Coffee & Pecan Macarons

Coffee & Pecan Macarons

A couple weeks ago while out buying some plastic containers, I came across these silicone macaron baking sheets for large macarons, diameter being around 6 cm I thought they’d be perfect for ice cream macaron sandwiches, so I got couple of them.

I saved some shells for ice cream and turned 10 of them into coffee & pecan macarons, filled with coffee flavoured milk chocolate ganache and chopped natural pecans.

Compared to regular sized macarons they were much quicker to make naturally also because I made a smaller batch than usual.

See ganache recipe in recipe notes, in bottom of this post.

Coffee & Pecan Macarons

Coffee & Pecan Macarons

Large Coffee Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Large sized coffee flavoured french macarons, filled with coffee flavoured milk chocolate ganache.
Servings Prep Time
12macaron cookies 20minutes
Cook Time
18minutes
Servings Prep Time
12macaron cookies 20minutes
Cook Time
18minutes
Large Coffee Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Large sized coffee flavoured french macarons, filled with coffee flavoured milk chocolate ganache.
Servings Prep Time
12macaron cookies 20minutes
Cook Time
18minutes
Servings Prep Time
12macaron cookies 20minutes
Cook Time
18minutes
Ingredients
  • 90 grams egg whites divided
  • 100 grams white granulated sugar
  • 30 mililiters water
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 1 teaspoon instant espresso nescafe gold
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C. Prepare a baking sheet with baking paper or silicone baking sheet.
  2. Divide egg whites placing 45 grams in your mixing bowl.
  3. In a bowl combine ground almonds, powdered sugar, instant coffee and remaining egg whites, continue mixing until fully incorporated.
  4. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  5. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then lower the whisking of egg whites to low speed and slowly pour the syrup into the foam.
  6. Turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
  7. Combine the meringue with almond paste by gently folding using a spatula or a big spoon.
  8. Place into a piping bag and pipe the macaron shells of diameter about 6 com onto your baking sheet.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter.
  10. Bake in the preheated oven for 18-20 minutes, until you can lift them off the baking sheet.
  11. Pipe ganache in circles on the flat side of the shells and sprinkle with chopped pecan nuts.
  12. Top with another shell to make a sandwich.
Recipe Notes

[ultimate-recipe id="1912" template="3"]

Comments are closed.