Chocolate and Coffee Macarons

Name: Chocolate and Coffee Macarons
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 3 Portionen
Ingredients: 5 cl liquid cream; 70 g dark chocolate; 1 noix butter; 1 c à c soluble coffee; 1 c à c cocoa powder; 80 g icing sugar; 50 g egg whites; 20 g powdered sugar; 50 g very fine almond powder

Biscuits

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Chocolate and Coffee Macarons is ready in 4 h and yields 3 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These chocolate and coffee macarons are a delight for lovers of rich and intense flavours. The smooth dark chocolate ganache, enhanced with a touch of coffee, contrasts wonderfully with the sweetness of the almond shells. I often prepare them for special occasions or simply for a little treat. The preparation requires a little patience, but the result is really worth it. A true pleasure to share, or to savor solo with a cup of hot coffee! Perfect for an elegant dessert or a refined snack.

Ingredients (9 ingredients)

5 cl liquid cream
70 g dark chocolate
1 noix butter
1 c à c soluble coffee
1 c à c cocoa powder
80 g icing sugar
50 g egg whites
20 g powdered sugar
50 g very fine almond powder

Preparation (10 steps)

Preparation of egg whites

The day before, separate the whites from the egg yolks and reserve the whites in the refrigerator. This step is crucial to obtaining successful macarons.

Mixing the powders

Thermomix® Setting

10 sec/Speed 4

Put the almond powder, icing sugar and cocoa powder in the Thermomix bowl. Mix for 10 Sek./Stufe 4 to homogenize the powders.

Whisk the egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5 puis 1 min/Speed 3.5

Insert the whisk into the Thermomix bowl. Add the egg whites and a pinch of salt. Program 3 Min./Stufe 3.5 to whisk the egg whites until stiff. Then add the powdered sugar in a rain and continue to beat for 1 Min./Stufe 3.5.

240

Incorporation of the meringue

Thermomix® Setting

20 sec/Linkslauf Speed 2 Reverse

Remove the whisk. Gently incorporate the French meringue (mixture of egg whites and powdered sugar) into the mixture of almond powder, icing sugar and cocoa. Mix 20 Sek./Linkslauf Stufe 2. Use the spatula to help mixing.

Preparation and arrangement of the macarons

Preheat the oven to 180°C. Put the mixture in a piping bag. Arrange spaced circles of 5 cm on baking paper or on a suitable silicone plate.

Crusting the macarons

Leave to crust in the open air while waiting for the oven to reach the right temperature (about 30 minutes).

Baking the macarons

Bake for 15 minutes at 180°C in the oven.

Preparation of the coffee chocolate ganache

Thermomix® Setting

3 min/194°F/Speed 2 puis 10 sec/Speed 3 90

Put the liquid cream and butter in the Thermomix bowl. Heat for 3 Min./90°C/Stufe 2. Add the soluble coffee and mix 10 Sek./Stufe 3.

190

Incorporation of the chocolate

Thermomix® Setting

20 sec/Speed 3

Add the dark chocolate broken into pieces in the Thermomix bowl. Mix for 20 Sek./Stufe 3 until the chocolate is melted.

Filling the macarons

Put the ganache in a piping bag (or like me in a freezing bag pierced at the bottom). Fill one macaron shell out of two. Close and put in the refrigerator for at least one hour so that the ganache holds.