Comments on: Chocolate Espresso Macarons https://aclassictwist.com/chocolate-espresso-macarons/ Everyday Classic Recipes with Bold Flavors Mon, 28 Jun 2021 02:20:14 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Zainab Mansaray https://aclassictwist.com/chocolate-espresso-macarons/comment-page-2/#comment-385156 Mon, 28 Jun 2021 02:20:14 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-385156 In reply to Liz.

So glad to hear Liz! Thank you very much for the review and letting us know how you liked these! I need to make a new batch now 🙂

]]> By: Liz https://aclassictwist.com/chocolate-espresso-macarons/comment-page-2/#comment-385119 Sat, 26 Jun 2021 12:27:04 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-385119 I am blown away by how good these are. The recipe is perfect and the flavors are incredible – I could not stop eating these!! Plus, unlike many macaron recipes that make more batter than available baking sheet space, this recipe makes the perfect amount of batter so I don’t have to let any go to waste! Absolutely love this!

]]> By: How to Make Macarons - An EASY Step by Step Macaron Guide! https://aclassictwist.com/chocolate-espresso-macarons/#comment-383656 Tue, 02 Feb 2021 03:09:32 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-383656 […] This is also where you can add dry spices to the macaron shell. I’ve done espresso powder (chocolate espresso macarons), cinnamon spices (pumpkin spice latte macarons), and even freeze-dried fruits (mango macarons). […]

]]> By: Alia https://aclassictwist.com/chocolate-espresso-macarons/#comment-382247 Mon, 27 Jul 2020 17:33:45 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-382247 I tried making these and they completely failed. I made your lemon ones before and they were amazing, and I’m not sure what I did wrong this time. After about ten minutes, I noticed them cracking a bit and pulled them out of the oven. I noticed they looked a bit undercooked and put them back in, but when I did that and looked away for about ten seconds directly after, they inflated and appeared to be 3 inches tall. I immediately pulled them out, and they collapsed and cracked everywhere. I have let them sit and cool and I just tried to pull one off and found that the underside is completely uncooked! Help! The lemon macarons were the first ones I ever tried to make, and this is my second time making macarons and they’re totally ruined! What did I do wrong?

]]> By: Zainab Mansaray https://aclassictwist.com/chocolate-espresso-macarons/#comment-362185 Mon, 01 Apr 2019 22:11:48 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-362185 In reply to Noemi.

So glad to hear you tried this recipe and liked it. Macarons definitely take practice and one of the things that take time is macaronage aka mixing the batter. If the batter is too thick, I find that the tops are not smooth. Maybe try mixing a little extra next time. As for the espresso flavor, feel free to reduce the amount. Not everyone likes coffee flavor as much. And finally, for the filling, feel free to thin out with milk.

]]> By: Noemi https://aclassictwist.com/chocolate-espresso-macarons/#comment-361938 Mon, 25 Mar 2019 04:12:45 +0000 http://blahnikbaker.com/2013/05/chocolate-espresso-macarons.html#comment-361938 Thank you for the recipe! I tried it for the first time today and it was my third macaron attempt. The consistency came out great! Well… except for the smooth top and the overpowering espresso. I also attempted the filling but the chocolate was not enough to smooth out the sugar.

Do you have any suggestions on how to smooth out the filling and have a smooth top?

]]>