MOCHA MACARONS
| BASIC MACARONS
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Mocha Macarons – Macarons is one of the desserts that required precisions in terms of measurement. Hence, I didn’t provide the measurements in cups. Using a weighing scale is absolutely recommended. If you do not have a weighing scale, I do not recommend you to begin, as making macarons can be expensive as far as the almond meals is concerned. I have made macarons many times, and this recipe and method is fool proof. I hope you’re inspired to make these lovely macarons for your love ones as a Valentine’s gift. Happy Valentines to you in advance!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
Note: Measurement in grams is recommend
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Basic Macarons
100g almond meal/flour/powder
100g powdered/Icing/Confectionery sugar
72g egg white, room temp (you can age your egg white, but I didn’t)
¼ tsp cream of tartar
63g caster sugar
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Mocha Macarons
100g almond meal/flour/powder
100g powdered/Icing/Confectionery sugar
1 tsp cocoa powder
1 tsp coffee powder
72g egg white, room temp (you can age your egg white, but I didn’t)
¼ tsp cream of tartar
63g caster sugar
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Mocha Ganache
200g dark chocolate
125ml heavy cream
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Macarons Circle Template, click here, print 2 copies
Instructions:
Basic Macarons
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Add almond meal and powdered sugar in a food processor. Pulse until they are fine. This step is optional if you think your almond meal is already very fine. Sift the dry ingredients into a large bowl.
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In another bowl, beat the egg white until bubbly. Add the cream of tartar. Continue mixing. Add sugar little by little. Mix until stiff peaks formed.
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Fold the egg white meringue into the sifted dry ingredients. Use a spatula to fold in a circular motion and press down the batter. Repeat this motion over and over. Occasionally pick up the batter with the spatula, if it drops in a lump, the consistency is not ready. Keep going until the batter drops like a ribbon. That is the perfect consistency, you can stop there.
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Transfer the batter into a piping bag.
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I have done up a DIY circle templates, but it is your desire to use your own circle template or the silicone template for macarons will be ideal. Place a parchment paper over my DIY templates. Pipe according to the size of the circles.
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Let it rest for about 30-45 min or until the batter is dry. Do not attempt to bake right away. I do recommend to dry it. This is one key to the success of making macarons.
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Preheat oven at 150°C/300°F. Bake it for about 15-18 min. Mine was done at 16 min. This will depend on individual oven. Do not overbake, else your macarons will break on the top.
Mocha Macarons
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Do not same as the Basic Macarons, except sift the cocoa powder and coffee powder together with almond meal and powdered sugar. Everything else will be the same.
Mocha Ganache
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Chop the dark chocolate for easy melting.
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In a small pot, bring the heavy cream to a boil.
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Pour the heavy cream over the chocolate. Let it sit for about 3 min.
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Mix it until well combined. Refrigerate it for about 1 hour to harden the chocolate.
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After 1 hour, mix it to soften it again. The color of the chocolate will eventually become lighter and smooth.
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Transfer onto a piping bag.
Assemble
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Find a perfect match of same size for the macarons. One side mocha, and the other side basic macarons. The combination is totally your desire.
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I drizzled some melted chocolate onto the basic macarons just to give it some color and design. This is totally optional.
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Pipe the ganache on one side of the macarons.
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The macarons are ready to serve.
Storage tips:
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Store them in fridge, best use before 3-4 days.
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Place the macarons in a box or container. Position that you can see the ganache, Instead of putting the macarons upright. (refer to video to find out what I meant)