Coffee Macarons

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Coffee Macaron filled with Salted Caramel and Chocolate Ganache

As many of you readers know I took a macaron workshop last week.  I was really afraid to attempt macarons at home without the help of a veteran macaron maker, but you got to do what you got to do. 

I was very surprised about the things that I “didn’t” have to do in this recipe.  I “didn’t” have to used day old eggs.  I “didn’t” have to let the piped macaron sit out to form a crust.   I “didn’t” have to food process almonds.  I’m sure you get the point.

The recipe itself will explain to you what you “do” have to do.

I have never made macarons before, so I don’t have anything to compare this recipe to.  I do know that it was much easier to make than I expected and the end result was delicious.

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Coffee Macarons

recipe adapted from: baking arts

Ingredients:

french macarons:
1 1/2 cups powdered sugar (6oz)
1 1/2 cups almond flour (6oz)*
4 large egg whites
3/4 cup granulated sugar
1/4 cup water
flavor extract
gel food based food color (optional)

salted caramel filling:

10 oz Sugar (1 1/3 cup)
2 tbsp Corn Syrup
1/3 cup Water
6 oz Heavy Cream (3/4 cup)
1 tsp Vanilla
1/2 tsp Salt

chocolate ganache:
1/2 cup hot cream
4 oz good quality dark chocolate
1 Tbsp corn syrup

Directions:

macarons:
Preheat oven to 275 degrees

Take parchment paper and trace 1" circles going 5 across and 4 down. Place under the Silpat mat (you will be able to see the circles through the Silpat).

Place 2 egg whites in a bowl of a stand mixer and attach whip wire.

In a saucepan on medium heat bring water and sugar to a boil (stir together until it comes to a boil). Once it comes to a boil STOP stirring and place the thermometer in pan and when it reaches 226F, start whipping the egg whites on high speed.

When the sugar syrup reaches 230F and the egg whites are foamy, remove from heat and slowly add the syrup to the whipping egg.

The trick is to pour the sugar syrup onto the side of the mixing bowl and not directly on the egg whites.

Continue to beat the meringue for 8-10 minutes until the bowl is cool to the touch.

Meanwhile, place the powdered sugar and almond flour in a medium bowl. Mix to combine and add 2 egg whites, food coloring (optional) and any extracts (I used 1/2 a teaspon vanilla), mixing to a paste with a spatula.

Fold in the cooled meringue until shiny batter develops.

Transfer the mixture into a piping bag fitted with a 3/8" round tip and pipe onto circles on the Silpat.

I took instant coffee and sprinkled it on the top of the piped meringues.

Bake for 12-20 minutes. After 12 minutes, check every two minutes to see if they are done. To check, touch the top of the macaroon and try to shake it. The cookies are done when the top barely moves.

Cool to room temperature before filling. For best texture, refrigerate cookies overnight, covered with plastic wrap. Let come to room temperature before unwrapping and filling.

salted caramel filling:

In a small heavy duty sauce pan, combine sugar, corn syrup and water, stirring to combine. Place saucepan over medium heat and stirring constantly, bring the mixture just to a boil. Stop stirring allowing the mixture to caramelize to a deep amber color.

Once the mixture has reached the amber color, remove from heat and slowly add the cream in three parts, stirring well to incorporate. Mixture will bubble furiously so take care to avoid steam burns. When the smooth sauce is achieved, stir in vanilla and salt.

Transfer caramel to a dish to cool before piping into macaron.


chocolate ganache:

Combine 1/2 cup hot cream with 4 oz good quality dark chocolate and 1 Tbsp corn syrup. Mix until smooth and allow to cool before piping into macarons.

My cream apparently wasn't hot enough, so I had to place the chocolate and cream mixture on a double boiler to melt. Which worked out fine.

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P.S.  Did you know in NYC March 20th is Macaron Day (Thanks Rick for the link)?  Yeah, I didn’t know that either.  Does San Francisco have a Macaron day?  If not, they really need to have one. 

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