I know I know another recipe for macarons? Remember when I used to make things with goat cheese?
Are you tired of macarons?
Are you out of eggs?
Are you thinking of buying a few chickens?
Okay this is the last one, I promise. ( At least until I find a goat cheese macaron recipe. It is real; I have had it at the macaron shop in Redland’s California. And yes, they are delicious.)
I realize I have been all crazy about everything macaron lately, but I just decided that I will be running a 15 K in something like ten days and if I am going to run my ass off and train hard core than, well, I’m going to eat some damn macarons!
I’m so excited about this 15 K.
It’s Big Bear’s Seven Stars Freedom Run 15 K and the funds all go to the Seven Stars Foundtaion making a difference in the lives of children of wounded or fallen military personal.
White Chocolate Mocha Macarons
For the macarons
2/3 cup hazelnut meal
1 tsp cinnamon
1 tsp cappacino powder
1 tsp vanilla
3 egg whites
1/3 cup super fine sugar
1 cup powdered sugar
For the white chocolate icing
1/3 cup white chocolate, melted
1/3 cup mascarpone cheese
1 tsp vanilla
- In a food processor, combine almond flour, cappacino powder and powdered sugar; pulse for 20 to 30 seconds until evenly distributed.
- Place egg whites in a metal mixing bowl. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. Add the vanilla and the cinnamon. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.
- Pour half of the hazelnut meal mixture into the meringue and stir, folding and scraping a few times until no dry hazelnut meal remains. Add the remaining hazelnut meal and mix, folding and spreading the batter against the sides of the bowl about 15 to 20 times or just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. Do not over mix.
- Transfer the batter into a zip lock bag. Pipe very small circles of dough onto the baking tray.
- Preheat oven to 350 degrees and bake for about 9 minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack.
- To prepare filling, beat the mascarpone cheese, melted white chocolate and vanilla. Transfer mixture to a zip lock bag. Gently pipe about a teaspoon of filling onto underside of half of the cooled cookies, then top with remaining cookies.