Black Coffee Macchiato Macarons Recipe

Sweet macarons are way to common! Why not try something different in taste. Bitter? Salty? or Sour? or maybe combine the two? Yes! It is a two taste macaron recipe, bitter yet sweet.

 

So I find something bitter that will really compliment and will never ruined the macaron itself. Then I find out coffee is the one, not just an ordinary coffee that you see anywhere but it has a rich coffee flavor that will bring the bittersweet taste of it which are “Macchiato” and “Black coffee”. I try these two unique coffee flavors to a macarons and it turns out good! So here is my original recipe in making these unique and flavorful macaron.

 

 

macarons

Ingredients: (Makes 12~15 Macarons)
Macchiato Shells: (French Meringue Method)
¾ cup of almond flour
1 cup of powdered sugar
2 egg whites
2~4 tbsp of espresso powder (depends on the bitter taste that you want)
2 tbsp of granulated sugar

Black Coffee Filling:
½ cup of unsalted butter
¼ cup of powdered sugar
3 tbsp of black coffee powder (you can also use Espresso powder)
2 tbsp of heavy cream

 

Procedure (Shells):
1.) Line in your parachement paper on to your baking trays
1.) In a food processor,Put the almond flour, icing sugar and espresso powder then pulse it until it becomes a well-fined powder
2.) In a large bowl with a large sifter on top, Put the processed powder on to the strainer and sift them until there is no more lumps on the sifter.
3.) In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.
4.)Add in the granulated sugar a tablespoon at a time, Beat it until it get soft peaks.
5.) Put the dry mixture in to your egg mixture half at a time then fold it gently (approx. 15 strokes)
6.) Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
7.) Put the mixture into a pipping bag fit in with a small round tip.
8.) Pipe in your macaron shells in about 3cm in diameter.
9.) When you are done pipping them, Bang the tray a few times to release some air bubbles to it.
10.) Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
11.) While waiting for the shells to dry, Preheat your oven to 275ºF.
12.) When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes
13.) When its done, Let them cool for about 4~5 minutes
14.) Remove them gently from the parachment paper then place them to a plate or tray.

Filling Procedure:
1.) Beat the butter until it gets creamy.
2.) Add in the powedered sugar and black coffee powder into the beaten butter then beat it until it gets incorporated.
3.) Add in the heavy cream a tablespoon at a time until it gets creamy.
4.) Put it into the pipping bag fit in with a small round tip or you can just cut the tip of the bag.

Assembly:
1.) Pair the macaron shells by its sizes
2.) Let the other pair of your shell turn upside down
3.) Put a generous filling to the upside down shell.
4.) Sandwich the cookie together
5.) Voila! There you go! Black Coffee Macchiato Macarons!

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