Chocolate Espresso Bean Macarons
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Macarons:
1 cup confectioners sugar
1/2 cup almond flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Espresso Chocolate Creme:
2 cups confectioners sugar
3 tbsp cocoa powder
2 tbsp finely ground espresso/coffee beans (I used a French Roast)
1/2 cup butter
1 tsp water plus more if needed
1 cup confectioners sugar
1/2 cup almond flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Espresso Chocolate Creme:
2 cups confectioners sugar
3 tbsp cocoa powder
2 tbsp finely ground espresso/coffee beans (I used a French Roast)
1/2 cup butter
1 tsp water plus more if needed
METHOD:
Preheat oven to 275-300 degrees F
Beat egg whites and sugar for 8-10 mins.
Preheat oven to 275-300 degrees F
Beat egg whites and sugar for 8-10 mins.
TIP:
#1 egg white should be room temp. To create room temp eggs,
submerge in warm water for 5 mins.
Whip until they form a peak that stands upright.
TIP#2 Sift almond flour, powdered sugar (confectioners), and cocoa powder. Add salt. You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar/cocoa mixture into the egg white mixture.
Whip until they form a peak that stands upright.
TIP#2 Sift almond flour, powdered sugar (confectioners), and cocoa powder. Add salt. You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar/cocoa mixture into the egg white mixture.
TIP#3
This is where all your hard work can really go wrong. Under
mix and your macarons will be lumpy and cracked when the bake with
no feet, over mix and your macarons will be flat and won't have
feet, the mark of a well-made macaron. 65-75 turns
of your spatula when folding is about the right amount of time.
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 20--30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
Bake for 18-20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 20--30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
Bake for 18-20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile mix the filling. Whip butter with an electric mixer until pale and
fluffy. Slowly add sugar ground beans and cocoa powder. Add water until a thick but creamy consistency is achieved.
Transfer to a pastry bag, fitted with a small tip
(about ¼ " in diameter)
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.
If not eating right away, keep refrigerated.
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.
If not eating right away, keep refrigerated.
Bon Appetit!
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