Wednesday, August 8, 2018

Mocha macarons

These gorgeous mocha macarons go perfect with a cup of your favorite hot or cold coffee. They would even pair nicely with a cup of hot or frozen hot chocolate!

Macaron mania continues at Eva Bakes with these awesome mocha macarons! I was so happy with the vanilla ones that I had to follow them up with these mocha ones.

I loved having both of these options in my refrigerator for my family to have options for snacks. The macarons are made in the same exact manner as the vanilla ones, except you just need to add a little bit of cocoa powder to the shell base.

The middle is a mocha filling, and it perfectly complements the chocolate shells. You can enjoy this with your favorite coffee or even with a hot or frozen hot chocolate. Or maybe just a nice tall glass of cold milk.

The one complaint I had with these macarons was that the shapes were not perfectly circular. I found out that the problem was with the parchment paper. For some reason, once I piped my circles on the parchment, they spread out unevenly on the parchment. Therefore, the macaron shells had weird shapes and were hard to match. I used a silicone mat for the vanilla macarons and their shapes were most circular.

Otherwise, I enjoyed these macarons very much. And that's a high compliment coming from a non-coffee drinker.

Mocha macarons
Macarons
  • 1/3 cup plus 4 teaspoons (50 grams) powdered sugar
  • 1/3 cup (30 grams) almond flour
  • 1/2 teaspoon unsweetened cocoa powder
  • 1 egg white (40 grams) 
  • 2 and 1/2 Tablespoons (30 grams) superfine sugar (I used powdered sugar)
Filling
  • 1 teaspoon instant coffee
  • 1.75 ounces (50 grams) dark chocolate, finely chopped
  • 3 and 1/2 Tablespoons (50 grams) heavy cream
Directions
Make the macarons: Place a fine mesh sieve over a medium sized bowl. Add the powdered sugar, almond flour, and cocoa powder into the sieve and make sure to discard any large particles. Whisk the sifted ingredients together and set aside.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the egg white on high speed until frothy. Add the superfine sugar and continue beating until you achieve stiff peaks.

Add the dry ingredients into the bowl, and using a spatula or spoon, fold everything from bottom to top. It should take you about 50-60 strokes (and no more). The batter should be thick and ribbon-like and will fold back into itself when you lift some of it with a spatula.

Line two baking sheets with parchment paper or silicone mats (I found that the silicone mats work better, as the batter would unevenly spread out with the parchment paper and turn into weird, non-circular shapes).

Transfer the mixture into a piping bag fitted with a round tip (you can use a zip-top bag with a hole cut in one end). To pipe the macarons, squeeze the batter out of the bag while keeping your hand in one place. Once the batter reaches out 1-inch in diameter, swirl the top, lift the bag and quickly move onto the next circle.  Make sure to leave at  least 2-3 inches in between each circle. Do not overcrowd the macarons. Sprinkle each macaron shell with a pinch of instant coffee if desired.

Grab the baking sheet and lift it up about 6 inches off the counter and firmly rap it down onto the counter. You are trying to get rid of the air bubbles. Repeat about 4-5 more times and with the other baking sheet. If there are still air bubbles on your macarons, use the tip of a toothpick to gently pop them. Let the macarons rest at least 30 minutes. The macarons should become duller in appearance, and if you gently touch the top, no batter should stick to your finger. If it does, allow them to rest longer. Depending upon the temperature and humidity, your macarons may need to rest for a significant amount of time.

Once they are ready, preheat your oven to 300 degrees F. Bake the macarons, one sheet at a time, for 12 minutes. Allow them to cool completely before removing them.

Make the filling: While the macarons are baking, make the filling. Place the chopped chocolate in a small bowl. Microwave the heavy cream and instant coffee together until bubbling. Then pour it over the chopped chocolate. Allow it to rest for about 2 minutes, then vigorously whisk until a smooth, glossy ganache forms. If the ganache appears too runny, transfer the bowl to a refrigerator for about 5 minutes to firm up.

Assemble the macarons: Pair up macaron shells by size. Dollop about a teaspoon of filling in the center of one of the halves. Gently place the other half of the macaron on top and twist it while pressing down. Do not allow the filling to ooze out the sides.

Macarons need to be refrigerated for at least 24 hours before eating. Allow them to thaw until serving.

Macarons should be kept in the refrigerator and will keep for several days.

Yield: About 9-10 filled macarons (about 1.5"-2" in diameter each)

Source: Macaron Fetish by Kim H. Lim-Chodkowski

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