Monday, July 16, 2012

Chocolate Macarons au cafe-creme

Perfect shot of my two perfect macarons
It has been a while. I decided over the weekend to try my luck on making Macarons again. By now, we all know how 'difficult' it is to make them. Sometimes you succeed, sometimes you fail.

Given the many macaron recipes I have, I zoomed into Jill Colonna's recipe in Mad About Macarons. I am still fascinated by the macarons one can make from her recipes. So far, they have worked for me.

Drizzled with Valhorna White Chocolate
I referred to the Dark Chocolate Macarons recipe to make the shells but used the recipe from Coffee Macarons to make the cafe-creme. In fact, I adapted the cafe-creme by leaving out the butter. It still tasted heavenly. However, I learned that the next time I do a cafe-creme, I should follow her recipe and stick to two tablespoons of coffee powder. I had added close to three tablespoons with the intent of creating a more flavorful and stronger coffee taste. It was bitter. But I want to believe that the sweetness in the shells balanced the taste.

To make the macarons less boring, I drizzled melted Valhorna white chocolate over the smooth brown tops.

I must admit that I am pretty pleased with my macarons. They looked and tasted good. And yes, I will attempt to make macarons in the next couple of weeks.

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