MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Espresso Blackberry Macarons, Pt 2
 Categories: Cookies, Snacks, Desserts
      Yield: 30 Servings
 
           Continues
 
  Chocolate Earl Grey Macarons:
  
  Add 3 tb Dutch-process cocoa powder (preferably Valrhona) to almond
  flour or almonds when grinding.
  
  mit instant-espresso powder and vanilla.
  
  Grind 1 ts Earl Grey tea (from 1 tea bag) to a fine powder in an
  electric coffee/spice grinder. Sprinkle about 1/4 ts (reserve
  remainder) on macarons before baking.
  
  Fill with ganache.

  Chocolate Earl Grey Ganache:

  Bring 1/2 cup cream and remaining 3/4 ts tea powder to a simmer in
  a small heavy saucepan. Remove from heat and stir in 3 oz finely
  chopped bittersweet chocolate (60 to 64% cacao) and 1 tb unsalted
  butter until smooth. Chill, whisking occasionally, until thickened,
  20 to 30 minutes. Transfer to a sealable bag. Snip off a corner and
  pipe to fill macarons. There will be ganache left over.
  
  Grapefruit Macarons:
  
  Add 2 ts grated grapefruit zest to almond flour or almonds when
  grinding.
  
  Omit instant-espresso powder and vanilla.
  
   Beat 6 drops red food coloring into meringue.
  
  Fill with grapefruit marmalade.
  
  Coconut Passion Fruit Macarons:
  
  Add 1 cup unsweetened grated dried coconut, 3 oz to almond flour or
  almonds when grinding.
  
  Omit instant-espresso powder and vanilla.
  
  Beat 6 drops yellow food coloring into meringue.
  
  Fill with curd.

  Passion Fruit Curd:

  Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar,
  3 large egg yolks, and a pinch of salt in a small heavy saucepan.
  Add 4 tb butter, cut into pieces. Bring to a simmer over medium-low
  heat, whisking, then simmer, whisking constantly, until curd is
  thick, 1 to 2 minutes. Cool completely. Transfer to a sealable bag.
  Snip off a corner and pipe to fill macarons. There will be curd
  left over.
  
  Pistachio Cardamom Macarons:
  
  Substitute 1/3 cup unsalted shelled pistachios plus 1/2 ts ground
  cardamom for half of the almond flour or almonds when grinding.
  
  Omit instant-espresso powder and vanilla.
  
  Beat 4 drops green and 3 drops yellow food coloring into meringue.
  
  Fill with apricot jam.
  
  Recipe by Shelley Wiseman
  
  Recipe FROM: Gourmet Magazine, Sep 2008
  
  Formatted by: Dave Drum, Sep 12, 2008
  
  Uncle Dirty Dave's Archives
 
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