Delicious Mocha Macarons (Print Version)
# Ingredients:
→ For the macaron shells
01 -
1/2 tsp instant coffee mixed with 1 tsp water
02 -
50 g granulated sugar
03 -
3 egg whites
04 -
100 g almond flour
05 -
155 g powdered sugar
→ For the mocha filling
06 -
1 tbsp butter
07 -
1 tbsp instant coffee dissolved in 1 tsp water
08 -
120 ml heavy cream
09 -
85 g chopped dark chocolate
# Instructions:
01 -
Line up silicone mats or parchment paper on two baking trays.
02 -
Sift almond flour and powdered sugar in a bowl to get rid of lumps.
03 -
Whisk the egg whites in a clean bowl until soft peaks form. Slowly sprinkle in granulated sugar and whip until stiff peaks appear.
04 -
Stir the dissolved coffee gently into the whipped egg whites.
05 -
Carefully add the sifted dry mix to the egg whites a little at a time. Don’t overmix—your batter should flow off the spatula slowly.
06 -
Fill a piping bag with the batter and pipe out uniformly-sized circles (about 1 inch across) onto the prepared trays.
07 -
Leave the macaron shells out at room temperature for half an hour so a thin skin can form on top.
08 -
Heat the oven to 150°C. Bake the macaron shells for 15 minutes, or until they can easily be peeled off the parchment. Cool completely before handling.
09 -
Pour cream into a small pan and heat it up over medium heat just until it’s steaming and bubbling a bit.
10 -
Pour the hot cream over the chopped dark chocolate and stir until the chocolate completely melts.
11 -
Mix in the dissolved coffee and butter until smooth. Let the ganache sit out and come to room temperature.
12 -
Once the shells are fully cooled, spread some mocha ganache onto the flat side of one shell and top with another shell to make a sandwich.
13 -
Pop the finished macarons into the fridge for at least 30 minutes. This helps the filling set and the flavors blend.