Detail instruction is the same as Blackberry Macaron,
Shells: May sprinkle a little bit of espresso powder on the shells before baking for an unique look.
150 gr almond powder (it is cheaper at Winco)
150 gr powder sugar
1 Tbs instant coffee powder
55gr egg white, room temperature
55 gr egg white
150 gr granulate sugar and a pinch
3 Tbs water (45cc)
Filling : make a few hours ahead or the day before
6 oz white chocolate (chips or squares)
5 Tbs heavy cream
1 Tbs instant coffee powder
2 tsp espresso powder
1/2 tsp salt
.
Stir heavy cream, salt and coffee, espresso powder together and bring it to a boil, remove from heat immediately. Add white chocolate, stir to coat well, cover and let stand for 2 minutes. Then stir/whisk mixture until smooth. Let it set over the counter or in the fridge until thicken to a spreading consistency. Whip to lighten the texture before use.
0 Comments