Nespressoのインスタグラム(nespresso) - 9月15日 17時28分

Get a new Friday twist from red beans macarons and Macchiato Latte. #NespressoRecipe #RecipeOfTheDay #CoffeeTime #CoffeeLover

INGREDIENTS : ▪ 4 capsules of Rosabaya de Colombia (4 x 40 ml) ▪ 4 x 180 ml frothed milk.

For the macarons : ▪ 60 g almond powder ▪ 110 g icing sugar ▪ 60 g egg whites ▪ 20 g granulated sugar ▪ a dash of powdered brown food colouring ▪ 100 g canned red beans.

PREPARATION : ▪ Preheat the oven to 150° C (300° F, gas mark 2). Finely mix the almond powder and icing sugar. Pour the mixture into a sifter and sift over a cookie sheet covered with baking paper. Bake for 5 minutes, then let cool. This step makes it possible to later produce a meringue that rises correctly. ▪ Whip the egg whites. As soon as they begin to stiffen, gradually add sugar, beating continuously. The mixture should be quite firm. Add the food colouring, sift the baked almond-sugar mixture onto the egg whites, then gently mix with a spatula into a smooth batter. ▪ Pour the batter into a smooth piping pocket and form identically sized rounds on a cookie sheet covered with baking paper. Let sit in a dry place for 30 minutes, then bake for 10 minutes. ▪ When removing from oven, allow the shells to cool slightly before gently unsticking them from the sheet. Using a smooth piping pocket, place a small quantity of red bean paste inside half of the shells, then cover with the remaining half-shells to form the macarons. ▪ Serve with a cold Macchiato Latte made with a Rosabaya de Colombia (40 ml). Prepare the cold frothed milk and pour in the coffee.

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