You must log in to upload a photo.
(5.0/5) Log in to rate this recipe!
Submitted by Ana K. Rivera
Credit: Ft. Chef Antonio Bachour
125 g almond flour
150 g confectioners sugar
100 g egg whites
100 g granulated sugar
200 g milk chocolate
200 g heavy cream
20 g coffee paste
For macaron shells
Preheat oven to 275 F, low fan
Convince almond flower and confectioners sugar in a food processor and process to a fine powder
Whip egg whites and granulated sugar in the bowl of a stand mixer fitted whit a whisk attachment to medium peaks. Ad a few drops of brown food coloring and continue tau whip for 20 seconds.
Sift almond mixture over egg whites and fold, using a rubber spatula until smooth and shiny.
Pipe macarons into sheet trays with silpat, set aside to dry for 30 minutes before baking.
Bake for 12 minutes
Heat heavy cream in a small pot, bring to simmer and pour into chocolate, add coffee paste and set for 30 minutes
Fill macarons with ganache
ACF reserves the right to remove inappropriate comments.