For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or any season.
To print the recipe check the full recipe on my blog:
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Ingredients
Makes about-40-50 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
2 tbsp (10g) unsweetened shredded coconut
55g egg whites (from about about 2 small eggs)
White food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Coconut Filling
9 oz (250g) white chocolate
1/2 cup (120g) whipping cream
2 tsp (10ml) coconut extract
White food coloring
Caramelized Coconut For Filling
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
1.Prepare white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside.
2. Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white food coloring if used and crispy coconut. Set aside to cool at room temperature.
3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 285-300F (140-150C).
4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
5. In a small bowl place 55g egg whites and white food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
6. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
11. Rap the baking sheet a few times firmly on the countertop to flatten the macarons and to remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
13. Place the white chocolate coconut filling into a piping bag and spread on the inside of the macarons and sandwich them together.
14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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1 фев 2018
