Italian Mocha Macarons
Why I Love This Recipe
Much more reliable than the French method.
Ingredients You'll Need
285 g ground almonds
307 g powdered sugar
216 g egg whites
285 g granulated sugar
3-4 tsp instant coffee powder
2 tsp unsweetened cocoa powder
90 mL water
456 g 70% dark chocolate
285 mL whipping cream
Combine the ground almonds, powdered sugar, instant coffee powder and cocoa powder into a food processor, and pulse ~16 times. Sift the dry ingredients into a bowl.
Add half of the egg whites into the dry ingredients and mix to form a paste. Add food colouring (optional).
Start whipping the remaining half of the egg whites in a separate bowl. As the egg whites are whipping, combine the sugar and water into a pot and heat to 118°C.
Pour the sugar water into the side of the bowl of egg whites and continue whipping until the egg whites are glossy white. They will not have stiff peaks but will flop over nicely.
Mix a little bit of the meringue to the dry ingredient paste so it is easier to mix and then fold in the rest of the meringue into the paste gently.
Add the batter to an icing bag and pipe into 2" circles on a parchment paper lined baking tray. Tap the baking tray on the counter several times to remove the air bubbles and fix imperfections with a toothpick. Let the batter rest until the top of the shells harden and no longer leave an imprint on your finger.
Cook the macarons in a 325°F oven for 15 minutes. Do not open the oven door. When finished, let the macarons set until they are at room temperature or they will break off from the baking tray.
To prepare the ganache, melt chocolate in a double broiler and then add the whipping cream and stir until combined. Let it set in the fridge and then add to an icing bag, and pipe between two shells. Finish off by dusting some additional cocoa powder over the top.