Happy Macaron Monday friends!!  I’m very excited about these espresso salted caramel macarons!!  I know, I know, I am always excited about macarons, and I’m also excited about sharing them with all of you!

When I posted my lavender strawberry macarons last week, I asked what flavor combinations you would like to see me make and @smalltownlivingusa (follow them on Instagram. You’ll be glad you did!) requested anything mocha or coffee, I immediately got started on making this flavor fusion.  These things are so flippin’ good!!

I start with the macarons.  Although I think you can change the flavor of a macaron by your filling choice, I like to change the flavor of the actual macaron.  I usually do this by tweaking my original recipe.  Blending dehydrated fruits, edible flowers etc. into the flour/confectioners’ sugar mixture, changes the flavor without compromising the texture. It’s important to keep excess moisture out of your batter or it is going to ruin the outcome of your macaron!

With these macarons, I wanted them to taste like coffee, so I added 2 teaspoons of King Arthur Flour espresso powder to the almond flour mixture (this is not a paid advertisement, I just really like their product).

I used my original macaron recipe.  To this I added the espresso powder.  I bake them at 325º degrees (instead of the usual 300º degrees).  The first tray I put in the oven took much longer than the usual 17 minutes. It took 22 minutes, and the color was darker than I would have liked, so I raised the temperature to 325ºF before baking the second tray.  I baked them for 18 minutes, and they came out just right.  The color and “feet” were perfect.  As I’ve said before, these finicky cookies can be a bit difficult sometimes!

I have found that the macaronage (fancy word for folding process) is very important in the outcome of your macaron.  I have watched many macaron tutorials and recipes and it says to fold the flour mixture into the beaten egg whites until it looks like lava.  Well, that isn’t really a good analogy for me, because I’m not really sure what that looks like.  Fold until your batter is smooth and runs freely from your spatula and forms a figure 8.

I filled these delicious coffee flavored macarons with a whipped chocolate ganache (check out my simple chocolate ganache and whip it until light and fluffy).   I added a teaspoon of espresso powder to enhance the flavor just a bit more!  As if these things weren’t already delectable enough, I spooned a bit of salted caramel into the center (see recipe below).   Did I mention I topped them with a chocolate covered espresso bean?!   Yes friends, this sent these luscious darlings right over the top….oh my!!

These marvelous bites of mocha deliciousness need to be in your macaron arsenal.  I think they are my new favorite (why am I so darned fickle?!!).

Ganache Recipe:

• 8 oz. (227 grams) semi-sweet chocolate chips
• 1/2 cup (120 grams) heavy cream
• 1 tablespoon butter (optional)

Instructions:

Heat heavy cream on stove until just before boiling.  Pour over chocolate and let it sit for about three minutes.

Whisk together until ganache comes together and becomes smooth.  Cool to piping consistency.  Beat with mixer until light and fluffy…yum!

Salted Caramel Sauce Ingredients:

• 1 cup granulated sugar (200 grams)
• 1/4 cup water (60 grams)
• 4 tablespoons unsalted butter (55 grams)
• 1/2 cup heavy cream (115 grams)
• 1/4 teaspoons extra fine sea salt

Instructions:

In a large heavy bottomed saucepan heat the sugar and water together on high until the sugar has dissolved and water starts to boil. Once the mixture comes to a boil continue stirring until it becomes a deep amber color.  Be careful to watch closely so that it doesn’t burn (you can’t save it once it burns, and you will have to start over….ugh!!!!).

Once it reaches a dark amber color, carefully add the butter and salt.  Be careful because it is going to bubble up.  Whisk until the butter has melted and is fully combined.  Return it to a boil and add the heavy cream (being careful because it is going to bubble up again!).

Remove from heat, stir until completely incorporated and transfer to a glass jar.  Allow caramel to cool to room temperature. This recipe makes about one cup of caramel.

You can use it to fill your macarons at this point.  Store any unused caramel covered in the refrigerator for up to a month (trust me, it is NOT going to last that long!).  This stuff is so good on ice cream, brownies, cupcakes and as a cake filling.  The possibilities are endless!!

If you make these incredible macarons, tag me on Instagram @goodeatsbymimi.  I’d love to see your pictures and hear what you think!!  Enjoy and Happy Macaron Monday!! Give someone a compliment today or share a random act of kindness (maybe one of these macarons…wink wink).

God Bless!