Chocolate-Vanilla Latte Macarons

dolcissima/very sweet

I have loved macarons for some time…way before the frenzy. As much as I cherished my trip to Eastern Europe with my mom, I must admit the excitement I felt when I ate macarons during several stops along the way. Silly, I know!

Then, I was fortunate to have a tutorial while visiting with my favorite ex-pat, during which time I made my first ever Vanilla Macarons. I haven’t made too many since then, but did manage to get in some Chocolate Pistachio Macarons and Minty Macarons.

During recent months, I have mad several attempts to make a vanilla latte macaron, using some Vanilla Bean Latte Decaffeinated Drink Mix I purchased. I was a bit obsessed, as well as disappointment as I was met with failure time and time again. No feet! My macaron were baked up challenged. Sad, really. Admittedly, I gave up (for the time being) and decided to use my mix in the filling instead. But, rest assured…I will figure out a way to make the macaron I envision in my head. For the time being? These will do! .

Chocolate Macarons
a David Lebovitz recipe

Macaron Batter

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. Makes about fifteen cookies

Macaron Filling

1 ½ cups confectioners' sugar

½ cup butter

1 teaspoon vanilla extract

2 tablespoons whipping cream

1-2 tsp Vanilla Bean Latte Decaffeinated Drink Mix

Slightly warm the whipping cream, dissolve the drink mix in the cream, and set aside to cool.

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 2-3 minutes more, adding more cream if needed for spreading consistency.

Assembly

Pipe or spread a bit of batter on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.