Coffee Mocha Macaron Recipe

I ve been trying to find a good coffee macaron recipe and with a lack of finding one i went on a journey to create one.

Coffee mocha macaron recipe. Fit a pastry bag with a plain 5 8 inch round tip then. 2 tablespoons instant espresso powder. After some testing this recipe was born and it s a good one. Fold in remaining mixture until combined and glossy.

1 cup semisweet chocolate 1 2 cup heavy whipping cream. Put powdered sugar almond flour cocoa powder and instant coffee in a food processor pulsing several times. Snip 1 2cm from a corner. Repeat just until batter flows like lava 35 to 40 complete strokes.

Ingredients ingredients for the macaron. Ingredients 4 ounces almond meal 7 ounces powdered sugar 1 2 ounce espresso powder 1 2 ounce cocoa powder 4 ounces egg white pinch cream of tartar 50 grams sugar 1 2 cup butter 3 cups powdered sugar 4 tablespoons cocoa powder 3 tablespoons dark chocolate cocoa powder 3 tablespoons heavy cream 1. Preheat the oven to 325 degrees with a rack in the center position. Ingredients 2 3 cup sliced blanched almonds 71 grams 2 3 cup confectioners sugar 2 large egg whites room temperature 1 4 cup granulated sugar 53 grams 1 2 teaspoon instant espresso powder plus more for sifting 1 4 cup unsweetened cocoa powder.

Continue for about 30 seconds or pulse until the ingredients are fine and well combined. Spoon mixture into a large ziplock bag. Rap the baking sheet against. Add instant espresso powder and beat on highest speed 30 seconds.

Bake the macaron shells once sheet at a time for 12 to 14 minutes until the tops feel secured to the feet but wiggle very slightly when nudged. Sift almond meal icing sugar and coffee powder together in a bowl a separate bowl then fold in half the almond mixture to the egg until just combined. Even though only a small amount of coffee is added these macarons still have that strong coffee flavor. 4 egg whites room temperature 1 3 cup white sugar 2 1 2 cups powdered sugar 1 1 2 cups almond flour pinch salt 1 2 tsp cream of tartar 1 tsp espresso powder ingredients for the chocolate ganache.

Set the piped macaron shells aside to rest for 20 to 40 minutes until a skin forms over the shells and the tops feel dry to the touch. Ingredients 3 large egg whites room temperature cup granulated sugar 1 cups powdered sugar 1 cup superfine almond flour if unable to find superfine it is recommended that you pulse the almond flour in a food. Pipe and bake the macarons preheat oven to 350f degrees with the baking rack in the middle. Add dry ingredients all at once.

Add a coffee been to the top of each. Using a flour sifter sift the above ingredients into a large bowl.