Daring Bakers Do Claudia’s Macarons


The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

I’ve been kind of tired and overwhelmed lately. But, I pushed myself to make these macarons. What did I do? Iadded a little coffee powder to the batter and made a filling from 70 percent chocolate and hot coffee (a water ganache). I thought the bitterness would offset the sweetness. They were quite nice. I sort of got feet on my macarons.

On a second try, I had slightly less success.

The ganache was great, though. One 3.4 ounce chocolate bar and 1/4 cup of hot coffee. That’s it.

Claudia Fleming’s Macarons
Adapted from The Last Course: The Desserts of Gramercy Tavern

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)


1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen. Ami’s note: My yield was much smaller than this. I produced about two dozen filled macaroons.




3 Responses to “Daring Bakers Do Claudia’s Macarons”

  1. Julia @ Mélanger Says:

    Coffee and chocolate? Perfect combination. I’m sure they tasted delicious!

  2. lisamichele Says:

    Mocha macs, and beautiful mocha macs (coffee plus chocolate equal mocha, would you believe I just learned that several years ago? LOL) Beautifully done..and they look incredibly delicious 🙂

  3. Dharm Says:

    Mocha Macarons! Coffee and Chocolate sounds just fabulous. Your macs look great!

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