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Mocha Macarons

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Ingredients Method

Ingredients
  

Chocolate Macarons
  • 120 grams almond flour sifted
  • 130 grams powdered sugar sifted
  • 15 grams cocoa powder sifted
  • 100 grams egg whites room temperature
  • 1/8 tsp cream of tartar
  • 90 grams sugar
Coffee Buttercream
  • 1 tbsp brewed espresso cooled
  • 2 tsp vanilla extract
  • 12 tbsp 1 1/2 sticks unsalted butter room temperature
  • 1 1/2 cup confectioners sugar

Method
 

Chocolate Macarons
  1. With a stand mixer, fixed with the whisk attachment, beat the egg whites until they are light and opaque. Add in the cream of tartar. Then slowly add the sugar in, one tablespoon at a time. Leave to mix on a medium-high speed until stiff peaks are formed into a meringue.
  2. While egg whites are mixing, sift together almond flour, powdered sugar, and cocoa powder.
  3. Sift the dry mixture over the meringue and slowly fold the two together with a spatula. Keep folding for several minutes until you get the right consistency. When you lift the spatula out the mixture should slide off and ribbon back down.
  4. Transfer mixture into piping bag fitted with an A2 tip. Pipe out circles about 1 1/2 inch in diameter onto parchment lined baking sheet. Once done piping, bang the tray on the counter a few times to get bubbles out and let rest for at least an hour. (do not skip this step! Resting the macarons creates the dry top that helps make the feet.)
  5. Preheat oven to 300℉. Bake the macarons for 15-20 minutes. Until they start to slightly lift off the baking sheet. Let cool completely on baking sheet.
Coffee Buttercream
  1. Mix together all ingredients in either a stand mixture or with a hand mixture until thoroughly combined.
  2. Transfer mixture to a piping bag.
  3. Match like sized macarons and pipe mixture on one half and lightly press second half on top.