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Cappuccino Macarons Recipe – Nothing Like Biting Into A Delicious Macaron With A Cup Of Coffee

You’ve probably heard of macarons, the queen of FRENCH pastries. Macaron is a wonderful and appealing cake that is both rich, sweet, and delicate, created by combining color, flavor, and flavor to make a tasty and appealing cake that is typical of FRENCH cuisine.

Macaron can be filled with a variety of fillings, each of which provides a unique and satisfying experience. And here’s the recipe for Cappuccino Macarons. The cake has a crunchy crust with an espresso scent, as well as a delicious chocolate interior. Even the most discerning diners will be satisfied by the perfection in each bite of this cake. So what are you waiting for, let’s learn this delicious cake with me to make for yourself and your family.

 

INGREDIENTS

FOR THE MACARON BATTER

5 tbsp (75g) granulated sugar

2 tbsp vanilla cappuccino powder

2 (about 70g) large egg wh̾i̾t ̾es, at room temperature

1 cup (120g) powdered sugar

1/2 cup (50g) powdered almonds

FOR THE CHOCOLATE FILLING

4 ounces (120g) bitter sweet chocolate, finely chopped

2 tbsp (30g) unsalted butter

1/2 cup (120ml) heavy cream

INSTRUCTIONS

MAKE THE MACARON BATTER

Preheat the oven to 340°F (170°C), prepare a piping bag with a pointed tip (approximately 1/2 inch, 2 cm), and line two baking sheets with parchment paper.

Step 2: To make a fine powder, combine powdered sugar, almond flour, and cappuccino powder in the bowl of a food processor and process until smooth.

Step 3: In a separate bowl, whisk the egg wh̾i̾t ̾es with a mixer on medium-high speed until soft peaks form.

Step 4: Beat the egg beat in step 3 with the granulated sugar until it forms a ball and firm peaks.

Step 5: Divide the dry ingredients in step 2 into two tiny parts, and fold each half gently into the egg white mixture in step 4 using a spatula until the mixture is uniform and no white streaks remain. egg.

Step 6: Transfer the mixture from step 5 to the icing bag you created earlier and pipe 1-inch shapes (approximately 1 tablespoon each) equally spaced on the parchment-lined baking tray. a single inch

Step 7: Lightly coat each cake with espresso and smash the baking pan a few times on the table to flatten the dough balls into the shape of a macaron.

Step 8: Set aside the dough you just made in step 7 for 30 to 90 minutes at room temperature, or until it feels dry to the touch.

Step 9: Bake the cake for 15 to 18 minutes in a preheated oven (if you are unclear of the time or the color changes too quickly while baking, you can crack a cake to check doneness).

Step 10: Remove the cake from the oven and cool thoroughly on a wire rack before gently removing it from the parchment paper.

MAKE THE CHOCOLATE FILLING

Step 1: In a small saucepan, heat the cream over medium heat until it begins to boil, then remove from the heat and stir in the chopped chocolate. Set aside for a minute to allow the chocolate to melt. Stir until the mixture is completely homogenous.

Step 2: To make the chocolate filling, add the butter to the chocolate mixture in step 1 and stir until incorporated. Before using, allow to cool completely.

Step 3: Spread a thin layer of chocolate filling on the macaron, then top with the remaining cake and gently clamp them together.

Step 4: Refrigerate the cake for at least 1 day to allow the flavors to meld, then serve.

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