Espresso Mocha Macaron with Salted Dark Chocolate Buttercream

• Vegetarian
• Gluten free

• Refrigerated

  • 4 oz Egg white

• Baking & Spices

  • 4 oz Almond meal
  • 1/2 oz Cocoa powder
  • 4 tbsp Cocoa powder
  • 1 Pinch Cream of tartar
  • 3 tbsp Dark chocolate cocoa powder
  • 7 oz Powdered sugar
  • 3 cups Powdered sugar
  • 1 tsp Sea salt
  • 50 g Sugar

• Drinks

  • 1/2 oz Espresso, powder

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Heavy cream

Found on akitchenhoorsadventures.com

Description

Ingredients

• 4 ounces almond meal
• 7 ounces powdered sugar
• 1/2 ounce espresso powder
• 1/2 ounce cocoa powder
• 4 ounces egg white
• Pinch cream of tartar
• 50 grams sugar
• 1/2 cup butter
• 3 cups powdered sugar
• 4 tablespoons cocoa powder
• 3 tablespoons dark chocolate cocoa powder
• 3 tablespoons heavy cream
• 1 teaspoon sea salt

Directions

• Pulse the powdered sugar, the almond flour, espresso powder, and the cocoa powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
• Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
• Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
• Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
• Preheat oven to 325.
• You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
• Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
• Remove from heat and allow to cool completely before filling.
• Combine the butter and powdered sugar together in a medium mixing bowl and beat until combined. Add in the cocoa powders and the cream. Continue to beat until the mixture is light, fluffy, and no longer grainy. Add the sea salt and stir intil blended.
• Place the filling in a piping bag fitted with a plain tip (or glam it up and use a star tip like I did) and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.