MACARONS FOOL PROOF MOCHA

By efriend

Ingredients

• NGREDIENTS:
• 200 g Dark Chocolate
• 125 mL Thickened/Double Cream
• 125 g Almond Flour/Meal
• 125 g Icing Sugar
• 90 g Egg Whites at room temperature
• 125 g Caster Sugar
• 1/4 Teaspoon Cream of Tartar
• 1 Teaspoon Cocoa Powder
• 1 Teaspoon Instant Coffee
• Melted Chocolate for decorating

Preparation

Step 1

1. Preheat oven to 300*F/prep pastry bag with 1M size round tip/2 sheet trays w-parchment

2. Make the Ganache first and set aside (heat heavy cream, pour over chocolate wait 1 min. and stir
3. Sift Almond flour and powder sugar on top and the rest of the dry ingredients twice. Can be done in food processor or in a sieve

4. Pour egg whites into bowl and whip into stiff peaks. Whip egg whites until foaming begins
add sugar slowly and continue to beat until you reach soft peaks with egg whites

5. Add whipped egg whites to sifted dry ingredients and begin to mix using the stir and flatten motion. (scrape the sides of bowl and mash the center of the mix

6. Continue to stir and mash until you reach a thick cake batter like texture that when lifted it pours like thick cake batter

7. Fill pastry bag with batter. (bag has 1M size tip)

8. Place parchment paper on sheet tray and add small dab of batter to each corner to hold down the paper

9. Pipe dots the size of about 1 in or 3 cm then lift and drop tray to release air bubbles. If any bubbles are present fix with a toothpick

10.Allow to air dry for 30-60 min. Touch top of cookie to make sure its dry

11.Bake for 15-18 mins

12.Allow to cool completely before removing cookies

13.Match same size cookies then separate , add ganache, add top cookie.

14. When all cookies are filled. Melt some chocolate and fill hand-made paper pastry bag, clip the tip and pipe in a back and forth motion over the cookies allow to dry.

15.Cookies should be refrigerated before eating.