As an artisan baker, I’m always on the lookout for flavor combinations that surprise and delight. Recently, a humble salted honey latte from a local coffee shop sent my taste buds on a wild ride, sparking an irresistible urge to translate those flavors into a delicate treat. And what better canvas than the elegant macaron?
These salted honey coffee macarons are a symphony of textures and tastes. Imagine sinking your teeth into crisp, chewy coffee-infused shells, only to be met with a wave of rich, silky coffee Kalua French buttercream. And then, the piece de resistance – a touch of pure honey, sprinkled with a whisper of sea salt, to cut through the richness and leave you craving for more.
Crafting the Perfect Coffee Macaron Shells
The foundation of any great macaron lies in its shell. These coffee macaron shells are special – they’re infused with the rich aroma of instant coffee, giving them a depth of flavor that perfectly complements the filling.
Here’s what you’ll need:
- 3 large egg whites (reserve two egg yolks for the buttercream)
- 60 grams superfine, caster, or granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- 2 teaspoons instant coffee, or espresso
- 150 grams confectioners sugar
- 120 grams almond flour
Expert Tip: “Always use high-quality instant coffee or espresso powder for the macaron shells. The coffee flavor is prominent, so using a brand you enjoy will result in a much more flavorful macaron.” – Chef Emily Carter, Pastry Chef & Baking Instructor
Instructions:
- Prepare your ingredients: Begin by separating the egg whites and letting them sit at room temperature for 30 minutes. This allows the egg whites to relax, resulting in airier macarons. Meanwhile, sift together your dry ingredients in separate bowls – the sugar, cream of tartar, and salt in one, and the powdered sugar, instant coffee, and almond flour in another.
- Whip the meringue: Using a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar mixture while whipping and continue until you achieve stiff, glossy peaks.
- Macaronage: This is where the magic happens. Gently fold the dry ingredients into the meringue in two additions. The key is to achieve a “ribboning” consistency – the batter should flow off the spatula in a smooth ribbon and be able to form a figure eight without breaking.
- Piping and resting: Transfer the batter to a piping bag fitted with a round tip and pipe 1 ½-inch rounds onto parchment-lined baking sheets. Tap the baking sheets firmly on the counter to release any air bubbles and let the macarons rest for 30-60 minutes, or until they form a skin.
- Baking: Preheat your oven to 300°F and bake the macarons for 20 minutes, or until they are set, risen, and have formed those charming little “feet” at the bottom.
Salted Honey Coffee Macarons
Coffee Kalua French Buttercream: A Symphony of Flavor
This isn’t your average buttercream. This Coffee Kalua French Buttercream is a luxurious, decadent filling that perfectly complements the bold coffee flavor of the macaron shells. The addition of Kalua brings a hint of sweetness and rum flavor that takes this buttercream to a whole new level.
Ingredients:
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon instant coffee or espresso
- 1 teaspoon Kalua, or more to taste
- Pinch of fine sea salt
Instructions:
- Prepare the egg yolks: In a stand mixer bowl, beat the egg yolks on high speed until they turn pale yellow and thicken slightly.
- Create a sugar syrup: Combine the granulated sugar and 2 tablespoons + 2 teaspoons of water in a saucepan. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture reaches 238°F on a candy thermometer.
- Brew strong coffee: While the sugar syrup heats, dissolve the instant coffee in 2 tablespoons of hot water.
- Temper and whip: With the mixer on low speed, slowly drizzle the hot sugar syrup into the egg yolks. Gradually increase the speed to medium and beat until the mixture cools to room temperature.
- Incorporate the butter: Add the softened butter, a few tablespoons at a time, ensuring it’s fully incorporated before adding more.
- Flavor Infusion: Finally, add the salt, prepared coffee, and Kalua to the buttercream. Whip everything together until you have a smooth, silky, and irresistibly spreadable buttercream.
Assembling Your Masterpiece: Salted Honey Coffee Macarons
The moment has arrived – time to assemble your salted honey coffee macarons!
- Prepare for piping: Fit a piping bag with a round piping tip (Wilton #12 is a good choice) and fill it with the Coffee Kalua French Buttercream.
- Pipe the buttercream: Take half of your cooled macaron shells and turn them flat side up. Pipe a generous ring of buttercream around the edges of each shell, leaving a small well in the center.
- Add the honey and salt: Drizzle about ½ teaspoon of your favorite honey into the center of each buttercream ring. Sprinkle a pinch of flaky sea salt on top of the honey for that irresistible salty-sweet finish.
- Seal with a kiss: Gently top each filled macaron shell with a matching shell, pressing lightly until the buttercream reaches the edges.
Salted Honey Coffee Macarons
Savoring Your Salted Honey Coffee Macarons
And there you have it – a tray of stunning, bakery-worthy salted honey coffee macarons, ready to impress your friends and family, or simply indulge in a moment of pure bliss. These macarons are best enjoyed within a week, stored in an airtight container in the refrigerator. However, I doubt they’ll last that long!
Ready to take the plunge into the world of macaron making? I encourage you to give this recipe a try and share your experience! Tag Robert Kline Art on your social media creations – we love seeing your culinary adventures come to life! And don’t forget to explore Robert Kline Art website for more unique handcrafted gift ideas. Happy baking!