In case you have wondered why The Bite-Sized Baker Blog has included no recipes and solely Instagram photos and annoying facts it’s because I didn’t have access to a computer for the past two weeks.
On one hand, I had an insane amount of time on my hands to bake delicious treats… (Also, a telling sign that I am a zombie and spend too much searching the Internet). But on the other hand, I have no way of sharing these treats with you on my blog… Soo, I resort to Instagram and for that I am sorry… But not as sorry as my whopping 62 followers (which is dwindling by the hour) who have to see my constant uploads.
Anywho, I finally got around to uploading my camera’s photos! The first recipe I thought I would share was Coffee Macarons.
I am a sucker for all things coffee and you could really taste the coffee flavor in the cookie and the ganache. Nothing wakes you up at seven in the morning like a sweet, bite-sized, coffee-infused cookie!
Coffee Macarons recipe adapted from David Lebovitz:
1 cup powdered sugar
½ cup powdered almonds
1 teaspoon ground espresso
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1-3 teaspoons ground instant espresso (I really like coffee, so I added more)
6 ounces dark chocolate (chopped finely)
½ cup heavy cream
- To make macaron batter, preheat oven to 350º F and line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Grind together the powdered sugar with the almond powder and ground espresso so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
- In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
- To make ganache, place dark chocolate pieces and ground espresso in a large non-reactive bowl. In a medium saucepan, heat cream until bubbles begin to form around the edge of the pan. Immediately remove the pan from the heat and pour it over the chocolate and espresso. Let chocolate, espresso, and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Let ganache cool for 5 minutes.
- To assemble, spread a bit of batter on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors.