I hope everyone is having a great week, I’ve been pretty busy myself, getting everything ready for the holiday, finally sending out my Christmas “goodies” packages. I have few more cookies to make for next week, but not until this Saturday or Sunday.
There is a Gingerbread Competition going on close by and I really hope to stop by there this weekend.
What are you doing this weekend?
Few days ago I made another batch of macarons, actually I doubled the recipe and it worked out really well.
No kidding! I’m getting addicted to these little yummy treats.:-)
I better package them all before I eat them all.
This was my 4th time making them, they turned out beautifully and equally deliciously.
I’ll be giving these to some of my friends who love coffee, they are pretty and taste good, what better gift to give, right?
These macarons have a very strong coffee flavor, you can use more or less coffee, depending on your taste.
Coffee Chocolate Caramel Macarons
(printer friendly recipe)
For the shells:
100 grams egg whites ( use aged egg whites, left egg white in the fridge for about 3 days and then at room temperature for 24-36 hours)*
110 gr almonds ( blanched and ground )**
* Aging Egg Whites is really a crucial point when making French Macarons, You can get more air into old egg whites. In France, macaron pastry chefs never use brand-new eggs. Eggs are kept at room temperature; they keep them out for …three days, also aged egg whites whip up much more stiffly that way and hold their shape better while baking.
3. Add the almond mixture into to the meringue, give it a fairly quick fold to break some of the air and then gently fold the mass until you obtain a batter that falls back on itself after counting to 10. What you want to do is give several quick strokes at first to break the mass and then gradually slow down.When you are about 25 strokes add your food coloring and extract if using.
4. Fill a pastry bag fitted with a plain round tip, and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 1 hour to harden their shells a bit. To test this, gently touch the top of the shell, if it smooth and your finger comes off clean, you are ready to bake the shells, if after gently touching the top of the shell your finger is wet, leave them dry for a little more time.
1/2 cup heavy cream
1cup dark chocolate(chip or finely chopped)
Candy Cane Macarons