Mocha Macarons

 This mocha macaron recipe is perfect for people who love coffee flavoured desserts.

This mocha macaron recipe is perfect for people who love coffee flavoured desserts.

Mocha Macarons

Macaron Ingredients: 

2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
2 tsp instant coffee
3 large egg whites, at room temperature
3 tablespoons granulated sugar

Ganache Filling:
4 ounces bittersweet chocolate chips ( we used Toll house dark chips)

1 tsp instant coffee
1/2 cup heavy cream
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

Directions for the Ganache 

-Place the dark chocolate chips and coffee in a large bowl.
-Warm the cream in a small saucepan over medium heat until it just begins to boil.
-Stir it into the chocolate without creating bubbles.
-Let sit for 1 minute. Add butter…. Stir until smooth.
-Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.

Special equipment:

You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Directions: 

-Preheat oven to 315°F.
-Line 2 large baking sheets with parchment  paper.
-Put powdered sugar, almond flour, cocoa powder, and instant coffee in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
– Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Increase the speed to medium high, continue to beat until the egg whites are white in colour and hold the line of the whisk, about 1 minute.

-Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.

-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.

-Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.

Let sit, uncovered at room temperature for 45 minutes to set.

-Bake cookies, 1 sheet at a time, until firm to touch in centre and dry on top, about 5-7 minutes then pull the pan out and then rotate and bake for another 5-7 minutes.

-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

 

Mocha Macarons

4.5 from 2 votes

Ingredients
  

  • Macaron Ingredients:
  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 2 tsp instant coffee
  • 3 large egg whites at room temperature
  • 3 tablespoons granulated sugar
  • Ganache Filling:
  • 4 ounces bittersweet chocolate chips we used Toll house dark chips
  • 1 tsp instant coffee
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter 1/4 stick, at room temperature and cut into cubes
  • Special equipment: You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Instructions
 

  • Directions for the Ganache
  • -Place the dark chocolate chips and coffee in a large bowl.
  • -Warm the cream in a small saucepan over medium heat until it just begins to boil.
  • -Stir it into the chocolate without creating bubbles.
  • -Let sit for 1 minute. Add butter.... Stir until smooth.
  • -Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.
  • Directions:
  • -Preheat oven to 315°F.
  • -Line 2 large baking sheets with parchment paper.
  • -Put powdered sugar, almond flour, cocoa powder, and coffee in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
  • -Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
  • - Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in colour and hold the line of the whisk, about 1 minute.
  • -Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  • -Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  • -Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  • Let sit, uncovered at room temperature for 45 minutes to set.
  • -Bake cookies, 1 sheet at a time, until firm to touch in centre and dry on top, about 5-7 minutes then pull the pan out and then rotate and bake for another 5-7 minutes.
  • -IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

This mocha macaron recipe is perfect for people who love coffee flavoured desserts.

 

7 thoughts on “Mocha Macarons

  1. 5 stars
    Just made these with my daughter. AMAZING. The flavor is perfect. Not too sweet or coffee tasting. Can’t wait to make them again.

  2. 4 stars
    I lowered my oven to 300 °F because at 315 °my oven was too hot and the feet of the macarons spread out instead of up, but that might just be my oven! They tasted amazing!

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