For coconut lovers, these macarons are a dream come true, a little crispy on the outside and perfectly soft on the inside, definitely a great treat for any occasion or any occasion. any season.
Source: Home Cooking Adventure
Ingredient
Makes about 40-50 macarons
Macaron Shell
1 1/2 cups (150g) ground almonds
1 1/4 cups (150g) powdered sugar
2 tablespoons (10g) unsweetened shredded coconut
55g egg whites (about 2 small eggs)
White food coloring powder
55g egg whites (about 2 small eggs)
a little salt
3/4 cup (150g) granulated sugar
2 1/2 tablespoons (38ml) water
Apply white chocolate coconut
9 oz (250g) white chocolate
1/2 cup (120g) whipped cream
2 teaspoons (10ml) coconut extract
White food
Caramel coconut for filling
1/2 cup (35g) unsweetened shredded coconut
2 tablespoons (30g) sugar
1 tablespoon (15ml) water
1.Prepare the white chocolate coconut filling. To make shredded coconut caramel, add sugar and water to a pan and cook over medium heat until completely dissolved. Add the shredded coconut, stirring constantly so it doesn’t burn until golden brown, about 5 minutes. Remove from heat, transfer it to a bowl and set aside.
2. Place chocolate and cream in a heatproof bowl and melt over bain-marie. Add coconut extract, white color if using, and crispy coconut. Set aside to cool to room temperature.
3. Prepare the macaron crust. Line two baking sheets with parchment and have a pastry bag with a sharp tip (about ½ inch, 1 cm) ready. Preheat oven to 285-300F (140-150C).
4. Blend together powdered sugar and almond flour with a food processor to obtain a fine powder. Sift through a sieve into a large bowl.
5. Place 55g egg whites and food coloring in a small bowl. Beat together until well combined. Pour the whites through the almond sieve.
6. Place the remaining 55g of egg whites and salt in a mixing bowl. Set aside until you have prepared the sugar syrup.
7. In a small saucepan, mix granulated sugar with water and cook over medium heat. Use a candy thermometer to measure the temperature of the syrup. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C), pour it over the beaten egg whites while mixing constantly. Continue beating until bowl has cooled slightly and glossy hard peaks have formed.
8. Add the beaten egg whites to the almond mixture and use a rubber or silicone spatula to gently knead until the mixture is smooth and creamy. Work with the dough until it flows into a very thick strip when the spoon is lifted.
9. Transfer the mixture to a 1/2 inch (1 cm) smooth-ended piping bag.
10. Glue the dough onto parchment-lined baking sheets into 1-inch (2.5 cm) circles, spaced 1 inch (2 cm) apart.
11. Hit the baking sheet a few times on the countertop to flatten the macarons and remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking tray.
13. Put the white chocolate coconut filling in a piping bag and spread the insides of the macarons and clamp them together.
14. Refrigerate for at least a day before serving to mix flavors. Serve the macarons at room temperature.
