Coffee Chicory Macarons

Monday, August 03, 2009

Chicory & Cream Macarons

The macarons: Hey Tartelette! Could you stop squeeezing us like sardines in that box?
Me: You ain't seen nothing yet fellas! Better get some cold rest before you go.
The macarons: well, at least you did not forget the padding. It's really cozy in here. Are we there yet?

And off in the freezer they went until the next morning...

The macarons: hey, watch out! We are *so* not going into that suitcase! Ah, a carry-on bag, much better! Why are we underneath the pistachio-raspberry macarons? Are we there yet?
Me: Don't tell the others but if the airline crushes my bag, I need you and the pistachio macs to help me make a good first impression when I meet Jaden and Todd and Diane, ok? I promised them macarons you see!
The macarons: alright....Are we there yet?

Later that day at the airport...

TSA Dude: I need you to step aside M'am. We'd like to check your bag again.
Me: Ugh, ok...(while I am thinking: Oh come on! I only have food bloggers essentials here: camera gear, laptop and macarons. What the heck can possibly be wrong.)

And as he is reaching for the two dozens macarons I hear:
The macarons: Hey! Hands off man! We are on a very important mission here! We need to make it to Asheville in one piece. Are we there yet?

Coffee Chicory Macarons

One security checkpoint and two planes later, Coffee and Chicory Macarons finally met my partners in crime in Asheville. The pistachio and raspberry ones also made it relatively unscathed. The other 3 dozens I brought in my suitcase did not look as good upon arrival, but nothing that stopped us from eating them! They all did a fair bit of traveling during those four days in Asheville. From the hotel room refrigerator to the shuttle in the morning and back to the room fridge for the night. Repeat the routine for four days.

Did any make it back? Nope. As if I was ready for another fun filled trip of them complaining about their tight confinement, their neighbors on the flight or how hot it can get in an airport! I am peculiar, yes. Not crazy. Yet. Although I admit that having imaginary conversations with my macarons officially puts me in the "odd" category now, ehehe.

Coffee Chicory Macarons

I felt bad that Bill could not join me on the trip so I made another dozen of these Coffee and Chicory Macarons when I got back. Guess what he had for dinner on a couple of occasions I was not around? Yes! The Cookie Monster struck again and conveniently forgot about the lasagna I had left and went for the macs instead. I can't be mad, I have been eating "riz au lait" (rice pudding) for dinner lately. Best comforting food (with macarons) for a (still) aching back.

These are perfect two bite jolts of coffee with a chicory infused buttercream, ground espresso in the shells and a little streaks of coffee painted on the outside. For the buttercream, I just mixed boiling water with chicory grounds that I found in the bulk spice and herb section of the organic market I go to but you could replace the chicory with regular coffee grounds. I brushed the coffee streak on the shells after they had baked to keep the nice sheen of the paint.

Coffee Chicory Macarons

One year ago: Apricots and Wattleseed Tea Cakes

Coffee and Chicory Macarons:


Makes 25 to 35 filled cookies

Notes: if you make macarons for the first time, I can never encourage you enough to read these pages.
I like to use egg whites that have been separated and left in the fridge for 5 days or until they are almost liquid in texture. It makes the shells very resistant and very well behaved which gives you an edge if you are new at making them.

For the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
1 teaspoon espresso powder

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

For the coffee paint:
1 teaspoon instant coffee
1 tablespoon hot water

Dissolve the instant coffee in the hot water and gently brush the paint over the baked macaron shells. Let dry completely

For the buttercream:
2 teaspoons chicory
1 tablespoons water
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature

Place the chicory and water in a small cup and heat for 30 seconds to 1 minute in the microwave. Cool and reserve.
Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Add the reserved chicory mixture. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Fill a pastry bag with it and pipe on the macarons.

75 comments:

Miakoda said...

Macarons again! But I'm not complaining- they're always beautiful to see and imagine biting into...after you're done talking to them ofcourse ;)

diva said...

i'm lovin the brush effect on these macarons!! what a beauty. could you please get on a plane to where i am with a bag of macarons too? i'd die for em :D death by macarons sounds like a sweet way to go x

Peter G said...

