Coffee Macarons

Yield 15 pieces

Method:  Meringue

Ingredients:

60g powdered almonds

120g powdered sugar

60g egg whites

1/2 tsp. Egg white powder

45g sugar

1 tsp. Coffee extract

As needed ganache, whipped

 

Procedure:

1. Dry ingredients: Sift powdered almonds and powdered sugar.
2. Meringue: combine egg white and egg white powder. Whisk until shampoo stage. Then add gradually 45g sugar. Whisk until stiff peak. Add food color using tooth pick. Add coffee extract.
3. Add in dry ingredients to meringue. Fold in to mix. Then do Macaron nudge. Wipe, collect, watch it fall until it is well combined.
4. Put in a piping  bag with small piping tip.
5. On a silpat with imaginary circle under, pipe the meringue.
6. Tap it out under the tray to smoothen the macarons.
7. Bench rest in room temp until dry. Check for 15-20 minutes.
8. Bake at 160C for 15 minutes.
9. Allow to cool. Put a ganache as a fill.

 

Ganache:

Yield: 1 cup

Method: Icings

 

Ingredients:

125g bitter sweet chocolate

75g whipping cream

 

Procedure:

1. Half melt the chocolate
2. Scald the cream; pour into chocolate. Mix until well combine.
3. If mixture is too thick, heat over Bain marie.