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MOCHA CRUNCH MACARONS

By

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Rate this recipe 1.5/5 (2 Votes)

Ingredients

  • Macarons
  • 135 g egg whites
  • 45 g granulated sugar
  • 215 g powdered sugar
  • 115 g almond meal
  • 25 g cocoa powder
  • 10 g instant coffee granules (I used Starbucks Via)
  • FILLING
  • 227 g egg whites
  • 175 g granulated sugar
  • 226 g unsalted butter
  • cold and cut into pieces
  • 15 g instant coffee granules

Details

servings 24
Level of difficulty Average
Cost Average budget

Preparation

Step 1

To make macaron cookie
Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.

Step 2

Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.

Step 3

Process almond meal, powdered sugar, cocoa powder and coffee grounds in a food processor and then sift.

Step 4

Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.

Step 5

Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.

Step 6

Bake for about 15-17 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely on pan. Shells will cleanly peel away from parchment when ready.

Step 7

To make filling:
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.

Step 8

To make filling:
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.

Step 9

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again. Add salt and instant coffee granules, mix to combine.

Step 10

Assembly
Pipe filling on one shell. Place a second shell on top.

Stripe top with melted chocolate and then sprinkle crushed toffee on top.

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