Helen, I was laughing so much at the beginning of this post! What a lovely flavour combination....(I'm still trying to get mine right!). Glad they were enjoyed by all!

Julia @ Mélanger said...

Very funny. Reminded me of a time when I was transporting some macarons from Melbourne to Brisbane. I think I ended up with them on my lap in the plane! Not sure if all the different flavours were talking to each though??!! :) Love the painting on the shells. Have seen that a few times and definitely want to give that a go. Worried about how much liquid to really paint on - concerned I'd make the shell soggy?????

Inne said...

What a great looking macarons Helen! No wonder they were so impatient to get to their destination, so they could show off their beautiful coffee streak. Have yet to find chicory here in the UK, but I'll definitely pick some up on my next trip to Belgium.

Ramya Kiran said...

Looks scrumptious!

Alessandro Guerani said...

I would have never thought to use chicory in this way even if I remember old tale of war times when it was used as a surrogate of coffee (that was impossible to find in those hard times).
You always are a source of great ideas (and the photos are wonderful as well).

Kerrin @ MyKugelhopf said...

LOVE the macaron dialogue !! Thank you for sharing their voice with us, such fun ! But of course, macarons have feelings too - I'll have to listen more closely next time I get baking! ;) Also love that painted coffee streak on the macaron shells, just beautiful.

Kitchen Flavours said...

Wow...those are gorgeous macarons...i came across....love the coffee flavour given to them....

Anonymous said...

that is so beautiful! i love the brushing on the macarons.

cindy said...

i was so worried they were going to confiscate them! hope your back feels better very soon.

Audax said...

I made my first batch of macarons using your recipe and they worked out very well. Thank you you are the Queen of macarons and for the recipes and ideas you inspire. Yours Audax

A Life In Focus Photography said...

can't imagine how good these are. but I know they look beautiful!

My comfort food network said...

These macarons look so good. Helen, I tried making macrons few weeks ago, but was so disappointed. The whole thing was a big mess. Although whatever I baked, did vanish. I have a few questions as I do want to try making them again.

1. When you say powdered sugar - can I use confectioners sugar or should I pulse granulated sugar in the food processor?

2. Can almond be almond meal?

Please email me, my id is mycomfortfoodnetwork@gmail.com

Aren't Jaden, Todd and Diane lucky to have those yummy macarons?

Florence said...

Gosh, how do you come up with such wonderful food! So lovely!

ABowlOfMush said...

Rice pudding is my ultimate comfort food as well! I've never tried it with macaroons though, will have to give that a go!
These look delicious!

Divina Pe, RHN said...

That looks gorgeous. It's tempting too.

Y said...

Talking macarons.. okay, NOW I've seen everything! :D

Valérie said...

Macarons can sure be whiny... :-)

As always, they look spectacular!

montague said...

i seriously MUST make macaroons...

Junglefrog said...

Ooo, these look fabulous but all the ones that you make do! :) I was planning on doing a second batch, but well... it just got too busy. But these might just be the perfect flavour to try.. Lovely!

wahdi said...

Bonjour!
ur macarons are simply gorgeous!
wish i can get em here in laduree,
really nice!

♥Deeba @Passionate About Baking♥ said...

Loved the macaron conversation Helen..LOL. saw it all happening as a film...cute!!I'm feeling quite brave this time, having read this post 3 times over. Am off to check the 'must read for first time macaron people'...& will plan to have egg whites in fridge for 3 days! I love the flavours on this batch.We get a nice Indian coffee with a chicory blend...aaaaahh, could chicory be calling to moi? Beautiful post!!

veron said...

Yum, I love chicory coffee with beignets...need to try them in macarons.And don't the macarons know the better they're squeezed together, the less they'll get into trouble?

♥♥♥Ria♥♥♥ said...

The conversation was so cute! Beautiful Macarons dear! :)

simply blogged said...

those look so delicious.

Alison said...

Helene - I just picked up my favorite little freebie publication called Skirt! while on my lunch hour here in Charlotte and saw your blog mentioned. Way to go!!!

Anh said...

Helen, you are a genius! OMG, I heart macarons just by looking at your photos!

Abby said...

I sound like a broken record, but MAN are they beautiful! I love that you used a paintbrush. Mini works of art, they are.

jen said...

So is there a reason to not use cream of tartar to stabilize the meringue? Does this change the texture of the macaron? Just curious.

Tartelette said...

Jen: I have never done the meringue for macarons with cream of tartar for 2 main reasons:
1- cream of tartar is a product that one would be hard pressed to find in France. I had never seen or used it before moving to the US and we use a pinch or salt or a sprinkle of lemon juice when we work meringue, but:
2- the goal is not to keep the meringue airy or resistant but to work it into the batter (macaronage) with the almonds and powdered sugar.

Hope that helps.

Chef Cathy Shambley said...

As always, love your food, pics, and voice. The paint is a perfect touch.

Alexandra said...

Inspirational! The flavor combination sounds scrumptious!

Lovely, as always!

Engineer Baker said...

Too funny - I made something very like this a couple months back. Just make chicory shells (with chicory essence) and sandwiched them with your chocolate mousse cake - soo good! I love the painted swipe on top.

bbaking said...

these are gorgeous!! mmmmmm

Erika said...

Hello Lady Macaron!
I love your blog. your recipies and of course your macarons!
I haven´t done any macarons yet, I´m looking foward to find almond flour since with my food processor I can´t obtain a good texture.
I would like you to post all the secrets of macarons in one publication since I´m not living in USA and I can´t purchase the "Desserts mag".
As always, perfect!

Tartelette said...

Lori: I saw your comment but I think I pressed the wrong published button...Sorry :(
But I answered Jen so I hope you can get some feedback from the answer I gave her.

Thanks everyone!

Anonymous said...

I am always amazed when you do macarons and I'll enver get tired of the flavors you come up with!
Loved the macarons dialogue!

Jolene

Tartelette said...

My Comfort Food Network:
- powdered sugar is confectionner's sugar
- you can use already pre-ground almond meal but make sure it is fine and fresh

Erika: Desserts Mag is a free online magazine so no need to purchase: just click and print!

Sunshinemom said...

Ah!! My flavour:). Poor security guy - smelled them, felt them but unlucky fellow didn't get any!

I adore that little bucket of yours!

Aran said...

Gotta love the cookie monsters we got around, but who can blame him right? I am cracking up! And the macarons... well, delicious as chicory is one of my favorite childhood smells. Reminds me of my grandmother's coffee!

Keithgarrick said...

I am definitely going to try these out. Seem like perfect little dessert cookies.

VŽcool said...

Very very beautiful blog,recepes and sooo gooood pictures....congrats..

Jennifer said...

BEAUTIFUL!!!! I adore the flavor combo!!!

The Cooking Photographer said...

Thanks for the laugh! I am always amazed at the beautiful creations that come out of your kitchen.

Laura said...

Beautiful! I love the "paint." I wonder if it could be used for some other kind of cookie?

SteamyKitchen said...

I'm dreaming about these!!!! oooooouuuugggghhhhh

me want!!!

Tartelette said...

Laura: yes, it could work on other cookies. You can try to paint with food coloring also. Like Easter eggs I guess!

Cherie said...

I have to say, I didn't think much of macarons until I went to Paris. I just found them way too sweet and not much else. Especially the ones that were filled with jam of some sort. And then came Paris. I had the best macarons ever at a small pastry shop: salted butter caramel and cassis. Not overly sweet, not just a mere butter cream. Even the shells tasted very much like caramel and blackcurrants. They must be putting something in the shells. PLEASE tell me what the secret is. I have to know.
These coffee macarons will be perfect for me. Do they have a strong coffee taste? I'm making a batch of 100 macarons for a friend's wedding. These ones might be just perfect.
Also would you happen to have a good lemon curd filling recipe for macarons? I have to make brown and yellow macarons in keeping with the theme.
Thank you so much
Your blog is a true inspiration for me
Cherie

paula said...

great post. I really do need to try a macaron.

