Pistachio Macaron with Chocolate Coffee Ganache
I can quite explain, how I get this “high” from baking macarons. Normally, when I bake something and it turned out just like what I wanted it to be, I got of course some satisfaction feelings, but with macaron is different. I think because the high suspense around the whole process, that I had to wait until the last minute to be sure that it has succeed.
When I whiped egg whites I had only a vaque idea how the peak should be…when folding the batter It’s also a matter of feeling to to know when to stop moving you spatula, not to mention you have to know your oven really really well too, that you have to have your own oven temperature special for baking macarons…argh so many aspects to consider. Despite all of that, I just can’t help it, if I have some leftover egg whites, all I can think of is baking some macarons
I just added 2 teaspoon of instant coffee to the ganache.