TWD #30: Sorry, No chunker dunkers today…
I know you probably came here looking for my Tuesdays with Dorie recipe of the week – Chocolate Chunkers hosted by Claudia of Fool for Food – but I regret that I wasn’t able to make them. You still love me right? Please don’t make me beg… b/c I will.
To get your Chocolate Chunker fix, take a peek at the TWD blogroll and look at what over 250+ Dorie-nators did. I’ll be back next week with Dimply Plum Cake. xoxo
Now that we got that business out of the way, I can show you my latest baking triumph.
I have to admit in my earlier baking days I was foolish enough to take on this finicky cookie but my first attempt failed so miserably that I didn’t bother to blog about it. There were so many more beautiful macaron creations floating around the blogosphere that my pathetic flat-lumpy-no-feet cookies would surely be mocked! I wasn’t sure I’d ever try again… it was that bad.
But after my recent ice cream endeavor, I was left with 3 egg whites that were destined for the drain unless I figured out what to do with them. I hate wasting food so I jumped on my computer, googled “3 egg whites recipe” and macarons jumped right out at me. I hesitated and questioned myself if I dare try again. Finally I laced up my apron, said “What the heck?” and …
::drum roll please::
Chocolate Kahlua Mocha Buttercream Macarons
(Recipe adapted from Sherry Yard’s DBTY | photos from me!)
Makes 16 macarons (or 8 sandwiches)
For chocolate macarons
1 cup almond flour
2 cups confectioner’s sugar
3 tbsp unsweetened cocoa powder
3 large egg whites, covered and refrigerated for 3 days and then brought to room temperature
1/4 tsp cream of tartar
2 tbsp sugar
1 drop red food coloring (optional)
[NOTES: I made my own almond flour by pulsing almonds in my food processor and sifting to a fine powder.]
For kahlua mocha buttercream
1/2 cup (1 stick) butter, softened
2-1/2 cups powdered sugar
1 tablespoon unsweetened cocoa (I used Hersheys)
1/4 cup whipping cream
1 tsp instant coffee granules (I used Folgers Classic Roast)
1 tsp Kahlua
To make macarons—
In a food processor, fitted with the steel blade, combine the almond flour and confectioner’s sugar. Pulse a few times, then add the cocoa and pulse a few times more. Pass through a fine sifter, and set aside.
Line baking sheets with parchment paper. Fit a piping bag with #6 plain tip.
[NOTES: I used my 2A round tip which was probably a bit big. Next time I might use my #12 round tip instead.]
In a bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed until they begin to foam. Add the cream of tartar and turn the speed to medium. Slowly stream in the sugar and continue to beat to stiff, glossy peaks. Beat in the drop of red food coloring, if using.
Using a rubber spatula, fold the almond mixture into the egg whites until well combined. This will take about 40 folds and turns of the bowl; after about 20 turns, the batter will come together and deflate and after 20 more turns, it will be slightly runny, then more runny after a few minutes.
Pipe 3-inch disks onto the parchment lined baking sheet and let it sit 2 to 4 hours. They will dry out on the top and develop a skin, which you want.
[NOTES: I am not a patient person so I only let it sit for 1 hour.]
Preheat oven to 300F.
Bake cookies for 15 minutes. Rotate the baking sheets from top to bottom and from front to back and continue baking for another 5-10 minutes, until the macarons are no longer tacky when touched lightly. If you are using a convection oven, leave the oven door cracked after you turn the pans around (you may wedge the handle of a wooden spoon in it to keep it vented.)
Look! Look! I got feet! I am way too excited about this!
[NOTES: I piped 2-inch disks, got 28 macarons (or 14 sandwiches), baked for 12 minutes, rotated the baking sheets and baked for another 5 minutes. Next time I might do 1-inch to make it a more petite cookie.]
Remove the cookies from the oven and allow to cool on baking sheets. (The macarons can be stored in a freezer for 2 weeks if wrapped airtight.)
To make buttercream—
Beat butter, powdered sugar and cocoa at medium speed until fluffy.
Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth.
[NOTES: I didn’t use all of the coffee-cream mixture. I just added until I got the consistency I wanted, about 4-5 tsp.]
To assemble macaron—
Pipe or dollop buttercream on one macaron and sandwich with another macaron.
Husband rating: A/A+
He thought the cookie and buttercream were good but said the flavor combinations were a little rich for him.
Wifey rating: A+
I loved my little macaron cookie sandwiches. That frosting is so good and I don’t even like coffee. I can’t wait to try more flavors!