Chocolate Macarons Filled With Coffee Cream Cheese
Shells adapted from Tartelette's recipe
Filling recipe by Dragon
I'm obsessed with macarons these days. Good thing there is always an excuse to make them. Today these Chocolate Macarons filled with Coffee Cream Cheese are for Deeba and Jamie's Mac Attack2.
I took these lovelies to work and they were my co-workers' first macarons. It was love at first bite. Now they want more...d'oh! Good thing I'm obsessed with perfecting them. Enjoy!
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1 1/2 tablespoons prepared strong coffee, cold
Prepare the macarons:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.
5. For the filling: Beat together softened butter and cream cheese until smooth. Add the coffee. Gradually beat in powdered sugar until you get the desire consistency.
6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.