Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.




Almond Macaroon Torte

Starbucks Inspired Recipe

Almond Macaroon Torte:
1/2 cup sifted flour
1/2 cup sugar
5 egg whites (save yolks for Mocha Butter Filling)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup sugar
3/4 cup finely chopped almonds

To make Almond Macaroon Torte:  Sift together flour and sugar; add almonds. Beat egg whites with salt until soft peaks form; gradually add vanilla and sugar, beating constantly until very stiff and glossy. Fold in dry ingredients gradually a few spoonfuls at a time; fold gently but thoroughly.Bake in 2 well greased, lightly floured round 8 inch cake pans at 350 for 35 - 40 mins. Cool; spread mocha cream between layers and on top and sides. Refrigerate Almond Macaroon Torte with Mocha Filling for 4 hours before serving.

Mocha Butter Cream Filling:
5 egg yolks
1/2 cup sugar
3 tablespoons flour
1/2 cup cream
1/2 cup strong coffee
1 tablespoon cocoa powder
1/2 cup creamed butter
1 teaspoon pure vanilla extract

To make Filling: Beat together yolks, sugar, flour and salt until fluffy.Blend in cream and strong coffee; cook over medium heat until thick, stirring constantly. Remove from heat; add cocoa and blend well. Cool to lukewarm; add butter and vanilla.


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