Coffee macarons
I absolutely love the smell and taste of a good coffee. I have a cup or two a day, my favorite way to drink it is with milk and a little sugar. For me, drinking coffee is also a social thing. I love chatting with my friends over a cup of coffee.
These macarons are perfect for a double dose of your favorite drink. They have a good coffee flavor but not overpoweringly so. The coffee filling is very simple, all you need is white chocolate, good quality coffee and heavy cream. The cream really absorbs and caries the coffee flavor and the white chocolate gives it a creamy finish. I whipped the coffee ganache for a lighter and fluffier filling and I must say it tasted delicious. I may have eaten a spoon or two before I got to filling my macarons. I also sprinkled some store bought caramelized hazelnuts on the ganache for some crunch.
I made chocolate macaron shells and painted it with edible gold powder. Cocoa powder and coffee complement each other and bring out amazing flavors.
These macarons are perfect for a double dose of your favorite drink. They have a good coffee flavor but not overpoweringly so. The coffee filling is very simple, all you need is white chocolate, good quality coffee and heavy cream. The cream really absorbs and caries the coffee flavor and the white chocolate gives it a creamy finish. I whipped the coffee ganache for a lighter and fluffier filling and I must say it tasted delicious. I may have eaten a spoon or two before I got to filling my macarons. I also sprinkled some store bought caramelized hazelnuts on the ganache for some crunch.
I made chocolate macaron shells and painted it with edible gold powder. Cocoa powder and coffee complement each other and bring out amazing flavors.
Coffee macarons
(Makes about 35)
Time:
Preparation: 30min
Cooling: 1 hour
Resting: 30min
Baking: 15-20min
Resting: 30min
Baking: 15-20min
Assembly: 20min
For the macaron shells:
- 95g room temperature egg whites
- 125g granulated white sugar
- 40g water
- 125g almond flour or finely ground almonds
- 125g icing sugar
- 20g cocoa powder
- gold food coloring (powder (optional))
For the coffee-white chocolate ganache:
Bake in the preheated oven at 150°C (302°F) for 15-20 minutes. Let the macarons cool completely, if the macarons are still sticky at the bottom return them to the oven and bake more. I found out that the chocolate macarons may need more baking time than the basic ones.
Making white chocolate and coffee ganache:
Chop the chocolate and place in a heat-proof bowl.
Pour heavy cream in a small sauce pan and add coffee. Cook until just boiling.
Remove from heat and pour the hot cream over the chocolate through a fine sieve in three additions, stirring after each one, until you have a smooth ganache. Add salt to taste. Place in the fridge until completely set.
When ready to assemble, take out and whip until fluffy, about 2 minutes. Be careful not to over-whip, the ganache could split and become grainy.
Pour in a piping bag and set aside until ready to assemble.
With a pastry brush apply a small amount of gold food coloring if using.
Wait 24 hours before eating them (if you can).Waiting or "maturing" allows the flavors to come together and the macarons will become soft and extremely flavorful. Take them out of the fridge about 30 minutes before serving for the best flavor.
- 160g heavy cream
- 180g white chocolate
- a pinch of salt
- 10g ground coffee
- 50g crunchy caramelized hazelnut (I used Dr. Oetker, optional)
The preparation for the shells is the same as in the chocolate macarons.
Bake in the preheated oven at 150°C (302°F) for 15-20 minutes. Let the macarons cool completely, if the macarons are still sticky at the bottom return them to the oven and bake more. I found out that the chocolate macarons may need more baking time than the basic ones.
Making white chocolate and coffee ganache:
Chop the chocolate and place in a heat-proof bowl.
Pour heavy cream in a small sauce pan and add coffee. Cook until just boiling.
Remove from heat and pour the hot cream over the chocolate through a fine sieve in three additions, stirring after each one, until you have a smooth ganache. Add salt to taste. Place in the fridge until completely set.
When ready to assemble, take out and whip until fluffy, about 2 minutes. Be careful not to over-whip, the ganache could split and become grainy.
Assembly:
Pipe a generous dollop of the coffee-white chocolate ganache on a bottom half of the macaron. Sprinkle over some crunchy hazelnuts and top with the upper shell.
With a pastry brush apply a small amount of gold food coloring if using.
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