In Part Two of my interview with Thierry Busset we go Behind the Scenes with him into his kitchen where he creates all the desserts for CinCin. I spent an afternoon with him recently and watched him make his Coffee Macarons from scratch to taste test. Follow the photo stream below along with the story.

Coffee Macarons

1)     Whip egg whites and icing sugar for 5 minutes or longer (longer makes them more stiff)

2)     Siv icing sugar and ground almond (2/3 part sugar and 1/3 part almond)

3)     Add coffee extract and Instant coffee mixture (with a little water mixed together)

4)     Mix in the extract and instant coffee in with the batter

5)     Put in piping bag and nozzle

6)     Pipe on to cookie sheet –on to parchment paper or sili pad

7)     Let the macarons dry at room temperature (for 5-10 minutes)

8)     Bake 8 minutes at 350 F

Butter Cream

1)     Cook the sugar with water on a slow boil until it reaches 120 F

2)     Add eggs and egg yolks (1/2 part eggs to egg yolks)

3)     Whip the eggs and sugar together until it cools (takes about 10 minutes)

4)     Add coffee extract and some kahluah (optional) and mix together

5)     Put in piper and then pipe on to the bottom of the macarons, put the other macarons together to look like macaron sandwich

6)     Put the macarons in the fridge for a minimum of 4 hours, though it is best if eaten the next day.

Tips/Ingredients

—       Use free range eggs

—       Rogers icing sugar

—      Ground almonds

—       Butter (not margarine)

—       Coffee extract

Preparation/Baking time: 2 hours

By: Richard Wolak