Mocha Macarons

These really should be called double mocha macarons since there's espresso and cocoa powder in the both the shells and the buttercream filling.

The lines of drizzled dark chocolate are optional but I like the look and they do make the macarons even more decadent which I think is a very good thing.

It's important to use premium quality espresso and cocoa powder in these since except for some vanilla in the buttercream, the cocoa and espresso flavors are front and center and need to be delicious and bold. My cocoa powder preference is Ghirardelli Majestic Premium Cocoa.

Here's the recipe:

Mocha Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
1 tablespoon instant espresso powder 
10g dark cocoa powder
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar, espresso and cocoa powder and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set. Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Mocha Buttercream or if you prefer, first decorate the shells with dark chocolate.

Mocha Buttercream
1/2 cup unsalted butter, room temperature
1/4 teaspoon sea salt
1 1/2 teaspoons espresso powder dissolved in 1 1/2 teaspoons vanilla extract
3 tablespoons dark cocoa powder
1/4 cup powdered sugar

Combine all of the ingredients in a mixing bowl and whip until smooth and creamy. This takes about 5 minutes.


Chocolate Drizzle (optional)
Sort the macaron shells into pairs and set them all out on parchment.

Melt 1/3 cup of dark chocolate chips in the microwave. Heat the chocolate in 30 second intervals, stirring after each. When the chocolate is thoroughly melted, stir in 3 more tablespoons of dark chocolate chips. Keep stirring until all the chocolate is melted. This is a tempering method called "seeding."

Then, put the melted chocolate into a disposable pastry bag and clip a very small bit off of the tip. Without applying much pressure and moving quickly, let the chocolate fall in lines across all of the shells.

Let the chocolate set completely before filling the macarons. You can speed the process by putting them in the refrigerator.

Neapolitan Macarons

My daughter Eleanor came up with the idea to make Neapolitan Macarons about a year ago. I thought it was such a clever idea at the time and planned on figuring a way to make them,  but somehow got sidetracked and kind of just forgot.

That is, until this week, when my oldest daughter Una jogged my memory with a picture she showed me of some pretty resin chocolates she made at The Oregon College of Art and Craft.

Una's resin chocolates.

So with the idea of Neapolitan Macarons  back and fresh in my mind, there was no time to waste. I got busy and whipped these up today and even had success with a new technique.

I wanted to make a vanilla flavored macaron shell but didn't have a vanilla bean on hand.  I was hesitant to use vanilla extract thinking the extra liquid might mess up the meringue and change the texture of the batter, but I went for it and it worked. My method was to mix 1 1/2 teaspoons of extract into the granulated sugar and add this to my egg whites as usual.

I added the vanilla to my measured out 100 grams of granulated sugar.

I mixed the vanilla in and then added this to my egg whites as usual to make the meringue for my macarons.

Knowing I can add extracts to the macaron batter this way changes everything. Now I've got more ideas and and more baking to do! In the meantime, here's the recipe:

Neapolitan Macarons 
(makes 120 macarons)

To make these, you need to make two batches of macaron shells, one chocolate and one vanilla.

Chocolate Macaron Shells
180g ground almonds, sifted
270g powdered sugar, sifted
10g cocoa powder

150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and cocoa powder and set aside.Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

The chocolate macarons setting before baking.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.


Vanilla Macaron Shells
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
1 1/2 teaspoons vanilla extract.

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Add the vanilla to the granulated sugar and mix it well. Set it aside.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

The vanilla macarons setting before baking.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch. While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave them on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
   
Strawberry Filling
1 1/2 cups unsalted butter, room temperature
1 1/4 cup good quality low-sugar strawberry preserves
1/2 teaspoon sea salt
pink food coloring

Whip together the butter, preserves and sea salt. It takes a good 10 minutes for the mixture to come together and be fully incorporated. Be patient and just keep whipping. When your buttercream if done, add enough coloring to tint it bright pink like strawberry ice cream.

Transfer the filling to a piping bag for filling the macarons.

The finished strawberry filling.

To assemble:
Sort the macarons into pairs of one vanilla and one chocolate. Add a dollop of Strawberry Filling and sandwich the cookies together.

Sorting the macarons into pairs.

Adding the strawberry filling.

All done!

Double Chocolate Espresso Macarons

Chocolate is great but double chocolate is even better and espresso, well that's chocolate's perfect partner, which is why I had to create these macarons.

