Indulge in the rich and decadent flavors of Mocha Macarons by Wood and Spoon. These delicate French cookies have a crisp shell and a luscious mocha ganache filling. Perfect for coffee and chocolate lovers!
Ingredients: 2/3 cup 80g almond flour. 1 cup 120g powdered sugar. 2 tablespoons 10g unsweetened cocoa powder. 2 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/2 teaspoon instant espresso powder. 1/4 teaspoon cream of tartar. Pinch of salt. 1/2 teaspoon vanilla extract. For the Mocha Ganache Filling:. 1/2 cup 120ml heavy cream. 4 ounces 115g semi-sweet chocolate, finely chopped. 1 teaspoon instant espresso powder. 1 tablespoon 15g unsalted butter. 1/4 teaspoon vanilla extract.
Instructions: Using parchment paper, line two baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Fill a sizable mixing bowl with the sifted almond flour mixture. Beat the egg whites in a different mixing bowl until frothy. Add a small pinch of salt and cream of tartar. Gradually add the powdered sugar while beating until stiff peaks form. To the egg white mixture, add instant espresso powder and vanilla extract. Fold gently until everything is combined. To create a smooth and thick batter, gently fold the sifted almond flour mixture into the egg white mixture. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny, even circles, about an inch apart, onto the baking sheets that have been prepared. After tapping the baking sheets on the counter to release any trapped air, leave the macarons for half an hour at room temperature to form a skin. Set the oven temperature to 300F 150C. The macarons should be baked for 15 to 18 minutes, or until a firm shell has formed and the inside is still soft. Make the mocha ganache filling while the macarons are baking. The heavy cream should be heated in a small saucepan until it starts to simmer. Take off the heat and mix in the butter, vanilla extract, chocolate, and instant espresso powder. Mix until creamy and smooth. Let the ganache cool and get a little thicker. After the macarons cool, arrange them in size-appropriate pairs. Spoon a tiny bit of the mocha ganache onto a macaron's flat side, then place another macaron on top. Proceed with the leftover macarons. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for at least 24 hours. Present and savor your mouthwatering Mocha Macarons! Any leftovers should be refrigerated.
Prep Time: 45 minutes
Cook Time: 15 minutes
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