Before heading home to SF in October, Keat and I stopped by Ala Moana Center to do a little shopping. I spotted the Honolulu Cookie Co. kiosk in the food court and I made a b-line straight for it. My favorite out of all of the varieties is the Kona Coffee White Chocolate shortbread cookie. If you've never had one before, you should really check into it. Their signature shape is a pineapple - though there is no pineapple in the cookie. The "leaf" part is left bare, while the "fruit" part is dipped in white chocolate.
They are amazing.
So here is another attempt of creating a Hawaiian-inspired macaron. I've already made a cute speckled yellow mac with Dole Passionfruit jelly, tried recreating Liliha's Chantilly frosting (and failed), filled my Pink October macs with Honolulu Coffee Co. strawberry guava jam, and made an ultra blue Mauna Loa Chocolate Kiss Mac. 2 for 4 - wah! Don't get me wrong, the Liliha failure, turned out to be a ftw in the end!
Honestly, I was not overly happy with these. I think I should have ground the coffee finer because there were chunks of coffee bean in the mac shell that kind of ruined the experience. Or next time, I'll brew the Kona coffee in cream and use that to make white chocolate ganache. The ganache in this one was too runny. I think I rushed this one...so it's all my fault.
Yes, this is truly a learning experience, isn't it?
3 for 5.
Any suggestions for the next Hawaiian-inspired mac?
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| 11/13/2012 - Kona Coffee Macarons with White Chocolate Ganache |
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