ESPRESSO MACARONS
We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Sift espresso powder over half of unbaked rounds.
- Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
SEASONED COOKERY SCHOOL
This is one in a series of Straight From Your Kitchen DIY Gifts for the upcoming holidays from Seasoned Cookery School and some of its guest chefs. Beca Lyne-Pirkis is the macaron queen at Seasoned Cookery School, teaching very popular half-day courses to help students master this delicious treat. Macarons make beautiful gifts, with the colors and flavors easy to change to suit the recipient. These Blackberry Macarons not only taste divine, but look stunning, too. Be sure to read Beca's notes before getting started! Ensure eggs are room temperature Always weight ingredients carefully (this applies to all baking!) Don't be scared when mixing egg whites into ground almonds and icing sugar Before you start, ensure everything is ready, including baking sheets with your macaron circles already marked out Make sure macaron shells have time to rest and that they have formed a "skin" before baking them Only bake one sheet at a time Humidity is not your friend when making macarons Leave the macaron shells to cool before you try to peel them off the baking parchment
Provided by By Seasoned Cookery School | December 12, 2018 4:02 pm Follow @https://twitter.com/cookerycourses !f
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- 1 Heat oven to 130 degrees C (266 degrees F). 2 Mark out the rounds for the macarons on the reverse side of silicone paper with a pencil, making each one about 3 centimeters (1.18 inches) in diameter. Line baking tray with silicone paper. 3 In food processor, blitz almonds and icing sugar together. Remove any larger bits of almond with a sieve. 4 Put egg whites in a mixer with a small pinch of salt. Whisk until frothy. Slowly add the caster sugar a little at a time until the whites are glossy and form firm peaks. 5 Just before that stage, add a few drops of food coloring. Add the whisked egg whites to the almond and icing sugar mixture. Mix until combined. The right point is when the mixture falls off a spatula in a ribbon-like consistency. 6 Spoon the mixture into piping bag with a small round nozzle, ideally 1 centimeter (0.4 inches). Pipe mixture onto the prepared tray and leave to set for about 15 minutes until a "skin" has formed. Bake in the oven for 12-15 minutes. Leave to cool and then the shells should peel off the paper easily. Leave to cool on a wire rack.
- 1 Put blackberries in food processor and whizz into a purée. To remove all the pips (seeds), sieve into a saucepan. Add sugar to taste, to just take the edge off the sharpness. 2 Sprinkle agar flakes over purée and place on the heat without stirring. Once the purée has heated through, stir and keep on the heat for 3-5 minutes. 3 Pour blackberry purée into a clingfilm-lined cake tin. Place in the refrigerator to set, about 30 minutes. When set, break the jelly into small pieces and place in food processor. Add a few drops of lemon juice. Blend until smooth. It should have a gel-like consistency. Scrape into a piping bag and keep cool until needed.
- 1 Match up shells and pipe a small quantity of the gel onto half the shells. Sandwich together. Keep chilled in the refrigerator until ready to serve. 2 Note: Macarons will keep for up to 3 days in airtight container in the refrigerator, so it's best to make the close to when you'll need them. Alternatively, the shells can be frozen for up to 6 months.
ESPRESSO BLACKBERRY MACARONS
Provided by Shelley Wiseman
Categories Cookies Coffee Food Processor Egg Dessert Bake Blackberry Almond Jam or Jelly Gourmet
Yield Makes 2 1/2 dozen sandwich cookies
Number Of Ingredients 14
Steps:
- Make macarons batter:
- Line 2 large baking sheets with parchment paper.
- Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds. (If using grinder, grind in small batches.) Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind). Sift again into a large bowl.
- Stir together espresso powder and vanilla in a cup until powder has dissolved.
- Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in granulated sugar, a little at a time. Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute. Add espresso mixture and mix at low speed until incorporated. Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.)
- Pipe and bake macarons:
- Put small dabs of batter under corners of parchment to secure to baking sheets.
- Spoon half of batter into pastry bag. Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger). Refill pastry bag and repeat. Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.
