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Mocha Macaron Recipe

Mocha Macaron Recipe

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So, let’s set the record straight: Macaroons and Macarons are not the same thing. Macaroons are a slightly sticky coconutty treat while Macarons are that delightful French treat. This is a recipe for the French treat that almost melts in your mouth : Mocha Macarons.

Mocha macarons 4-4

Macaron Ingredients: 


2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
1 tbsp Coffee grounds
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar

Ganache filling
4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
1/2 cup heavy cream
1 tbsp room temp. coffee
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

Directions for the Ganache 

-Place the dark chocolate chips in a large bowl.
-Warm the cream in a small saucepan over medium heat until it just begins to boil.
-Stir it into the chocolate without creating bubbles.
-Let sit for 1 minute. Add butter…. Stir until smooth.
-Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.

Special equipment:

You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Directions: 

-Preheat oven to 350°F.
-Line 2 large baking sheets with parchment  paper.
-Put powdered sugar, almond flour, coffee grounds, cocoa powder, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.

 Meringue recipe :

– Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.

-Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.

-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.

-Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.

-Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes…. pull the pan out and then rotate and bake for another 7 minutes.

-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Yield: 12 macarons

Mocha Macaron

Mocha Macaron

This is a recipe for the French treat that almost melts in your mouth : Mocha Macarons.

Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes

Ingredients

  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 tbsp coffee grounds
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

Ganache Filling

  • 4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
  • 1/2 cup heavy cream
  • 1 tbsp room temperature coffee
  • 2 tbsp unsalted butter (1/4 stick), room temperature and cut in cubes

Instructions

Directions for the Ganache 

Place the dark chocolate chips in a large bowl.

Warm the cream in a small saucepan over medium heat until it just begins to boil.

Stir it into the chocolate without creating bubbles.

Let sit for 1 minute. Add butter…. Stir until smooth.

Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.

Special equipment:

You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Directions: 

Preheat oven to 350°F.

Line 2 large baking sheets with parchment  paper.

Put powdered sugar, almond flour, coffee grounds, cocoa powder and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.

Using a flour sifter, sift the above ingredients into a large bowl. Set aside.

 Meringue recipe :

Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.

Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.

Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.

Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.

Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes…. pull the pan out and then rotate and bake for another 7 minutes.

IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 325Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 76mgCarbohydrates: 30gFiber: 4gSugar: 22gProtein: 7g

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