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Chocolate Espresso French Macarons

April 6, 2011

Chocolate Espresso French Macarons

Chocolate Espresso French Macarons

I’m sure you have seen these before.  I’m quite certain you will continue seeing them for some time to come.  They are “in” right now.  I never thought I would say that about food.  It’s funny what food blogging does to people.  I suppose I just wanted to see what all the fuss was about.  It is a challenge, at least it was for me.  Their are variables that can play against you, such as the relative humidity in your dwelling, ambient air temperature those are just a couple that come to mind.  But if you can figure them out, the variables I mean, these cookies, can I call them cookies, they are fun to make!  And they look cute, too.  The most difficult part is trying to get the ‘feet’ which is accomplished by 1.  aging the egg whites and 2.  allowing the piped macaron to form a shell before baking.  If you lack patients, this cookie will be great for you to try 🙂


4 oz. finely ground almond flour

6.5 oz. icing sugar, sifted

3 teaspoons cocoa powder

2 teaspoons finely ground espresso powder

3 large egg whites, aged overnight (simply allow them to sit out overnight)

1/8 teaspoon cream of tartar

1/2 teaspoon lemon juice

2 tablespoon granulated sugar, the finer the granule the better

For the Chocolate filling

6 oz. finely chopped semi-sweet chocolate

6 oz. whipping cream

To Prepare the Chocolate Espresso French Macarons

Line two baking sheets with parchment paper and set aside.

Place the almond flour, icing sugar, cocoa powder and espresso powder in a food processor and process until very fine.  Sift the almond flour mixture twice to fully incorporate.  If all the almonds do not pass through the sifter just add them in, a few larger granules will not hurt.

In the bowl of your electric mixer add the aged egg whites, cream of tartar and lemon juice.  Whisk the egg whites until they are foamy, about 30 seconds.  With the mixer running add the granulated sugar in a slow steady stream while continuing to beat the egg whites on high until they form stiff peaks, it will closely resemble shaving cream.   It will take approximately 2 minutes for this to occur.  Do not over whisk as it will dry out the egg whites.

Fold the sifted almond mixture to the egg whites all at once until it resembles thick pancake batter, but no more than 50 strokes.  Immediately spoon the mixture into a piping bag fitted with a plain round tip.  Placing the piping bag in a tall glass will help keep the bag upright while you do this.  You will want to work quickly at this point as the batter will become more liquidy as it is handled.

Pipe 1-1 1/2 inch rounds on to the prepared baking sheets.  Allow the macarons to sit at room temperature for 30 minutes to 1 hour, this will allow them to dry out and form a shell which will help form the “feet”.  They will be ready when you can touch the top  and you finger remains clean (no batter sticks to your finger).

Preheat the oven to 275 F.  When ready to bake, bake for 17 minutes.  Remove from the oven and allow to cool on a wire rack.  Allow the macarons to sit on the baking sheet for 15 minutes before attempting to remove.  Allow to cool completely before placing the ganache or butter cream on the macaron.  When ready pipe or spread your filling on the macaron and then place another macaron on top and form a sandwich.

To Prepare the Chocolate filling

Place the chopped chocolate in a bowl.

Bring the cream to a boil in a small saucepan.  Immediately pour over the chocolate and let stand for 5 minutes.  Stir the mixture until fully incorporated and glossy.

Allow the mixture to cool before placing in a pastry bag fitted with a round tip.  When cooled fill the bag and pipe the chocolate filling on to the prepared macarons.  This is also a wonderful recipe for truffles, if you have any leftovers.

Chocolate Espresso French Macarons

Chocolate Espresso French Macarons

This is not the simplest recipe to master.  The technique is key and it takes practice.  I tried making them twice before having the third batch turn out for me, third time is a charm 🙂

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. April 6, 2011 6:10 am

    Oh my goodness! Those macrons look so scrumptious 🙂 They are so pretty and perfect!

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