RecipesMagazine

Espresso Blackberry Macarons

Espresso Blackberry Macarons
Espresso Blackberry Macarons is a gluten free, dairy free, fodmap friendly, and vegetarian dessert. This recipe serves 30. One serving contains 60 calories, 1g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have confectioners sugar, vanillan extract, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
Line 2 large baking sheets with parchment paper.
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
2
Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds. (If using grinder, grind in small batches.) Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind). Sift again into a large bowl.
Ingredients you will need
Powdered SugarPowdered Sugar
Almond FlourAlmond Flour
AlmondsAlmonds
NutsNuts
Equipment you will use
Food ProcessorFood Processor
SieveSieve
BowlBowl
3
Stir together espresso powder and vanilla in a cup until powder has dissolved.
Ingredients you will need
Instant EspressoInstant Espresso
VanillaVanilla
4
Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in granulated sugar, a little at a time. Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute.
Ingredients you will need
Granulated SugarGranulated Sugar
Egg WhitesEgg Whites
SaltSalt
Equipment you will use
Hand MixerHand Mixer
BowlBowl
5
Add espresso mixture and mix at low speed until incorporated. Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.)
Ingredients you will need
EspressoEspresso
AlmondsAlmonds
Equipment you will use
SpatulaSpatula
1
Put small dabs of batter under corners of parchment to secure to baking sheets.
Equipment you will use
Baking SheetBaking Sheet
2
Spoon half of batter into pastry bag. Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger). Refill pastry bag and repeat.
Ingredients you will need
Mounds BarMounds Bar
Equipment you will use
Baking SheetBaking Sheet
Pastry BagPastry Bag
3
Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.
Ingredients you will need
CrustCrust
4
Meanwhile, preheat oven to 300°F with racks in upper and lower thirds.
Equipment you will use
OvenOven
5
Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total. Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes. Loosen macarons from parchment with offset spatula (they will be fragile).
Equipment you will use
Offset SpatulaOffset Spatula
Baking SheetBaking Sheet
OvenOven
1
Sandwich flat sides of macarons together with a thin layer of jelly.
Ingredients you will need
JellyJelly
2
Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.
1
Chocolate earl grey macarons:•
Ingredients you will need
ChocolateChocolate
Earl GreyEarl Grey
2
Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding.•Omit instant-espresso powder and vanilla.•Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder.
Ingredients you will need
Instant EspressoInstant Espresso
Tea BagTea Bag
Almond FlourAlmond Flour
Cocoa PowderCocoa Powder
AlmondsAlmonds
VanillaVanilla
CoffeeCoffee
3
Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking.•Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan.
Ingredients you will need
ChocolateChocolate
TeaTea
CreamCream
Equipment you will use
Sauce PanSauce Pan
4
Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth. Chill, whisking occasionally, until thickened, 20 to 30 minutes.
Ingredients you will need
Bittersweet ChocolateBittersweet Chocolate
Unsalted ButterUnsalted Butter
Equipment you will use
WhiskWhisk
5
Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be ganache left over.)
6
Grapefruit macarons:•
Ingredients you will need
GrapefruitGrapefruit
7
Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding. •Omit instant-espresso powder and vanilla.•Beat 6 drops red food coloring into meringue.• Fill with grapefruit marmalade.
Ingredients you will need
Red Food ColorRed Food Color
Instant EspressoInstant Espresso
Grapefruit ZestGrapefruit Zest
Almond FlourAlmond Flour
GrapefruitGrapefruit
MarmaladeMarmalade
AlmondsAlmonds
VanillaVanilla
8
Coconut passion-fruit macarons:•
Ingredients you will need
Passion FruitPassion Fruit
CoconutCoconut
1
Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan.
Ingredients you will need
Passion FruitPassion Fruit
Egg YolkEgg Yolk
SugarSugar
SaltSalt
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
2
Add 1/2 stick butter (cut into pieces). Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes. Cool completely.
Ingredients you will need
ButterButter
Equipment you will use
WhiskWhisk
3
Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be curd left over.)
4
Pistachio-cardamom macarons:•Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding.•Omit instant-espresso powder and vanilla.•Beat 4 drops green and 3 drops yellow food coloring into meringue.•Fill with apricot jam.
Ingredients you will need
Yellow Food ColorYellow Food Color
Instant EspressoInstant Espresso
Cardamom PowderCardamom Powder
Almond FlourAlmond Flour
Apricot JamApricot Jam
Pistachio NutsPistachio Nuts
CardamomCardamom
AlmondsAlmonds
VanillaVanilla
1
Filled macarons (of any flavor) can be kept in an airtight container wrapped in plastic wrap, chilled 2 days or frozen 1 month. Bring to room temperature in wrapped container (to avoid condensation), about 1 hour if chilled or 2 hours if frozen.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In5 hrs
Servings30
Health Score0
Dairy FreeGluten FreeLow FodmapVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Cheese Straws
Nutty Cinnamon Rolls
Wheat Cracked Dessert
Best Oatmeal Raisin Cookies EVER
Valentine Butter Cookies
Lemon Cheese Braid Bread
Macadamia Nut Mini Loaves
Braided Bread
Nimakayya (Lemon) Pulihora
Orange Crunch Cake
Related recipes
Bacon Cheeseburger Balls
Chipotle Beans and Rice
Creamy Clam Linguine
Cheese Straws
Magazine
Chipotle Beans and Rice
Creamy Clam Linguine
Cheese Straws
Grilled Turkey Sandwiches
Pecan Pie
Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree
Nutty Cinnamon Rolls
Mozzarella-Stuffed Meatballs
Ranch Dressing I
Peanut Butter Brownie Pie