Expresso Macarons
June 18, 2017
~ This posting is dedicated to the best Daddy in this world. ~
From DinhPhong & NhaUyen
From DinhPhong & NhaUyen
Happy Father's Day! This month is packed with endless activities, events and a whole lot of baking...more than I could possibly have time for. Although I am extremely busy this last two weeks, I still try to squeeze out some times to make some of these goodies for my children's best Dad--the most important man in our lives. My husband is an amazing father to our kids and we do not always express our appreciation to him on a day to day basis. Today, I want to thank him for helping to raise our two beautiful, smart children, and for trying to be the best role model for them to look up to. And not to brag, but he does most of the cleaning in the house for me and not to mention all of those laundry over the last 7 years. So, I never had to learn how to wash clothes, and I am thankful for that! I do however certainly help folding them though.
My husband does not like sweets. He rarely tries my baking goods, and when he does, it was almost like I have to twist his arms around and force them down his throat. Ok, ok...that is not exactly true. But I do have to give them to him in my sweetest smile and convince him to try my new creation in my baby voice. It is hard work, I'm telling you. My excuse for him is because he is trying to be on a diet, and he is more into savory foods than desserts. In my defense, he does eat whatever I cook for him though. Although it is worse recipe I could come up with. But it is really difficult to bake anything for him. He does sometimes eat macarons, and of course, like most men, he drinks coffee almost every day. Hence, I thought making expresso macarons would make more sense than a cake. And, I can also enjoy eating and sharing them with family and friends as well.
Here in this post I will focus on Expresso Macarons. For a complete detail with pictorials of how to make basic vanilla macarons, you may check out my Vanilla Macarons posting.
My husband does not like sweets. He rarely tries my baking goods, and when he does, it was almost like I have to twist his arms around and force them down his throat. Ok, ok...that is not exactly true. But I do have to give them to him in my sweetest smile and convince him to try my new creation in my baby voice. It is hard work, I'm telling you. My excuse for him is because he is trying to be on a diet, and he is more into savory foods than desserts. In my defense, he does eat whatever I cook for him though. Although it is worse recipe I could come up with. But it is really difficult to bake anything for him. He does sometimes eat macarons, and of course, like most men, he drinks coffee almost every day. Hence, I thought making expresso macarons would make more sense than a cake. And, I can also enjoy eating and sharing them with family and friends as well.
Here in this post I will focus on Expresso Macarons. For a complete detail with pictorials of how to make basic vanilla macarons, you may check out my Vanilla Macarons posting.
PREPARATION OF DRY INGREDIENTS
First, I weight all of the ingredients using a digital scale for accuracy. Once all of the ingredients are all weighted, I blend the almond flour, coffee powder and powder sugar together in my food processor for about 1 minute. This is to make the batter as smooth as possible. I finish this mixture by running it through the sieve twice and then set aside.
Tip 1: Blend and sift almond flour, coffee powder and powder sugar. Do NOT skip this step, as it is important to achieve that smooth look of the macaron shells
PREPARATION OF DRY INGREDIENTS
First, I weight all of the ingredients using a digital scale for accuracy. Once all of the ingredients are all weighted, I blend the almond flour, coffee powder and powder sugar together in my food processor for about 1 minute. This is to make the batter as smooth as possible. I finish this mixture by running it through the sieve twice and then set aside.
Tip 1: Blend and sift almond flour, coffee powder and powder sugar. Do NOT skip this step, as it is important to achieve that smooth look of the macaron shells
WHIPPING THE MERINGUE
In a standmixer, I start to whisk the room temperature egg whites. Using medium speed (no. 4 on a KitchenAid stand mixer) with a whisk attachment, beat the egg whites until foamy. Without stopping the mixer, add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar when I starting to see the fainted lines appear on the mixture. Granulated sugar can be added all at once, or in 3 additions to ensure even mixing. Either method should not alter the batter.
Continue to beat the egg whites for 2 minutes at high speed (no. 8 on a KitchenAid stand mixer) until stiff peak forms and the meringue becomes thick and shiny. Then, I add about 1/2 teaspoon of pure coffee extract and a dob of brown food gel coloring and whisk for another 30 seconds on the highest speed (no. 10 on a KitchenAid stand mixer).
Tip 2: to test for readiness, when turn the mixing bowl upside down over your head, the meringue does not fall off.
FOLDING THE BATTER
I like to gradually sift the dry ingredient into the meringue in 3 additions. Using a rubber spatula, I gently fold the batter starting from the bottom, up and around the sides with the clockwise pattern. Repeat this circular motion until the batter becomes smooth and glossy. I highly encourage you to count the number of folds to prevent overfolding the batter. It normally takes about 40-45 folds to get to the right ribbon-like consistency. The batter will become thinner as you fold. Do NOT stir the batter.
