Another macaron recipe that's come about for the October Daring Baker Challenge, this one fairly simple but such a classic flavour combination that's always a hit.

However, when I started on making these, I opened the cupboard and realised that I didn't have any powdered instant coffee, only freezer dried granule types, so I sighed and pulled the mortar and pestle towards me. Then I stopped.

What if I processed the granules with the almond meal to make them a bit smaller, but still leaving little chunks of coffee?

What happened was a lovely speckled macaron shell which also made little swirls of brown in the batter when piped out. And it tastes great! Win :D

I filled these coffee delights with a milk chocolate ganache but they'd also be fantastic with a creamy buttercream.

Ingredients

90g Egg Whites (about 3), aged & at room temp

30g Granulated Sugar

200g Confectioners/Icing Sugar

110g Ground Almonds

3 tsp Instant Coffee Granules

Method

Process the confectioners sugar, almond meal instant coffee until the almond meal is fine then sift into a medium bowl to remove lumps.
Tip: If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl until foamy.
Slowly add the granulated sugar and beat until the mixture is glossy and holds stiff peaks.
Tip: If you turn the bowl upside down they should make no move to fall out
Fold half of the almond flour mixture into the meringue, starting quite vigorously then folding more carefully.
Add the remaining almond meal mixture and fold in carefully. Do not overfold.
Tip: A good way to tell if the batter is ready is when you fold it onto itself, it should blend back into itself in about 30seconds
Spoon the mixture into a pastry bag fitted with a plain half-inch tip. You can also use a Ziploc bag with a corner cut off.
Tip: It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe 1 1/2 inch mounds of batter onto baking sheets lined with parchment paper.
Tip: I don't recommend using a silicon mat, I had trouble taking the macarons off each time I used it. Once piped, bang the sheet down on a counter top a couple times to flatten any mounds and bring up air bubbles, also to settle the almond meal to the bottom giving smooth tops.
Leave the unbaked macarons out to dry, between 30min - 1 1/2 hours.
Tip: If you have a fan assisted oven you can dry them in less time by just having the fan turned on with the macarons in the oven.
While the macarons are drying, preheat the oven to 140°C (120°C Fan Assisted)
Once dry, bake for 15-22mins depending on their size
Tip: They're ready when you push them and they move very slightly on their feet
Cool on a rack before removing from the parchment, 15-30mins
Pipe or spoon with filling and sandwich

Milk Chocolate Ganache

Ingredients

250g Milk Chocolate

175ml Double Cream

Method

Finely chop/grate the chocolate and put into a heat resistant bowl.
Put the cream into a saucepan and heat until just about to boil.
Remove from heat and pour hot cream over the chocolate, using a whisk stir the cream and chocolate together making sure all the chocolate has melted and the mixture is smooth.
Refrigerate and stir with a fork every now and then so that it's all the same consistency until thick enough to spread (about 2 - 3 hours)
Tip: Basically, the longer you allow it to cool, the thicker the ganache, cooling it in the fridge speeds up the process but make sure to stir the ganache so that it cools evenly, also, keep an eye on it because it can become too thick for spreading if left too long in the fridge. If that does happen, allow to soften up at room temperature or using a water bath. The macaron shells are very delicate so rather have the ganache on the softer side, then pop in the fridge to firm up

This recipe is adapted from Tartelette

Other Tips:

You'll find that most serious macaron bakers swear by using aged egg whites, and I did notice a difference with the feet between using fresh & aged. Some say 3 days is best, some say up to 5 days is best. To age your egg whites, leave them in the fridge (or if in a cool climate) on the counter covered with a paper towel to stop anything from getting inside, and allow to stand between 3-5 days. If aged in the fridge, leave out until room temperature before using.

Store in an airtight container in the fridge but sit out for an hour or two before eating

Coffee with Milk Choc Ganache Macarons