Coffee Macarons with Chocolate Ganache
Indulge in the rich, aromatic flavors of our Coffee Macarons paired with a silky chocolate ganache. These delicate treats are perfect for coffee lovers and will add a touch of sophistication to any gathering or simply as a special treat for yourself. Follow this step-by-step guide to create these elegant macarons.
Ingredients
For the Coffee Macarons:
- 4 egg whites, room temperature
- 1/3 cup granulated sugar
- 2 1/2 cups powdered sugar
- 1 1/2 cups blanched almond flour
- Pinch of salt
- 1/2 tsp cream of tartar
- 1 tsp espresso powder
For the Chocolate Ganache and Topping:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
Directions
- Sift Ingredients: Begin by sifting the almond flour and powdered sugar into a bowl using a fine-mesh sieve. Mix these thoroughly and set aside.
- Beat Egg Whites: In a mixing bowl, beat the egg whites on high speed until foamy. Add the espresso powder, salt, and cream of tartar, continuing to mix for another minute. Gradually add the granulated sugar and beat for an additional 4-5 minutes, or until stiff peaks form.
- Combine Mixtures: Gently fold the flour and sugar mixture into the beaten egg whites. Aim for about 80 turns with your spatula, ensuring not to overmix. The batter should resemble molten lava in consistency.
- Pipe Batter: Transfer the batter into a pastry bag fitted with a Wilton 1A piping tip. Pipe out 1-inch mounds onto a baking sheet lined with parchment paper. Tap the sheets on the counter a few times to release any air bubbles. Optionally, sprinkle some coffee grounds on top for added flavor.
- Rest and Bake: Allow the macarons to rest at room temperature for 30-50 minutes, until they are tacky to the touch. Meanwhile, preheat your oven to 300°F (150°C). Bake the macarons for 18 minutes, one tray at a time, adjusting the time as needed for subsequent batches.
- Prepare Ganache: While the macarons bake, prepare the chocolate ganache. Heat the heavy cream in a saucepan until it just begins to boil. Pour the hot cream over the chocolate chips in a bowl, making sure they are fully submerged. Let this sit for a few minutes, then stir until the mixture is smooth.
- Assemble Macarons: Once cooled, flip half of the macaron shells over and pipe a small mound of ganache onto each. Sandwich with another shell, pressing gently.
Nutrition and Servings
- Prep Time: 15 minutes
- Cooking Time: 18 minutes per batch
- Total Time: Approximately 1 hour
- Calories: 100 kcal per macaron
- Servings: Approximately 24 macarons
These coffee macarons with chocolate ganache are not only a feast for the taste buds but also a visual delight. Whether you’re hosting a party, planning a special dinner, or just want to treat yourself, these macarons are sure to impress. Enjoy the crafting as much as the eating!
Coffee Macarons
- Total Time: 1 hour
- Yield: 24 1x
Description
Indulge in the sophisticated flavors of these Coffee Macarons, delicately crafted to perfection. Each macaron boasts a crisp exterior with a chewy, coffee-infused center, harmoniously complemented by a rich chocolate ganache filling. These delightful treats are a testament to the art of French patisserie, making them an elegant addition to any dessert table.
Ingredients
For the coffee macarons:
4 egg whites, room temperature
1/3 cup granulated sugar
2 1/2 cups powdered sugar
1 1/2 cups blanched almond flour
Pinch of salt
1/2 tsp cream of tartar
1 tsp espresso powder
For the chocolate ganache and topping:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Instructions
Sift Ingredients: Sift the almond flour and powdered sugar into a bowl using a fine-mesh sieve and mix to combine. Set aside.
Beat Egg Whites: Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute, then add the granulated sugar. Beat for another 4-5 minutes or until stiff peaks form.
Combine Mixtures: Fold the flour/sugar mixture into the egg white mixture. Be careful NOT to overmix. About 80 turns of your spatula should be enough, aiming for a consistency resembling molten lava.
Pipe Batter: Fill a pastry bag with the batter. Using a Wilton 1A piping tip, pipe out 1-inch mounds onto parchment paper. Bang the cookie sheets on the counter a few times to release air bubbles. Optionally, sprinkle some coffee grounds on top of each mound.
Rest and Bake: Let the macarons sit at room temperature for about 30-50 minutes until tacky to the touch. Preheat oven to 300°F (150°C) on a conventional setting. Bake one tray at a time for 18 minutes. Adjust time for subsequent batches as necessary.
Prepare Ganache: Heat the heavy cream in a saucepan over medium-high heat until it comes to a slight boil. Pour over chocolate chips in a bowl, ensuring they are submerged. Let sit for a few minutes, then stir until smooth.
Assemble Macarons: Fill a disposable piping bag with the chocolate ganache. Flip the cookies on their backs, pipe a small mound of filling on one, then place another cookie on top.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 100 Kcal