The rich filling is so simple to make, it's just butter, sea salt, sugar, espresso, vanilla and dark cocoa powder whipped until smooth and creamy and the chocolate macaron shells are made by adding just 10 grams of dark cocoa powder to my tried and true recipe. It couldn't be easier and it couldn't be more delicous.

Here's the recipe:

Double Chocolate Espresso Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
10g dark cocoa powder (I use Hershey's Special Dark)
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and cocoa powder and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set. Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Chocolate Espresso Buttercream.

Chocolate Espresso Buttercream
3/4 cup unsalted butter, room temperature
1/4 teaspoon sea salt
1 1/2 tablespoons espresso powder dissolved in 2 teaspoons of hot water, cooled
1/4 cup dark cocoa powder (I use Hershey's Special Dark)
1 teaspoon vanilla
1/3 cup powdered sugar

Combine all of the ingredients in a mixing bowl and whip until smooth and creamy. This takes about 5 minutes.

Chocolate Hazelnut Macarons

For chocolate aficionados these Chocolate Hazelnut Macarons are the ones to make.

When my chocolate loving husband first tasted them he said, "mmm...mmm... a classic."

To make the macarons, I added 10 grams of cocoa powder to the batter and a generous tablespoon of hazelnut extract to the buttercream filling.

Once again, I kept the filling lightly sweet to balance the sweetness of the macaron shells and allow the flavor of chocolate and hazelnut to stand front and center.

Cupcake liners, a cellophane bag, baker's twine and a homemade tag make for a sweet package of macarons.

 Chocolate Hazelnut Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
10g cocoa powder
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
brown food coloring (optional)

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and cocoa powder and set aside.
Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts. If you want a darker chocolate colored cookie, this is the time to add a few drops of brown food coloring.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Macarons resting before baking. I added a few drops of brown coloring to the macaron batter to enhance the chocolate look.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.


While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Hazelnut Buttercream.

The essential ingredient for the Hazelnut Buttercream.

Hazelnut Buttercream
3 large egg whites
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
1 tablespoon hazelnut extract
pinch of fine sea salt


Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.

Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).

Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).

In a separate bowl with a wooden spoon, stir butter to soften.

With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, hazelnut extract and salt and whip on high speed until fluffy. 

Chocolate Raspberry Macarons

My latest French macaron creation is an ode to the classic flavor combination of chocolate and raspberry.

To make chocolate macarons just add 10 grams of sifted cocoa powder to the dry ingredients. The raspberry filling is just cream cheese, butter and raspberry preserves.

No coloring is needed since these macarons are natural beauties.

Chocolate Raspberry Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
10g cocoa powder

150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar


Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and cocoa powder and set aside.

Just add 10g of cocoa powder to the dry ingredients to make chocolate macarons.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.

While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.
Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.

Sort into pairs and fill with Raspberry Filling.

Raspberry Filling
1/4 cup unsalted butter, room temperature
1 8 oz. package cream cheese, room temperature
1/2 cup reduced sugar raspberry preserves

Whip butter and cream cheese until fluffy. Add raspberry preserves and mix well.

Use a pastry bag to fill the macarons.

Macaron Success

My daughter Eleanor with a package of six different flavored macarons: chocolate, coffee, lemon, lavender, strawberry and cherry.

My experiment of splitting a single batch of macarons so I could make different colors worked!

I split one batch four ways to make red, pink, yellow and violet. Then, I split another batch two ways to make coffee and chocolate.

For the fillings, I made a single batch of Swiss meringue vanilla butter cream and split it six ways. To three of the parts, I added a bit of cream cheese and then their flavorings — sour cherry jam, Oregon strawberry jam and finally lemon extract and zest.

English lavender, melted dark chocolate and espresso powder were added to make the final three flavors of fillings.

I've been wanting to make a variety package of macarons for some time now but didn't want to have to make complete batches of each flavor.

I'm excited to try new color and flavor combinations.

Macarons ready to be packaged.

A dozen of colorful macarons packaged and ready to give. Cupcake liners and food safe cellophane bags are the best way I've found to package them.

More Macarons

Chocolate and coffee macarons waiting to be baked. Macarons must set out before baking until a crust develops on top. This is what helps create it's trademark "pied" or foot.

It was on to chocolate and coffee macarons this morning. The fillings are coming!