makes about 30 macarons
130g whole raw almonds (initial)
200g confectioner's sugar
1-3 tbsp. instant coffee (depends on how strong of a coffee flavor you'd like)
110g egg whites (about 3 large egg's whites)
40g caster sugar
a dash of cream of tartar
Chocolate Ganache (Filling)
150ml heavy cream
150g bittersweet (or semi sweet) chocolate
53g butter, chunks
1 tsp. vanilla extract (*opt.)
Watch my Youtube video for a live demonstration of the making process!
1. Mix together sugar and instant coffee.
2. Grind almonds in a food processor until fine. Add in a third of the sugar & instant coffee mixture and process a 30 seconds more.
3. Sift together the dry ingredients.
4. In a stand mixer, whip egg whites, caster sugar and cream of tartar until stiff peak.
5. Fold together dry and wet gently. Do not overfold!
6. Fill piping bag fitted with a round tip. Pipe onto parchment paper using circular outline paper (printable online) as a guide.
7. Let the macarons set till they are dry to the touch. Preheat oven and bake at 325F for 15-17 minutes.
8. Cool on wire racks.
1. In a small saucepan, heat heavy cream until simmering.
2. Pour heavy cream over chocolate and let it melt the chocolate.
3. Add butter chunks and stir until completely melted. Then, add in 1 tsp of vanilla extract if desired. The mixture should look very glossy.
4. Refrigerate and chill until the chocolate ganache hardens to a paste consistency.
5. Fill piping bag fitted with a round tip and pipe ganache onto one half of a macaron cookie. Place another "half" macaron cookie on top to create a "sandwich".
I hope you enjoyed this classic French macaron rendition and may many more macaron flavors come! Happy Valentine's Day!