I wanted to make sure the coffee flavor was not only in the filling, but also in the cookie. I bought instant coffee
( latte/ vanilla caramel) And I added to the dry ingredients ( almond meal and powder sugar) . I also bought coffee extract and rum extract and I added that into my French buttercream . The end result was amazing.
I make all my macaron mix by hand . I read on a blog that copper bowls were much better than stainless steal for my meringue. It suppose to be more stable and It's true.
The recipe I use it's very small and makes about 33 cookies . I do this cookies for friends and family so I don't have the need to go any bigger scale on the recipe.
Basic macaron recipe:
60 gr almond meal ( almond flour)
100 gr powder sugar
50 gr egg whites.
16 gr granulated sugar.
Many recipes says that just putting the almond meal in the food processor will make it very smooth to go through a sieve, but I took an extra step and I used the spiced grinder, that way no almond meal is left behind.
I mix the almond meal, powder sugar and any other flavor ( it has to be dry )
put it through a fine mesh to medium mesh sieve. Doing this extra process will ensure the macarons to have an smooth surface when done.
In a clean copper bowl I add the egg white and start beating . When the egg are getting foamy I add the granulated sugar a bit at the time until all incorporated . At this time I add any food coloring ( if liquid)or flavor to the mix. I keep beating until it reaches stiff peak. The way to know this is by picking up the whisk from the batter , and noticing the tip of the meringue left in the whisk is all the way up. I hope it make sense.
Add the dry ingredients into the copper bowl where the merengue is and with a rubber spatula fold the ingredients slowly. The moment they are combined you stop. Over mixing can happen very fast and at this point I personally will start over.
When the mix is done pour it into a piping bag with a round tip small to medium size.
On a 1/2 sheet pan, place a silpat or parchment paper. Pipe the cookies making a quarter size coin. If it leaves a tip get a little water and with your fingertip push down a little to take it off. When you have piped all the mix onto the sheet pan tap the sheet pan against the counter ( not to hard) to take some bubbles out.
Let it rest for 30 to 35 minutes on the counter or until the top of the cookie is not longer wet to the touch.
Preheat oven at 300 F .
Before putting the cookies in the oven, place another sheet pan at the bottom of the sheet pan the macarons are. This is done to ensure the macarons do not cook too fast at the bottom.
Bake around 14 to 16 minutes. Let it rest. And done !
Ovens are very different. The oven I cook my cookies is an electric oven.
( latte/ vanilla caramel) And I added to the dry ingredients ( almond meal and powder sugar) . I also bought coffee extract and rum extract and I added that into my French buttercream . The end result was amazing.
I make all my macaron mix by hand . I read on a blog that copper bowls were much better than stainless steal for my meringue. It suppose to be more stable and It's true.
The recipe I use it's very small and makes about 33 cookies . I do this cookies for friends and family so I don't have the need to go any bigger scale on the recipe.
Basic macaron recipe:
60 gr almond meal ( almond flour)
100 gr powder sugar
50 gr egg whites.
16 gr granulated sugar.
Many recipes says that just putting the almond meal in the food processor will make it very smooth to go through a sieve, but I took an extra step and I used the spiced grinder, that way no almond meal is left behind.
I mix the almond meal, powder sugar and any other flavor ( it has to be dry )
put it through a fine mesh to medium mesh sieve. Doing this extra process will ensure the macarons to have an smooth surface when done.
In a clean copper bowl I add the egg white and start beating . When the egg are getting foamy I add the granulated sugar a bit at the time until all incorporated . At this time I add any food coloring ( if liquid)or flavor to the mix. I keep beating until it reaches stiff peak. The way to know this is by picking up the whisk from the batter , and noticing the tip of the meringue left in the whisk is all the way up. I hope it make sense.
Add the dry ingredients into the copper bowl where the merengue is and with a rubber spatula fold the ingredients slowly. The moment they are combined you stop. Over mixing can happen very fast and at this point I personally will start over.
When the mix is done pour it into a piping bag with a round tip small to medium size.
On a 1/2 sheet pan, place a silpat or parchment paper. Pipe the cookies making a quarter size coin. If it leaves a tip get a little water and with your fingertip push down a little to take it off. When you have piped all the mix onto the sheet pan tap the sheet pan against the counter ( not to hard) to take some bubbles out.
Let it rest for 30 to 35 minutes on the counter or until the top of the cookie is not longer wet to the touch.
Preheat oven at 300 F .
Before putting the cookies in the oven, place another sheet pan at the bottom of the sheet pan the macarons are. This is done to ensure the macarons do not cook too fast at the bottom.
Bake around 14 to 16 minutes. Let it rest. And done !
Ovens are very different. The oven I cook my cookies is an electric oven.
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