2020-04-01_Bake_from_Scratch

CHOCOLATE-COCONUT
MACARONS
Makes 20 to 24 macarons

With coconut-accented shells and a
bittersweet chocolate fi lling, this traditional
recipe for macarons plays subtle homage to
their American cookie cousin.

1⅓ cups (128 grams) superfi ne blanched
almond fl our
1 cup (120 grams) confectioners’ sugar
⅛ teaspoon kosher salt
3 large egg whites (90 grams), room
temperature
½ cup (100 grams) granulated sugar
½ teaspoon (2 grams) coconut extract
¼ teaspoon (1 gram) vanilla extract
Bittersweet Chocolate Buttercream
(recipe follows)
2 ounces (57 grams) 60% cacao
bittersweet chocolate baking bar*,
fi nely chopped
½ teaspoon (2 grams) coconut oil

1. Using a permanent marker, draw 1½-inch
   circles 1 inch apart on 2 sheets of parchment
   paper. Place parchment on 2 rimmed baking
   sheets; top with nonstick baking mats.


2. In the work bowl of a food processor,
   place fl our, confectioners’ sugar, and salt;
   process until well combined and mixture is
   a uniform, fi ne texture, stopping to scrape
   sides of bowl. Sift fl our mixture through a
   fi ne-mesh sieve twice.


3. In the bowl of a stand mixer fi tted with
   the whisk attachment, beat egg whites at
   medium-high speed until foamy. Gradually
   add granulated sugar, and beat at medium-
   high speed until stiff peaks form. Gently
   fold fl our mixture into egg white mixture
   in three additions, adding extracts with
   fi nal addition; fold until well combined
   and batter runs together smoothly when a
   spatula is dragged through center. (Batter

should fall off spatula in a continuous

ribbon while making a fi gure 8 pattern.)

4. Transfer batter to a pastry bag fi tted
   with a ½-inch round piping tip (Wilton
   No. 2A). Holding tip ½ inch above and
   perpendicular to pan, pipe batter onto
   drawn circles underneath mats; apply even
   pressure to bag, leaving tip stationary,
   until batter reaches drawn circle. Release
   pressure, and move tip in a quick circular
   motion to fi nish piping each macaron shell.
   (It’s OK if some drawn circles remain
   unfi lled.) Slam pans vigorously on counter
   several times to smooth batter and release
   air bubbles; use a wooden pick to release
   and fi ll any large air bubbles, slamming
   pans again to smooth. Let stand at room
   temperature until a skin forms on top
   of macaron shells, about 1 hour. (Batter
   should feel dry to the touch and should not
   stick to your fi nger.)


5. Preheat oven to 275°F (140°C).


6. Bake, one pan at a time, until fi rm to the
   touch, about 15 minutes, rotating pan every
   5 minutes. (To test for doneness, place a
   fi ngertip on top of a macaron shell, and try
   to gently move it from side to side; if it slides,
   bake for 1 minute more, and check again. If it
   doesn’t move, macaron shells are done.) Let
   cool completely on pans. (If you have trouble
   removing macaron shells from pans, place
   pans in freezer for about 15 minutes.)


7. Place Bittersweet Chocolate
   Buttercream in a pastry bag fi tted with
   a ½-inch round piping tip (Wilton No.
   2A). Pipe buttercream onto fl at side of
   half of macaron shells. Place remaining
   macaron shells, fl at side down, on top
   of buttercream. Place macarons on a
   parchment-lined baking sheet.


8. In a small microwave-safe bowl, heat
   chocolate and oil on high in 10-second
   intervals, stirring between each, until

chocolate is melted and mixture is smooth.

Spoon chocolate mixture into a small

pastry bag or resealable plastic bag; cut a

¼-inch opening in tip or corner, and drizzle

onto macarons as desired. Refrigerate until

chocolate is set, about 20 minutes.

*We used Ghirardelli 60% Cacao Bittersweet

Chocolate Baking Bar.

BITTERSWEET CHOCOLATE BUTTERCREAM

Makes about 1¼ cups

4 ounces (113 grams) 60% cacao

bittersweet chocolate baking bar,

fi nely chopped

¾ teaspoon (1 gram) espresso powder

⅛ teaspoon kosher salt

⅓ cup (76 grams) unsalted butter, softened

⅔ cup (80 grams) confectioners’ sugar

½ teaspoon (2 grams) vanilla extract

1. In the top of a double boiler, combine
   chocolate, espresso powder, and salt; cook
   over simmering water, stirring frequently, until
   chocolate is melted and mixture is smooth.
   Remove from heat; let cool for 5 minutes.


2. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter at medium
   speed until smooth, 1 to 2 minutes. Add
   cooled chocolate mixture; beat until well
   combined, 1 to 2 minutes, stopping to scrape
   sides of bowl. Gradually add confectioners’
   sugar, beating at low speed just until
   combined. Add vanilla; increase mixer
   speed to medium, and beat until light
   and fl uff y, about 2 minutes, stopping
   to scrape sides of bowl. Use
   immediately.