we are just so close.
so so very close.
so, today is tuesday , and friday of this very week, my husband and baby daddy is coming home!
if all goes as planned (which is NOT always the case when you’re working with uncle sam) and he does indeed return home on friday, we will have successfully survived 374 days without him. phew. that is too many days.
the kids are thrilled and tyrannical. i’m trying to not lose my mind being their single parent during this last week of deployment. it’s like the worst version of spring fever ever. we are all done. they’re madmen. i’m wanting to run away from home and hoping they make it without me. a 10-year old can successfully raise his 2-year old sister, right?!
so instead of abandoning my family in the 11th hour of this million year deployment (okay, just one and a few days), i decided to try something that’s been sitting on my baking bucket list for years… french macarons.
after watching zoe bakes make them look so easy and seeing them made on a food network baking competition one too many times, i was filled with that “i can do that” attitude that makes you pull out your almond flour and your stand mixer.
i am so very happy to report that the whole attempt went swimmingly!!
these have been flavored with a little coffee powder (of course) and filled with a dark chocolate ganache (duh). they have such pretty feet and the perfect crack and chew that you want in a good macaron.
now… three more days. three more days.
Coffee Macarons with Dark Chocolate Ganache
- 125 grams almond flour
- 225 grams powdered sugar
- 4 large egg whites
- 110 grams sugar
- 1 teaspoon instant dark roast coffee granules i used a Starbucks pouch
For Chocolate Ganache:
- 4 ounces heavy cream
- 8 ounces dark chocolate
To make Macarons:
- Pulse almond flour and powdered sugar in a food processor or blender to combine well.
- Beat egg whites in a clean bowl of a stand mixer until foamy. While mixer is running, slowly add 110 grams regular sugar to eggs. Beat until soft peaks. Add coffee granules; beat egg white mixture to stiff peaks.
- Remove bowl from stand mixer and fold in almond flour mixture in three batches. Continue to stir mixture with spatula, pressing mixture against the sides of the bowl to deflate egg whites a bit. Batter is ready when if you make a figure 8 in batter, it slumps slowly back together and flows a bit like lava.
- Transfer mixture to a piping bag fitted with a large round tip. Pipe round circles of batter onto a baking sheet lined with parchment paper. Try to make them the same size. (there are templates you can place under your parchment to make sure they're the right size and spaced out far enough from each other... as i too often do with too many things, i just eyeballed it.)
- Once the tray is full, take out any aggression by banging the tray on the counter a few times to knock out bubbles and flatten batter circles. Allow trays to sit for 30 minutes or until batter is dry to the touch. This forms a skin on the surface of the macarons. Meanwhile, preheat your oven to 330°.
- Bake macarons at 330° for 11-13 minutes. Allow them to cool completely.
To make Dark Chocolate Ganache:
- Heat cream on the stove in a medium pan until just simmering. Remove from heat and pour over a bowl of dark chocolate chips. Allow to sit for 2-3 minutes. Stir to combine completely.
- Transfer to a piping bag and pipe ganache onto a macaron half; top with another macaron half to make a sandwich.
- To decorate, if desired, combine more instant coffee granules with a little bit of water. Paint a pretty stripe across the top of each macaron. Store in fridge for a few days or in the freezer for even longer.