Coconut – white chocolate Macarons
Macarons – basic recipe
Ingredients
125 gr almonds, finely ground
125 gr icing sugar – confectioners’ sugar
125 gr white sugar (divided 2 x 62,5 gr)
90 gr egg whites at room temperature
(the best is to separate your eggs in advance
at least an hour before using)
Sift together the almond flour and icing sugar / confectioner’s sugar.
Whisk altogether egg whites with half of the white sugar (62,5 gr)
on low speed until soft peaks form.
(It is important to whisk the white at low speed)
Then add to the other half of white sugar and continue to whisk
on medium speed until stiff peaks form.
Here is the French meringue.
If you want to color the macaron, you may add food color at this stage,
towards the end of whipping whites.
Prefer paste food coloring, but other food color should do.
Put the French meringue in a bowl,
and pour over the stifted almond flour and icing sugar / confectioner’s sugar.
This is the tricky part.
You should fold with a spatula delicately
the stifted almond flour and icing sugar / confectioner’s sugar
into the whites until your mixture is smooth and shiny.
Then transfer the mixture to a pastry bag fitted with a plain round tip
(which size depends on the size expected for the macarons)
Put a baking paper on a stray,
and pipe the macarons out onto the baking paper.
Tap bottom of each sheet on work surface to release trapped air.
At this stage you can decorate the macarons with coconut powder
or any other pastry decoration.
Then let stand at room temperature for at least 30 minutes
(it can stand for hours with problem).
While resting, preheat the oven at 160°Celsius (T°4-5).
Bake 11 minutes, taking care that macaron shells do not brown,
and let it cool before filling on a wire rack.
White chocolate and coconut ganache filling
Ingredients
150 gr fine-quality white chocolate
120 gr heavy cream
40gr grated coconut
Put the white chocolate in a bowl.
In a pan,
bring to the boil the heavy cream.
Pour the boiling cream on the white chocolate in three times
and mix until the white chocolate has totally melted.
Add the grated coconut and mix.
Let cool and put in the fridge for at least 3 hours.
When the mixture is cold,
whisk 1 minutes at high speed.
Then transfer the mixture to a pastry bag fitted with a plain round tip
and fill the macarons.
The best will be to wait 24 hours before eating the filled macarons.
Source: Macaronette et Cie (