Chocolate Kahlua Mocha Buttercream Macarons
Chocolate macaron cookie with a kahlua laced mocha buttercream filling.
- For chocolate macarons
- 1 cup almond flour
- 2 cups confectioner’s sugar
- 3 tbsp unsweetened cocoa powder
- 3 large egg whites, covered and refrigerated for 3 days and then brought to room temperature
- 1/4 tsp cream of tartar
- 2 tbsp sugar
- 1 drop red food coloring (optional)
- For kahlua mocha buttercream
- 1/2 cup (1 stick) butter, softened
- 2-1/2 cups powdered sugar
- 1 tablespoon unsweetened cocoa (I used Hersheys)
- 1/4 cup whipping cream
- 1 tsp instant coffee granules (I used Folgers Classic Roast)
- 1 tsp Kahlua
To make macarons—
In a food processor, fitted with the steel blade, combine the almond flour and confectioner’s sugar. Pulse a few times, then add the cocoa and pulse a few times more. Pass through a fine sifter, and set aside.
Line baking sheets with parchment paper. Fit a piping bag with #6 plain tip.
In a bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed until they begin to foam. Add the cream of tartar and turn the speed to medium. Slowly stream in the sugar and continue to beat to stiff, glossy peaks. Beat in the drop of red food coloring, if using.
Using a rubber spatula, fold the almond mixture into the egg whites until well combined. This will take about 40 folds and turns of the bowl; after about 20 turns, the batter will come together and deflate and after 20 more turns, it will be slightly runny, then more runny after a few minutes.
Pipe 3-inch disks onto the parchment lined baking sheet and let it sit 2 to 4 hours. They will dry out on the top and develop a skin, which you want.
Preheat oven to 300F.
Bake cookies for 15 minutes. Rotate the baking sheets from top to bottom and from front to back and continue baking for another 5-10 minutes, until the macarons are no longer tacky when touched lightly. If you are using a convection oven, leave the oven door cracked after you turn the pans around (you may wedge the handle of a wooden spoon in it to keep it vented.)
Remove the cookies from the oven and allow to cool on baking sheets. (The macarons can be stored in a freezer for 2 weeks if wrapped airtight.)
To make buttercream—
Beat butter, powdered sugar and cocoa at medium speed until fluffy.
Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth.
To assemble macaron—
Pipe or dollop buttercream on one macaron and sandwich with another macaron.