Cappuccino French macarons
Do not be afraid of the humble macaron. Yes, they're tricky, but easier than you think. Don't take any short cuts, use a light touch when mixing, and you'll be well on the way to making the perfect cappuccino macaron.
- 1 hr cooking
- Makes 16 Item
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Ingredients
Cappuccino French macarons
- 1 1/4 cup (240g) pure icing (confectioners') sugar
- 3/4 cup (75g) ground hazelnuts
- 2 teaspoon instant coffee granules
- 1 teaspoon boiling water
- 3 egg whites
- 2 tablespoon caster (superfine) sugar
- 2 teaspoon cocoa powder
- 1/3 cup (80ml) pouring cream
- 180 gram (5½ ounces) white eating chocolate, chopped finely
Method
Cappuccino French macarons
- 1Grease oven trays; line with baking paper.
- 2Blend or process icing sugar and ground hazelnuts until fine. Sift mixture; discard any coarse pieces in sifter.
- 3Combine coffee and the boiling water in small bowl.
- 4Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar slowly, beating until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground hazelnuts and coffee mixture, in two batches.
- 5Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2.5cm (1 inch) apart, on trays. Tap trays on bench so macarons spread slightly; stand about 30 minutes or until macaroons feel dry to touch.
- 6Preheat oven to 150°C/300°F.
- 7Bake macarons about 20 minutes. Cool on trays.
- 8Meanwhile, for white chocolate ganache, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth. Stand at room temperature until spreadable.
- 9Sandwich macarons with ganache. Serve dusted with sifted cocoa powder.
Notes
Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.
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