I made this Carbonara dish a while ago and I decided to call it Isle Carbonara because the two main ingredients I used come from the two big Italian islands. My Sicilian friend Martina brought me a Ricotta Salata, and in the fridge I had a piece of Mustela, a cured pork loin typical of Sardinia, which is used as an additional ingredient to basic soffritto for regional dishes. Continue reading “Carbonara delle isole”
Having a bit of a sweet tooth means that I often find myself taking unintended trips down the dessert aisle at my local supermarket. One observation is the increasing number of “healthy” and “wholesome” desserts, but that is not a surprise given our ever increasing health conscious lifestyles. It’s not all gloom and doom for us sugar tooth fairies though! Luckily, I have noticed one sugar filled product that is becoming more and more common place. The macaron. The internet is littered with recipes, McDonald’s now serve them around the world and even Tesco is selling them at a very reasonable price.
I am all for making food more accessible and offering more choice but having sampled a lot of these I do feel that they are often very one dimensional with an overpowering sweetness. Compared to the more traditional boutique patisseries such as Ladurée and Pierre Hermé, these “mass market” macarons lack the depth and character I want to be able to associate with such a luxury.
That is why I want to share this espresso macaron recipe, the bitterness of the coffee beans balances out the inevitable sweetness of the macaron shells. The espresso infused ganache not only adds yet another layer of complexity to the flavour but also extra texture to help the dark chocolate bond the two halves of the macaron together. Don’t just take my word for it, go see for yourself below!
Let’s get started! For this recipe we will need:
Ingredients 125ml double Cream 200g dark Chocolate (85% cocoa) 20 – 30g freshly ground coffee beans 15ml coffee extract 1g brown food colouring 125g ground almond 200g icing sugar 50g caster sugar 120g egg white 2g cream of tartar (optional)Continue reading “Espresso macarons recipe – a guest post”