Mocha macarons

Oh how difficult was it to get macarons right? Very! Especially if you live in a humid, hot, tropical country.

But somehow, the more you try, you will eventually get it. Oh and what a happy sight indeed when my macarons look somewhat like macarons. Crispy thin shells, yet chewy…

mocha macarons
The thing about macarons that one seems to complain to me is that it is way too sweet. Well, I always try to reduce the sugar in my confectionary, and sometimes with disastrous results. But these macarons seemed OK to me.
Recipe? (adapted from
For the macaron shells:
1 or 2 egg whites (about 40 g)
20 g of castor sugar
45 g icing sugar
30 g ground almonds
5 g cocoa powder plus a pinch of instant coffee powder
1. Sift icing sugar, ground almonds and cocoa powder/coffee powder together.
2. In a clean bowl, whisk egg whites until foamy.
3. Add the castor sugar and continue to whisk the egg whites until stiff peaks (seriously stiff!)
4. Add about 1/3 of the icing sugar/almond mix over the top of the egg whites and fold with a spatula until combined. Continue to fold in more almond mix until all the mix is used up. DON’T OVERDO THE FOLDING PART. Once you incorporate the almond mix, and the batter is glossy and smooth, but not watery, you are ready to pipe.
5. Put batter into a piping bag with a large round nozzle. Pipe rounds onto a try lined with parchment paper. Rap the tray to get rid of any large air bubbles in piped rounds.
6. leave mac shells to dry. The surface will be a little matte and if you lightly touch it will not stick to your fingers.
7. Heat the oven to 150 – 160 celcius. Put in the macarons to bake for about 20 minutes. Rotate pan when the macarons have puffed up with the “feet” and continue to bake until macarons cannot be moved from the “feet”.
8. let macarons cool and gently peel shells off the parchment paper. If it doesn’t peel off, then it is not baked enough.
For the filling:
100 g mascarpone cheese
20 g icing sugar
1 tsp cocoa powder
25 ml of coffee liquor
1. whisk mascarpone cheese, icing sugar, coffee liquor and cocoa powder until smooth.
2. put filling into a piping bag and pipe about a thumb size of filling onto the macaron shells (about half of the numbers).
3. sandwich the filling with the remaining macaron shells.
4. chill and keep in fridge. Best eaten the day after making them!
That’s all from me. I’ve been so busy with work that this blog is being neglected. Sorry, but RL comes first.