Coconut Macarons
Home Cooking Adventure
2 tbsp (30g) sugar
1 tbsp (15ml) water
Melt over medium heat
½ cup (35g) unsweetened shredded coconut
Stir continuously for about 5 minutes until golden brown
9 oz (250g) white chocolate
½ cup (120g) whipping cream
Melt over bain-marie
2 tsp (10ml) coconut extract
White food coloring
Caramelized coconut
Let it cool to room temperature
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
2 tbsp (10g) unsweetened shredded coconut
Process to obtain a fine powder
Sieve and discard the bigger pieces
55g egg whites (from about about 2 small eggs)
white food coloring powder
Pour over the almond mixture
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
Place over medium heat
When it reaches 230F (112C) start whipping the whites
When it reaches 244F (118C) pour over the whipped whites
Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed
Fold whites until well combined and smooth
Work the batter until it flows in very thick ribbons when the spatula is lifted
Piping bag fitted with a 1/2 inch (1 cm) plain tip
Pipe 1 inch (2.5 cm) circles
Rap the baking sheet a few times firmly
Shredded coconut
Bake for 20-24 minutes at 280-300F (140-150C)
Cool slightly and remove from baking sheet
Choose similar sized shells
Fill with white chocolate coconut filling
Refrigerate for 24 hours and serve at room temperature