Chocolate Espresso Macarons
Recipe by Meredith Hay
These delicate cookies are made using the French Method and flavored with cocoa powder, filled with a rich espresso chocolate butter cream filling. Light but chewy, sweet but not overpowering – try making these cookies this weekend! Once mastered, the possibilities are endless and they’re quite addicting!
- [Macarons] Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- [Macarons] Pass almond mixture through a fine-mesh sieve with a spatula. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve- then discard these large pieces.
- [Macarons] Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a Kitchen Aid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- [Macarons] The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
- [Macarons] Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, approximately 35 to 40 complete strokes.
- [Macarons] Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass.
- [Macarons] Transfer batter to bag; secure top.
- [Macarons] With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 5 or 6 times to release air bubbles.
- [Macarons] Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool.
- [Filling] Cream the butter until light and fluffy.
- [Filling] Add the coffee, both brewed and grounds, mix to incorporate.
- [Filling] Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
- [Filling] Whip an additional 3-5 minutes.
- [Assembly] Add filling to a pastry bag fitted with the same 3/8 inch round tip and pipe a dollop of coffee butter cream in the center, just like a Hershey’s Kiss.
- [Assembly] Repeat on half of your cookies, and gently top with an unfrosted cookie until the butter cream comes right to the edge of the round. Make sure to handle them by their sides and NOT the top.
- [Assembly] Place sealed in the refrigerator for up to 3-5 days before needed.
- Sliced blanched almonds (71 grams) x 2/3 cup
- Confectioners' sugar (117 grams) x 1 cup
- Large egg whites, room temperature x 2
- Granulated sugar (52 grams) x 1/4 cup
- Filling: coffee butter cream x 1
- [Filling] Butter unsalted, softened x 1/2 cup
- [Filling] Confectioner's sugar x 2 cup
- [Filling] Ground espresso, my choice: Café Bustelo x 1 teaspoon
- [Filling] Brewed espresso x 1 tablespoon