- 4

35g

5g

40g

30g

40g

60g

1tsp

40g

-

1 (
)
2 (
)
3 2
4 1
,(
)
5
6 30
150
7 3

8 5

9
Coffee Macaron
Adapted from: Anncoo Journal
-Makes 4 unitis

Ground Almond 35g

Espresso powder 5g

Icing sugar 40g

Egg white 30g

Icing sugar 40g

1 cup

Chocolate Chips; for filling

1 tablespoon

Instant Coffee; for filling

1/2 cups

Heavy Whipping Cream; for filling

- See more at: http://momsdish.com/recipe/469/coffee-macaronsrecipe#sthash.s7V1Lxwz.dpuf

Filling

Chocolate chips 60g

Espresso powder 1tsp

Whipping cream 40g

-Combine chocolate chips and coffee powder in a pot. Bring whipping

cream almost to boil, add it to the chocolate chips. Whisk everything until
chocolate is completely melted. Let the chocolate garnache harden a bit
before using.
Combine chocolate chips and instant coffee together into a pot. Bring
whipping almost to a boil, add it to the chocolate chips. Whisk everything
until chocolate is completely melted. Let the chocolate ganache harden
a little. - See more at: http://momsdish.com/recipe/469/coffee-macaronsrecipe#sthash.s7V1Lxwz.dpuf

1 cup

Chocolate Chips; for filling

1 tablespoon

Instant Coffee; for filling

1/2 cups

Heavy Whipping Cream; for filling

- See more at: http://momsdish.com/recipe/469/coffee-macaronsrecipe#sthash.s7V1Lxwz.dpuf

1.
Sieve ground almond, espresso powder and icing sugar
twice.
2.
Beat egg white until foamy and sieve icing sugar in batches
then change to high speed and beat till peak form (thick and
glossy). You may beat egg white to stiffer peak if you prefer a
thicker marcaron.
3.
Then sieve (again) dry ingredients into egg white in two
batches and fold mixture well thoroughly with a rubber spatula.
4.
Add batter into piping bag with nozzle tip #1A attached. Then
pipe small circles on non-stick baking sheet. (When piping
macarons, hold bag straight up from the sheet, with the tip close to
the baking sheet. The batter will push itself out in a perfect circle).
5.
Once piped use a toothpick to prick any air bubbles that
appear. Dry the macaron shells for 30 minutes at room
temperature.
6.
Preheat oven at 150 degree for 10 minutes. Then bake
macaron shells at centre rack with one empty tray placing at the
lower rack. This is to avoid excess heat burning the base of the
marcaron shells. The feet will start to appear in about 3 minutes.
7.
Remove the (hot) empty rack and place another empty rack
on top of the macaron shells and bake for another 5-8 minutes.
8.
You can test if they are done by touching the tip of a
macaron, if its wobbles they are not done. When baking is
complete, the shell should not stick to the tray. Put them back to
oven for a couple of minutes if you have difficulties removing them
from the baking sheet.
Combine chocolate chips and instant coffee together into a pot.
Bring whipping almost to a boil, add it to the chocolate chips.
Whisk everything until chocolate is completely melted. Let the
chocolate ganache harden a little. - See more at:
http://momsdish.com/recipe/469/coffee-macaronsrecipe#sthash.s7V1Lxwz.dpuf
Combine chocolate chips and instant coffee together into a pot.
Bring whipping almost to a boil, add it to the chocolate chips.

Whisk everything until chocolate is completely melted. Let the

chocolate ganache harden a little. - See more at:
http://momsdish.com/recipe/469/coffee-macaronsrecipe#sthash.s7V1Lxwz.dpuf
9.
You can store them in an airtight container and refrigerate it
until you're ready to use them. Pipe cream of your choice onto one
macaron shell and sandwich with another half.


kitchen aid