Tip 3: to test for readiness, lift the spatula up with some of the batter and let it fall. The thick "ribbon" should flow downward smoothly. The batter should also blend in together, leaving no marks or traces behind, within about 15 seconds.
FOLDING THE BATTER
I like to gradually sift the dry ingredient into the meringue in 3 additions. Using a rubber spatula, I gently fold the batter starting from the bottom, up and around the sides with the clockwise pattern. Repeat this circular motion until the batter becomes smooth and glossy. I highly encourage you to count the number of folds to prevent overfolding the batter. It normally takes about 40-45 folds to get to the right ribbon-like consistency. The batter will become thinner as you fold. Do NOT stir the batter.
Tip 3: to test for readiness, lift the spatula up with some of the batter and let it fall. The thick "ribbon" should flow downward smoothly. The batter should also blend in together, leaving no marks or traces behind, within about 15 seconds.
PIPE THE SHELLS
To pipe the macaron shells. I pour the batter into a prepared fitted pastry bag with a round tip (Wilton no. 12), and pipe about 1 inch round. I use a printable template of circles and place it underneath the silicone mat to guide me in piping perfect rounds. Remove this template carefully once all of the shells have been piped. Do not forget to leave about an inch in between each shell.
Next, I tap the bottom of each baking tray against the counter for about 5-8 times to release big air bubbles. You can also remove big air bubbles using a toothpick. You need to do this quickly before the batter starts drying out. Leave these piped macarons to dry for about 20-30 minutes; the cookies are ready to bake when they are completely dry to touch.
Tip 4: resting macarons to dry is a crucial part to create those well-known "feet." This
PIPE THE SHELLS
To pipe the macaron shells. I pour the batter into a prepared fitted pastry bag with a round tip (Wilton no. 12), and pipe about 1 inch round. I use a printable template of circles and place it underneath the silicone mat to guide me in piping perfect rounds. Remove this template carefully once all of the shells have been piped. Do not forget to leave about an inch in between each shell.
Next, I tap the bottom of each baking tray against the counter for about 5-8 times to release big air bubbles. You can also remove big air bubbles using a toothpick. You need to do this quickly before the batter starts drying out. Leave these piped macarons to dry for about 20-30 minutes; the cookies are ready to bake when they are completely dry to touch.
Tip 4: resting macarons to dry is a crucial part to create those well-known "feet." This
BAKING MACARONS
Make sure the oven is preheated at 325 °F degrees (or 162 °C degrees). It is best to bake one sheet at a time at the lowest rack to prevent browning. Another tip you can try is to reduce the baking temperature down to 300 °F degrees and increase the baking time by 4-5 minutes. These cookies should start to rise about half-way through the baking time. At this time, you should also rotate the tray around to ensure even baking.
Remove the macarons from the oven at about 15-18 minutes. They are ready if the cookies come off the silicone mat or parchment paper easily. If they are still sticky, you need to pop them back in the oven for another minute or two. I suggest you stay nearby the oven to check for the readiness of these cookies. It is easy to overcook them thereby making them too crunchy. The perfect macaron should be crispy outside but chewy inside.
PREPARING AND MAKING EXPRESSO SALTED CARAMEL FILLING
To make Expreso Salted Caramel Buttercream, I start out by beating softened butter on medium-high speed (Speed 6) for about 2-3 minutes. I add powdered sugar and salted caramel and continue to beat on medium high speed (Speed 4) for another 1-2 minutes. Then I add milk, coffee and coffee extract and continue to beat at the same speed for another 30-60 seconds, or until you reach the desired consistency.
I like my buttercream frosting to be light and fluffy, and not too sweet. This is especially true with any of my macarons fillings as I want to balance between the very sweet shells with subtle fillings. So all of my frosting and filling recipes call for a very small amount of sugar. If you want them more sweet, just add more powdered sugar.
PREPARING AND MAKING EXPRESSO SALTED CARAMEL FILLING
To make Expreso Salted Caramel Buttercream, I start out by beating softened butter on medium-high speed (Speed 6) for about 2-3 minutes. I add powdered sugar and salted caramel and continue to beat on medium high speed (Speed 4) for another 1-2 minutes. Then I add milk, coffee and coffee extract and continue to beat at the same speed for another 30-60 seconds, or until you reach the desired consistency.
I like my buttercream frosting to be light and fluffy, and not too sweet. This is especially true with any of my macarons fillings as I want to balance between the very sweet shells with subtle fillings. So all of my frosting and filling recipes call for a very small amount of sugar. If you want them more sweet, just add more powdered sugar.
