Mocha Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 cup Almond flour or almond meal
  • 4 oz Bittersweet chocolate chips
  • 3 tbsp Cocoa powder, natural unsweetened
  • 1 Pinch Cream of tartar
  • 3 tbsp Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt, fine

• Dairy

  • 1/4 stick 2 tablespoons unsalted butter, unsalted
  • 1/2 cup Heavy cream

Found on lifeloveliz.com

Description

Ingredients

• Macaron Ingredients:
• 2 cups powdered sugar
• 1 cup almond flour or almond meal
• 3 tablespoons natural unsweetened cocoa powder
• 2 tsp instant coffee
• 3 large egg whites, at room temperature
• 3 tablespoons granulated sugar
• Ganache Filling:
• 4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
• 1 tsp instant coffee
• ½ cup heavy cream
• 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
• Special equipment: You will need a pastry bag fitted with a ½-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

• Directions for the Ganache
• -Place the dark chocolate chips and coffee 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.
• Directions:
• -Preheat oven to 315°F.
• -Line 2 large baking sheets with parchment paper.
• -Put powdered sugar, almond flour, cocoa powder, and coffee 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.
• - 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 colour 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 ½-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
• Let sit, uncovered at room temperature for 45 minutes to set.
• -Bake cookies, 1 sheet at a time, until firm to touch in centre and dry on top, about 5-7 minutes then pull the pan out and then rotate and bake for another 5-7 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.