Coffee Macarons
INGREDIENTS
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apted from Macarons, by Pierre Hermé (Grub Street, 2011)
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Preparation time: one hour
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Baking time: 15 minutes per tray
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Yield: approximately 35 filled macarons
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Ingredients
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For the shells
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150 grams ground almonds
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150 grams icing sugar
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90 grams egg whites, aged
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15 grams coffee extract (or 2 tablespoons instant coffee)
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250 grams caster sugar (superfine sugar)
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63 grams mineral water
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70 grams egg whites, aged
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For the white chocolate & coffee filling
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200 grams crème fraîche or heavy cream (35 per cent fat)
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200 grams white chocolate
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10 grams ground coffee
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