Who doesn’t love a tasty macaron every once in a while? Not only are these delicious treats a luxury which makes almost 48, you can also create an unconventional recipe which your friends and family are sure to love.
This week we’ve prepared a raspberry and coconut recipe which is perfect for the warmer weather, which you can finish off with a yummy glass of bubbly!
120g ground almond flour
228g powdered sugar (sifted)
2 tsp frozen raspberries (finely ground)
140g egg whites
70g granulated sugar
280g white chocolate
1/2 cup whole coconut milk
1 tsp coconut extract
- Cut a piece of baking paper small enough to fit into a baking sheet (in circles).
- Sift together the ground almond lour, powdered sugar, and raspberries in a large mixing bowl. Add the egg whites and whisk on high until the mixture has combined. Sprinkle the granulated sugar over the mixture, then whisk again on high-speed for about 5 minutes.
- Once the egg whites are fluffy, add the tartar cream, and continue to whisk on high-speed. Feel free to add some pink food colouring to make the macaron filling look amazing!
- Add half of the meringue to the dry mixture, and fold 5 times. Smooth out the batter by pressing the mixture against the sides of the bowl, and remove as much air as possible from the mixture.
- Fill a pastry bag with batter, and carefully use the circles as a guide to show you how much filling you need. If you don’t have a pastry bag, use a teaspoon instead. Let the macarons rest for 20 minutes, then bake them at 200ºC for about 10 minutes. Wiggle the shell to see if they’ve been cooked enough – if it feels attached, give them a few more minutes in the oven. Match with the shells then set aside.
- For the filling, place the chopped white chocolate in a heat-proof bowl. Warm the coconut milk over a saucepan over medium heat, then bring to a simmer before pouring over the chocolate. Add the coconut extract, then mix until smooth.
- Leave the filling to thicken for a few minutes at room temperature, or to speed up the process, in the fridge. Then transfer into a pastry bag or teaspoon before filling half of the shell with the rest of the paste. Leave to cool, then serve with a cup of tea or splash of champagne!
Image and Recipe via The Kitchn