Cappuccino macarons

Remember back in March, when I said there was something tasty in the works? Well there was, but it took a little longer than expected to get back to it. There was an Easter weekend in Ontario and a mini vacation to Chicago, with a killer workweek on either side. Like bookends.

On to the next shelf, I say. The one with cookbooks.

Thank goodness (in more ways than one) for our wine group. R. and I were on the hosting block, and a tea party-themed menu seemed the perfect match for our spring white picks. There were finger sandwiches, apricot tea scones and cappuccino macarons to finish.

And finish them we did.

Source: When it comes to macarons, Julia over at Mélanger has what I think is the best online how to. I gave her Italian method a go this time, and found it to be quite forgiving! For the buttercream, I adapted a recipe from Helen over at Tartelette.

Substitutions and additions: In the macarons, a squirt of lemon juice in place of the egg white powder, plus 1/2 teaspoon of espresso powder just before the final mix. In the buttercream, a (relatively short) shot of cooled espresso plus 1/2 teaspoon of espresso powder in place of the vanilla/violet liqueur.

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