Mocha Ganache Filled Macarons | Start-to-Finish Macaron Series | Recipes Included!

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Macaron Shell | French Method

Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: https://amzn.to/3xGbAXG )
Powdered Sugar 130g

-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.

—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.

—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.

—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.

—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.

I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
https://www.americolorcorp.com/produc...
https://www.thesugarart.com/

**For the Mocha Macaron Shells, I kept my macarons naturally colored, and sprinkled on some coffee grounds! You could easily add on some sprinkles or a dusting of cocoa powder if you aren't interested in the extra coffee flavor**

Mocha Ganache

90g cream
35g espresso
1/4 tsp instant espresso or coffee
125g 58% chocolate
20g 38% chocolate
20g butter
10g honey (or inverted sugar)
Salt to taste

Heat the cream, espresso and instant espresso to a scald. Pour the hot cream mixture over the chocolates and honey. Stir well before adding the butter and emulsifying with an immersion blender. Pour into a bowl or sheet pan lined with plastic wrap, and cover with plastic wrap so a skin doesn't form on the ganache. Cool completely at room temperature before using.

*Ganache is best used within a few days at room temperature, and can be stored in the refrigerator for 7-10 days or the freezer for several weeks. If you freeze or refrigerate the ganache, you will likely want to warm it a bit and re-emulsify the ganache with an immersion blender to return it to it's original consistency*

**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**


Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm —   / maddiebrehm  

salt to taste