Let’s see mornings in a new light with Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio and some breakfast cookies.
A-yup. Breakfast cookies by way of French Toast Macarons and Vanilla Frappe Macarons.
Admittedly, most days I will hurriedly down a few scrambled eggs and then it’s off to start a day of rushed madness. But lately, I’m seeing mornings in a new light. To help me along with that are these breakfast dessert macarons and Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio to go with them.
I’ve decided waking up and thinking about all one-hundred and elevent-y! things that need to be complete before 4pm while sipping my coffee is completely non-sensical. Not only that, it gets me reeling down the path of wanting to ignore emails because after that one-hundred and elevent-y to-do list is probably another few dozen emails of missed deadlines inquiries. That, friends, is the awful truth of it.
Thank gawd for the little pleasures in life like morning coffee and cookies. If you are a regular reader around here, then you know I’ve been a long time fan and partner of Nespresso. Their new VertuoLine Breakfast Coffees, Solelio and Giornio are my new go-to blends. The Solelio has red fruity notes, while Giornio has white floral notes—both are light and medium in roast.
What really makes this coffee shine is that Nespresso’s coffees and espressos are topped with a silky and generous layer of naturally-formed crema—a sign of superior, high quality coffee. And if you are a coffee and espresso drinker like me, then you will love how the VertuoLine Evoluo machine brews both large-cup coffee and authentic espresso with one easy touch of a button. But foam—where is the foam to this at-home barista machine you ask? No worries there, because Nespresso has you covered with its Aeroccino4 milk frother, which helps you turn hot or cold milk into barista-worthy foam.
Look at how airy and tight that foam is.
Beyond that, Nespresso makes it easy to recycle the 100% aluminum capsules with a pre-paid Nespresso UPS bag, so go ahead and indulge in some Nespresso and don’t forget the breakfast cookies to go with it!
**This post was created in connection with my appointment as a Nespresso participant.
- Macaron Shells
- 60g almond meal
- 120g confectioner's sugar
- 1 tablespoon vanilla powder
- 20g granulated sugar
- 60g egg whites (about 2 eggs)
- 2 tablespoons vanilla seed powder (optional)
- 55g white chocolate
- 90g butter room temperature.
- 30g confectioner's sugar
- 1 tablespoon vanilla bean paste
Preparation: Line baking sheet with parchment paper.
Process almond meal, powdered sugar and vanilla powder in a food processor; sift and discard any large chunks.
Place egg whites and sugar in a stand mixer bowl, fitted with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes.
Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against side of bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.
Pipe 1 1/2 inch circles onto parchment lined baking sheet. Take hold of pan and give it a quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and will help to prevent cracked shells. *Sprinkle on vanilla seed powder if you are using
Bake macarons at 300 degrees F, until macarons easily lift away from paper, about 20 minutes.
To make filling: Add all ingredients into a stand mixer bowl fitted with a whisk attachment. Mix on low speed until all ingredients are combined, then gradually increase mixer speed from medium to high and beat for 30-60 seconds on high until icing is thick and fluffy. Add more powdered sugar to thicken consistency as needed or heavy cream (1 tablespoon at a time) to loosen consistency as needed.
Assembly: Pipe filling on one shell. Place second shell on top.