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DeLonghi inspired cappuccino macaroons

By Ashbourne News Telegraph  |  Posted: August 10, 2013

  • Macaroons with DeLonghi coffee machine

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Makes: 20-25 macaroons

Preparation time: 45 minutes

Cooking time: 12-14 minutes

Preheat the oven to 135ºC, gas mark 2 and line two baking sheets with parchment

You will need:

Meringue

175g caster sugar

1tsp coffee essence

65g egg whites

Almond paste

175g ground almonds

175g icing sugar

65g egg whites

Cappuccino buttercream

60ml full fat milk

25g caster sugar

1 egg yolk

100g unsalted butter

1½ tsps coffee essence

Decoration

Cocoa powder to dust

Method:

1. For the Italian meringue: add the sugar, coffee essence and 75ml water in a small saucepan and stir. Place a sugar thermometer in the pan and put over a high heat. Once the sugar syrup reaches 110ºC, whisk the egg whites into a froth. When the syrup reaches 114ºC quickly pour the syrup into the egg whites and mix on high setting for 5 minutes until meringue is glossy and holds its shape.

2. For the almond paste: combine the ground almonds and icing sugar in a bowl. Add the remaining 65g egg whites and mix with a wooden spoon until a stiff paste has formed. Add 1/3 of the meringue to the almond paste and mix well with a wooden spoon. With a spatula, gently fold another 1/3 of the meringue into the paste before very gently adding the remaining meringue. Carefully fill piping bags with the mixture and snip a 1-2cm hole from the end. Holding the piping bag directly above the tray, pipe macaroons 4cm in diameter leaving a 2cm gap between each. Place macaroons in the oven for 12 minutes. If macaroons are very sticky then return to the oven for 2 more minutes. Cool on the trays.

3. For the cappuccino buttercream: boil the milk in a small saucepan . Whisk together the caster sugar and egg yolk in a small bowl and add approximately half the boiled milk and whisk. Transfer the mixture back into the saucepan with the rest of the milk and continue to stir over a low heat for about 30 seconds or until the mixture coats the back of a spoon. Add to a food mixer on medium to high speed and gradually add the diced butter. Once all of the butter has been added, turn the speed up to maximum for a further 2 minutes or until it becomes smooth, shiny and thick. Whisk in the coffee essence and transfer the mixture to a piping bag and set aside.

4. To assemble the macaroons, arrange the macaroon shells in columns, matching the sizes of the shells.

For more coffee inspiration log on to www.delonghi.com

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