COFFEE-PRALINE

MACARON

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE-PRALINE MACARON

CARAMELIZED CHOCOLATE AND COFFEE GANACHE

Ingredients Total weight: ~ 502 g 100%

Whipping cream 35% 85 g 17%

Espresso 85 g 17%
Instant coffee 2g <1%
Glucose syrup 22 g 5%
Caramelized white chocolate 283 g 56%
Cacao Barry Zephyr 34%
Cocoa butter 15 g 3%
Butter 82% 12 g 2%

If for some reason you didn’t manage to find caramelized white chocolate, make it yourself.

MAKING THE CARAMELIZED WHITE CHOCOLATE

1 Pour the white chocolate onto the baking sheet covered with a silicone mat.

2 Heat it in the oven at 150 °C / 302 °F for approximately 5 minutes. Then take it out and mix with
the metal scraper. First, the chocolate will be grainy, and that’s fine, but the more you will mix it,
the smoother it will become.

3 After mixing, the chocolate becomes runny again. Put it back in the oven for another 5 minutes at
the same temperature.

4 In another 5 minutes in the oven, the chocolate has acquired a darker and more even color. It has
to be mixed well so that it becomes smooth and without dry pieces.

5 The caramelized white chocolate is ready. The mixed chocolate is nice, smooth, homogeneous
and ready to use. It can be stored, like white chocolate, for six months at 18-20 °C / 64-68 °F.

MAKING THE GANACHE

6 Pour the whipping cream into a saucepan and add the glucose syrup, which will give the ganache
a nice and smooth glossy texture.

7 Add the espresso and instant coffee for a more intense and prominent coffee flavor.

8 Bring the mixture to a boil and then pour it into the measuring cup with cocoa butter and
chocolate.

9 Process the ganache with the hand blender to combine the fat from the chocolate and the
whipping cream with the water that the espresso and the whipping cream contain.

10 Add diced butter to the beautiful, glossy and stable emulsion (35-40 °C / 95-104 °F). And again
process it with the blender.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE-PRALINE MACARON

CARAMELIZED CHOCOLATE AND COFFEE GANACHE

MAKING THE GANACHE

11 Pour the ready ganache into a clean container. Cover it with the cling film in contact and leave to
crystallize at room temperature 18-20 °C / 64-68 °F for 12 hours.
TIP
If the temperature in the room is higher than 18-20 °C / 64-68 °F, put the ganache in the fridge for a while, but keep an
eye on it so it doesn't get too thick. Otherwise, it will be inconvenient to work with it.

12 Mix the ganache before using.

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 272 g 100%

Roasted almonds 95 g 35%

Roasted hazelnuts 95 g 35%
Sugar 50 g 19%
Glucose syrup 30 g 11%
Salt 2g <1%

1 Roast the nuts (hazelnuts and almonds) in the oven beforehand at 130 °C / 266 °F for about
35-40 minutes.
TIPS
Roast the nuts at low heat (130 °C / 266 °F) until they are evenly roasted.

Do not remove the skin to get a deeper and richer taste of praline.

2 Pour the glucose syrup into the saucepan. The glucose syrup will provide the praline with a less
sweet caramel flavor.

3 Add the sugar and start heating the mixture over medium heat to 185 °C / 365 °F and caramel
shade.

4 Pour the ready amber caramel on top of the roasted nuts on a silicone mat.

5 Add some salt to make the flavor of the praline richer and to highlight the flavor of the nuts. Add
dry vanilla pods if desired.

6 Cool down the praline at room temperature and then process it at low speed in the food
processor. First - into powder, then - into glossy, homogeneous, runny paste.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE-PRALINE MACARON

FRENCH MERINGUE-BASED MACARON BATTER

Ingredients Total weight: ~ 500 g 100%

Almond powder 140 g 28%

Icing sugar 160 g 32%
Egg whites 112 g 23%
Sugar 85 g 17%
Instant coffee 3g <1%
Ground coffee for decoration

MAKING THE TANT POUR TANT MIXTURE

1 Sift the almond flour with the icing sugar. Or process them in a food processor until
homogeneous mixture.

MAKING THE FRENCH MERINGUE

2 Pour the egg whites into the mixer bowl. Use the egg whites of room temperature for more stable
and fluffy foam.

3 Add the instant coffee, which will give the macarons a beautiful caramel color and coffee flavor.

4 Whip the mixture at medium speed until very light foam. There is no need to whip it until stable
peaks, at the bottom the egg whites have to be liquid.

5 Gradually add the sugar to the foam and continue whipping at medium speed until the mixture
increases in volume and stabilizes, until the "bird's beak" stage. The meringue should become
thick and pliable.

6 Transfer the meringue to a wide container. Add the almond flour and the icing sugar mixture in
portions to the meringue and stir gently.

7 After adding the last portion of almond flour and icing sugar, use a special mixing technique -
macaronize the mixture. You should beat the air out of the batter and make it very pliable and
smooth so that the baked macarons are filled inside and their taste is really tender.

8 Bring the batter to a ribbon stage - it should flow off the spatula and slowly dissolve in the bowl.
The batter is ready for piping.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 COFFEE-PRALINE MACARON

PIPING THE MACARONS

1 For more convenient piping use quite a big pastry bag (43 cm long) and in order to get the
macarons with the size of 4-4,5 cm, use a tip 8 mm in diameter.
2 Transfer the batter to the piping bag, filling it full for comfortable work.

3 Pipe the macarons of the desired size on a silicone mat (parchment paper or a teflon mat). Use a
stencil with circles 3.5 cm in diameter (or macaron baking mat) to have the macarons of the
same size. Pipe the macarons at some distance (~1,5 cm).
TIP
To make the macarons round and even, pipe them perpendicular to the baking tray, not angle-wise. Do it in a
checkerboard order for better baking.

4 Leave the piped macarons to rest in a place with low humidity level at room temperature that is
not lower than 20 ˚C / 68 °F for 1 hour until they have a crust on their surface. Check the
macarons with your finger: they should not be sticky. Then it means that you can bake them.

5 Bake the macarons at 160 °C / 320 °F for 12 minutes. But bear in mind the peculiarities of your
oven. I would not recommend baking the macarons at a temperature lower than 150 °C / 302 °F,
otherwise they might have hollows.

6 Right after baking remove the macarons from the tray and leave them on the silicone mat to cool
down completely (~30 min).
7 If the batter is done correctly and the process of baking goes right, you will get beautiful and filled
macaron shells.

ASSEMBLING THE MACARONS

1 In the process of assembling lay one half of the shells flat side up and the other - flat side down.
It will help to pipe the ganache and stick the shells together easier.
2 The ganache has been crystallizing at room temperature (18-20 °C / 64-68 °F) for 12 hours and
now has a smooth and delicate texture. Mix the ganache before using and put it into the piping
bag with a tip 11 mm in diameter.

3 Pipe the ganache dome on each inverted shell at a height of about 1-1,5 cm.

4 Then, using the pastry bag, pipe the praline into each ganache dome, making a small hole in it (no
tip is needed).

5 Sandwich the macaron shells so that the ganache forms a beautiful rim and doesn’t stick out.

6 Put the assembled macarons in the fridge at 2-3 °C / 36-37 °F for 12 hours.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva