Mocha Ganache Filled Macarons | Start-to-Finish Macaron Series | Recipes Included!

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Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
www.americolorcorp.com/produc...
www.thesugarart.com/
**For the Mocha Macaron Shells, I kept my macarons naturally colored, and sprinkled on some coffee grounds! You could easily add on some sprinkles or a dusting of cocoa powder if you aren't interested in the extra coffee flavor**
Mocha Ganache
90g cream
35g espresso
1/4 tsp instant espresso or coffee
125g 58% chocolate
20g 38% chocolate
20g butter
10g honey (or inverted sugar)
Salt to taste
Heat the cream, espresso and instant espresso to a scald. Pour the hot cream mixture over the chocolates and honey. Stir well before adding the butter and emulsifying with an immersion blender. Pour into a bowl or sheet pan lined with plastic wrap, and cover with plastic wrap so a skin doesn't form on the ganache. Cool completely at room temperature before using.
*Ganache is best used within a few days at room temperature, and can be stored in the refrigerator for 7-10 days or the freezer for several weeks. If you freeze or refrigerate the ganache, you will likely want to warm it a bit and re-emulsify the ganache with an immersion blender to return it to it's original consistency*
**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
salt to taste

[@dw7922]

Loved this style of showing everything for making macarons. Beautifully done.

[@MaddieBrehm]

Thanks for watching!

[@camillezendzian1285]

This was really informative and I love the personalized touches behind your recipes. I feel like I just took a crash course on macarons and now I can't wait to try this recipe for myself :)

[@MaddieBrehm]

Thank you so much! I’m so happy it was helpful and enjoyable :)

[@MeeKaZKT]

Maddie! Your voice is soothing and love watching your tutorials. Please continue this tutorial style for us beginner macaron bakers.

[@MaddieBrehm]

Thank you! I appreciate it! 🥹🥰 thanks for watching!

[@jacklawlor3273]

Love this tutorial! please continue to format future vids this way, super helpful! Would love to see another one or two Swiss and Italian methods also macaron cake size shells. ⭐️⭐️⭐️⭐️⭐️

[@MaddieBrehm]

Thank you so much! I’m really happy it was helpful! I have another one like this coming very soon 😉 And I am actually working on filming Italian / Swiss method like this too-which I will hopefully have published sooner or later 😅

[@raelewis9957]

I usually watch Sugar bean but this video was much more informative. Thank you!

[@MaddieBrehm]

Thank you so much! I’m so happy you enjoyed it ♥️

[@jacklawlor3273]

Thanks!

[@lanisartanddesign7270]

Thanks for sharing.

[@MaddieBrehm]

Thanks for watching! 🥹😍

[@ThiagoAlves-uz3fv]

You are amazing!

[@MaddieBrehm]

Aww 🥰🥹 thank you!

[@amytemple1276]

Thank you for this video, I’m really enjoying the content on your channel. Question- how many macarons does your recipe make? Would you recommend any adjustments if you doubled it?

[@MaddieBrehm]

Thank you so much! It really depends on how you pipe your macarons and the size you make, which is why I don’t really like to specify. Usually for the size of macarons I make I end up with 12 finished macarons (24 shells) per 50g of egg whites. And you can double the batch without any changes ;)

[@ateliersucremtl]

Hi Maddie, loved the start-to-finish tutorial! It is very informative!! I am wondering would this recipe work with pasteurized egg whites from the carton. Thank you! 💗

[@MaddieBrehm]

I’m so happy you enjoyed it! I do not recommend using carton egg whites - they are very challenging to whip! If you must use them, I recommend using a mixture of carton whites and fresh egg whites :)

[@melindasweeney8333]

I am so intrigued now that I've found your page! So you may see me commenting often. Do you use 2 slip mats when baking your shells? If I wanted to make it a caramel mocha ganache, could I just add some homemade caramel before emulsifying with the immersion blender? Thank you for your videos and all your hard work!

[@MaddieBrehm]

Thank you so much! Usually I use a template (that I just print off on paper) under my silpat, and generally I find that for normal sized macarons I get about one tray/one silpat for every 50g of whites :) For adding caramel, I’m not sure what would happen if you emulsified it in directly. I think it would probably be fine, but I think you might lose the taste a bit, so I would recommend either piping a ring of the ganache and putting the caramel inside OR swirling both the ganache and the caramel into a vanilla or coffee or caramel buttercream so you can pipe them together 😉

[@nishatsyeda11]

Came from Instagram! Loving the KZbin videos

[@MaddieBrehm]

Thank you so much! 😍 happy to see you here too!!

[@simplementemacarons101]

Awesome recipe What emerged blender do you use?

[@MaddieBrehm]

Thank you! I have a cuisinart immersion blender, but it was a random choice- I didn’t do a lot of research and land on this particular model or brand. There are lots of options for both brand and price point out there!

[@doggodoge8056]

Hello! Whenever i try this recipe the batter just dries out and i cannot really use it. Any tips on for it not to be dry? I followed the directions and it came out dry. Please help.

[@AnaPaula-uq2it]

Excelente vídeo 👏👏👏🇧🇷😍

[@MaddieBrehm]

Thanks for watching!

[@carolsavluk4769]

My ganache hardened too much after refrigeration. More like a fudge consistency. I assume I overlooked the caramel? Is there any way I can save it?

[@moykogirl]

Hi Maddie, I made this ganache and it was delicious! Only problem was that my filled macaron became very soft within 24 hours (in airtight container in fridge). I’m used to your other white chocolate ganache and buttercreams taking a good 48hrs to mature the macaron.

[@MaddieBrehm]

Thank you! It is very normal for different fillings to mature quite differently! If you don’t want to eat your ganache filled macarons right away, you can always store them in your freezer first :) otherwise I’d they are still becoming soft rapidly, I would take a look at your macaron shells to make sure they are structurally sound! They might need another minute or two in the oven if they are becoming soft that quickly!!

[@carolinaquinete8919]

Whats the goal of the butter in the ganache? I usually just see recipes using the cream and chocolate. Thank you!

[@MaddieBrehm]

The butter is going to help create a really smooth and creamy texture! Most ganache recipes - especially dark or milk chocolate recipes - that you see for fillings and French pastries will or should include a bit of butter!

[@dw7922]

How do you store these? How long till they have matured? How long do they last? Must they be refrigerated? Those are questions I wondered at the end of the video.

[@MaddieBrehm]

The same as any ganache filled macaron! Fridge 7-10 days, freezer 6-8 weeks in an airtight container! Usually macarons mature after 24 hours, but it can sometimes take longer :)

[@dw7922]

@@MaddieBrehm Thank you!

[@mirandajohansson7914]

Love the recipe! Everything turned out great, except my macarons seem to ALWAYS stick. They never have that smooth bottom like yours. The bottom just sticks to the mat. Is this just a sign of underbaking? I already have to bake mine longer than the recipe says so it worries me to bake them even longer… is there something else I might be doing wrong to cause this problem?

[@MaddieBrehm]

Thank you so much! My immediate thoughts and recommendations would be to change the mat / tray you are baking with, change your oven settings, or change your temperature! It sounds more like a technical issue with the baking process rather than being under baked or an issue with the batter. Hopefully that helps!

Hello madam. Can I make macaron shells by using half of the ingredients you use in the recipe? Do you think it will be ideal?

[@MaddieBrehm]

You can but I don’t recommend it! Personally the lowest I would go for macarons is 75g of egg whites. The smaller the batch, the harder it is to mix everything together, and if you are new to macarons it will be harder to get good results in my opinion.

@@MaddieBrehm Thank you very much. Do you have any tutorial video for beginners? 🌸

[@bankovavioleta]

Hi there, thank You for the tutorial! Already tried the it but when I preheat the oven to 150 they cracked in the first 3-4 min… any suggestions??? My oven has fan which can’t be turned off :(

[@MaddieBrehm]

Thanks for watching! Hmm 🤔 my first two guesses would be 1) the macarons did not rest long enough. I’m not sure how long you rested them for, but I would give them another 10-15 minutes on your counter before going into the oven next time. 2) the lip of your tray might be causing some weird air flow. Turn your tray upside down, and put your macaron mat on what was the original bottom of the tray so that there is no lip bumping up. I hope that helps!

[@hb7282]

At work our fan oven is too strong, and the fan cannot be turned off. We preheat the oven and when it comes to temperature, we put in the tray with the shells and then turn off the oven. After a little time has passed (10+ mins), we turn the oven on for just a few minutes before finally removing the shells. You may need to play (experiment) with times for your particular oven. Hope this helps!

[@azkarizvi4003]

Hi ! Can i know how to join the membership to watch members only videos, theres no join button pls help

[@MaddieBrehm]

All you need to do is use the desktop version of KZbin on your phone or a computer to see the join button next to the subscribe button! You can also follow this link: kzbin.info/door/lHtacWp0rVY9pV5gaagOCgjoin

[@candiceduong25]

What brand of chocolate did you use?

[@MaddieBrehm]

Usually I use Cacao Barry, Callebaut, Valrhona or Guittard -- The exact ones are linked on my Amazon Storefront page! There is a link in the description box :)

[@Fragki]

What's so funny every time?

[@user-pn9ye7sm2j]

I love your work please do translate to Arabic language for understand well 🦋🤍🥀

[@MaddieBrehm]

You can use an online translator to translate my recipes and comments in the description boxes 😉