Try these beautifully flavored and decadent mocha macarons from Tamara Novacoviç.
By Tamara Novacoviç
I must admit I surprised myself with the fact that I never get frustrated with macarons. I get a lot of different sizes and shapes, sometimes they crack, but most often succeed, sometimes their foamy foot is prettier, other times not so much. But for some reason, they’re fun to make. I love how you can play with colors (I want to experiment with natural ingredients to color their shells) and flavors.
If you don’t have almond flour available, pulverize blanched almonds together with powdered sugar. Sift to get rid of lumps. If you don’t have blanched almonds, soak them in boiling water for several minutes and skin them (the skin is removed very easily).
- 3.1 oz (90g) egg whites
- 1 oz (30 g) sugar
- 7 oz (200 g) powdered sugar
- 3.8 oz (110 g) almonds, blanched
- 2 tsp instant coffee
- 1 cup (250 ml) milk
- 2 egg yolks
- ½ vanilla bean pod
- 7 tbsp brown sugar
- 1 tsp instant coffee
- 1.7 oz (50 g) butter, softened
- 3 tbsp cornstarch
- Leave egg whites on room temperature several hours or overnight before using.
- Pulverize blanched almonds with powdered sugar and coffee and sift to get rid of leftover lumps.
- Beat egg whites until stiff peaks form. Mix in sugar. Combine with almond mixture - stir vigorously (the whole process should not take more than 50 strokes). Test the batter - put it in the pastry bag with round tip and pipe it. It shouldn't have peak, the peak should sink with the rest of the batter, but should hold its shape. Pipe the batter onto baking sheet lined with parchment paper.
- Preheat oven to 302/320 F (160 / 150 C). Bake for 12 minutes. Let cool completely.
- Make the filling: Whisk egg yolks with a bit of milk, sugar and cornstarch. Heat the rest of the milk until boiling. Add the egg yolk mixture and whisk over low heat until it thickens. Remove from heat and stir in coffee. Cover surface with plastic wrap and let cool completely.
- Beat softened butter. Combine with the pastry cream. Fill macarons.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.