i would be remiss if i didn’t mention french macarons at least once during passover. but before i go any further, i need to make something perfectly clear: macarons and macaroons are NOT the same thing. macaroons are a classic passover treat made of coconut (exhibit a: click here). and they are gross. gross! okay, grocery stores have been stocking them on passover for, like, a million years… so there is probably someone out there who likes them and is buying them. but that person is not me. so when i tell you that i want to talk about french macarons on passover, do not for one second get confused and think i’m talking about macaroons. i’m not.
now that that’s out of the way… macarons, even though they are completely different from macaroons, happen to be perfect for passover. these mocha ones are a chocolate and coffee-lover’s dream. the shells are dark and chocolatey, and the espresso frosting is rich with an intense coffee flavor, but not so strong that it overpowers the chocolate. as always, they start with my basic french macaron recipe, and as always, they are much easier than they look. just don’t confuse them with macaroons. please.
delicious chocolate macaron shells filled with espresso buttercream.
- 3 oz almond flour
- 7 oz powdered sugar
- 1 oz unsweetened cocoa powder
- 4 oz egg whites
- 3.5 oz granulated sugar
- ¼ cup earth balance (or butter)
- 1 cup powdered sugar
- ½ teaspoon instant espresso powder
- 1 teaspoon vanilla
- 1-2 tablespoons almond milk
- sift together the almond flour, powdered sugar, and cocoa powder. set the dry ingredients aside.
- put your egg whites and a pinch of the sugar into the bowl of a stand mixer fitted with the whisk attachment. whisk on medium-high speed until you see soft peaks. then, with the mixer on low, slowly add in the rest of the sugar, then turn the mixer up to high speed. whisk the mixture until it has stiff peaks.
- now, add your dry ingredients to the egg mixture all at once. with a spatula or a wooden spoon, fold it all together - at first it will seem like the dry ingredients won't incorporate, but just keep folding. you want to keep folding until the batter is "lava-like" - basically, it should fall from the spatula in thick ribbons that slowly ooze back into the rest of the batter.
- line two baking sheets with parchment paper. put the batter into a piping bag fitted with a round tip and pipe it into small circles about an inch apart on the parchment. once you are done piping, take each baking sheet and bang it hard against the countertop a few times - this releases any air bubbles hiding in your batter. now, let the baking sheets sit out on the counter for at least 15 minutes, until the macarons are dry to the touch. while the macarons are drying, preheat the oven to 350°f.
- once the macarons are dry, set one of the baking sheets on top of another empty baking sheet and put it in the oven. bake for 12-15 minutes, rotating the pans halfway through baking, until the macarons peel off easily from the parchment. repeat with the other baking sheet.
- let the macaron shells cool completely.
- dissolve the instant espresso powder into the vanilla and set aside.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance on medium-high speed until it is light and fluffy. slowly add the powdered sugar, beating until combined. add the vanilla mixture and continue beating, adding the almond milk as needed, until the frosting is light and creamy.