Pink Mocha Macaroons

These are very cute and very yummy little treats and with the pink colour I thought they would be excellent for Valentines Day, although I made them up for a slightly different reason.

It was my friend’s baby shower this weekend and I made up some little treats to add to the party bags. I thought macaroons would be fun because I could add a tiny bit of decoration and make them look like baby rattles. I also made up some of my mint chocolate fudge to go in the bags because Lily seems to like it!

These macaroons are great and you could easily make them any colour you want, but I really like the combo of the dark chocolate ganache and the pink shells.

Pink Mocha Macaroons

This recipe made 25 macaroons at 100 calories per macaroon, but is very easy ratios to double if you need some extras.

dsc_0021

Ingredients:

Shells

  • 80g egg whites divided in half
  • 100g ground almonds
  • 100g icing sugar
  • 100g castor sugar
  • 37.5ml of water
  • red food colouring

Filling

  • 350g dark chocolate
  • 1/2 Tbs instant coffee (the dry mixture, not combined with water)
  • 1/2 cup double (whipping) cream

Preparation:

  1. Separate the egg whites, place half into the bowl of a stand mixer with whisk attachment and half into a large bowl.dsc_0001-1
    • This is my little frog egg separator!
  2. While that is happening sieve together the ground almonds and icing sugar into the large bowl (not the stand mixer).
  3. Mix the ground almond and icing sugar in with the egg whites to create an almond paste and set aside.                         dsc_0005-1
  4. In a saucepan on the stove over medium-high heat, combine the castor sugar and water and allow to heat.           dsc_0003
  5. Use a candy thermometer and when the sugar syrup on the stove reaches 100 C, turn on the stand mixer on medium to beat the eggs whites until they form soft peaks.
  6. When the sugar syrup reaches 115 C, take it off the heat.
  7. The egg should have soft peaks now, keep the mixer on and slowly drizzle in the sugar syrup to create a thick glossy merengue.
  8. Once all syrup is in, turn the mixer on high and allow to beat until the outside of the mixing bowl cools (should be about 3-5 minutes).
  9. Add food colour to meringue while still mixing.
  10. Once cooled, fold the merengue into the almond paste gently about 1/3 at a time. Be careful not to over mix.
  11. Place the mixture into a piping bag (I use a big ziplock and cut the corner off).
  12. Pipe out 3-4cm diameter disks on lined baking trays (50 of these to make 25 macaroons).
  13. Smack the trays firmly agains the counter several times to get any air bubbles out.
  14. Let the trays sit out for 30 minutes so the outsides of the macaroons form the skin they need.
  15. Preheat the oven to 140 C.
  16. Bake the shells for 13-15 minutes, the outside should be smooth and a small ‘foot’ should  form at the bottom (don’t worry if a few crack, it happens).   dsc_0013
  17. Let shells completely cool before removing them from the baking paper.
  18. White the shells cool, make the ganache.
  19. Break up the chocolate and heat in a double boiler along with the coffee, stirring until combined.                             dsc_0011
  20. Heat cream over medium heat until warm to the touch.
  21. Take off the heat and pour cream into chocolate mixture, stirring until well combined.
  22. Let the ganache cool until it thickens. It needs to be firm enough to not run, but still soft enough to pipe, so like a thick icing.
  23. Pair the shells together so they will match up nicely based on size.
  24. Pipe ganache onto one half of the shells.        dsc_0015
  25. Place second shell on top and gently press together.
    • If you want to turn these into baby rattles, simply place a lolly stick into the ganache before pressing the second shell on top and stick a mini marshmallow on the other end of the stick.        dsc_0014
  26. I like to let my macaroons set in the fridge for a few hours before I serve them.

Hope you enjoy these rich mocha treats!

Here is an easy to print version:

Pink Mocha Macaroons

Ingredients:

Shells

  • 80g egg whites divided in half
  • 100g ground almonds
  • 100g icing sugar
  • 100g castor sugar
  • 37.5ml of water
  • red food colouring

Filling

  • 350g dark chocolate
  • 1/2 Tbs instant coffee (the dry mixture, not combined with water)
  • 1/2 cup double (whipping) cream

Preparation:

  1. Separate the egg whites, place half into the bowl of a stand mixer with whisk attachment and half into a large bowl.
  2. While that is happening sieve together the ground almonds and icing sugar into the large bowl (not the stand mixer).
  3. Mix the ground almond and icing sugar in with the egg whites to create an almond paste and set aside.
  4. In a saucepan on the stove over medium-high heat, combine the castor sugar and water and allow to heat.
  5. Use a candy thermometer and when the sugar syrup on the stove reaches 100 C, turn on the stand mixer on medium to beat the eggs whites until they form soft peaks.
  6. When the sugar syrup reaches 115 C, take it off the heat.
  7. The egg should have soft peaks now, keep the mixer on and slowly drizzle in the sugar syrup to create a thick glossy merengue.
  8. Once all syrup is in, turn the mixer on high and allow to beat until the outside of the mixing bowl cools (should be about 3-5 minutes).
  9. Add food colour to meringue while still mixing.
  10. Once cooled, fold the merengue into the almond paste gently about 1/3 at a time. Be careful not to over mix.
  11. Place the mixture into a piping bag.
  12. Pipe out 3-4cm diameter disks on lined baking trays (50 of these to make 25 macaroons).
  13. Smack the trays firmly agains the counter several times to get any air bubbles out.
  14. Let the trays sit out for 30 minutes so the outsides of the macaroons form the skin they need.
  15. Preheat the oven to 140 C.
  16. Bake the shells for 13-15 minutes, the outside should be smooth and a small ‘foot’ should  form at the bottom (don’t worry if a few crack, it happens).
  17. Let shells completely cool before removing them from the baking paper.
  18. White the shells cool, make the ganache.
  19. Break up the chocolate and heat in a double boiler along with the coffee, stirring until combined.
  20. Heat cream over medium heat until warm to the touch.
  21. Take off the heat and pour cream into chocolate mixture, stirring until well combined.
  22. Let the ganache cool until it thickens. It needs to be firm enough to not run, but still soft enough to pipe, so like a thick icing.
  23. Pair the shells together so they will match up nicely based on size.
  24. Pipe ganache onto one half of the shells.
  25. Place second shell on top and gently press together.
    • If you want to turn these into baby rattles, simply place a lolly stick into the ganache before pressing the second shell on top and stick a mini marshmallow on the other end of the stick.
  26. I like to let my macaroons set in the fridge for a few hours before I serve them.
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