Chocoffee Macarons Recipe
Macarons are the MOST famous cookies in the world! They crown our coffee breaks and tea times. Who can resist their colourful shells and luscious fillings?
As ‘upscale’ as they may seem to be, these cookies are not impossible to make, but they can be very finicky. And if you are about to stat web searching for the best Chocoffee Macarons, look no further. I’ve spent much time discovering this formula and da~dah – here you go, a recipe made to impress. Don’t worry, I will share some tips and tricks along the way.
Before I unleash the recipe, here’s why I call it “Chocoffee Macarons”. All because it’s a good blend of CHOcolate and COFFEE! Look, I’ve just coined this word! But having coffee in the macaron means it isn’t quite suitable for kids. So just replace the same amount of coffee powder with cocoa powder and your kids can enjoy the same (though, it wouldn’t taste as good as the Chocoffee version).
Alright, now back to my CHOCOFFEE MACARONS RECIPE. This is simple to make.
(Printable Chocoffee Macarons Recipe available at the end of the post)
INGREDIENTS FOR MACARONS
- 1/2 cup of almond flour
- 110 g of icing sugar
- 3 tbsp of unsweetened cocoa powder
- 1/4 tsp of sea salt
- 2 large egg whites (at room temperature)
- 5 tbsp of caster sugar
DIRECTIONS FOR MACARONS
Place almond flour, icing sugar, cocoa powder, and sea salt in a food processor and pulse for about one minute until fine and combined. Then sift mixture into a large bowl, set aside.
Place the egg whites in a clean bowl. I used 65 grams eggs. Make a meringue by beating egg whites on medium speed until foamy. Gradually add caster sugar and continue beating until stiff peaks form and the whites are shiny. Do not overwhip.
Fold the dry ingredients into the egg whites in three batches until the dry ingredients are just combined. Do not overmix or the meringue will deflate.
Transfer the batter to a pastry bag. Then cut a small hole at the tip of the bag and start pipping. Pipe out 1.25 inches rounds onto the macaron silicon mat.
Let the batter sit at room temperature for about 30 minutes or until a skin forms on top of the macarons. You can make macarons in batches of 18, 30, or 48. I bought the mat that allows me to make 48 macarons at one go because they are all gone too soon and I will have to make a new batch of Chocoffee Macarons again. Or maybe, I might try a new flavour later. Meanwhile, preheat your oven at 160°C and arrange rack in the middle.
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Bake for 14 minutes, or until macarons are dry with “feet”. Do not overbake. Transfer the sheet to a cooling rack and cool completely.
INGREDIENTS FOR CHOCOFFEE GANACHE
- 1/2 cup of heavy cream
- 2 tbsp of unsalted butter (at room temperature)
- 115 g of bittersweet chocolate, chopped
- 1 tsp of coffee powder
DIRECTION FOR CHOCOFFEE GANACHE
- Place the chocolate and coffee powder in a large bowl.
- In a small pot, heat the heavy cream over medium heat unit it just comes to a boil.
- Pour the hot cream into the bowl of chocolate and coffee powder. Allow it to stand for about a minute before adding the butter.
- Stir the mixture until the chocolate melts and mixture is smooth.
- Chill the ganache for at least 30 minutes or until it is firm yet still spreadable.
Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a pastry bag and snip about 1 cm off the tip, then squeeze the ganache to about 1 tsp onto the centre of a macaron shell. I chose to scoop the ganache. It’s really up to you. Next top with another macaron shell and press gently. The filling should not ooze out the edges. Once you are done with the rest of the macarons, refrigerate, covered, for at least 24 hours before serving.
Macarons should always be stored in an airtight container and they should be eaten within 4 to 5 days. If storing for more than a day, store in fridge. Take them out of the fridge 15 to 20 minutes before eating so they come back to room temperature. That way, their flavour will be at its best.
(Click on image for printable recipe)
You got to try the Chocoffee Macarons! The ultra rich chocolate flavour with a hint of espresso is THE perfect combination. This macaron shell is thin and crisp on the outside and divinely soft and chewy on the inside.