Coffee Macaron with Mocha filling

Vietnamese food

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.

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