Tuesday, April 26, 2011

Mac Attack #18: Dark Chocolate-Espresso Macarons

I'm still obsessed with baking macarons.
And yes, I know, I still have not posted my basic recipe, but it just takes a lot of time, a lot of pictures, and so on. I will definitely try to post my version of the French Meringue method within the next two weeks....
DSC_0990 Yesterday, the Mac Atttack challenge #18 ended (I would have posted it back then if I hadn't though that I have to post it on the 27th...).
It's my second challenge on Mac Attack, and it was quite a common theme: Chocolate. It was so common, I really didn't want to come up with something new, creative and crazy, so I took one of the two chocolate macarons recipes that I make a lot: Dark chocolate and Espresso macarons!

I started to love dark chocolate only about two years ago, same with coffee. But now I love both, especially, of course, when they are paired together! But again, I have to admit, I don't make macarons because I want to eat them, I make them because of the process of making them, because I want to give them away, hoping someone likes them, too! But of course, I eat them, too.DSC_0994
I always make only a small (one egg white) batch of macarons, otherwise it would really be too much.

Does anyone else know the problem that chocolate macarons shells (with cocoa powder in them) tend to be more flat?

For the filling, I used the ganache that I used for these macarons since I first made them. Nothing very special... The amount of cream and chocolate always varies a bit. I have it written down, but I always forget how I wanted to change it a little for the next time. I will write down the one I will do next time.

The macarons are very yummy and have a rich, bitter flavour... the filling is not sweet!
For an extra strong coffee flavour in the chocolate filling, I use extra strong espresso coffee and additionaly dissolved some instant coffee in it.
If you don't want a strong coffee flavour, you can use normal coffee.

For the shells, some confectioner's sugar is replaced and ground with a bit of cocoa powder and instant coffee. They are baked a little shorter on a little higher temperature. Recipe follows.

Dark chocolate-Espresso Ganache (fills about 12 macarons)

40 g dark chocolate 72 %
40 ml heavy cream (35 % fat)
2 tbsp strong espresso
1 tsp butter

  1. Break chocolate into pieces and place it with the cream in a very small saucepan.
  2. Let them melt together while stirring on very low heat.
  3. Stir in the espresso and maybe some instant coffee.
  4. Take away from heat and pour into a small glass. Let melt in a bit of butter and let it cool. When it is cool, put it in the fridge just until it has a good consistency for filling the macarons!

DSC_0992When the consistency is right (shouldn't be too hard, it should be smooth but not too liquid! Otherwise it will run down your shells) I place some ganache with a teaspoon (I don't use piping bags for that) on a shell, and place another shell on it. Put in the fridge for a day and take out 30 minutes before serving!
Time makes them get better.

Link to the challenge: here.


  1. Such beautiful macarons! Like an espresso shot in a cookie!

  2. Bautiful macaorns!
    This is my first time on your site - I really love your photography! Would be following your blog ;-).
    And please post the basic macaron recipe :-)

  3. I still have not mastered the macaron- after MANY attempts :(

  4. You took my heart with these beautiful macarons Lea. I LOVE the flavour combination, IMHO, the best in the world! Your macarons are pretty and perfect. Waiting impatiently for the recap! Thank you for bringing these gorgeous creatures to MacTweets.

  5. your macarons look amazing....
    It looks delicious, chocolate and coffee together...yummy!
    Very nice and colorful blog!
    I'm looking forward to reading your next post ;)

  6. Lea, these macarons are so beautiful! Lovely flavor, too! Great job on them and thanks for sharing. I'm so glad I found your beautiful blog and am going to explore more of your recipes! :)

  7. Chocolate and coffee are always a winning flavor combination. Your perfect macarons look so seductive and yummy. Not sure why adding choc powder in the mac batter makes them a little flat. Maybe because it's heavier than powdered sugar? I don't know--but yours still turned out great!

  8. Your macarons are absolutely gorgeous! I love chocolate and coffee together, so I know I would like these, and I bet they weren't too sweet. I still have to make some macarons--perhaps I should look into joining Mac Attack!

  9. Gosh, very, very beautiful macarons Lea! And I love the choc-coffee combination (that's the way I drink my coffee). I completely understand what you mean, I often give away most of what I bake because I enjoy the process more than the end result. Although some end results, like macarons, I find hard to part with :)Lovely blog you have here!

  10. Oh my gosh, those are some beautiful macarons, perfect shells, perfect feet and a gorgeous contrast between the shell and the dark chocolate - espresso filling.

  11. Thanks for visiting my blog Lea. I'm sorry it took me so long to get back to you. Your blog is awesome! These macarons look beautiful :) I can't wait to see your basic recipe so I can start making them myself

  12. Chocolate espresso ganache sounds sooo yummy! I've made macarons before, but I've never tried a chocolate version. Sounds like a winner! :D

  13. Perfect chocolate macarons with wonderful feet! I am craving for it right now....

  14. Just wonderful, perfect. Beautiful flavour combination, too.

  15. Chocolate and coffee is a wonderful combination. These two flavors complement each other. I do not use all the dark chocolate because it is too strong for me. But I like the strong espresso flavor. What kind of chocolate you take? A normal bar of chocolate?

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