- Meanwhile, preheat oven to 300°F with racks in upper and lower thirds.
- Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total. Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes. Loosen macarons from parchment with offset spatula (they will be fragile).
- Assemble cookies:
- Sandwich flat sides of macarons together with a thin layer of jelly.
- Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.
- Variations:
- Chocolate earl grey macarons: •Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder. Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking. •Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan. Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth. Chill, whisking occasionally, until thickened, 20 to 30 minutes. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be ganache left over.)
- Grapefruit macarons: •Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 6 drops red food coloring into meringue. • Fill with grapefruit marmalade.
- Coconut passion-fruit macarons: •Add 1 cup unsweetened grated dried coconut (3 ounces) to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 6 drops yellow food coloring into meringue. •Fill with passion-fruit curd: Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan. Add 1/2 stick butter (cut into pieces). Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes. Cool completely. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be curd left over.)
- Pistachio-cardamom macarons: •Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla. •Beat 4 drops green and 3 drops yellow food coloring into meringue. •Fill with apricot jam.
More about "espresso blackberry macarons recipes"
BLACKBERRY MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (2)Total Time 1 hr 40 minsCategory DessertCalories 90 per serving
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Mix blackberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the blackberries as you stir.
- Pipe a circle of buttercream around the edges of the macaron, in a way that you have a little hole in the middle. Fill the little hole with a bit of blackberry jam. Don’t overfill it. Place another shell on top.
COFFEE MACARON RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
4.5/5 (15)Total Time 1 hr 10 minsCategory DessertCalories 105 per serving
- Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
- Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
- Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
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CHOCOLATE ESPRESSO MACARONS - EVERYDAY CLASSIC RECIPES ...
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5/5 (1)Category CookiesServings 30Total Time 1 hr 45 mins
- Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flipped the paper (drawing side down).
- Using a food processor, pulse the powdered sugar, almond flour, espresso powder and cocoa powder into fine powder. Sift several times until there is less than 2 tablespoon of almond bits left.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites and sugar. Whip on medium-high speed until stiff peaks forms, about 5-7 minutes.
ESPRESSO MOCHA MACARON WITH SALTED DARK CHOCOLATE FILLING ...
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- Pulse the powdered sugar, the almond flour, espresso powder, and the cocoa powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
CHOCOLATE ESPRESSO MACARONS - HANDLE THE HEAT
From handletheheat.com
5/5 (4)Category DessertCuisine FrenchTotal Time 2 hrs 20 mins
- Line a baking sheet with high quality parchment paper or a silpat. Fit a large pastry bag with a 1/2-inch plain tip.
- Place the chocolate and espresso powder in a large bowl. Heat the cream in a small saucepan over medium heat until it just comes to a boil. Pour the hot cream over the chocolate. Let stand for one minute then add the butter and stir the mixture until the chocolate is melted and the mixture is smooth. Chill the ganache until it is firmed but still spreadable, about 30 minutes.
- Match macarons of similar size. Place the ganache in a piping bag fitted with a plain tip. Pipe out about a teaspoon of ganache on the center of the macaron half. Top with the other macaron and press down gently. Repeat for remaining macarons. Store the macarons in an airtight container in the refrigerator. Macarons actually taste best the day after they're baked.
ESPRESSO CHOCOLATE AND PEANUT BUTTER MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (7)Total Time 55 minsCategory DessertCalories 300 per serving
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Start by creaming the cream cheese, butter, and peanut butter together in the bowl of an electric mixer. Keep creaming mixture for 2 minutes on medium-high speed.
- Pipe a small amount of filling on the flat side of a macaron shell. Place another shell on top. I used a number 3 round tip to pipe some of the Peanut Butter frosting on top of the assembled macaron sandwiches. I also sprinkled some crunched peanuts on top.
- Store in the fridge for up to 4 days. Store in the freezer for up to 2 months. You can freeze macarons assembled, or just the shells. Entirely up to you.
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Estimated Reading Time 6 mins
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