COCONUT AND WHITE CHOCOLATE MACARONS

(makes about 30)

INGREDIENTS

150 g     ground almonds

150 g     sifted icing sugar

60 g        egg whites

150 g     castor sugar

80g         water

60 g        egg whites

Coconut flavouring

METHOD:

  • Preheat the oven to 150° (my oven works best on 140°C – you will have to get to know your oven to get the correct temperature to bake your macarons)
  • NB TIPS: Make sure all your ingredients and equipment are ready before you start.  Line your baking trays with baking paper. I normally use a bit of the macaron mixture to stick the baking paper onto the trays to prevent the paper from lifting when you start piping.  Use good quality baking paper.  I use one that is clearly marked which way must face the baking tray.  It can make a huge difference.  I also do not use silicon mats for baking macarons (lots of recipes will advise to use them) but I prefer the baking paper.
  • Sift together the ground almonds and the icing sugar and add the first 60 g of egg whites. Mix to form a firm paste. Add the coconut flavouring.  If you use food colouring – add it to the paste as well. Mix well and keep aside
  • Dissolve the castor sugar in the water and boil up to 116°C – use a very accurate sugar thermometer to do this. Remove from the heat and cool for about 2 minutes.
  • Start to beat the rest of the egg whites (60g) to soft peak stage
  • Add the hot sugar syrup gradually to the beaten egg whites whilst beating at a high speed. Beat until the meringue has cooled down.
  • Fold one third of the meringue into the almond and icing sugar paste – mix well to get a softer consistency – then add the rest of the meringue. Fold the meringue into the paste using a spatula.  Make sure it is mixed in well.
  • The consistency must be like molten lawa – it must be able to run a little but still hold its shape.  This will take some experience.  If the mixture is too stiff – the macarons tend to crack during baking.
  • Spoon the mixture into a piping bag with a 1cm macaron (round) nozzle.
  • Pipe the macaroons onto the lined baking trays – hold the piping bag at a 90° angle with the baking tray.
  • Tap a few times under the baking sheet – to remove large air bubbles and for the macarons to run slightly
  • Leave to stand for 30 minutes. Use a toothpick or sharp needle to prick any visible air bubbles before baking
  • Bake for about 15 minutes. Turn the baking tray quickly after 10 minutes in the oven.
  • Bake only one sheet at a time and place your baking sheet in the middle of the oven
  • Cool macarons on the baking tray. If they are still a bit sticky at the bottom – place the baking tray in the switched off oven until cold.
  • Arrange the macarons in pairs of similar size and sandwich together with the ganache.

 

WHITE CHOCOLATE AND COCONUT GANACHE

Chop 300g white chocolate into very small pieces and place in a glass bowl.  Bring 150 ml coconut milk or normal cream to the boil and pour over the chopped chocolate.

Mix until the chocolate has melted completely.  Add 5 ml coconut essence and 40 g of toasted desiccated coconut (toast it in a frying pan or in the oven on a baking tray) and mix well

Cool the ganache completely until firm at room temperature.

Spoon into a piping bag and pipe before it gets too firm.

 

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