HAZELNUT-MOCHA MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 16 sandwiched cookies
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper.
- Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
- With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
- Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
- Preheat oven to 325 degrees F.
- Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
- Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.
MOCHA MACARONS
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add instant-espresso powder, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Sift espresso powder over half of unbaked rounds.
- Filling: Dissolve instant-espresso powder in 1/4 teaspoon hot water; mix into Swiss meringue buttercream.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
MOCHA-WALNUT MACARONS
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
FRENCH MOCHA MACAROON TART
Categories Milk/Cream Food Processor Chocolate Nut Dessert Bake Freeze/Chill Almond Winter Bon Appétit
Yield Serves 16
Number Of Ingredients 21
Steps:
- For Crust:
- Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
- For Dark Chocolate Filling:
- Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
- For White Chocolate Filling:
- Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
- Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
- Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.
MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2- 8 inch round cake pans.
- Line each with a wax paper circle and grease again.
- Combine brownie mix, eggs and water and mix well.
- Stir in pecans.
- Spread batter evenly in the prepared pans.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes and remove from pans to cool completely on racks.
- Peel waxed paper from layers.
- Beat whipping cream until foamy.
- Gradually add sugar and coffee, beating until stiff peaks form.
- Spread whipped cream mixture on bottom brownie layer.
- Top with remaining layer and finish frosting sides and top with whipped cream mixture.
- Chill until serving time.
MOCHA MACAROON TORTE
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch spring-form pan. Bake at 350°F. for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes. 2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients. 3. Return to oven bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
MOCHA MACAROON TORTE
Simple and so elegant according to Pamela Basey who made up this recipe. Recipe in Pillsbury Classic Cookbooks March 2002 40th bake off contest. Sure to be a crowd pleaser. Time include cooling and frigeration time.
Provided by KaraRN
Categories Dessert
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350 degrees F.
- Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9 inch springform pan. Bake at 350 for 12-18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
- While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 c sugar, coffee and vanilla; blend well. Stir in 1/3 c chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
- Return to oven; bake and additional 30-45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1-2 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 406.1, Fat 25.2, SaturatedFat 12.6, Cholesterol 48.6, Sodium 154.1, Carbohydrate 43.8, Fiber 2.5, Sugar 14.8, Protein 5.1
DARK MOCHA TORTE
Try this rich torte as part of a selection of mini chocolate desserts - or assiete
Provided by Good Food team
Categories Dessert, Dinner
Time 1h10m
Yield Makes 12 slices
Number Of Ingredients 14
Steps:
- first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
- To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.
Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium
MOCHA CHIFFON CAKE
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.4 g, Cholesterol 136.6 mg, Fat 12.3 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 320.8 mg, Sugar 25.3 g
MOCHA CRUNCH ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
- For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
- Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
- Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
- Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.
COCONUT ALMOND MOCHA MACAROONS
Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.
Provided by Chef Shelley Pogue
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 5h8m
Yield 16
Number Of Ingredients 10
Steps:
- Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
- Place almonds in a food processor; grind in short bursts until a fine meal forms.
- Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
- Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
- Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g
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