As my first attempt of making macarons was a success I could hardly wait the moment to try different flavors. These cappuccino macarons turned to be amazingly delicious too, as I have always loved the chocolate and coffee combination. As the holidays are approaching, these macarons are just perfect for my Christmas table.
These cappuccino macarons are made using the French meringue method. The batter is prepared in a matter of minutes. Then, you need to pipe the macarons and let them sit for few minutes until a skin is formed. Only then, they are ready to bake.
The shells are filled with chocolate ganache. You need to let the macarons sit for a few hours or overnight in order for the macaron shells to soften slightly. I really encourage you to give them a try, as they are amazing and there is no comparison with some store-bought ones.
- 1 cup (120g) powdered sugar
- 1/2 cup (50g) powdered almonds
- 2 tbsp vanilla cappuccino powder
- 2 large egg whites (about 70g) , at room temperature
- 5 tbsp (75g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 4 oz (120g) bitter sweet chocolate , finely chopped
- 2 tbsp (30g) unsalted butter
- Preheat oven to 340ºF (170ºC).
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Grind together the powdered sugar with the almond powder and cappuccino powder so there are no lumps; use a blender or food processor.
- 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.
- 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).
- 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.
- 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.
- 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.
- Spread a bit of batter on the inside of the macarons then sandwich them together.
- Let them stand at least one day before serving, to meld the flavors.