The Espresso Macarons. Ingredients Makes 16-20 Macarons. ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️ * 2 egg whites, room temperature * pinch salt * 50 g granulated white sugar * 150 g confectioners sugar * 80 g almond flour * 1 tsp espresso powder * 1/4 tsp vanilla bean extract(optional) Method 1. Line a baking sheet with parchment paper. and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. 2. Beat the egg whites on high speed until foamy, then add the salt. Mix for another minute then add 2 tbsp of the sugar. Beat for another 4-5 minutes. Add 2 tbsp sugar more and mix 3 minutes more. Add the remaining sugar and mix until stiff peaks form. 3. Sift in the almond flour, confectioners sugar and espresso powder. 4. Fold flour/sugar mixture into the egg white mixture. Be careful not to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites. 5. Fill a pastry bag with the batter. 6. Pipe out 1-inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets. 7. Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times. 8. Let the macarons sit in room temperature for about 20 to 40 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the “skin”. 9. Meanwhile, make the Ganache. Let cool to room temperature before piping onto the meringues. Place in a pastry bag with a large to medium tip. 10. Preheat the oven to 140 C 284 F. 11. Bake the macarons in preheated oven for 20 minutes. Remove from oven and allow to cool. 12. Flip half of the cookies on their back and pipe the buttercream onto each half of the cookie. Top with the other cookies. #macarons
Espresso Ganache Recipe Ingredients ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️ * 200 ml heavy cream * 200 g dark chocolate chunks * 1,5 tsp espresso powder Method In a small saucepan, heat the cream over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat, add the chocolate and espresso powder and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth. Let cool to room temperature. . . . . . . #food #recipes #foodporn #coffee #macarons #bakery #tarifler #makaron #easyrecipes #healthyrecipes #chocolate #instayemek
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