Coconut Macarons
For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or any season.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about-40-50 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
2 tbsp (10g) unsweetened shredded coconut
55g egg whites (from about about 2 small eggs)
White food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Coconut Filling
9 oz (250g) white chocolate
1/2 cup (120g) whipping cream
2 tsp (10ml) coconut extract
White food coloring
Caramelized Coconut For Filling
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
1.Prepare white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside.
2. Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white food coloring if used and crispy coconut. Set aside to cool at room temperature.
3. Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 285-300F (140-150C).
4. Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
5. In a small bowl place 55g egg whites and white food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
6. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
7. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
8. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
9. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
10. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
11. Rap the baking sheet a few times firmly on the countertop to flatten the macarons and to remove air bubbles.
12. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
13. Place the white chocolate coconut filling into a piping bag and spread on the inside of the macarons and sandwich them together.
14. Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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Italian method macaron preparation
Italian method macaron preparation.
- Love in Every Bite - French Macarons in the making. Delicious French Macarons made from scratch.
Soon, we will be offering more tips, and the journey we have taken to make the perfect macarons.
Pierre Hermé’s Recipe
300 g almond flour
300 g powdered sugar
110 g aged egg whites
300 g granulated sugar
75 g water
110 g aged egg whites
Music:
ITALIAN METHOD MACARON TUTORIAL! | How to Use the Italian Meringue Method for Making Macaron Shells
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Italian Meringue Macaron Shell Recipe
150g almond flour (I like to use Blue Diamond: )
150g powdered sugar
110g egg whites, room temperature, divided
140g sugar
40g water
*food coloring, if desired
Directions:
— For extra smooth macaron shells, food process and/or sift your dry ingredients first.
— Combine the almond flour and powdered sugar if they aren’t already. Add in half (55g) of the egg whites, and mix until a paste forms. You can add in food coloring at this point if you want.
— Place the water then the sugar into a small sauce pan. If using water soluble food coloring, you can add it now. Bring the sugar to 118 degrees Celsius.
— When the sugar begins to boil, begin whipping the other half of the egg whites on low or medium low speed.
— When the sugar reaches 118 degrees C, take it off the heat. When the bubbles disappear, turn your mixer with the egg whites to high speed and slowly pour in the sugar. Pour against the side of your bowl, and stream in at a steady pace.
— Continue whipping on high or medium high speed until the meringue is stiff and has cooled to room temperature.
— Fold 1/3 or 1/4 of the meringue into the almond mixture. After that has been combined, continue adding in more meringue.
— Once everything is added in, finish the macaronage process by scraping the sides of the bowl and folding the batter over onto itself until it reaches the “ribbon” stage. The batter should flow off your spatula like a ribbon back into the bowl—it should not be thick and sticking to your spatula in a clump, and it shouldn’t be too watery.
— Use a piping bag and piping tip (I like 803-806) to pipe the batter onto your tray. I use a silpat, though you can use parchment paper or any number of other things.
— Rest the macarons on your counter until a skin forms. For me it takes about 20-25 minutes, thought it might be anywhere from 15 minutes to nearly an hour (If your macarons don’t have a skin after an hour, something is probably wrong)
— Bake the macarons at 300 degrees Fahrenheit for about 15-18 minutes. Cool completely on the tray before removing the shells, matching them in pairs, and filling the macarons.
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —
Macaron live: Italian method!
Join me for a live bake along! Finally doing Italian method per your requests.
After watching, let me know in the comments below— is Italian method easier than the French method? Or the opposite?
I used 1/2 recipe from Road to Pastry blog
50g egg whites
113g sugar
37g water
125g confectioners sugar
125g almond flour
50g egg whites (to make paste)
product details:
Emerald coloring— The Sugar Art Master Elites
Use baketoujours for 15% off the sugar art products !
Make sure to watch and check out the live chat to see everyone’s favorite Amoretti flavors!
How to Make Macarons with a French Master | CHOW-TO
See below for an updated recipe!
These colorful little sandwich cookies turn adults into kids in a candy store. They're so perfect, they're almost intimidating - but fear not! To learn how to make them at home, Guillermo met with master patissier Jayce Baudry, the executive pastry chef, for Daniel Boulud's épiceries. The french chef taught us the tricks and techniques involved, that actually make the process fool-proof, and yield perfect results, even for the amateur baker. (Stick till the end to see Guillermo make a batch all on his own!)
French Macaron Recipe with Italian Meringue
This recipe will make about 200 shells (so 100 macarons total)—but with a scale, it’s easy to cut the recipe in half or otherwise reduce the ingredient amounts to a more manageable size. Note: the ingredients list shows two different amounts of egg whites because they’re added at different points in the process.
Ingredients:
**Metric conversions have been done using an Ingredient Weight Chart based on volume/weight conversion - for best results we recommend using a scale to weigh your ingredients
372 grams powdered sugar = 3 ⅓ cups
372 grams almond flour = 3 ¼ cups
160 grams day old egg whites = 5-6 eggs depending on size
370 grams sugar = 2 ¼ cups
100 grams water = 3.75 oz = 0.46 cup
125 grams fresh egg whites = 4-5 eggs depending on size
Filling of your choice (ganache is traditional)
Instructions:
1. In a food processor, grind the almond flour and powdered sugar to a very fine powder.
2. In a stand mixer with the paddle attachment, mix the powder with the 160 grams of egg whites until you have a paste. Scrape down the sides and bottom of the bowl to be sure the dry ingredients are fully incorporated
3. In a heavy-bottomed, deep saucepan, use a spatula to stir the sugar and water together over medium-high heat. Stir just until the sugar melts, but be sure not to stir again once the mixture boils or it may crystallize (if it does, start over again). Allow the sugar and water to boil until the mixture reaches 244 degrees Fahrenheit (or 118 degrees Celsius) on a digital candy thermometer. Remove from the heat and set aside.
4. In a stand mixer fitted with the whisk attachment, whip the 125 grams of egg whites until they become voluminous and hold soft peaks. Then, with the mixer still running, slowly pour the cooked sugar mixture into the bowl, sticking close to the side of the bowl rather than near the center, until it’s all incorporated. Continue to mix until the outside of the bowl is no longer hot, but just feels warm to the touch. When you lift up the whisk, the meringue should hold soft peaks.
5. With a spatula, fold half the meringue into the wet ingredients until incorporated. Scrape down the sides of the bowl, then fold in the other half of the meringue until incorporated and break out your bench scraper for macaronage. Check out the video for a demonstration of the technique. Your mixture should be shiny, smooth, and start to relax a bit in the bowl.
6. Use a piping bag fitted with a 10 millimeter tip to pipe circles of batter onto parchment paper-lined baking sheets (expert piping technique is also demonstrated in the video). Leave the sheets out on the counter for at least an hour to allow the shells time to dry. (This downtime is also a good time to make your ganache if that’s what you’re using to fill the shells, since it will need to be completely cool and thicken up before you pipe it!)
7. Preheat your oven to 300ºF degrees and arrange a rack in the middle. Bake one sheet of macarons at a time for 14 minutes each, rotating the pan halfway through each baking session. You’ll know the macarons are done when they don’t move about on the parchment when you give them a nudge.
8. Allow shells to cool completely before piping the filling of your choice onto half of the shells and sandwiching them together. Et voilà!
for more information:
CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.
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Coconut Macaroons | Chef Sheetal | Sanjeev Kapoor Khazana
A simple recipe for an amazing snack alongside tea or coffee.