Dec 212009


Coffee Macarons

Source : here

Makes about 4 dozen small macarons

181 grams almond flour
243 grams powdered sugar
138g egg whites
3 grams egg white powder
2 grams of finely ground sea salt
81 grams granulated sugar
3 tsp coffee, finely ground

In a large bowl, sift together the almond flour, powdered sugar and salt. Set aside.
In the bowl of an electric mixer, add the egg white and the egg white powder. Whip in medium speed until egg whites start to increase in volume. I know a lot of recipes say to whip the egg whites at high speed but I find that it is better to start slower to build a better structure for the meringue.

When the egg whites are almost fully whipped and very fluffy, slowly start adding the sugar, sprinkle it in. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed. This is when we will add the orange zest and the food coloring.

Add the meringue to the almond flour and powdered sugar mixture and with a spatula, fold the meringue into the dry ingredients. This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macaroons because it is possible to over fold this mixture. We are looking for a shiny mass. For this amount of ingredients, I would say that it will only take about 10 to 15 strokes. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.

Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons with cocoa nibs.

Let them sit at room temperature for about 30 minutes so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaroon.

Have your oven preheated at 325 degrees. Bake one sheet pan at a time positioning it in a middle rack. Bake for about 8 minutes and rotate sheet pan to ensure even baking. It should take about 14 minutes but that depends on the oven. We want to be able to pick up the macaroon without it falling apart but we don’t want to over bake it either. It is better to bake it slowly so no browning occurs. Remove them from the oven and slide the silpat onto a cold surface. Let them cool on the silpat.

Chocolate ganache

150g dark chocolate

80g cream

Double boil both and let cool before piping.


Do pardon the not-so-good-looking-macarons!

I kept them in the fridge for 3 days, jammed together in an airtight container before the hardworking Sherie got the better of me. Grin. (i just wanna eat them, not photograph them then!)

We churned out quite many batches. 4 trays to be exact, i think.  2 trays piped by me and the other 2 by bossacafez. One would assume that coming from the SAME meringue batter, the temperamental cookies would look the same right???

You’re now in for surprise :)

All 4 came out looking very different!

How strange can it get?

First 2 trays with prettiest feet ever, but one with plumper shells than another. Then, the final 2 trays, no visible feet.. and if you will, a little dome was visible on some!

Oh well, feet or no feet, they were sure delicious. Pssstttt, i think the friend almost had a heart attack seeing how much i could eat in that short 3 hours! Muaaahahhahahaaaha. Please call me Ms. oink! :@


I sprinkled the macarons with cocoa nibs and also coffee granules.

I like the cocoa nibs better. Coffee granules melted whilst baking and added a very bitter taste while gobbling the cookies.

Macarons baking again??

You bet! ;)