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These macarons are ones I make frequently and I realized I never posted them. Espresso macarons are my standard gift to bring with me to a party and they are a hit. Every. Single. time.
This past weekend I gifted another friend with these but this time I filled with chocolate buttercream instead of ganache, also a perfect filling.
This double whammy of caffeine and sugar is scrumptious.
Espresso Macarons with
Chocolate Rum Ganache Filling
For the Espresso Shells:
I used the Tartelette’s basic recipe. Use a kitchen scale for precise measurements.
Ingredients:
- 90 grams of egg whites – aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 2 tablespoons espresso powder
- 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
Directions:
- Sift the powdered sugar, espresso powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/espresso mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a “flowing like lava” consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry until they harden a bit.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and pipe in the filling.
For the chocolate Rum ganache:
I used this recipe from joy of baking and added two tablespoons of dark rum.
10 comments
Mmmm absolutely! My favorite macarons are coffee shells with chocolate buttercream or ganache and yours look fantastic! Can you come over and visit? Housewarming party in September…
I'm with Paula, you are sooooo getting an invite next time I have a party! So when are you popping down to New Zealand again? 😛 Stunning macs as always Lora – I've prob said this before but you're a macaron ninja!! Bookmarked! xox
These sound amazing! I'm normally not a coffee fan but I'm imagining these with a dish of starbucks java chip ice cream, yum!
wonderful preparation…looks divine
Tasty Appetite
Goodness gracious. I can't imagine any way that these would be anything other than amazing. I loooove the combination of chocolate and rum (like in rum balls) and I'm sure the addition of espresso couldn't hurt.
Have a fabulous weekend!
That ganache is INSANE! What delicious macarons! i can't see why they're your party go-to.
I am in love with coffee flavoured baked goods! And especially with the addition of this rum ganache! Of course it'll be a hit every single time!! Yummy!! 🙂
I have to have a party and invite you LOL! The flavour combinations in these macs are wonderful. I really should bake another batch soon and see if I didn't have beginners luck with mine 🙂
These look absolutely amazing… is it more chocolate butter cream taste, or does it have a strong rum flavor? Curious about the balance of flavors.
Thanks! More of a chocolate buttercream with a bite of rum. The amount can easily be reduced.