I'm definitely having macarons and sugar overdose. I delibrately saved the egg whites, instead of using one whole egg, from yesterday's pastry cream to make a batch of macarons. With the flu season coming on now, I decided to cut down on chocolate and used coffee instead. I used the ever-reliable David Lebovitz recipe, which I had much success with, and replaced 2/3 of the cocoa powder with instant coffee powder.
My blender is not powerful enough to grind the coffee granules to powder, which explains the brown spots on the surface. I think I have under-mixed this batch, as the peaks stayed on instead of going down to a smooth surface.
The feet were not as tall as I hoped it would be. But at least, it's still there. I've decided not to try cooking caramel, for the fear of burning my kitchen down, so I used vanilla buttercream instead. Well, it's actually not a real buttercream because I did not use egg whites. It's just butter, icing sugar and a little milk. I guess it's just me, but the thought of using raw egg whites makes me uncomfortable.