Well, macarons again, and hold on, I am right on my way to bake another bunch with fruit filling. I haven't decided yet, if it should be lemon or raspberry, but probably, I am going to make both versions. Nah, what should I do, I still have leftover egg whites. Anyway, today I decided to try yesterday's recipe with hazelnut and cocoa powder. You can imagine how nervous I was while waiting for the feets to appear. Oh, and they did! Though I had some macarons with cracked top, but this happens always. Half of them I filled with dark chocolate ganache, the other half with a caramel-coffee ganache.
Ingredients:
(based on a recipe by Pierre Hermé)
70 g sugar
30 g cream
1 teaspoon instant coffee
30 g butter
30 g white chocolate
Melt sugar over low heat and let it caramelise. Meanwhile bring cream together with the coffee to the boil and pour it over the amber caramel. Pour caramel-cream mixture over the chopped white chocolate and stir until it is molten, then stir in the butter.
3 comments:
A dreamlike flavor combo!
Cheers,
Rosa
Caramel-Coffee Ganache...can it get any better :)
What is the recipe with the cocoa and hazelnut powder?
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