Chocolate Macarons

Chocolate Macarons With Indian Cherry Butter Cream, Coffee Butter Cream, and Vanilla Bourbon

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A macaroon is a small cake or cookie, typically made from ground almonds, coconut or other nuts, with sugar and sometimes flavorings, food coloring, glacé cherries, jam, or chocolate coating – or a combination of these or other ingredients.

Ingredients :

• 1 ¾ cups powdered sugar (210 g) 
• 1 cup almond flour (95 g)
•  finely ground 1 teaspoon salt
•  divided 3 egg whites
• Cocoa powder (3tbs)
•  at room temperature ¼ cup granulated sugar (50 g)
•  ½ teaspoon vanilla bourbon extract 1 cup unsalted butter (230 g)
•  2 sticks, at room temperature 3 cups powdered sugar (360 g)
•  1 teaspoon vanilla bourbon extract 
• 3 tablespoons heavy cream 
• Piping Bags
• Indian Cherrys (100g)
• Nescafe coffee (or you can use any coffee you like)

Make the chocolate macarons: 

• In a bowl combine powdered sugar, almond flour,  ½ teaspoon of salt, 3 teaspoons of cocoa powder. 
• Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. 
• Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
•  Add the vanilla bourbon and beat until incorporated. 
•  Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. 
• After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up. 
• Transfer the macaron batter into a piping bag.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper(butter paper) over it, using the batter to help adhere the parchment to the baking sheet. 
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. 
• Tap the baking sheet on a flat surface 5 times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. 
• Preheat the oven to 300˚F (150˚C). 
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. 
• Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream:

• In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated
• Then separate the buttercream in 3 parts for 3 different buttercream flavors(Indian cherry buttercream coffee buttercream and vanilla bourbon buttercream)

Indian cherry buttercream :

• In a vessel add half a cup of water and one cup of granulated sugar then remove the seeds from the cherries and add it in the vessel and boil it till the cherries becomes soft and jammy let it cool for 15 min. Then add it in the buttercream and fold it. Your Indian cherry buttercream is ready.

Coffee buttercream :

• Add Nescafe coffee (or any other coffee you like)  in the buttercream and fold it. Your Coffee buttercream is ready.

Vanilla Bourbon buttercream :

• Add Vanilla Bourbon Buttercream in the buttercream and then fold it. Your vanilla Bourbon buttercream is ready.

• Transfer the buttercreams to a piping bag.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to “bloom”.

History:

• A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. 
• There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron.
•  In North America, most bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. 
• The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine De Medici during the Renaissance. 
• Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie.