Coffee, chocolate – all wrapped up in a sweet little macaron. What more could you ask for?
I love macarons. Some people are scared of making them but they actually come together quite quickly. The key to successful macarons really is having everything prepped so it’s available when needed. AND having all your baking tools and equipment grease free.
These make a great light dessert or a special little snack mid-afternoon (mid-evening… mid-anytime).
- 1 1/4 cup icing sugar
- 3/4 cup of ground almonds (Bob’s Red Mill Almond Meal is perfect!)
- 3 egg whites
- pinch of salt
- 1/4 cup of granulated sugar
- 1 tbsp instant coffee
- 1/2 cup dark chocolate, chopped into small pieces
- 1/3 cup whipping cream
- If you want really smooth tops on your macarons, in the bowl of a food processor mix together icing sugar, ground almonds, instant coffee and salt. Pulse till mixture is really fine (but not starting to clump together). Set aside. (This step is not required, I didn’t do it and just whisked together these ingredients in a bowl so they were combined.)
- In the bowl of a stand mixer, whip egg whites until they start to get foamy. Add in the granulated sugar and mix until you get a thick meringue.
- Add in half of the dry ingredients. Fold gently from top to bottom using a spatula. Add in the remaining ingredients being careful not to over stir.
- Fill a piping bag (I like to use a large round tip) half full. On a large baking sheet prepped with parchment paper or a silicone mat, pipe out one-inch circles.
- I like to bang the sheet against the counter when I’m done to eliminate any air bubbles and get rid of any pointy tails.
- Let the pipped meringues sit at room temperature for 30 minutes.
- Preheat oven to 300 degrees.
- Cook for 20-25 minutes. Don’t let them get brown.
- Let rest and cool completely before you remove from the baking sheet.
- To prepare the filling, in a microwave safe bowl, cook on high the whipping cream for one minute. Watch to make sure it doesn’t spill over as it bubbles up.
- Remove from the microwave and add in the chopped chocolate. Stir just to combine. Set aside on the counter for several hours to firm up into a spreadable ganche.
- Fill the macarons with the ganache just before serving.