Dark Chocolate macarons with Chocolate coffee filling

Selam Everybody.....Merhaba from Turkey....

If it's about chocolate.. I will not convince you anymore how delish and yum anything made of it. 

How about to pair it with macarons? and then fill it with coffee cream filling....should I tell you more how they twist and complete each other and make double yum for your family dessert or coffee/ tea time with dear friends?

Okay... no more words about this dark chocolate macarons..just try this for your weekend baking.. ^,^

Make about 20 pairs (40 macarons) depending how big you pipe your macarons.

Ingredients For macarons shells:

• 80 gr egg white ( I use aged leftover egg whites)
• pinch of salt
• 60 gr caster sugar
• 130 gr icing sugar
• 80 gr almond flour
• 30 gr dark cocoa powder

How to make Macarons shells:

1. Put almond meal, icing sugar and cocoa powder in food processor with sharp blade and process for 2 or 3 minutes until powdery smooth. Then sieve twice or three times into a bowl, press with back of the spoon until you get fine mixture. Set a side.
2. İn clean mixing bowl (do not use plastic bowl) whisk egg white with salt until foamy, gradually beat in sugar 1 Tbsp at a time. Continuously whisk until stiff peak and glossy ( about 10 minutes).
3. Carefully mix in 1/2 almond mixture to the white, fold until well blended. Then add remaining almond mixture. Fold nicely to well combine. The batter should has lava consistency.
4. Transfer to piping bag with round tip (about 2 cm). And pipe to baking tray line with parchment paper approximately 4 to 5 cm in diameter. Make space approximately 2,5 cm between each round.  Note: Or you can draw some circle in piece of paper then line beneath the parchment paper so you can fill that circle with the batter. you can prepare it in a head. Just remember to slide off that paper before baking. (see step by step on making macarons in my post here)
5. After you pipe all batter, bang that baking tray few time to remove air which might trap in the batter. İf you see some obvious bubble in surface of your macarons you can puncture it with toothpick. Let them sit for about 45 to 60 minute (depend on your local humidity and temperature) or until they dry on surface (when you gently touch it surface, it will not stick in your finger).
6. Pre heat your oven at 130 to 140 Celsius ( İ turned on my fan also) few minute before baking time (from those drying time). Bake about 18 to 20 minute. You can turn over tray to make even baking after 15 minutes. Test them 1st before you take from oven by press them gently, if it's strong and hard enough they should be okay.
7. Cool them completely before remove from parchment paper. 

For Chocolate coffee filling.
Ingredients and how to make it. (it's enough for amount of this recipe)

• 80 ml heavy cream
• 80 gr dark cooking chocolate, finely chopped/ shredded
• 2 tsp instant coffee granule 
• 50 gr unsalted butter

1. Put chopped dark chocolate and coffee in medium mixing bowl. Double boil heavy cream just until simmering. Pour it into chopped dark chocolate+coffee mixture, let it rest to melt for few minute--If you find your chocolate not completely melting, slightly double boil it and stir until melt.
2. Cream butter for 2 or 3 minute until smooth, slowly add in chocolate mixture. Whisk just until well blended for 1 or 2 minutes more.  Store in fridge until it's ready to use.

A macaron (/ˌmɑːkəˈroʊn/ mah-kə-rohn; French pronunciation: ​[makaʁɔ̃]) is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits (cookies). The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.

The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).

The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous. In reality, the word macaroon is simply the English translation of the French word macaron, so both pronunciations are technically correct depending on personal preference and context. In a Slate article on the topic, Stanford Professor of Food Cultures Dan Jurafsky indicates that 'macaron' (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.

More information and history of macarons visit here

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