Coconut Macarons
Coconut Macarons with Italian meringue method, uses shredded coconut in the shells as well as in the filling. The filling is made with white chocolate ganache and caramelized coconut for extra texture.
Ingredients
Macaron Shells
- 1 ½ cup (150g) ground almonds
- 1 ¼ cup (150g) powdered sugar
- 2 tbsp (10g) unsweetened shredded coconut
- 55g egg whites (from about 2 small eggs)
- White food coloring powder
- 55g egg whites (from about 2 small eggs)
- pinch of salt
- 3/4 cup (150g) granulated sugar
- 2 ½ 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
Instructions
Prepare white chocolate coconut filling.
- To caramelize coconut flakes, add sugar and water to a medium frying pan over medium heat until dissolved completely. Add shredded coconut and stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl, and set aside.
- Place the chocolate and cream in a heatproof bowl and melt over a bain-marie. Add the coconut extract, white food coloring (if using), and crispy coconut. Set aside to cool at room temperature or refrigerate until ready to use.
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).
- Using a food processor, grind the powdered sugar and almond powder together until fine. Sift through a sieve into a large bowl.
- Place 55 g egg whites and white food coloring in a small bowl. Beat until well combined, then pour over the sifted almonds.
- Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
- 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.
- Add the whipped egg whites to the almond mixture and gently fold in using a rubber or silicone spatula until combined and smooth. Continue working the batter until it flows in thick ribbons when the spatula is lifted.
- Transfer the mixture to the piping bag fitted with a 1/2 inch (1cm) plain tip.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced 1-inch (2cm) apart.
- Rap the baking sheet firmly on the countertop a few times to flatten the macarons and remove any air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from the baking sheet.
Fill the macaron shells.
- Place the white chocolate coconut filling into a piping bag and spread it on the inside of the macarons, then sandwich them together. If the white chocolate is too hard, melt it slightly over a bain-marie to achieve the right consistency.
- Refrigerate the macarons for at least one day before serving to meld the flavors. Before serving, allow them to come to room temperature.
Video
Nutrition
Serving: 1 macaronCalories: 86kcalCarbohydrates: 10.2gProtein: 0.7gFat: 4.6gSaturated Fat: 2.2gCholesterol: 4mgSugar: 9.4g