When I was younger, after graduating college, I learned how to make French macarons. I enjoyed making them so much that I started developing my own recipes. This was around the time I developed a pretty severe lactose intolerance. This helped me get a bit creative with my fillings, and one of those is showcased in this recipe. It is a tofu based chocolate coffee rum liqueur filling.
While looking through all my old recipes I couldn't resist to share some of them on the Worm blog. There are many more to come!
You can substitute this tofu based filling with a chocolate ganache recipe.
ALSO, THIS MACARON SHELL RECIPE IS MY FAVORITE AND IF YOU FOLLOW ALL MY INSTRUCTIONS IT WILL COME OUT AMAZING!*
*I wish I could credit where I found the shell recipe in the first place. I do know that I tweaked it (adding the cocoa) and I outlined the steps below for my mother in a different manner than how the shell recipe was originally found. It was a long time ago okay!
The photos were also taken when I first shared the recipe with her.
- 2 Egg Whites
- 5 Tablespoons of Sugar
- 1/2 Cup of Almond Meal
- 1 Cup of Powdered Sugar
- 1 Tablespoon of Unsweetened Cocoa Powder
- More Cocoa Powder to sift over the macarons for garnish
- In a medium size bowl sift the almond meal, powdered sugar, and cocoa powder. Mix to incorporate.
- Prepare a cake decorating bag for when the actual mixture is ready, this will assist you in creating perfect macaron shells.
- In a large bowl beat the egg whites, add the 5 tablespoons of sugar slowly, about 1-2 tablespoons at a time, until peaks can be formed.
- Fold the dry ingredient mixture slowly into beaten meringue (egg whites) mixture, you must do this with a spatula. Fold until all is incorporated well, but be very careful! This is where many people under mix or over mix, and their macarons fail to develop their feet. I have learned that when the batter becomes fluid, as in when you lift the spatula and let the mixture flows, and it does so slowly and smoothly- right then and there your macaron mixture is ready!
- Line a cookie sheet with parchment paper, and prepare your cake decorating bag by pouring in the macaron mixture.
- Now lightly squeeze the batter onto the parchment paper. Try to make all of the shells the same size, and leave some space between them.
- Make sure to remove the air from the macarons by gently lifting the cookie sheet and tapping it on your kitchen counter. Let the macarons set for around 30 minutes.
- Preheat oven to 300 degrees Fahrenheit.
- Once the macarons have rested bake them for 12-13 minutes.
- Cool before filling them.
- Optional: You can lightly sift cocoa powder over the shells before or after you bake them.
Filling Recipe (Chocolate Kahlúa Tofu Ganache):
- 1 Full Block of MoriNu Extra Firm Tofu
- 2 Tablespoons of Cocoa Powder
- 3-4 Tablespoons of Kahlúa
- 1/4 Tsp of Salt
- Blend all the ingredients together in a blender.
- Pour the mixture in a piping bag and fill your macarons.