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Salted Honey Coffee Macarons

Salted Honey Coffee Macarons

Rich and silky coffee Kalua French buttercream and salted honey sandwiched inside crisp and chewy coffee macaron shells
4 from 1 vote
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 24 - 30 macarons

Ingredients
  

Coffee Macarons

  • 3 large (90g) egg whites (reserve two egg yolks for buttercream)
  • 60 grams superfine, caster or granulated sugar
  • ¼ teaspoon cream of tartar
  • teaspoon fine sea salt
  • 2 teaspoons instant coffee, or espresso
  • 150 grams confectioners sugar
  • 120 grams almond flour

Kalua Coffee French Buttercream

  • 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

Salted Honey

  • 1/3 cup honey
  • flaky sea salt, for sprinkling

Instructions
 

Coffee Macaron Shells

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
  • Meanwhile, in medium size bowl, sift together the superfine sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
  • In a separate large bowl, sift together the powdered sugar, instant coffee and almond flour. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.
  • Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
  • Beat the egg whites on medium speed until foamy.
  • Beat in the granulated sugar, cream of tartar and salt mixture.
  • Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
  • Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 50-75 folds. Check for the ribboning after every 15-20 seconds.
  • Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 1/2" rounds on the parchment paper.
  • Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
  • Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool completely.

Coffee Kalua French Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until very pale in color and slightly thickened.
  • In a small saucepan, combine the sugar and 2 tablespoons + 2 teaspoons of water and place over medium heat, stirring on occasion.
  • While the sugar is boiling prepare the coffee mixture. Combine 2 tablespoons of hot water with the instant coffee. Let sit to cool.
  • Once the mixture starts to boil, stop stirring and boil the mixture until the sugar is dissolved and reaches 238F on a candy thermometer. Remove from the heat.
  • With the mixture on low speed, slowly stream in the hot sugar syrup. Be sure to do this slowly and on low speed so the hot sugar doesn't splash up.
  • Turn the mixer up to medium and beat until the mixture is room temperature and the bowl is completely cool.
  • Add the butter, a few pieces at a time. Add in the salt, Kalua and coffee mixture.
  • Beat until the buttercream is completely smooth and silky (about 3 minutes).

Assemble the macarons

  • Spoon the coffee Kalua buttercream into a piping bag fitted with a round piping tip ( I used a Wilton #12).
  • Flip half of the macaron shells over, flat side up. Pipe a ring of buttercream around the perimeter of flipped shells.
  • Spoon 1/2 teaspoon of honey into the center of the buttercream ring.
  • Top the honey with a pinch of flaky sea salt.
  • Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.
Keyword Bakery Style Chocolate Chip Cookies, macarons, salted honey, salted honey coffee macarons
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