Coffee and chocolate macarons

Name: Coffee and chocolate macarons
Total time: 1 d 3 h
Yield: 8
Ingredients: 80 g Egg whites; 240 g Powdered sugar; 80 g Almond flour; 15 g Wheat flour; 5 g Cocoa; 0.5 teaspoon Instant coffee; 150 g Milk chocolate; 100 ml Cream; 1.5 teaspoon Instant coffee; 2 tablespoon Rum; 30 g Butter

An exquisite French dessert for coffee lovers! Taste! Very fragrant, tender and very tasty things - macarons, macaroons!

83

2728

Samantha Johnson

Author of the recipe

Calories

356Kcal

Protein

6gram

Fat

17gram

Carbs

44gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

80g

240g

80g

15g

5g

0.5teaspoon

150g

100ml

1.5teaspoon

2tablespoon

30g

Step-by-step preparation

Cooking time: 1 day 3 hr

STEP 1
Ingredients
STEP 2
1. Age the whites in advance: Separate the whites from the yolks and put them in a jar. At room temp. leave for a day. The “older” the whites, the thinner and better they whip.
STEP 3
2. Prepare almond flour (if you sell it, you're in luck!) Pour boiling water over the NOT fried or salted almonds for 10 minutes (if they are unpeeled). Add water and remove the skin. Place the peeled almonds on a baking sheet and dry them in the oven for 10-15 minutes at 100-120 degrees. Grind the nuts into flour in a coffee grinder, adding a little powdered sugar.
STEP 4
3. Preheat the oven to 150C, pour almond flour onto a baking sheet with parchment paper, dry in the oven for 5 minutes. Let's sift again.4. Sift into a bowl where it will be convenient to knead the dough, almond flour, powdered sugar (180 g), flour, cocoa powder and instant coffee (if it is in granules, then grind it into powder with two spoons) and mix well with a whisk.
STEP 5
5. Fold the aged whites room. pace. into a mixing bowl. Beat the whites with a pinch of salt until soft peaks form. Gradually, continuing to beat, add powdered sugar (60 g) and beat the whites until glossy and into stable peak shapes. When you lift the whisk, it should form a “bird’s beak.” And from the bowl, if you tilt it or turn it over, nothing should flow out or fall.
STEP 6
6. Place the whites in a bowl with almond flour and begin to mix them gently with a silicone spatula, turning the bowl itself counterclockwise. Mix gently until smooth; don’t stir for too long, otherwise the dough will become too liquid!
STEP 7
7. Prepare in advance two baking sheets covered with baking paper or silicone mats.8. Place the finished dough in a pastry bag and pipe the pieces with a nozzle with a diameter of 1 cm. The diameter of the pieces is 3-4 cm, the distance between them is the same (the dough spreads).
STEP 8
Using a strainer, lightly sprinkle each cookie with cocoa. Let the cookie dough dry for at least an hour, or better yet, two! During this time, the top crust will set and dry, and the cookies will not crack during baking. Let's check their readiness as follows: lightly touch the surface of the cookies - if you feel a hard surface and nothing sticks to your finger - everything is ready.
STEP 9
9. Preheat the oven to 150C. Bake for about 13-15 minutes. If you have a larger diameter, increase the time by a couple more minutes.
STEP 10
Macarons with a “skirt” Properly baked cookies will easily come away from the surface of the paper.
STEP 11
10. Prepare milk chocolate ganache with coffee and rum. (I have a detailed recipe with photos on my page.) - Grind the milk chocolate and put it in a bowl
STEP 12
- Pour hot coffee cream into the crushed chocolate, stirring constantly with a whisk so that there are no lumps. - Then add rum and softened butter in small cubes, and continue stirring with a whisk until smooth.
STEP 13
- Cover with cling film and put in the freezer until hardened. Shake before use. When the cookies have cooled, put the ganache into a pastry bag and pipe it onto one half, then cover the other. Let's put it in the refrigerator for a day.