Mocha Walnut Macarons Recipes

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MOCHA WALNUT CUPCAKES



Mocha Walnut Cupcakes image

This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker™ Super Moist™ cake mix, makes a great dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 10

1 1/2 cups walnut halves
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons instant espresso coffee powder or granules
1 cup butter or margarine, softened
3 cups powdered sugar
4 oz semisweet baking chocolate, melted, cooled
2 tablespoons whipping cream
2 teaspoons vanilla
24 walnut halves

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
  • In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

MOCHA-WALNUT MACARONS



Mocha-Walnut Macarons image

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

2 large egg whites
1 cup confectioners' sugar
1/2 cup chopped walnuts, toasted
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
Dash salt
1/3 cup superfine sugar

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.

HAZELNUT-MOCHA MACARONS



Hazelnut-Mocha Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 16 sandwiched cookies

Number Of Ingredients 8

2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch-processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

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.

BLACK MACARONS



Black Macarons image

Provided by Chuck Hughes

Time 2h25m

Yield 30 to 50 macarons depending on size

Number Of Ingredients 11

2 cups almond powder
2 cups icing (confectioners') sugar
4 egg whites, at room temperature
2 cups sugar
2 cups water
Black food coloring
1/2 hot syrup, from Macarons recipe
4 egg yolks
1 egg
1/2 cup cold butter, cubed
1 teaspoon vanilla extract

Steps:

  • For the macarons:
  • In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth.
  • Cook's Note: the texture will be similar to almond paste.
  • Add the food coloring and continue processing until the color is all blended in. You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
  • In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
  • Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled.
  • With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
  • Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
  • For the butter cream:
  • Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
  • Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes.
  • Add the butter and continue beating until smooth. Add the vanilla. Put aside.
  • Preheat the oven to 275 degrees F.
  • Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
  • Remove the macarons from the oven and transfer parchment to a cooling rack.
  • Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.

MOCHA WALNUT BROWNIES



Mocha Walnut Brownies image

These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 15

4 ounces unsweetened chocolate, chopped
1 cup butter, cubed
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
MOCHA FROSTING:
4 cups confectioners' sugar
1/2 cup butter, melted
1/3 cup baking cocoa
1/4 cup strong brewed coffee
2 teaspoons vanilla extract

Steps:

  • In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.

Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA-HAZELNUT MACAROON DOMES



Mocha-Hazelnut Macaroon Domes image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Christmas     Raspberry     Winter     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 17

Macaroons
1/2 cup hazelnuts, lightly toasted (about 2 1/2 ounces)
1/2 cup sugar
1 tablespoon all purpose flour
1 large egg white
1 teaspoon vanilla extract
Mocha Ganache
1/4 cup plus 2 tablespoons whipping cream
3 tablespoons unsalted butter
1 teaspoon instant coffee granules
9 ounces imported milk chocolate (such as Lindt), chopped
1 teaspoon vanilla extract
Coating
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
1 tablespoon solid vegetable shortening
30 (about) small raspberries or hazelnuts
3 ounces imported white chocolate (such as Lindt), chopped

Steps:

  • For macaroons:
  • Preheat oven to 350°F. Line 1 large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.
  • Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment.
  • For ganache:
  • Bring cream and butter to simmer in heavy medium saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about 45 minutes.
  • Line cookie sheet with foil. Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. Place ganache side up on prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets, 20 minutes.
  • For coating:
  • Line cookie sheet with aluminum foil. Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake of excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazelnut. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes.
  • Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refrigerate until white chocolate sets, about 15 minutes. Place cookies in single layer in airtight containers; chill overnight. (Can be prepared 3 days ahead.) let stand 10 minutes at room temperature before serving.

MOCHA-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)



Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan) image

Essentially a walnut cake this is part vanilla and part mocha, this is one of the moistest bundt cakes I've ever tried. It's also a beautiful cake and the combination of flavours is just perfect. The recipe is from Dorie Greenspan's wonderful cookbook, "Baking: From My Home to Yours". This dense, buttery cake i a great keeper; wrapped well, it will keep at room temperature for up to five days or in the freezer, for up to 2 months. Serve plain or with a drizzle of hot fudge sauce.

