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:



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


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:


After sifting three times:


2. Preheat oven to 190 degrees (C).


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


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



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.


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


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!).


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


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.


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. 



The end result:




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