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Recipes: Chocolate Kahlúa (Coffee Rum Based Liqueur) Macarons

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.

Shell Recipe:

  • 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

Directions:

  1. In a medium size bowl sift the almond meal, powdered sugar, and cocoa powder. Mix to incorporate.
  2. Prepare a cake decorating bag for when the actual mixture is ready, this will assist you in creating perfect macaron shells.
  3. 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.
  4. 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!
  5. Line a cookie sheet with parchment paper, and prepare your cake decorating bag by pouring in the macaron mixture.
  6. 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.
  7. 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.
  8. Preheat oven to 300 degrees Fahrenheit.
  9. Once the macarons have rested bake them for 12-13 minutes.
  10. Cool before filling them.
  11. 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

Directions:

  1. Blend all the ingredients together in a blender.
  2. Pour the mixture in a piping bag and fill your macarons.


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