中文菜谱：马卡龙咖啡馅
I think this coffee cream filling for macarons is one of best fillings I have ever made so far O(∩_∩)O~
I replace 10g almond flour with super fine freshly ground coffee. Instant French roast coffee and coffee rum are added to the filling for an enhanced coffee flavor. Turns out to be so amazing! The real trick here is to use real good dark chocolate. It makes huge difference!
Ingredients：
1/4 cup dark chocolate (I use 90% cocoa. Any dark chocolate between 60% to 100% should work just fine)
1/4 cup heavy cream
2 tablespoons instant French roast coffee
1 tablespoon rum and coffee liqueur
Directions：
Add dark chocolate, heavy cream and instant coffee to a small ceramic bowl.
Melt the chocolate, heavy cream and instant coffee in a double boiler. Whisk occasionally for smooth texture.
Add coffee rum. Remove from heat. Set it aside to chill.
When the coffee cream cools down, this is what it’s going to look like, with a smooth and silky texture.
Meanwhile, I bake some coffee marcarons.
When macarons cool down to room temperature, remove them from silicone mat. Add 1 to 2 teaspoons coffee cream filling between every two macaron shells.
Store in air-tight container and refrigerate overnight. By doing so, macarons and their fillings will combine better and their flavors will be maximized.
Of course, you can always enjoy them anytime you want without the waiting. They go very well with a cup of coffee or tea O(∩_∩)O~
