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Espresso Macarons

November 19, 2010 4 Comments

My love affair with Macarons continues. I am an Italian who has a love for all thing French and these delicious little munchkins are no exception but as usual I wanted to find a macaron that could also represent my Italian taste buds… enter the ESPRESSO MACARON with buttercream filling.

Thank you to Michelle, a lovely fellow food blogger, for suggesting I share this recipe :) I hope you enjoy it Michelle.

There is a whole Macaron movement with food bloggers. Blogs dedicated to how to make the perfect macaron are in demand. Admittedly I am one of the devoted readers of many of these wonderful blogs as I have found the process of mastering the macaron challenging.

There are 2 ways to make macarons. The first, macarons au blanc monté, which uses the French meringue method. It is a pretty easy process but one that is not very forgiving, just one thing out, room temp, mixing etc is rewarded with failure. The second, macarons au sucre cuit uses the Italian meringue method, which is perhaps a little trickier but creates a more stable and forgiving macaron.

As my macaron (au blanc monte) failures piled up I wanted so much to throw in the towel and just take the path of least resistance but I was determined not to give up. Even if it was just once and never to be repeated. I am happy to say that the recipe I am presenting here I have now done more than once so hopefully you too will have some success – the macarons au blanc monté way.

Ingredients for macaron shell

225 g pure icing sugar

140 g almond meal

100 g egg whites at room temp. I separate mine and leave out for 2 – 3 days to mature.

How to

  • Line one baking tray with double baking paper (if it is small you might need 2).
  • Combine the icing sugar and almond meal and use a food processor to process them until they become very powdery (I missed this step in the above pictured ones. Whoops)
  • Sift the powder and discarding anything remaining in the sieve. Set aside.
  • Using an electric mixer with a whisk attachment, beat the egg whites on high until stiff peaks form.
  • Add brown food colouring (or equal parts green and red if you can’t find brown) to egg whites and beat to combine
  • Fold the sifted sugar, almond powder in the egg whites, continuing to fold until the mixture is glossy and moves slowly if you tilt the bowl
  • Spoon mixture into a piping bag with 5-mm plain nozzle. Pipe rounds. I use a template that I place under the paper to guide me or else I make 100 different size macarons.
  • Once finished tipping, tap the tray firmly on the bench a couple f times to knock out any air bubbles.
  • Sprinkle with freshly ground espresso coffee.
  • Let macarons stand at room temperature until crust forms. This usually takes between 2 – 6 hours. Please don’t rush this step, forming that crust is very important. One of the things I have noticed that effects a good crust forming is the weather. If it is a very hot or very cold day the crust has some trouble forming. You want low humidity of a nice spring day. Yes this sounds strange but as I said, they are volatile little suckers. You will know when the crust is formed because you can touch them lightly and no mixture will stick to your finger.
  • Preheat oven to 150°C
  • Place the macarons in the oven and immediately turn down the temp to 130°C and cook for 15 – 20 mins. You will need to check this. They need to be firm to touch but not starting to colour.
  • Cool completely while on the baking tray.

    Ingredients for filling

    3 teaspoons of espresso (or use 3 tsp instant coffee with 3 tsp hot water)

    3 egg yokes

    90 g caster sugar

    2 tablespoons water

    125 g softened (unsalted) butter, chopped

    2 tsp vanilla extract

    How to

    • Prepare espresso and cool
    • With electric mixer fitted with whisk attachment, beat the egg yokes on high speed for 10 mins, until pale and creamy.
    • Place sugar and 2 tbsp of water in a small saucepan and bring to the boil. With a sugar thermometer simmer syrup until it reaches 121°C.
    • With mixer on medium speed, slowly pour the sugar syrup mixture into the creamed yokes. Beat on high for 10 mins, until cooled.
    • Turn mixer down to medium and add butter, one cube at a time. Ensure each cube  has mixed in well before adding another. Continue to mix for 2 min on high once all butter has been added.
    • Add vanilla extract and cooled coffee to the buttercream and beat on high for 2 mins.
    • Pipe the filling into the macaron shells, then sandwich together.

    Buon Appetito.

    Adapted with changes from original recipe by Alison Thompson.

      Tags: Espresso Macaron
      • www.myrestaurantsmelbourne.com

        I recently tried champagne macarons, they were rich but delicious. This recipe looks good, I’ll save this one and hopefully ,make it soon

      • Anonymous

        Great. Let me know how they go. :) Champagne Macarons sound amazing. Yum! I will have to try to find a recipe and try to make them.

      • http://thehospitalityguru.com.au Anna Johnston

        Oh Wow! I’ve not had Champagne Macarons, but want to…. very much :)

      • Anonymous

        Me too Anna. Ever since I heard about them I have been trying to find a recipe. My search continues!!!!

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