Mocha Macarons

Ingredients

• 3 egg whites
• 80 g coconut blossom sugar
• 300 g chopped almond kernels
• 100 g finely chopped dark chocolate (60% cocoa content)
• 2 tsp instant coffee powder
• 50 g whole grain flour
• 60 baking wafers (4 cm diameter each)
• 150 g white chocolate (30% cocoa content)
• 2 tbsp Sour cream
• 60 mocha coffee beans (for garnish)

Instructions

1. 1.

   Beat the egg whites with coconut blossom sugar until stiff peaks form. Mix almonds, chocolate, coffee and flour together and fold into the meringue. Fill a piping bag fitted with a smooth tip with the batter. Distribute the wafers on a baking sheet and pipe small macaroon heaps onto them. Bake the macarons in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 20–25 minutes until golden brown, then allow to cool.

2. 2.

   Chop the white chocolate and melt it over a double boiler together with the sour cream. Let it cool slightly and spoon small drops onto the macarons. Place one mocha bean on each and let them set.