23 May '15, 8pm

Break out the bibs, things are about to get messy with our Coffee BBQ Sauce. #fingerlickingood:

Brew a cup of Seattle’s Best Coffee Signature Blend No. 3 using your coffee maker. Make the macaron shells by lining two cookie sheets with parchment paper or using a macaron silicone baking mat and setting aside. Separate the egg whites from the yolks, saving both for later. Prepare to make the macaron shells by combining the almond flour and powdered sugar in a medium mixing bowl and set aside. In a large mixing bowl, whisk the egg whites until they turn into a foamy consistency. Continue whisking while slowly adding in the powdered sugar. Continue to whisk until firm peaks (peaks will stand up straight when the beaters are lifted) start to form in the meringue. Pour the dry mixture slowly into the meringue and mix until fully combined. Fit a piping bag with a large round tip. Gently scoop the mixture into the bag and pipe 1-inch diameter dollops onto your cookie sheets....

Full article: http://www.seattlesbest.com/tastethebest#recipe-bbq

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