{Baking} DOUBLE COFFEE MACARONS ... finding FEET in failure! Mac Attack 8 Recipe
Coffee Macarons with Mocha Ganache
Adapted from Ottolenghi – The Cookbook
Macaron Shells
- 110gm vanilla sugar {or granulated sugar}
- 60gm whole almonds
- 60gm egg whites {of 2 eggs}
- 40gm Castor sugar
- 1/2 tsp ground coffee
- Mocha Ganache Filling
- 100gm dark chocolate
- 1/2 tsp ground or instant coffee
- 2-3 tbsps low fat cream
For macaron shells:
Whiz the almonds, coffee and vanilla sugar with 1/2 a vanilla bean in the coffee grinder till well ground. Sift 2-3 times.
Whisk the egg whites and Castor sugar till it forms a thick aerated meringue, firm but not too dry.
Turn the nut mixture into the bowl, and fold gently to get a lava type batter.
Pipe out the macarons, leaving an inch in between each. Hold the tray firmly and tap the underside firmly. This should help to spread and smooth out the macarons.
Preheat the oven to 140C.
Bake in preheated oven for about 12-13 minutes. They are ready when they readily leave the paper when lifted with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.
Mocha Ganache
Melt half the chocolate, coffee and the cream on simmer in a pan, stirring constantly. Once melted and bubbling, take off heat. Add the rest of the chocolate and stir until all the chocolate has melted. Cool.
To assemble
Match equal halves of macarons, and keep together.
Use a small spoon or piping bag, deposit a tiny amount of ganache on the flat side of the macaron, and sandwich with another of the same size. Sandwich them, squeezing gently. Leave to set in fridge.
Note: Macarons tend They taste much better after maturing for 24 hours.
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