Filling macaroons with coffee
Filling macaroon with coffee
The cream Christophe Felder's coffee:
125g of good quality butter (Lescure, Echiré, Grand Fermage ...)
80g icing sugar
85g of almond powder
5g of freeze-dried coffee (2.5 sticks)
1 cc of hot water (especially no more!)
Start with dissolve the spoon of hot water in the coffee, to obtain an extremely strong coffee:
Using an electric mixer, beat the butter for a long time to cream it: it becomes white.
Add the icing sugar and whip for a few more minutes, Add the almond powder:
Add the coffee, and whip again.
Put in a pocket and put a nut on the hulls. Close with a second shell.