splendidtable.publicradio.org: As part of my fundraising for the Heart & Stroke Foundation at work, I made another flavour of macarons, this time, coffee. For the shells, I adapted the gingerbread recipe by replacing the spices with a half tablespoon each of cocoa powder and instant espresso powder, and reducing the amount of molasses. I made the buttercream recipe as written. The first two trays of macarons were too puffy and some of the cookies actually cracked; the last tray were larger and flatter. This is something I've noticed over and over again and must be caused by the warmth of my hands or as a result of additional mixing and stirring. Very assertive coffee flavour, highly recommended. I'm glad mine are turning out so successfully, as it seems from this discussion on Chowhound that the Toronto patisseries haven't been doing such a good job.
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