Passover Macaroons are favorites for many, who have a sweet tooth. For the new season of harvest celebration, I came with a new prescription. If you like 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 let's spice up a little, adding the espresso coffee flavor to these little coconut desserts. These mini espresso, coconut and almond macaroons melts in your mouth, and made with only a few ingredients. These will take some time so you may want to make these in advance.
Mocha almond coconut macaroons:
Honey 1 / 2 cup of
1 / 4 teaspoon vanilla bean paste
1 / 4 cup unsweetened cocoa powder
1 tablespoon instant coffee powder or espresso
2 1 / 2 cups shredded, sweetened coconut
1 cup ground almonds
3 / 4 cup matzo cake meal
2 egg whites
1 bag of espresso beans, chocolate covered coffee, or your local Starbucks has.
First things first to be line a baking tray with nonstick baking parchment paper. You will finely grind 1 cup of almonds in short bursts in a food processor until they form a good meal and set aside until ready for them. In a small saucepan mix the honey, cocoa powder and coffee powder, while the kitchen and agitation at a low medium heat until the powder is dissolved and mixture is smooth. You remove from heat and let cool about 10 to 15 minutes.
While the cocoa mixture is cooling will place the egg whites in a bowl and beat until stiff peaks form when they begin to get stiff to start gradually add sugar and continue beating until forming a thick, glossy or shiny meringue.
Then move on coconut, matzo cake flour, vanilla bean paste and ground almonds in the espresso mixture cooled slightly, and stir for about 30 seconds or less. Then, start to combine the egg whites in thirds bright until is tightly folded in When the ingredients are well blended spoon a tablespoon of the mixture and roll into a ball. Dances will take place on parchment macaroni lined baking sheet. You will continue to repeat with remaining batter, placing macaroni balls about an inch away. You press one of the coffee beans the center of each ball macaroni.
Then bake at 300F for 15 to 20 minutes or until firm. Then remove the baking sheet from oven, and remove with a spatula, cover baking parchment and baking on wire cooling racks and cool for about 20-30 minutes. Once cold will remove the macaroons from the
Racks wire cooling and storing in airtight container for about 4-6 hours to ensure they are well and score. I hope you enjoy this recipe.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author:
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Article Source: ArticlesBase.com – Coconut Almond Mocha Macaroons Recipe
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