Mocha Macarons

Yes, I'm still alive. No, I haven't forgotten about my blog and now that I finally have my beautiful new kitchen, I am baking more and definitely updating more. I also started a new baking class at school "Advanced Patisserie Techniques" aka fancy plated desserts and candy making. Exciting, but also intimidating.

For my one of my final desserts in my last class (last week), we had to once again make the dreaded french macaron. One misstep or extra fold and these stubborn little cookies will crack, break, and just not achieve their coveted "feet". These are the most finicky cookies you will ever come across and you will cry as you make them over and over and not understand why they didn't turn out "just right". Until now that is, because I finally found a recipe that I absolutely love love love. I thought my recipe from school was good, but when the success rate only turns out to be 70%, it becomes frustrating.

My favorite macarons are Francois Payard's and I was beyond ecstatic when I found his recipe on food & wine's website. This recipe has the same ingredients as a typical macaron, just made with a different technique which I believe guarantees success. I filled these little cuties with the most delicious chocolate-coffee french buttercream. Pure decadence.

Mocha Macarons

Macarons
(adapted from Francois Payard)
- 1 cup powdered sugar
- 1 cup almond meal/flour
- 3 large eggwhites, at room temperature
- 1/2 cup granulated sugar
- 2 tbsp water
- 2 to 3 drops food coloring of choice (optional)
- 1/4 tsp vanilla extract


French Buttercream 
(adapted from Le Cordon Bleu)
- 6 oz granulated sugar
- 1/4 oz corn syrup
- 1 1/2 oz water
- 2 oz egg yolks
- 12 oz unsalted butter, in cubes
- 1 tsp vanilla extract
- 1 tbsp coffee extract
- 3 1/3 oz semi sweet chocolate


For the macarons: Sift the almond meal and powdered sugar together into a regular mixing bowl.
Separate the egg whites and place two in a stand mixer's bowl (with whisk attachment) and the other in the regular mixing bowl, and mix thoroughly with the dry ingredients.  [Note *Reserve the yolks if  you are making a french buttercream to fill these]

In a small saucepan, add the granulated sugar and the water. With the heat off, stir to completely wet all of the sugar. Bring to a boil and boil until it reaches 240F [softball stage].

Meanwhile, whip up the 2 egg whites  to a soft peak. Once the sugar reaches 240F, turn the mixer on high and slowly pour the sugar syrup down the side of the bowl and beat on high until the mixture cools down to room temperature. You can tell by touching the bottom of the bowl, if its not hot or warm its ready.

Congratulations, you just made an Italian meringue! The meringue will look glossy with firm peaks, very "marshmallowy". Add the vanilla extract and any food coloring and beat until its all combined.

Take 1/4 of the meringue and mix it in with the almond meal/powdered sugar mixture. Fold in the rest of the meringue with a spatula, gently until combined.

Line 2 baking sheets with parchment or silpats. Transfer the batter to a piping bag fitted with a plain round tip, I use ateco #806. Pipe small circles about an inch apart on the baking sheet and let dry out and form a skin for 30 minutes.

Meanwhile, preheat your oven to 400F. Once the macarons have dried out, place them in the oven and turn off the heat for 5 minutes. After 5 minutes, turn the oven back on and bake for an additional 8-12 minutes depending on the size of the cookie. [mine took 8 minutes]

Let cool, remove carefully and fill with whatever you like.

For the buttercream: Place the yolks in a mixer bowl with a whisk attachment and beat on medium until "creamy" looking.

In a small saucepan, add the sugar, water and corn syrup and cook over medium low heat. When the mixer reaches 212F, turn the mixer on high and slowly pour down the side of the mixer, and beat until the yolks become light and fluffy and they cool down to room temperature.

Meanwhile, fill that pot with water [so sugar doesn't stick to it, easier cleanup!], and bring it to a simmer for a water bath. Melt the chocolate over that bain marie.

When the yolks are cooled enough, add the butter, piece by piece until each is incorporated. The mixer will go from fluffy to soupy looking, back to fluffy. So don't panic if it breaks, it will come back together. Once all of the butter is in, add the melted chocolate, coffee, and vanilla and beat until combined.

Put in a piping back and pipe each cookie with a dollop. Find the cookies perfect match and sandwich them together.