Chocolate Macarons with Mocha Ganache

14 October 2014

Chocolate Macarons with Mocha Ganache, chocolate macarons, chocolate ganache, tips piping bag, how to use a pipng bag, macaron recipe, how to make macaraons

Last week I introduced my new friend the kMixer.
When I used it for baking for the first time I made some delicious 
chocolate macarons with mocha ganache.
And today I will share my recipe with you.

When I fill the piping bag I use to close it with a sealing clip just above the pipe. That way it can't leak while I'm
filling the bag. I also use to place it in a big jar or jug and fold over the rim - it makes it so much easier to fill the bag!

makes about 30 macarons
100 g blanched & grounded almonds or almond flour
175 g powder sugar
3 egg whites
60 ml granulated sugar
30 ml cacao powder

Chocolate Ganache
100 g dark chocolate 
10 ml cacao powder
10 ml instant coffee powder
15 ml melted butter
80 ml cream

          1. Blanche and grind the almonds in a mixer. Strain the almond flour and powder sugar through a
          sieve to get rid of any large pieces or lumps.
          2. Mix almond flour, powder sugar and cacao powder well in a bowl.
          3. Whip the egg whites with a stand mixer. As the egg whites start            
          foaming, add the sugar one tablespoon at a time and continue whipping  
          until the mixture is glossy and stiff. You should be able to hold the bowl upside down.
          4. Use a spatula to fold the dry mix carefully and slowly into the meringue. 
          5. Fill a piping bag and pipe the macarons on a baking sheet. Let them set for 60 minutes.
          6. Preheat the oven to 150° C/ 300° F. Bake for about 13 minutes. Let cool. 
          7. Brake the chocolate into pieces in a bowl. Add the dry ingredients for the ganache.
          8. Melt the butter in a saucepan. Add the cream and bring to simmer.
          9. Pour the butter and cream over the chocolate and the dry ingredients. Leave it for 1-2 minutes,
          for the chocolate to melt. Stir until smooth. 
          10. Leave it to set in the fridge for 1 hour.
          11. The fill the piping bag and pipe about 1 teaspoon of the ganache on half of the almond biscuits and the               sandwich them together. 
          12. Let set in the fridge at least for 1 hour or even better over night.

I think mocha is a flavour that suits the autumn mood very well.
But if you don't like coffee, you can just leave out instant coffee and you will have a 
really tasy chocolate ganache instead.

// Photography by Emelie Ekborg

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