Mocha Macaroons
Indulge your sweet tooth with these decadent Mocha Macaroons, a sophisticated twist on the classic French treat. These flawlessly crisp and chewy almond cookies are infused with rich cocoa powder and a hint of instant coffee for an irresistible mocha flavor. Sandwiched with a luscious dark chocolate ganache filling, these elegant macarons strike the perfect balance between bittersweet coffee notes and velvety sweetness. Perfect for afternoon tea, holiday gatherings, or as a gift for loved ones, this recipe guides you through creating bakery-quality macarons at home with simple yet precise techniques. Treat yourself to the ultimate coffee-chocolate confection and experience a taste of Parisian-style indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 150 grams Almond flour
- 150 grams Powdered sugar
- 15 grams Cocoa powder
- 5 grams Instant coffee powder
- 120 grams Dark chocolate
- 60 ml Heavy cream
- 15 grams Unsalted butter
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a large mixing bowl, sift together the almond flour, powdered sugar, cocoa powder, and instant coffee powder. Discard any large lumps and set aside.
In a clean, grease-free mixing bowl, beat the egg whites using an electric mixer on medium speed until frothy.
Gradually add the granulated sugar to the egg whites, one spoonful at a time. Continue to beat on high speed until the mixture forms stiff, glossy peaks.
Gently fold the dry ingredients into the egg whites using a spatula. Work carefully to maintain as much air as possible while ensuring the mixture is smooth and flows like lava when lifted with a spoon.
Transfer the batter to a pastry bag fitted with a round tip. Pipe small circles (about 1-inch in diameter) onto the prepared baking sheets, spacing them about an inch apart.
Tap the baking sheets firmly on the counter a few times to remove any air bubbles. Let the piped macaroons rest at room temperature for 30-45 minutes, until the tops are no longer sticky to the touch.
Bake the macaroons for 12-15 minutes, one sheet at a time, turning the pan halfway through for even baking. Allow them to cool completely on the baking sheet before removing.
To make the mocha ganache filling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
Let the chocolate and cream sit for a minute, then stir until smooth. Add the unsalted butter and stir until fully incorporated. Let the ganache cool until it thickens to a spreadable consistency.
Pair up similar-sized macaroon shells. Pipe or spread a small amount of ganache onto the flat side of one shell, then sandwich it with another.
Store the assembled macaroons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Bring to room temperature before enjoying.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 415.8 g | 151% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 362.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
