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French Macarons Using French Meringue With Coffee Ganache Filling

French Macarons Using French Meringue With Coffee Ganache Filling

Cooking Time

Preparation Time : 180

Cook Time : 17

Total Time : 197


Serves 6

  • 85 gram Almond flour

  • 150 gram egg white

  • 140 gram Icing sugar

  • 50 gram castor sugar

  • 1 pinch cream of tartar

  • 1/4 teaspoon yellow color gel

  • Coffee Ganache For filling 8 serves Macarons

  • 225 gram compound chocolate

  • 125 gram amul cream

  • 1 teaspoon Nescafe powder


  • 01

    Sift icing sugar, almond flour together and keep aside.

  • 02

    Whisk egg whites with cream of tartar(eggs can be aged for two days.(optional) till frothy.

  • 03

    Add castor sugar little by little till meringue turns shiny and stiff peaks.

  • 04

    Fold in the dry ingredients little by little and gently fold till ribbon consistency. Add yellow color gel and gently mix.

  • 05

    Pipe out on a silpat and let it dry for two to three hours till the outer skin forms

  • 06

    Preheat oven to 120 degree centigrade.

  • 07

    Bake the piped Macarons for 15 to 17 minutes.Check the doness by touching the top.The feet should not move.

  • 08

    Cool the silpat on a wire rack and then only attempt the Macarons off the mat.

  • 09

    Pair them according to the sizes.

  • 10

    Filling preparation

  • 11

    Warm cream on a low heat.Add instant coffee powder and bring it to boil.

  • 12

    Pour the boiling mixture into the chopped chocolate pieces and mix well.Filling is ready for the Macarons shell.

  • 13


  • 14

    Pair Macarons Shell's evenly.

  • 15

    Fill the Chocolate Ganache filling in a piping bag and fill the center of the paired Macarons Shell's.

  • 16

    Traditional French Macaron's are ready to consume.



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