Mocha Toffee Macarons


Daring Bakers' Challenge October 2015 

I had a full story prepared for today, about which recipes I tried for this challenge and how many times I failed and why, but I am not sure that you would be very interested and passionately reading about it, because I am quite certain that you had your own macaron or other baking disaster story to tell. Mine is simply about determination and all I can say is that if you really want to do it, you will find a way or the recipe that will turn you into a baking wizard and make everything effortlessly easy. My magic came from here.

Blog-checking lines: For the month of October we got to take on one of many bakers' deepest, darkest kitchen nightmares: macarons. Our talented bakers Korena from Korena in the Kitchen and Rachael from pizzarossa made the intimidating task of mastering these French beauties a breeze

Mocha Toffee Macarons

  • 200 grams icing sugar
  • 110 grams ground almond 
  • ¾ teaspoon instant espresso powder
  • 15 grams unsweetened cocoa powder
  • 90 grams egg whites (about 3 eggs)
  • 1 teaspoon vanilla extract
  • 25 grams granulated sugar
For the filling:
  • 60 grams icing sugar
  • 70 grams unsalted butter, softened
  • 2 tablespoons toffee (or caramel) sauce ( I used store bought)

  1. Pulse powdered sugar, almond flour, espresso powder and chocolate in a food processor until well combined. Set aside.
  2. Whip egg whites and vanilla to a nice bubbly foam.
  3. Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
  4. Fold the almond mix into the whipped egg whites until well combined. (It'll be a very sticky, very slow-flowing, thick mass).
  5. Using a  round tip pipe the macaron onto two baking sheets lined with parchment paper.
  6. If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.
  7. Let the macarons sit at room temperature for at least 30 minutes.
  8. Heat the oven to 140 C/280F
  9. Bake the macarons for 15 to 20 minutes, switching positions of the baking sheets halfway through.
  10. Once baked, leave the macarons in the oven, turn the oven off and open the oven door. After 15 minutes, take the macarons out.
For the filling:
  1. Beat powdered sugar, butter and toffee  together until you have a smooth cream.
  2. Match the macarons into pairs by size.
  3. Put a dollop of toffee buttercream on one shell and put the second shell on the top

My observations: 
-  almost everyone recommends a large round tip pipe, I succeeded only when switched to a smaller size which gave me better control of the amount of the batter I used and the shape of  the macarons.  
- tap the tray against the table to get rid of the extra air in the macarons and leave them for even longer than 30 minutes before baking if necessary, they need to form the skin and become dull in colour.

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