Provided by blucoat

Categories     Dessert

Time 1h20m

Yield 14 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature (8 oz)
2 tablespoons unsalted butter, at room temperature (1 oz)
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot or cold coffee (can also use plain water)
1 teaspoon finely ground instant coffee or 1 teaspoon instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Steps:

  • GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  • Whisk together the flour, ground walnuts, baking powder, and salt.
  • Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
  • Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
  • Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
  • If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
  • Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

Nutrition Facts : Calories 361.8, Fat 19.7, SaturatedFat 10.4, Cholesterol 101.4, Sodium 221.7, Carbohydrate 42, Fiber 0.8, Sugar 26.2, Protein 5.2

MOCHA WALNUT PIE



Mocha Walnut Pie image

A pie with a rich mocha flavor. Serve warm or chilled, topped with whipped cream. Refrigerate leftovers.

Provided by SHOTZY

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch single crust pie
2 (1 ounce) squares unsweetened chocolate
¼ cup butter
1 tablespoon instant coffee powder
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 teaspoon vanilla extract
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
  • Bake for 40 to 45 minutes, or until center is set. Cool.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 41 g, Cholesterol 78.4 mg, Fat 30.5 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 11.6 g, Sodium 239.6 mg, Sugar 27.3 g

ESPRESSO MACARONS



Espresso Macarons image

We've taken the guesswork out of making these patisserie beauties, so you can prepare them 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 7

2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners' sugar
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/2 teaspoon instant-espresso powder, plus more for sifting
1/4 teaspoon instant-espresso powder
2/3 cup Swiss meringue buttercream

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 MUFFINS



Mocha Walnut Muffins image

Make and share this Mocha Walnut Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk or 1 cup plain yogurt
3/4 cup vegetable oil
1/2 cup very strong black coffee
3 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375°F Lightly grease 18 regular-sized muffin cups, or line with paper or foil baking cups.
  • Mix flours, sugar, cocoa, baking soda, salt and baking powder.
  • In a large bowl, whisk buttermilk, oil, coffee, eggs and vanilla until blended.
  • Stir flour mixture into buttermilk mixture just until blended.
  • Stir in walnuts and chocolate chips. Spoon batter into prepared muffin cups.
  • Bake 20-25 minutes, until toothpick inserted near centers comes out clean. Remove muffins to wire rack to cool.

Nutrition Facts : Calories 301.9, Fat 17.6, SaturatedFat 3.7, Cholesterol 35.8, Sodium 113, Carbohydrate 34.3, Fiber 2.8, Sugar 17.9, Protein 5.4

MOCHA MACARONS



Mocha Macarons image

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

2/3 cup sliced blanched almonds (71 grams)
2/3 cup confectioners' sugar
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/2 teaspoon instant-espresso powder, plus more for sifting
1/4 cup unsweetened cocoa powder
1/4 teaspoon instant-espresso powder
2/3 cup Swiss meringue buttercream

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 NUT BUTTER BALLS



Mocha Nut Butter Balls image

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  • In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  • Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g

COCONUT ALMOND MOCHA MACAROONS



Coconut Almond Mocha Macaroons image

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

½ cup honey
¼ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 egg whites
2 tablespoons white sugar, or to taste
1 cup almonds
2 ½ cups sweetened flaked coconut
¾ cup matzo cake meal
¼ teaspoon vanilla bean paste
1 (3.5 ounce) bag chocolate-covered espresso beans

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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MOCHA WALNUT LOAF CAKE - PHIL'S HOME KITCHEN
2018-02-13 120g walnuts. 60g plain chocolate (up to 70% cocoa solids), chopped roughly. you will also need one 2 lb loaf tin, either buttered and lined with non-stick baking parchment or with a paper loaf liner. (1) Preheat the oven to 140C (fan). (2) Take 80g of the walnuts and crush them in a pestle and mortar until finely ground: alternatively, use a ...
From philshomekitchen.org


COCONUT MOCHA MACARONS - PHENOMENAL
2019-02-05 Coconut Mocha Macarons For the macarons: 140 grams ground almonds (used blanched almonds) 140 grams powdered sugar 100 grams egg whites (about 3 eggs), at room temperature (a tip is to put your eggs in a glass of warm water for 5 minutes to bring them to room temp) 100 grams sugar 40 grams water . Prepare two cookie sheets with parchment paper. …
From phenomenalphoods.com


DECADENT MOCHA MACARONS RECIPE - HONEST COOKING
2012-05-03 Make the filling: Whisk egg yolks with a bit of milk, sugar and cornstarch. Heat the rest of the milk until boiling. Add the egg yolk mixture and whisk over low heat until it thickens. Remove from heat and stir in coffee. Cover surface with plastic wrap and let cool completely. Beat softened butter. Combine with the pastry cream. Fill macarons.
From honestcooking.com