Jen Yu said...

After all that "are we there yet?" and then they get eaten!! ;) You always make treats such a visual adventure for those of us unfortunate enough to not be in your presence. And you're always so sweet to bake for blog/friends AND another batch for B. He's a lucky man (birthday boyeeeeeeee). It's okay, the older you get, the longer you celebrate the birthday, no?

Now, you'd better start saving up your saffron for SF! *snort*!! Can't WAIT! :) xxoo

Angelique from Bitchin' Kitchen said...

Hahha, very cute. I love macarons!!! good thing they got threw!

Elizabeth said...

The coffee streaks really are a great effect! I had no idea you could paint things with coffee...

Nutmeg Nanny said...

Hahaha I loved the macaron conversation, thank for the laugh and the awesome recipe:)

Cookie baker Lynn said...

Ah, the things food bloggers do for their food blogging buddies. I love it!

Tartelette said...
This comment has been removed by the author.
Tartelette said...

Cherie: there is no real secret to the shell flavours: you can add a lot to the batter itself as long as it is not liquid: zest, powders (powdered dried fruits), etc... These were strong but you can adjust the strenth of the coffe to your liking.
Good luck!

birdutmasali said...

HIIII,
ı lıke macarons,
very very nice.
see you again.

Marian Quirós said...

¡¡exquisitos ¡¡

saludos desde España

The Short (dis)Order Cook said...

Yum. Those were hardy macarons to be able to handle all of that travelling. I'd be afraid everything would be crushed in my suitcase.

Dodie @AshevilleTravel said...

Tell your macaroons that they can come back to Asheville any time. Heck, I'll even throw in the key to the city!! (Hmmm, I don't know if I can do that...but seriously, anything for more of those yummy coffee pillows.)

Lori said...

Thank you - it did answer my question.

BTW I am so looking forward to your book. Fall? Just waiting... (!)....

Thao Phan said...

Thank you so much for these recipes! You've inspired me to make some last night. Actually I've been dying to make some but have been too scared, but I tried it. It definatly didn't come out to look like anything like yours, but the taste and texture were as I remembered. I will definatly try again! Thank you again!

Ash said...

beautiful!

Meghan said...

The introduction was so cute and made me smile! I can't wait to try this macaron recipe, the pictures are positively scrumptious! Have you considered setting up a http://www.proprofs.com/polls/ poll for your readers? I've found them pretty helpful and I love voting! :)

Sophia said...

your pictures are always so professional and make me want to make some myself!
the coffee and chicory must be nice in a macaron together as well!

Laura said...

Macarons! It is all over for me once I have a fresh batch completed. I will eat all of them until they are gone. Can't wait to try with these flavors...

Laura,
Whim Tart

Anita said...

Your macarons always look fantastic!!! I tried some the other day, but they had an air pocket.. :( maybe next time..

køkken69 said...

Hello! These macarons look amazing... the coffee brush strokes is such a clever idea. Will definitely try this out!

Liz said...

Did you find any good macarons while you were in Asheville by any chance?? I'm getting married there soon and am just dying for a table full of macarons for my guests.

Thanks!

Anonymous said...

Beautiful Macarons!!

How long can macarons last without being in the fridge? Will it be ok if I send my husband off with some for 12hrs in the car for our dear friends in DC.

newnew2005 said...

Hi,
would you like tell me, why the base of my macaron is empty?

mary said...

Hey, I am going to try out this recipe for my friends bridal shower, I didn't seem to notice how many Macarons this recipe will make? Can you let me know so I can figure out how many times I need to make it.
Thank you!!!!!

mary said...

Hey,
I want to make this recipe for my friends bridal shower.
I didn't seem to notice how many Macarons this recipe will yield. Can you let me know so I can adjust accordingly. Thank you!!!

table top fridge said...

LOVE the macaron dialogue !! Thank you for sharing their voice with us, such fun ! But of course, macarons have feelings too - I'll have to listen more closely next time I get baking! ;) Also love that painted coffee streak on the macaron shells, just beautiful.

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