Coffee Chocolate Macarons

I know, I know, everybody has been posting about macarons. I know that it isn't very original to post about it. But I don't care. I love macarons. I really do. So I don't care what you think about this post. Okay, I admit I really do care about what you think, but you gotta cut me some slack. I love macarons and so I am going to write about them.

This is my first time ever making macarons and to tell you the truth....I was scared. Really scared. This summer, while eating my way through France, I bought a beautiful book about macarons. I read the entire book (well, the words I could understand.... my French isn't very good). I read some more on the internet. And then I read some more on the internet. I just love Google!

Every time I thought about making macarons I found an excuse not to make them. But I finally gathered all my courage and just jumped. And you know what? I was pleasantly surprised. The actual making isn't very difficult, it's just a tricky batter that makes it difficult. Let me put your mind at ease. They weren't perfect.

I overmixed the meringue and I overmixed the batter (hmmm.... am I detecting a patron? Surely not?). When I was baking the cookies I had to let them in the oven for a lot longer. When the cookies had cooled off they were a bit chewy and tough.... not exactly the result I was going for. And of course they didn't have the pretty feet you expect in a good macaron. But despite that they still tasted good, so I decided to finish them with a ganache. No surprises there.

The big surprise came actually the next day. For some mysterious reason the cookies were absolutely perfect the next day. The texture had changed from chewy and tough into crunchy on the outside, but soft and light on the inside. How is that possible? Maybe it had something to do with the ganache? I have absolutely no idea, but I also don't really care.

So all in all I am very pleased with the end result and can't wait to make more macarons. (what? More macarons? Yes, more macarons. Don't hate me for it...). Oh, and I can't really tell you how much macarons this recipe makes, because mine were a bit on the (really) big side. If you need a bit more info on macarons I can recommend the blog of Tartelette, the queen of macarons.

Recipe

Coffee Chocolate Macarons

Ingredients:

For the cookies:
90 grams egg whites (about 3, 1-2 days old, room temperature)
30 grams granulated sugar
200 grams confectioners' sugar
110 grams almonds
1 teaspoon espresso powder

For the filling:

3/4 cup heavy cream
1 cup bittersweet chocolate, finely chopped
2 teaspoons espresso powder

Instructions:

Line the baking sheets with parchment paper or silicone mats.

Whip the egg whites into a foam in a stand mixer with the whisk attachment.

Gradually add the sugar so the egg whites turn into a glossy meringue. Don't overbeat the meringue.

In a foodprocessor mix the almonds, confectioners' sugar and espresso powder until the almonds are very finely ground. If you want you can sift the mixture to make sure there are no big pieces left.

Add the almond mixture to the meringue.

Start with a quick mix in, then slow down. The batter should still be thick but should also be able to form a slight ribbon.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto the baking sheets.

Preheat the oven to 150˚C (300˚F).

Let the macarons sit on the counter for 30-60 minutes.

Bake the macarons for 15-20 minutes. Let cool.

Bring the heavy cream to a boil in a small saucepan.

Put the chopped chocolate with the espresso powder in a bowl.

Pour the boiling heavy cream over the chocolate and let sit for 2 minutes.

After 2 minutes gently stir the mixture until all the chocolate has melted.

Let the ganache cool down until it is thick enough to pipe.

Pair the cookies to make sure they have the same size.

Fill a pastry bag fitted with a plain tip with the ganache.

Pipe a big dot of ganache on one cookie and gently press the other cookie on the ganache. Make sure the ganache spreads evenly to all the sides.

 
 Source: adapted from Tartelette