Macarons- Chocolate and coffee & Chocolate and vanilla buttercream!

So today I decided to make a few more macarons. I’ve been having a bit of a FAILWHALE cooking week with yesterday’s pizza dough turning out to be a disaster!

But macarons will hopefully make me feel a little better, I thought! I love Martha Stewart’s recipe for macarons and so that’s the one I used.

Here’s how it went:

MACARONS

Ingredients

  • 1 cup icing sugar
  • 3/4 cup almond meal
  • 2 large egg whites
  • Pinch of cream of tartar
  • 1/4 cup caster sugar

Method

1. Pulse icing sugar and almond meal in a food processor until combined.Sift mixture 3 times. This is important to ensure that the mixture is fine and not lumpy or grainy.

After pulsing:

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After sifting three times:

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2. Preheat oven to 190 degrees (C).

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3. Whisk whites with a mixer on medium speed until foamy.

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4. Add cream of tartar, and whisk until soft peaks form. I used McKenzie’s: 

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5. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. I also added a tablespoon of chocolate flavouring and also about 3 tablespoons of Bourneville cocoa powder.

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6. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

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7. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds onto a baking sheet with two layers of baking paper.Try not to get peaks in the middle as this will make it look more like kisses (as some of mine turned out!).

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8. Tap bottom of each sheet on the benchtop to release trapped air and let it stand at room temperature for 15 minutes.

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9. Reduce oven temperature to 160 degrees (C). Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes.

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10. After each batch, increase oven temperature to 190 degrees (C), heat for 5 minutes, then reduce to 160 degrees (C).

11. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath baking paper on the tray. The steam will help release them from the paper.

12. Sandwich 2 same-size macarons with 1 teaspoon filling. Filling: You can use anything you want but I made up a simple mixture of icing (follow instructions on icing sugar packet) with nutella and coffee in one mixture, and icing with 3 tablespoons vanilla essence in the other. 

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The end result:

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