Chocolate macaroons with espresso and cocoa nibs

Chocolate macaroons with espresso and cocoa nibs

From
Tea and Cake
Makes
30

Ingredients

Quantity Ingredient
110g almond meal
15g cocoa powder
200g icing sugar
110g egg white
30g caster sugar

Espresso ganache

Quantity Ingredient
80ml pouring cream
2 teaspoons instant coffee granules
120g dark chocolate, chopped, (70% cocoa solids)
2 tablespoons cocoa nibs, (see note)

Method

  1. Line 2 baking trays with baking paper. Process the almond meal, cocoa and icing sugar in a food processor until combined, then sift twice. Place the egg white in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Continue beating until stiff peaks form. Fold one-third into the almond mixture and combine well. Gently fold through the remaining egg white mixture; it should be glossy and thick, not thin and runny.
  2. Transfer to a piping bag fitted with a 5 mm plain nozzle and pipe 3 cm circles about 3 cm apart onto the trays. Leave at room temperature for 1–6 hours or until a crust forms; the macaroons should no longer be sticky to the touch.
  3. Preheat oven to 140°C. Bake the macaroons for 15–18 minutes until they rise slightly. Immediately slide the macaroons and paper off the trays onto wire racks to cool completely.
  4. Meanwhile, to make the ganache, place the cream and coffee granules in the top of a double boiler over medium heat and stir until the coffee has dissolved. Add the chocolate and stir until melted and smooth. Refrigerate for 20–25 minutes or until firm but pliable, then gently stir through the cocoa nibs. Transfer to a small piping bag fitted with a 1 cm plain nozzle and pipe about 1 teaspoon onto half of the macaroons. Sandwich with the remaining macaroons.

Note

  • Cocoa nibs are available from gourmet food shops.
Tags:
Tea and Cake
sweets
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