Once the macarons are completely cool, sandwich them with this expresso salted caramel filling and enjoy these heavenly delicious cookies.
If you are interested in writing words on your macarons, here is how I do it. I use some left over cream cheese buttercream frosting and color it with a few drops of green food coloring. Using a small round tip, anything you can get your hands on, and start piping away. I have always liked this quote, and thought it would fit perfectly for this occasion. I want to spice things up a little, by adding a fondant red heart and a yellow moon. I use a scissor to cut the heart out so it is sized to fit my macaron. And then I smooth the edges and straighten the heart out using my fingers. For the moon, I use my smallest round cookie cutter to cut out a yellow circle. Then, I use the bottom of a piping tip and cut half of that yellow circle off to make the moon. These toppers are easily done within 1-2 minutes.
If you are interested in writing words on your macarons, here is how I do it. I use some left over cream cheese buttercream frosting and color it with a few drops of green food coloring. Using a small round tip, anything you can get your hands on, and start piping away. I have always liked this quote, and thought it would fit perfectly for this occasion. I want to spice things up a little, by adding a fondant red heart and a yellow moon. I use a scissor to cut the heart out so it is sized to fit my macaron. And then I smooth the edges and straighten the heart out using my fingers. For the moon, I use my smallest round cookie cutter to cut out a yellow circle. Then, I use the bottom of a piping tip and cut half of that yellow circle off to make the moon. These toppers are easily done within 1-2 minutes.
And there you have it, a well-known quote written on Expresso Macarons! Here is another excuse for you to have dessert in the morning with your first cup of coffee.
Now, stay tuned for my homemade salted caramel in the next posting. Enjoy!
xoxo
Tristina
Now, stay tuned for my homemade salted caramel in the next posting. Enjoy!
xoxo
Tristina
Expresso Macarons Recipe
Make: 20-25 filled macarons
Total time: 2 hours
Ingredients
Macaron Shells
Expresso Caramel Buttercream Filling
Instructions
Macaron Shells
Expresso Caramel Buttercream Filling
Total time: 2 hours
Ingredients
Macaron Shells
- 65 g of almond flour
- 6 g of coffee powder
- 115 g of powder sugar
- 50 g of granulated sugar
- 2 large egg whites, room temperature
- 1/2 teaspoon of coffee extract
- Pinch of cream tartar
- Brown gel food coloring
Expresso Caramel Buttercream Filling
- 1/4 cup of unsalted butter, softened
- 1 tablespoon of salted caramel
- 2 tablespoons of coffee
- 3 tablespoons of granulated sugar
- 1 tablespoon of milk
- 1 teaspoon of coffee extract
Instructions
Macaron Shells
- Blend powdered sugar, coffee powder and almond flour and in a food processor until combined. Sift mixture twice and put aside.
- In a clean mixing bowl, whisk egg whites on medium speed until foamy for about 1 minute. Add cream of tartar and continue to whisk until soft peaks form for about 2 minutes. Add granulated sugar and increase to high speed and whisk until stiff peaks form for another 2 minutes. Add pure coffee extract and brown gel food coloring slowly and whisk for another 30 seconds on the highest speed.
- Sift flour mixture over the egg whites batter in 3 additions. Using a rubber spatula to fold the mixture until smooth and glossy (about 40-45 folds). The batter is done when it looks ribbon-like and should blend in within 15 seconds.
- Transfer batter to a pastry bag fitted with a plain round tip, and pipe 1 inch rounds on a double parchment-lined baking sheets or a silicone mat. Tap the bottom of each baking tray against the counter surface to release trapped air. Let stand at room temperature until dry to touch at approximately 20-30 minutes.
- Preheat oven to 325° F degrees. Bake one sheet at a time, rotating halfway through until macarons are crisp for about 15-18 minutes. Remove from oven and let macarons cool on sheet for 1-2 minutes.
Expresso Caramel Buttercream Filling
- In a mixing bowl with a paddle attached, beat butter and powdered sugar for approximately 3-4 minutes at medium speed (Speed 4).
- Add coffee and salted caramel and beat for about 1 minute. Add coffee extract and milk. Continue to beat for another 1-2 minutes at the same speed. More milk can be added to achieve the desired consistency.
- Sandwich two same-size macarons using about 1 teaspoon of filling.
- Store in the fridge for about 1-2 days. Remove from the fridge at least 20 minutes before serving for the best taste.
It is best to store macarons in the fridge for 2-3 days before serving. These wonderful cookies can last for about 2 weeks in the fridge or 3 months in the freezer.
COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA