Chocolate And Mocha Macarons

INGREDIENTS

1 cup almond flour 1 cup icing sugar5 tablespoons castor sugar3 large egg whites Coloring Flavoring

METHOD

Place the almond flour and icing sugar in food processor and pulse for few minutes .. Sift and discard course nuts( I did not throw the little lumpy bits of almonds away I will use it for decorations on other cakes )
Take 3 large egg whites ( room temp)And beat wth electric beater on 2 (for 2 minutes ) this will give you soft peaks now add the castor sugar a little at a time Then turn speed up and beat until stiff peaks form Be careful not to overbeat , it will leave you wth a dry meringue and u want a glossy meringue
Add color and flavor I added red velvet flavoring Make sure that the color of your macarons is darker .. reason being it will lighten when baked Add two tablespoons of coco powder to the almond and icing sugar mixture Add flour mixture to your egg whites and FOLD IN DO NOT OVER FOLD ...YOUR MIXTURE MUST BE THE CONSISTENCY OF A THICK CAKE BATTER ..OR LIKE FLOWING LAVA .. MUST NOT BE RUNNY AT ALL .. MUST ALSO NOT BE THICK AND LUMPY.. YOU SHOULD HAVE A DROPPING CONSISTENCY.. which means when you hold a little batter in your spoon and drop it back into the bowl it should drop smoothlyPour batter into piping bag wth a large round tip Pipe macarons on to a parchment paper using templates OR PIPE ONTO SILICON SHEETYOU CAN MEASURE LITTLE CIRCLES BY USING A BOTTLE CAP AND TRACING AROUND THE LID THT IS PERFECT SIZE .. it’s easier to do this if the lid is screwed onto the coke bottle and filled wth coke or water ( size of your circles must be 1 inch.. 2.53 cm diameter ) I PLACED A WHITE SHEET OF PAPER UNDER MY SILICON SHEET WITH THE CIRCLES TRACED ONTO THE WHITE PAPER SHEET
Tap your backing sheet On your counter a couple of times to release air pockets , by doing this you won’t have big holes in your macarons LEAVE THE MACARONS IN A COOL DRY PLACE FOR 30 to 45 minutes or even longer , So the tops will get lightly crusted .. when u touch the macaron it should have a light crust and not stick to your finger
Preheat oven 150C bake macarons 15 minutes The top of macaron should be shiny and the bottom should crusty Remove pan and set aside for macarons to cool On paper for a while then remove and let them cool down completely
When cool sandwich together with your fav filling I used a dark chocolate ganache
For mocha macarons I omitted the coco powder and added coffee essence

INFO & TIPS

Stir in refrigerator and macarons are best when eaten a day or two after baked

POSTED ON

22 Jun 2018

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