Macaroons
1. Sift powdered sugar and almonds together and add espresso powder. Whisk in egg whites.
2. Put sugar in straight-sided sauce pan and add water just to wet. Begin whisking egg whites to soft peak. Heat sugar to 240 degrees Fahrenheit (soft ball).
3. Pour sugar in a slow stream into the egg whites while whisking on high speed. Continue whisking until 110 degrees Fahrenheit. The bowl will feel warm to the touch.
4. Fold one third of the egg mixture into the almonds and sugar, then the second third, then the last. Continue to fold gently until completely combined.
5. Pipe onto lined sheet pans in 2 inch circles and place in a 475 degree oven for 45 seconds. A hard skin will form on the top of the macaroon.
6. Continue the baking at 400 degrees, wither switch ovens or leave the original oven door slightly ajar. Bake for 12 minutes, or until the macaroons feel firm but still will squish down when pressed. Allow to cool completely before removing them from the sheet pans.
1. Bring the sugar, glucose and water to an amber caramel color over high heat.
2. Add the cream very slowly, it will spatter and boil. Whisk in until all cream is used, and add rosemary. Allow to cool in the pan for 5 minutes.
3. Soak gelatin in water until rehydrated. Whisk into the warm caramel until completely dissolved, the store the caramel in a plastic container under refrigeration over night to allow the gelatin to solidify.
Cassis Caramel
1. Take sugar, glucose and water to a light caramel. Thin slowly with the water, whisking constantly.
2. Place the cassis and huckleberries in a blender and pour half of the caramel in the blender while still warm. Blend well, for about one minute.
3. Strain the cassis caramel back into the thinned caramel and whisk together.
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