Cappuccino Macarons

Cappuccino Macarons

As my first attempt of making macarons was a success I could hardly wait the moment to try different flavors. The cappuccino ones turned to be amazingly delicious. As the holidays are here these are just perfect for my Christmas table.

Prep time clock
20 mins
Cook time clock
15 mins
Total time clock
35 mins
  • Makes about 38 shells
  • Macaron Batter
  • 1 cup powdered sugar
  • 1/2 cup powdered almonds
  • 2 tbsp vanilla cappuccino powder
  • 2 large egg whites, at room temperature
  • 5 tbsp granulated sugar
  • Chocolate Filling
  • 1/2 cup heavy cream
  • 4 ounces bitter sweet chocolate, finely chopped
  • 2 tbsp unsalted butter
Directions
  1. Preheat oven to 340ºF (170ºC).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  3. Grind together the powdered sugar with the almond powder and cappuccino powder so there are no lumps; use a blender or food processor. 
  4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle espresso in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes, depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake. Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  8. To make the chocolate filling: Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
  9. Spread a bit of batter on the inside of the macarons then sandwich them together.
  10. Let them stand at least one day before serving, to meld the flavors.
Nutrition facts 1 Macaron - Calories:158, Fat:7.5 g, Saturated Fat:3.9 g, Unsaturated Fat:0.0 g, Carbohydrates:21.3 g, Sugar:19.3 g, Fiber:0.7 g, Protein:2.0 g, Cholesterol:12 mg, Calories from Fat 68, Sodium 33 mg, Vitamin A 3%, Calcium 3%, Vitamin C 0%, Iron 2%, Nutrition Grade C-, Percent Daily Values are based on a 2,000 calorie diet.
On December 21, 2011 at 03:17 pm, Joy said...
The macarons look great.
On December 22, 2011 at 03:48 am, jules@bananamondaes said...
You are on a macaroon roll! These look delicious - they look like mini burgers :)
On December 31, 2011 at 01:57 pm, Sarah said...
Your macarons look perfect! A great rise and fluffy foot... wish I could just reach into the screen and take one!
On November 06, 2012 at 05:39 am, arina said...
I've made these several times with great success from the first attempt. The instructions are very helpful. This has put macaroons on my list of home made sweets. The end result is well worth the effort, some people thought they were store bought.
On December 12, 2012 at 04:15 am, Kat said...
Should I use these conversions when making these? :) 1 cup (240 ml) granulated sugar = 200 g 1 cup (240 ml) all purpose flour = 125 g (taken from a comment on your conversions article)
Re:

If you want to make macarons you will need powder sugar or icing sugar so - 1 cup (240 ml) icing sugar  - 125 g, and almond flour  not all purpose wheat flour. So 1/2 cup almond flour (powdered almonds) - is about 50 g almond flour. Hope this helps. 

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