Monday, July 13, 2015

Vanilla Coconut Macarons

The flavor of vanilla and coconut go great together and making the flavorful filling for these macarons really couldn't be easier because I used extracts. 

The filling is just unsalted butter, vanilla extract, coconut extract, a bit of powdered sugar and a pinch of sea salt whipped together until light and creamy. This would also be a great frosting for a coconut cake.

For macarons, I always aim for lightly sweet fillings because the shells are plenty sweet enough. I think this one is perfect and I hope you do too.

Here's the recipe:
Vanilla Coconut Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar

Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.

Sift together your ground almonds with the powdered sugar and set aside.

Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts.

Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper.  Mix well. 

Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.

Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags. Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set.

The piped macarons.
Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. 

Bake one sheet at a time in the center of the oven for about 12 minutes or until the cookie is firm, matte and doesn't wobble when touched.

Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife to help lift them off.
The macarons after baking.

Sort the macarons into pairs and fill with Vanilla Coconut Filling.  After filling, refrigerate the macarons until you are ready to serve.

Vanilla Coconut Filling
3/4 cup unsalted butter, room temperature
1 tablespoon vanilla extract
1 1/2 teaspoons coconut extract
1/3 cup powdered sugar
1/4 teaspoon sea salt

Combine all of the ingredients in a stand mixer and whip until light and creamy. This takes a good 5 to 7 minutes. At first it will look like a gloppy mess, but don't worry, just keep whipping and it will come together.
A filled macaron.

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