These macarons are extremely light and fluffy, and instead of getting the slight crisp then chew from a normal macaron, these macarons melt away away away in your mouth since the delicate shells have been softened by the whipped cream center!
I made these macarons for my mom because she had never had a macaron before. My mom doesn't have much of a sweet tooth, but she absolutely loves the Japanese roll cakes from Hamada-Ya inside of Mitsuwa Marketplace. The sponge cake is moist and light, the espresso whipped cream airy and smooth.
I attempted to mimic the espresso whipped cream in the roll cake by using heaving whipping cream, ground espresso powder, powdered sugar, and vanilla extract. It wasn't as sweet as the cream in the cake--which was nice because I liked more of the rich coffee flavor.
I love this espresso whipped cream. It is delicious on top of bread, crackers, or just by itself! If you've ever eaten Nutella off a spoon, you would do the same with this. Yes I have had eaten tons of this espresso cream off of a giant spoon, but hey it was worth it :) No regrets! The whipped cream was gone after only two days but I--of course--made loooots more.
Espresso Macarons
yields 20 shells (10 macarons)
Ingredients:
1 large egg white (room temperature)
1 tbs granulated sugar (I tend to use a little less than a full tablespoon)
1/2 cup confectioner's sugar
1/4 cup slivered blanched almonds
3/4 to 1 tbs ground instant espresso powder (more if you love coffee!)
Directions:
- Preheat the oven 300° F and line a baking sheet with parchment paper or silicone mat. Have one large egg white at room temperature ready in medium/large bowl.
- Pulse the slivered blanched almonds in a food processor or blender until it becomes fine almond meal. Sift the almond meal and espresso powder with the confectioner's sugar in a small bowl and mix until incorporated.
- Using an electric handheld whisk, whisk the egg white until it is frothy. Add the granulated sugar and continue whisking until the egg whites hold stiff peaks.
Tip: if you hold the bowl upside-down over your head and the egg white should stay in place
- Use a rubber spatula and gently fold in the almond mixture in tablespoons until incorporated. Be sure not to mix it as it will deflate the egg whites.
- Fill a piping bag with the mixture and use a 1-cm wide tip to pipe circles onto the parchment sheet or silicone mat. Leave enough room between each circle so the edges do not spread and touch.
- Let the batter set about 30 minutes up to 1 or 2 hours. (The macarons should not look shiny when you place it under the light and when you touch it the shell feels somewhat hardened. Once you get the hang of it you'll know when the macarons are ready to bake.)
- Bake 9-10 minutes. You usually see the macaron "feet" start to form about 5-6 minutes into baking.
- Transfer to a wire rack to cool, match up the cookies to form sandwiches, then fill with the espresso whipped cream and consume immediately! Or store them in the fridge so the whipped cream can firm up and the macaron will be sort of like a frozen treat!
Espresso Whipped Cream
yields about a cup
Ingredients:
1 cup heavy cream
2 tsp ground instant espresso powder
2 tbs powdered sugar
1 tsp vanilla extract
Directions:
- In a medium bowl, beat the heavy cream on medium-high until soft peaks form.
- Add in the powdered sugar and vanilla and continue beating for about 30 seconds until incorporated. Then add in the espresso powder and continue beating the heavy cream at medium-high until stiff peaks form.
- Use immediately or refrigerate it as the cream will become runny if left out too long in room temperature.
No comments:
Post a Comment