Bake 2.12 Part 1: Mocha Macarons

The biscuit episode showstopper was a monster (!), three types of macarons, 120 total, in 5 hours. I decided my macarons would have a winter drinks theme and to kick off the three flavors we have Mocha. In the next few posts you will see Egg Nog and Hot Cocoa. While I was going for delicate lines of ganache to top the macarons, the bag split and ganache came out in many ways so I went with artsy splashes of ganache. If anyone asks I will say I did it entirely on purpose.

Ingredients

120 grams egg whites

1/4 teaspoon cream of tartar

130 grams granulated sugar

140 grams almond flour

110 grams powdered sugar

2 teaspoons espresso powder (or as I used, finely ground fancy coffee from the wife)

Ganache

200 grams dark chocolate

100 grams heavy cream

3 teaspoons espresso powder (again, finely ground fancy coffee for me)

pinch of salt

Line baking sheets with parchment. Prep a piping bag with a large round tip. I am not an expert piper by any means so use the internet and watch some videos of piping macarons, it is super helpful.

Place the almond flour, powdered sugar, and espresso powder in the food processor and process until it is just beginning to clump. Sift a few times and discard any bits left behind.

Whisk the egg whites and cream of tartar in the mixer until foamy. Slowly stream in the granulated sugar while continuing to whisk. Turn to medium high and continue whisking until stiff peaks form. 

Gently fold the flour mixture into the egg whites. Pipe onto the prepared baking sheets, bang on counter to remove air bubbles and allow to dry for 30-45 minutes. When you can tap the top and nothing comes away on your finger and the tops look dull, they are ready for baking! 

Bake at 320 degrees for 13 minutes. They are ready when they lift easily off of the parchment. 

While the cookies cool, make the ganache. Heat the cream in a microwave safe bowl, or on the stovetop if you are fancy. Add the chocolate, espresso powder and salt, whisk until smooth. Allow to cool and transfer to a piping bag. Fill and sandwich the cookies. Decorate as you so desire. Enjoy!