Renuka’s Giant Macaron with coffee and chocolate cream

Giant Macaron with coffee and chocolate cream

RECIPE BY: Renuka for the High Tea Challenge


200 grams egg whites
200 grams granulated sugar
210 grams almond flour
210 grams icing sugar
1 to 2 teaspoons coffee granules 
1/8 teaspoon Royal Baking Powder

Cream cheese filling

1 cup cream cheese
5 tablespoons soft Clover butter
2 cups icing sugar
1 teaspoon vanilla essence
1 teaspoon coffee liquor 
2 teaspoons cocoa powder
Dash of fresh Clover cream or milk (may not need)

Fresh berries to decorate

Macaron Method :

  1. Sift icing sugar, almond flour and baking powder together and set aside. Ensure there are no coarse almond bits. 
  2. In a pan , add water and bring to the simmer.
  3. Once simmering, place a glass bowl on top, add egg whites and granulated sugar.
  4. Whisk this mixture until the sugar is dissolved. Test by rubbing the mixture between your fingers. If smooth then it’s ready. If coarse continue to whisk.
  5. Add egg and sugar mix to a bowl of a stand mixer that has a whisk attachment.
  6. Start whisking on low speed for 45 seconds then increase speed and whisk until mixture is stiff and glossy.
  7. Test by holding the whisk up. It should form a slight curve
  8. Empty stiff mixture in a bowl 
  9. Ads sifted almond flour and icing sugar. 
  10. Use the folding method with a spatula, start mixing gently until all the dry ingredients are well combined. 
  11. The batter is ready when it falls continuously off a spatula or you can draw a figure 8 with it and the batter doesn’t break. 
  12. Add coffee powder and mix 3 more times
  13. On a sheet of baking paper, draw two circles measuring 12 cm. Turn baking around so you can see the circles 
  14. Empty macaron batter into piping bag, snip of the end and pipe round circles almost to the end of the circle. 
  15. Tap baking tray on counter a few times to remove air bubbles 
  16. Leave on kitchen counter to dry. To test  place a finger on top of macaron shell. If it’s dry, it will not make an indent. If it is still wet, it will make an indent which means it needs to dry longer. 
  17. Preheat oven to 170 degree Celsius.
  18. Bake for 13 to 15 minutes. The colour will deepen and the macaron will form feet. 

Cream cheese filling Method:

  1. In a stand mixer place butter and icing sugar. Mix until light and fluffy. 
  2. Add vanilla essence and coffee liquor.  Mix again. 
  3. Add cream cheese and coffee powder. Mix together gently. If mixture is too thick, add a splash of fresh cream. 
  4. Divide frosting in two parts, leave on as a coffee filling. To the other part add the cocoa powder and mix well. 

Swirl Method:

  1. To get swirl, place a piece of cling wrap on counter.  
  2. Place a line of coffee filling and a line of chocolate filling. 
  3. Roll cling wrap into a sausage shape. 
  4. Snip the end of and place in a piping bag fitted with a small star nozzle.

To assembly, place one macaron shell with underside facing on top. Pipe swirl of filling. Top with second macaron. Decorate top with more cream cheese. Place berries as desired.