…AND more birthday macarons. This time for a friend with some RAD initials.
Almost all of my adventurous energy went into the coconut flour version, so these were kept simple. Basic Mad about Macarons shells colored purple inspired by purple bangs.
The filling is a coffee chocolate ganache. I heated whipping cream (same amount by weight as the chocolate) with instant coffee (one tablespoon) over medium heat until just too warm to touch. Then poured through a sieve onto broken Chocolove chocolate bar.
After letting sit for three minutes, stirred until the chocolate was smooth. Added a splash of almond extract.
Result: 56.5 (113 shells) approximately the size of a quarter plus three initials.