Things you'll needIngredients Macarons
- 2 cups powdered sugar
- 1 cup almond meal
- 3 egg whites, room temperature
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon espresso powder
- 1 teaspoon dark cocoa powder
- Chocolate pocky biscuits
- 8 ounces dark chocolate, chopped
- 8 ounces heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons butter
- 3 medium bowls
- Rubber spatula
- Electric handheld mixer
- 2 baking sheets
- Parchment paper
- Piping bags fitted with #2 & #1A tips
Let’s get started!Macarons
- Preheat oven to 300ºF.
- In a large bowl, sift powdered sugar, almond meal, salt, espresso powder and cocoa powder.
- In a separate bowl, use a hand mixer to whisk egg whites until frothy, about 4 minutes. Slowly add sugar and beat until soft peaks form, another 4 minutes.
- Fold the dry ingredients into the wet, a third at a time, folding in between each addition.
- Draw a dozen 1 & 1/2 inch circles onto a piece of parchment paper and then flip the parchment upside down on a baking tray.
- Use a #2A tip to pipe the batter onto the tray so that it fills the circles (PICTURE at 3:10).
- Tap the baking sheet to remove any air bubbles and then let set for 30 to 60 minutes to develop a skin.
- Place the cookie sheet in another cookie sheet to help insulate the bottom, and bake for 15 to 18 minutes.
- Heat cream in a small sauce pot until it is scalded and then pour over chopped chocolate.
- Allow the mixture to sit for 3 minutes and then stir. Mix in vanilla extract and butter until smooth. Cool to room temperature.
Time to decorate!
- Turn half the cookies upside down and pipe about a teaspoon of ganache onto them. Top each of them off with another cookie.
- Use a #2 tip to pipe candy melt onto each macaron with a different letter to create your molecules (PICTURE at 5:24).
- Use pocky to attach the different molecules together to create the caffeine molecule (PICTURE at 6:53).
- TaDa! These Molecular Macaroons are pumped for you to enjoy their delicious coffee flavor!