Ever since I saw those brilliant Coca-Cola cupcakes with Salted Peanut Butter Frosting over at Sprinkle Bakes, I have been trying to think of a way to recreate those flavors in a French macaron. I didn't actually succeed in the flavor department but did manage another unique macaron combo to add to my growing crazy mac-recipe stable.
I happened upon kola nut powder in my local herb store in here in the East Village. Of course the powder is a bit bitter and is more for medicinal use than baking ones but I was excited to have another unique flavor to mix into a macarons shell.
I paired it with Heather's light and fluffy peanut frosting filling and rolled the edges in course salt. The unique bitterness of the kola powder somewhat tempered the sweetness of the macaron shells and the peanut butter salt combo added sweet salty flavor. An excellent pairing.
Kola Nut Macarons with
Salted Peanut Butter Frosting Filling
For the Kola Nut Shells:
I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.
- 90 grams of egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 2 tablespoons kola nut powder
- 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar, kola nut powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/kola nut mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry until they harden a bit.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and pipe in the filling.
For the Salted Peanut Butter Frosting filling follow Heather's recipe HERE. I gently rolled the finished macs in some course kosher salt to finish them off.