Macarons are delicious. Chewy, simple yet complex. While they can be temperamental to say the least, they are enjoyable to eat. I whipped these up before a dinner party last night and was relieved that they all got there feet. I went ahead and added a cherry filling to compliment the chocolate and coffee. Let's just say they were liked.
Chocolate and Coffee Macarons
60 grams almond meal
125 grams powdered sugar
15 grams dutch processed cocoa powder
60 grams egg whites
25 grams sugar
1 teaspoon coffee extract
4 oz cream cheese
3 oz cherry jam
2 tablespoons honey
Using a food processor, pulse the almond meal, powdered sugar and cocoa for a good few minutes to incorporate them together. Pass the mixture through a sieve 3 times. Set aside
Whip the egg whites to soft peaks and stream in the sugar slowly. Whip the whites to stiff peaks. Add the coffee extract.
Fold the dry mixture into the whites until incorporated.
Pipe quarter sized mounds onto a silpat lined baking sheet. Remove the points on top the mounds by dipping your finger in water and pressing the points down.
Let the macarons sit at room temp until they form a skin. They formed the skin when they are no longer tacky when you touch them with a dry finger.
Bake them in a preheated oven set at 350F for 10-15 minutes rotated once. They are done when they have feet and are set (similar to a meringue cookie). Let cool completely before filling.
Cream the cream cheese, cherry jam and honey until there are no lumps.