Mocha Macaron Recipe

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So, let’s set the record straight: Macaroons and Macarons are not the same thing. Macaroons are a slightly sticky coconutty treat while Macarons are that delightful French treat. This is a recipe for the French treat that almost melts in your mouth : Mocha Macarons.

Macaron Ingredients: 

2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
1 tbsp Coffee grounds
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar

Ganache filling
4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
1/2 cup heavy cream
1 tbsp room temp. coffee
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

Directions for the Ganache 

-Place the dark chocolate chips 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 350°F.
-Line 2 large baking sheets with parchment  paper.
-Put powdered sugar, almond flour, coffee grounds, cocoa powder, and salt 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.

 Meringue recipe :

– 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 color 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.

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