Cafe Latte Macaron with Coffee Ganache Recipe
October 07, 2018
Need your morning cup of coffee to start the day? How about some Cafe Latte Macarons filled with a smooth Coffee Ganache, and some mini macarons in the shape of coffee beans! 😊These macarons are truly for the coffee lovers and a good option for those who don't like desserts that are too sweet. You can view the full recipe and tutorial video below.
CAFE LATTE MACARON WITH COFFEE GANACHE RECIPE
by Sumopocky
Yield
Approximately 14 servings
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
Food colouring: Brown, Black
[For Coffee Ganache Filling]
50ml of Warm Heavy Cream
40g of Dark Chocolate
40g of White Chocolate
1 sachet of Instant coffee
Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Scoop out and colour the batter based on the table below. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted, then transfer to a piping bag
4. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
5. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
6. Bake in a preheated oven at 150°C (302°F) for approximately 15 minutes.
7. Let shells cool.
by Sumopocky
Yield
Approximately 14 servings
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Almond flour
40g of Powdered/icing sugar
Food colouring: Brown, Black
[For Coffee Ganache Filling]
50ml of Warm Heavy Cream
40g of Dark Chocolate
40g of White Chocolate
1 sachet of Instant coffee
Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Scoop out and colour the batter based on the table below. Continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted, then transfer to a piping bag
Colour of Batter
|
Portion
|
Piping Tip
|
Black
Brown White White |
1 tsp
4 tbsp 2 tbsp Remaining batter |
Small
Small Small Medium |
5. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
6. Bake in a preheated oven at 150°C (302°F) for approximately 15 minutes.
7. Let shells cool.
[For Coffee Ganache Filling]
1. In a microwaveable cup, add the instant coffee to warm heavy cream. Stir well.
2. Add the white and dark chocolate, and microwave in 15sec bursts, stirring between each interval.
3. Once the chocolate is fully melted, transfer to a piping bag. Let it cool till the texture is firm enough.
4. Pipe the filling between 2 macaron shells. Leave it in the fridge overnight for best taste!
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