Whipped Mocha Ganache Macarons
by Logan Simard
What you’ll need:
Yield: 50 1-inch Macaron Shells
2 cups almond flour
1 cup powdered sugar
1 cup granulated sugar
3 ½ tablespoons water
5 egg whites
1/8 teaspoon cream of tartar
Whipped Mocha Ganache
1 ½ cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon instant coffee powder
1. Combine the almond flour and powdered sugar in a food processor. Pulse the mixture until well blended. Sift through a fine mesh strainer and set aside.
2. Prepare an Italian meringue – an Italian meringue is made with a sugar syrup, rather than just sugar, and results in a more stable meringue that is less likely to collapse compared to it’s Swiss or French counterparts, Combine the granulated sugar and water in a medium saucepan and cook to 245°F. While it’s heating, place half your egg whites and the cream of tartar in the bowl of a stand mixer fitted with a whisk. It is very important that your egg whites are totally free of any yolk, as the fat in the yolk will prevent the meringue from forming. Whipe the egg whites on medium speed until they form soft peaks – when you pull your whisk out and turn it upside down, the egg white should just barely hold its shape. With the mixer still running, pour in your sugar syrup. Make sure to pour on the edge of the bowl, as pouring directly into the whisk will result in your hot syrup being flung everywhere. Continue whipping your mixture until it reaches 120°F.
3. Add your remaining egg whites to your almond flour mixture and stir to form a thick batter.
4. Add a small portion of your Italian meringue to the almond flour mixture and mix to combine, using a folding motion. Fold in your remaining meringue until the mixture flows easily off your spatula. Turn your bowl while folding, and occasionally gently press the batter against the side of your bowl – this will deflate your batter, which is important to prevent hollow macaron shells.
5. Add your desired food coloring.
6. Transfer your macaron batter into a piping bag with a plain tip. Pipe 1-inch diameter rounds of batter onto a lined pan. Tap the pan lightly to help flatten any tips – if you’re bold, you can try lifting then dropping your pan a few inches instead.
7. Let your macarons sit for 15-60 minutes, depending on humidity. Once they have formed a hardened skin, they are ready to bake.
8. Preheat your oven to 300°F.
9. Bake your macarons for 10-12 minutes, or until the begin to lightly brown around the edges.
10. Remove the pan from the oven and allow your macarons to cool completely on the pan.
11. Once cool, remove the macarons from the pan and fill with your ganache.
Whipped Mocha Ganache
1. Heat your heavy cream and instant coffee powder until just below simmering.
2. Pour the heated heavy cream over the chocolate chips in the bowl of a stand mixer.
3. Allow the mixture to sit for a few minutes, before lightly hand whisking until homogenous.
4. Allow the mixture to sit until slightly thickened and room temperature.
5. Whisk in a stand mixer until the color has lightened and the consistency is reminiscent of a thick whipped cream.