Good morning everyone!
A little overcast at the moment, but I hear that it is supposed to be a lovely day! Here's hoping!
Yesterday I made these Coffee Macaron, filled with a coffee buttercream! This was actually more like a third experimentation on how to make macarons. I know, contrary to belief, I don't actually have a lot of time on my freakishly small hands.
My mother, commissioned me to bake some macaron for a friend of hers, so I made these macaron. This was exciting as it was a new recipe method for me and also it was a new flavour. Very exciting!
The ingredients you'll need for the 20 Macaron Base are:
- 125g Ground Almonds
- 125g Icing Sugar
- 20g Coffee Powder
- 60g Egg Whites
- 30g Eggs Whites
- 110g Caster Sugar
- 1 tbsp Water
The ingredients you'll need for the Coffee Buttercream are:
- 100g Butter, softened
- 200g Icing Sugar
- 10g Coffee Powder
- 2 tbsp Water
This recipe differs from the previous two times I made macaron;
1) Italian Meringue; where the egg whites are whisked together with a sugar syrup
2) French Meringue; where the egg whites are whisked together normally with just the caster sugar
This time, I made them like;
3) I combined the ground almonds, icing sugar and coffee together with the 60g of egg whites to create a thick paste. Then I whisked the remaining 30g egg whites and combined them with the sugar syrup. I then mixed them both together until they formed a smooth paste.
Method:
- Set the oven to 170 C in a fan- assisted oven and line two baking sheets with baking paper. What I did to make sure that they were all evenly shaped, was to lay the parchment over a macaron mat. This gave me a stencil to pipe onto. Of course, in hindsight I probably could of just used the macaron mat in the first place? Hmm...
- Cut a piping bag to size and fit with a large, plain tipped piping nozzle. Leave aside to use later.
- Put the almonds, icing sugar and coffee into a bowl and combine, until one, light coffee colour. Add the 60g of egg whites and mix with a spatula until it goes a darker, coffee colour and is paste-like.
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| In this bowl are the almonds, icing sugar and coffee powder |
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| Hmm Paste! |
- In a non-stick pot, put the 110g of caster sugar and 1 tbsp water and heat on a medium heat until the sugar is dissolved and it becomes a syrup. You'll know it has reached this stage when it bubbles, the bubble have that sticky look to them and it reaches a temperature of 160C. Very hot so be very careful!
- In another bowl, whisk the 30g of left over egg whites and whisk until they form soft peaks.
- Then add in the sugar syrup slowly and once all combined, put onto a high speed and whisk the egg whites until the bowl has cooled down and the eggs are very white, glossy and thick.
- Now you want to combine both of the two ingredient combinations together. Put a little of the meringue into the paste and mix. This will loosen it a little and stop it from deflating the eggs completely when combined.
- When a little bit of the egg is combined, put the rest of the paste into the meringue and mix with a spatula until completely combined and the mixture just falls off the spatula in a steady stream. But not too loose or the macaron won't set properly and will cook weird.
- Pop this mix into a piping bag and pipe onto the baking parchment. Tap the base of the tray(s) to release all the air bubbles and allow the macaron to set properly.
- Leave to sit and grow their skin. This will enable them to when cooking, burst their moisture out of the bottom to form their foot. Beautiful!
- Once they are set, and you'll know this by, when touching them, no macaron mix comes off on your finger, they can go into an oven.
- They bake for around 15 minutes, but you'll know when they are done as they will be set, not coloured and glossy on the surface and their feet will be developed!
- Once cooked through, take out of the oven and allow to cool by setting them aside on a counter top that is heatproof of course.
- Take off of the parchment, ready to be filled.
To make the buttercream:
- Put the butter in a bowl and mix on a beater setting until smooth and a lighter colour.
- Gradually put the icing sugar into the bowl, in batches. This will enable it all to be combined completely and also stops the icing sugar from coating the whole kitchen.
- Put the coffee powder and water together to form a thick paste. Pop this into the buttercream and allow it to mix until fully combined and a lovely coffee colour and taste.
- Pop this into a piping bag and pipe onto each half of the macarons. You'll need to pipe onto 20 of the macaron halves, this will create 20 full macaron! 20 filled halves + 20 unfilled halves = 20 full macaron!
And that's that! They are complete. The final and third comparison is done! Yay!
I hope you have enjoyed this third comparison as much as I have?
Thanks and I'll post again soon!
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