Crazy Days and Chocolate Macarons with Espresso Cream
Ten more days people! Ten more days before I uproot four years of my life in the UK back to good ol’ Australia. It’s been crazy. I definitely have a good excuse for not posting as regularly. Please bear with me…but right now, cardboard boxes and constant ‘pack, chuck or think about it’ questions rule my life.
The last time I made orange marmalade macarons, my colleagues went gaga over them. Many asking for the recipes while scoffing them during morning tea break. Since the last one went down so well, I decided I’ll spoil them again before I finish off my second last week of work with this chocolate macaron with espresso buttercream.
I don’t really know if those guys at work will miss me more or would it be my offerings of baked goods for morning tea they’ll miss. Just kidding. I have enjoyed using them as my guinea pigs, and will definitely miss this wonderful bunch of people. I did go in on my last day at work with more baked goods (upcoming post) and the next time I bake anything, it will be on a whole new continent. The thought of it is blowing my mind!
After posting this, it’s back to crazy packing. And by end of the week, hubby and I will be living out of our suitcases, watching movies on our laptops (bye bye TV *sob*) and eating takeaways.
Chocolate and coffee is a classic combination and I loved making this. I used really strong espresso but you can substitute with espresso powder mixed into vanilla extract.
Once again, I never know if the macs would turn out okay…
But they did…phew.
CHOCOLATE MACARON (Italian Method)
200g almond meal or ground blanched almonds
200g confectioners’ sugar
15g unsweetened dutch-processes cocoa powder
150g egg whites, divided into two 75g portions
Method for making macarons can be found here, along with tips and tricks. With the cocoa powder, sift it together with the almond meal and proceed as usual.
225g unsalted butter, softened
250g powdered sugar
2 tbsp very strong espresso
1 tsp vanilla extract
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.
Once all of the powdered sugar has been added, scrape the sides of the bowl, continue on low while adding vanilla and espresso till fully incorporated. Beat on medium-high until light and fluffy.