I’ve long had a bit of a macaron obsession, but only in recent months have I been experimenting more with making them myself.
For my second macaron recipe on the blog, I’m just adapting from my first flavor (Chocolate Macarons). These cookies are filled with the same chocolate ganache as before, and the shells are speckled with coffee grounds.
Because ganache melts quickly, you will want to let these cookies set (or harden) in the fridge for about an hour before serving.
Macarons also freeze very well, so if you want to make sure you have more for another time, pop them in the freezer as soon as the ganache filling has hardened!
For the Macarons:
60-65g egg whites (2 eggs)
62g (5 tbsp) granulated sugar
100g powdered sugar
55g almond flour
2 tbsp finely ground coffee
pinch of salt
For the Ganache:
120g dark chocolate
120g heavy cream
1. Make the Macarons: In a large mixing bowl, whip the egg whites and granulated sugar together until stiff peaks form.
2. In a small bowl, sift together the powdered sugar, almond four, coffee grounds, and salt. Gently fold the dry ingredients into the eggs whites with a spatula, in 2 separate additions. Fold only until the batter looks uniform.
3. Get an icing bag and prepare it with a large, round tip. Fill the bag with your macaron batter. Prepare cookie sheet with parchment paper. Pipe 1.5-inch circles of batter, about an inch apart from each other.
4. Let these cookies sit in a cool, dry place for two hours, or until the tops appear set and slightly hardened (to test, touch the cookies. They are ready to be baked if batter doesn’t stick to your finger).
5. Preheat the oven to 350ºF. Bake for about 10 minutes.
6. Make the Ganache: Heat the heavy cream until hot, but not boiling. If you do this in a small saucepan on the stove, you will see tiny bubbles forming on the edges of the pan. That’s when the cream is ready. Remove from heat, then add the dark chocolate. Let sit for about 5 minutes, then mix until smooth. Chill in the fridge for at least 1 hour.
7. Once your macarons have cooled, start pairing them up by size.
8. Next, prep another icing bag, this time with your choice of a round or a star tip. Fill the icing bag with the chilled ganache. You will know the ganache is ready to be used if it has a consistency thicker than buttercream, but softer than fudge.
9. Pipe the ganache onto one cookie, then make into cookies sandwiches. Allow to harden for about 1 hour in the fridge.
10. Enjoy your macarons, and store leftovers in the fridge.
More macaron recipes will be coming to the blog soon!
In the meantime, you can check out the Chocolate Macaron recipe:
Or try out some amazing Chocolate Crinkle Cookies!
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