It was my birthday this past weekend, and in lieu of a cake, I decided to make some macarons. Little did I know that this venture would ruin me forever in unexpected ways. You might have heard me whinge a few times about my vague disgust for frosting and its slithery, tooth-aching texture. Well, I guess the day of regret was bound to come sooner or later…because as of last weekend, I’m definitely eating those words.
The devilry behind all this arrived in a little batch of something called Espresso-Caramel Frosting. It was a recipe from Tish Boyle’s The Cake Book, and one that I’d had bookmarked for a while now. Let me just cut to the chase and tell you right now: this frosting is Dangerous, with a capital D, in a way I had no idea frosting could be. Perilous in the “I need to get it out of the house immediately before I eat the entire bowl right this second” kind of way. And even though there are a few choice things (hello there romesco sauce) that drive me to superlatives, I’m not a particularly excitable sort of person, if you know what I mean. My socks aren’t easily knocked off.
And yet…just imagine the smooth flavor of brown-sugar caramel embraced by a shot of great espresso and delivered in the smoothest, creamiest, and lightest-tasting vehicle ever. A phenomenon, if you will, that has caused me to leave behind my frosting-hating self forever…at least as long as this stuff is in the room. If you have even the remotest interest in caramel or coffee, you have got to make this stuff as soon as possible. Just don’t say I didn’t warn you.
The original recipe makes a pretty vast quantity - somewhere over 5 cups, and suited for a full-size cake - but I was able to easily divide everything by 4, which makes enough to fill two batches of cardamom-scented macarons, adapted from David Lebovitz’s great recipe. The result was something like a caramelly Arabic coffee in macaron form. Honestly, who needs birthday cake, anyway?
