{"id":946,"date":"2014-11-01T22:50:07","date_gmt":"2014-11-02T05:50:07","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=946"},"modified":"2016-12-14T11:25:47","modified_gmt":"2016-12-14T16:25:47","slug":"bainbridge-island-blend-with-dark-chocolate-macarons","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2014\/11\/01\/bainbridge-island-blend-with-dark-chocolate-macarons\/","title":{"rendered":"Bainbridge Island blend with dark chocolate macarons"},"content":{"rendered":"

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When I was putting together my final presentation for Bainbridge Island blend, I decided it would be fitting to come up with a few “perfect pairings”, and include the recipes in the final packet.<\/p>\n

This recipe for coffee caramel filled dark chocolate macarons is my favorite to date. The coffee caramel really brings out the roasty sweetness of the espresso in this blend, and really showcases the layers of flavors in this blend.\u00a0<\/p>\n

If you’ve never made french macarons before….. It’s hard.<\/p>\n

It’s difficult, but not impossible.<\/p>\n

I am not an expert in making macarons, in fact, I have about a 50% success rate with them. Even if they don’t look pretty, they still taste delicious, and I’ll gladly eat the mistakes \ud83d\ude42<\/p>\n

If you don’t have Bainbridge Island blend, these macarons would be delicious with Guatemala Antigua, Espresso Roast, Caffe Verona and Gold Coast blend. You can also change up the filling to tailor them to just about any coffee. I like to use La Colombe’s coffee caramel (edit: this product is no longer sold on La Colombe’s website. \ud83d\ude41 ) but you could also use chocolate ganache, salted caramel, even peanut butter!<\/p>\n

\"Bainbridge<\/p>\n

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dark chocolate macarons<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n