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.
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!
Vanilla Frappe Macarons
Ingredients:
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
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