Low Sugar Coffee- Choco Facarons– yeah, again


How about surprising your mum with some heart- shaped pancakes?

It wasn’t happy at all at my place. Dad went crazy all over the Singapore General elections and got himself an hour of lecture (i.e. scolding) from my mum for caring more about politics than our family. (You can’t exactly shout ‘HAPPY MOTHER’s DAY!’ while something like that is happening). Like all the other times, my brother and I took refuge in our room. How exciting. Is this how it feels to be a refugee during a war? Seems like it. If it is, I’ll probably be right at home in Afghanistan. Sorry. That was a strange analogy. And terribly boring rambling.

On another note, I just took my SATs on Saturday. It was fun doing MCQs for once. Though comprehension questions are truly mind- boggling. There goes my marks for ‘Reading’.


I tried to make macarons for Good Friday (yeah, that was looong ago)… and failed again. My meringue was perfect. Turned the bowl upside down over my head and nothing fell out, at all.

Its the macaronage. Always the macaronage. 😦

When you drip some of the batter its supposed to flatten after about 30 seconds. Mine didn’t. At all. Because I forgot to continue to mix the batter until it could. Urrggghhh.

I. Will. Succeed. Next. Time. When I finally gather up the courage to anyway. Did I mention I accidentally kept my facarons in the freezer? That explains the odd grainy texture of my facarons.

I was more creative this time though. Filled the facarons with Dulce de Leche and crunchy pumpkin seeds/ red bean paste/ ganache.

This time, my macaron/ facaron batter had a 30g packet of Mocha- Coffee flavouring I found for 30cents at Phoon Huat (a really good deal!) and a couple tablespoons of cocoa powder.

I have a problem with my macaron making that recipes always ask that the macarons are baked at +/-150 degrees celcius for about 15 minutes but mine never seem ready by then. I would test the batch by pushing one of the macarons a bit and it would always feel soft and undercooked so I always have to increase the temperature and extend baking time to close to 30 minutes! Please, experienced bakers! Do you know what may be wrong in this?! Please advise me! Thanks!

Low Sugar Coffee- Choco Macarons

Adaped from Trang’s Kitchen



40 grams egg whites

30 grams powdered (icing) sugar

1 30g packet Mocha- Coffee flavouring (from Phoon Huat– you can replace this with 30g of instant 3-in-1 coffee powder/ instant cappunccino or latte powder or anything to that effect)

2 tbsp cocoa powder

15 grams ground almonds

20 grams ground peanuts

15 grams granulated sugar



In a bowl whisk together the powdered sugar and ground almonds. Sift through a sieve twice and set aside.

With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream.

Be careful not to over-beat, or the meringue will be too dry.

Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.

Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out at room temperature for an hour to harden their shells a bit.

Preheat the oven to 300 degrees F.

When ready, bake for approximately 12-14 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.


I’m submitting this to

Aspiring Bakers #7 : Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

YAY! Thank you DG for hosting the event!

BYEBYE!!!! 😀

6 Responses to “Low Sugar Coffee- Choco Facarons– yeah, again”
  1. DG says:

    This is yummy … somemore with so many choices of filling to try on. Anyway, great job, at least you tried on the macarons, I still have not try any macarons in my baking adventure 🙂

  2. Those look so delicious!! I’ve been wanting to make macaroons for the longest time and I’ve happened to recently have a new love for coffee…so these seem perfect. Thanks for sharing!

  3. Carine says:

    Hey there, I saw your blog on diet, desserts n dog blog. Your macarons look like my one when I made them the first time hehe. You can read my post there: http://carine-olivia.com/blog/index.php/2009/07/macarons-first-attempt-failed/

    I should call mine ‘failcarons’ 😀

    About the baking temperature, I suggest to get an oven thermometer for a much accurate temperature reading …

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