.

→ Can macarons be frozen?

Yep, freeze the assembled macarons for up to a month. Use an airtight box to keep their texture and freshness intact.