18 April 2025
Macaron Caraquillo
Pierre Hermé
A chocolate macaron infused with Brazilian coffee and anise liqueur, inspired by Catalonia's caraquillos.
Macaron Caraquillo
Pierre HerméA chocolate macaron infused with Brazilian coffee and anise liqueur, inspired by Catalonia's caraquillos.
Chef's Tips
Allow macarons to mature for 24 hours in the fridge for best flavor.
Use a kitchen thermometer to accurately measure syrup temperature.
Sift almond flour and powdered sugar together to ensure smooth shells.
Tools Used
Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)Food Thermometer(opens in a new tab)Piping Bag With Plain Tip #11Baking Trays(opens in a new tab)Silicone Mats Or Parchment Paper(opens in a new tab)Fine Strainer(opens in a new tab)Hand Blender (immersion Blender)
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
USMetric
Chocolate Macaron Shells
Chocolate, Coffee, and Anise Ganache
Finishing
Instructions
Chocolate Macaron Shells
- 1
Melt the cocoa paste at 45–50°C using a bain-marie or microwave.
- 2
Sift together powdered sugar and almond flour.
- 3
Mix red food coloring with 110g of liquefied egg whites and pour over the dry ingredients without mixing.
- 4
Boil mineral water and granulated sugar until 118°C; begin whipping the other 110g of egg whites when syrup reaches 115°C.
- 5
Pour the syrup at 118°C over the whipped egg whites and whisk until cooled to 50°C.
- 6
Fold a small amount of meringue into the melted cocoa, then incorporate everything into the dry mixture along with the remaining cocoa.
- 7
Pipe 3.5cm rounds onto lined baking sheets, spacing 2cm apart.
- 8
Tap trays to flatten slightly, dust with white gold powder, and allow to dry for at least 30 minutes.
Ganache Chocolate, Coffee, Anise
- 1
Melt chocolate at 45–50°C.
- 2
Boil cream and ground coffee, then infuse covered for 10 minutes; strain.
- 3
Gradually pour infused cream over melted chocolate, stirring from the center outward.
- 4
Add softened butter and Ricard; blend until smooth.
- 5
Cover with plastic wrap touching the ganache and refrigerate for 2 hours until creamy.
Assembly
- 1
Preheat convection oven to 180°C.
- 2
Bake macaron shells for about 12 minutes, opening the oven door twice briefly during baking.
- 3
Cool shells on the counter.
- 4
Pipe ganache onto half of the shells and top with another shell, pressing lightly.
- 5
Refrigerate assembled macarons for 24 hours.
- 6
Bring macarons to room temperature 2 hours before serving.
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 1 macaron
Calories 80
% Daily Value*
Total Fat 5g6%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 10mg3%
Sodium 10mg0%
Total Carbohydrates 8g3%
Dietary Fiber 1g4%
Sugars 6g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
Loading...