MOCHA MACARONS {RECIPE} - JOYCEYVONNA
2013-02-14 2. Grind almonds in a food processor until fine. Add in a third of the sugar & instant coffee mixture and process a 30 seconds more. 3. Sift together the dry ingredients. 4. In a stand mixer, whip egg whites, caster sugar and cream of tartar until stiff peak. 5. Fold together dry and wet gently.
From joyceyvonna.com


MOCHA MACARONS | BAKING WITH BEST
So today I am sharing a Mocha Macaron recipe! Chocolate macarons with espresso buttercream Makes: 25-30 Macarons. Ingredients Shells 3oz almond flour (ground almonds) 7oz powdered sugar 1oz unsweetened cocoa powder 1/4 teaspoon instant coffee powder (or espresso powder) 4oz egg whites (about 3 extra large eggs) 3.5oz granulated sugar. …
From bakingwithbest.com


A SIMPLE RECIPE FOR MOCHA MACARONS | HUFFPOST LIFE
2012-09-19 Macarons are a perfect accompaniment to your late-morning tea or afternoon espresso. Fluffy coffee-flavored cookies are paired with a rich ganache filling, then dusted gently with cocoa powder. The ultimate bittersweet combination.
From huffpost.com


MOCHA MACARONS RECIPE / BLOG / ZAK! DESIGNS
Add butter, and stir until smooth. Chill in the refrigerator (about 30 minutes) until thickened but still spreadable. Then, for the macaron cookie, preheat oven to 315°F. Line 2 large baking sheets with parchment paper. Put powdered sugar, almond flour, cocoa powder, and salt in a food processor or blender on pulse mode.
From zak.com


MOCHA MACARONS | RECIPE | MACARON RECIPE, DESSERTS, MACAROON …
Espresso Mocha Macaron with Salted Dark Chocolate Filling taste like a fancy cup of mocha espresso with a pleasant hint of salt in the buttercream. Joanie Simon. Coffee. Baking Recipes. Cookie Recipes. Dessert Recipes. Baking Desserts. Almond Shell. White Chocolate Ganache. Get a taste of the tropics with these mango white chocolate ganache macarons! Their crisp …
From pinterest.ca


MOCHA-WALNUT MACARONS RECIPE: HOW TO MAKE IT
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois Store in an airtight container. —Christine Venzon, Peoria, Illinois
From preprod.tasteofhome.com


MOCHA MACARONS - WWW.HOMESWEETSPOON.COM
Place a sieve (or a sifter) over a mixing bowl and pour the almond meal into the sieve. Stir the almond meal gently with a spoon so that it filters through the sieve. Discard any large pieces of almond meal. 2. Repeat the above step for the powdered sugar by sifting the powdered sugar in the same way so that the sifted almond meal and sifted ...
From homesweetspoon.com


MOCHA-WALNUT MACARONS RECIPE: HOW TO MAKE IT
Directions 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.
From stage.tasteofhome.com


BASIC & MOCHA MACARONS - BAKEWITHLOVE
In a small pot, bring the heavy cream to a boil. Pour the heavy cream over the chocolate. Let it sit for about 3 min. Mix it until well combined. Refrigerate it for about 1 hour to harden the chocolate. After 1 hour, mix it to soften it again. The color of the chocolate will eventually become lighter and smooth.
From gracioustreatz.wixsite.com


COFFEE MOCHA MACARON RECIPE - WHISK & DINE
In a mixing bowl, start to whip the cream. When it begins to thicken, add the powdered sugar, coffee granules and cocoa. Whip until light and fluffy. Transfer to a piping bag. Assembly. Once the macaron cookies are cool, a small dollop of filling can be piped onto the flat side of …
From whiskanddine.com


PEPPERMINT MOCHA MACARONS - WOOD & SPOON
2020-12-09 Preheat the oven to 325 degrees with a rack in the center position. Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged. Remove the baking sheet from the oven and place it …
From thewoodandspoon.com


MOCHA MACARONS RECIPE - TWIGG STUDIOS
in a food processor add the powdered sugar, almonds, coffee and cocoa and pulse for a minute. tap the baking tray to release any bubbles and let the macarons rest for at least 20 minutes to form a skin, sometimes it can take an hour. let them rest for half and our then remove the macarons from mat and turn over.
From twiggstudios.com


MINI MOCHA MACARONS RECIPE WITH NUTELLA-DARK CHOCOLATE FILLING
2016-12-19 Along with Mocha Macarons Recipe, You may also like: Chocolate Macarons with a Dark Chocolate Ganache Filling; Madeleines; Coconut Jam Heart Cookies; Print. Mini Mocha Macarons with Nutella Dark Chocolate Ganache Filling. Author: Somdatta; Prep Time: 30; Cook Time: 15; Total Time: 45 minutes; Print Recipe . Pin Recipe. Description. Try out this mouth …
From myfridayfoodswings.com


MOCHA-WALNUT MACARONS - HEDONISMONLINE
2021-12-15 These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois,Ingredients2 large egg whites1 cup confectioners' sugar1/2 cup chopped walnuts, toasted2 tablespoons baking cocoa1 tablespoon instant coffee granulesDash salt1/3 cup superfine sugar …
From hedonismonline.com


DORIE GREENSPAN'S MOCHA WALNUT TORTE RECIPE - LEITE'S CULINARIA
2021-11-06 Make the mocha walnut torte. Place a rack in the center of the oven and preheat it to 350°F (180°C). Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder.
From leitesculinaria.com


BASIC MACARONS | MOCHA MACARONS RECIPE | VALENTINE'S SPECIAL
Mocha Macarons – Macarons is one of the desserts that required precisions in terms of measurement. Hence, I didn’t provide the measurements in cups. Using a ...
From youtube.com


MOCHA-WALNUT MACARONS | RECIPE | SPICED ALMONDS, GLUTEN FREE …
Nov 2, 2020 - These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois Store in an airtight container.
From pinterest.com


CHOCOLATE WALNUT MACARONS WITH SALTED CARAMEL #BRUNCHWEEK
2015-05-04 Preheat the oven to 400 degrees F. Place the macarons in the hot oven. Turn the oven temperature down to 300 degrees F, and bake for 18 minutes (do not brown). Allow the macarons to cool completely on the baking sheets. Sandwich the …
From bakingamoment.com


SALTED CARAMEL MOCHA MACARONS - THE SPICE TRAIN
2022-06-15 How to make the filling: Step 1. Whip together: 5 tablespoons softened, unsalted butter. 1 ½ tablespoons caramel sauce. ½ cup powdered sugar. Step 2. Add a dollop of caramel buttercream onto half of the shells, sprinkle with a bit of salt, then top with the remaining shells.
From thespicetrain.com


WALNUT MOCHA TORTE | CANADIAN LIVING
2007-08-12 In large bowl, beat egg yolks with 1/2 cup (125 mL) of the sugar until light; beat in coffee mixture and lemon rind. In separate bowl, beat egg whites until foamy; beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. In another bowl, whisk together walnuts, flour and bread crumbs; fold into egg yolk mixture alternately ...
From canadianliving.com


MOCHA WALNUT MACARONS | HOT DOG BUNS, HOLIDAY RECIPES, MACARONS
Dec 19, 2020 - This Pin was discovered by Wendy Peyton. Discover (and save!) your own Pins on Pinterest
From pinterest.com


RUM-MOCHA WALNUT LAYER CAKE RECIPE - GREG PATENT | FOOD & WINE
Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a …
From foodandwine.com


HAZELNUT MOCHA MACARONS WITH ESPRESSO IMBC - BAKES ... - BAKES …
2020-07-02 It's best to aim for the edge of the bowl. Increase the speed to medium and whip for about 5- 8 minutes, or until the whites hold stiff, glossy peaks. Make a well in the center of the dry ingredients. Add the 82 grams of egg whites. Stir about ⅓ of the meringue into the flour mixture until well combined.
From bakesandblunders.com


MOCHA WALNUT MARBLE BUNDT CAKE WITH STEP BY STEP PICTURES
2012-12-17 Step by step pics…. Butter a 9 – 10 inch (12 cup) Bundt pan, dust the inside with flour and tap out the excess.Whisk together the flour, ground walnuts, baking powder and salt…. Melt 2 tbsp of butter cut in to 4 pieces, along with the …
From mariasmenu.com


PEPPERMINT MOCHA MACARONS - WHISKED AWAY KITCHEN
2021-12-01 Mix together the almond flour, powdered sugar and cocoa powder. Sift the mixture twice, discarding any larger pieces, and set aside. Beat the egg whites with a pinch of salt until frothy and white.
From whiskedawaykitchen.com


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