Wednesday, 5 October 2011

Coconut Macarons

It's grey and rainy outside (yes, I did just post about how lovely and sunny the weather has been lately. Now we're back to Autumn again). It's the perfect weather to do some baking. With the Little Sausage napping, my daily Skype session with my family done, I got down to the serious business of making macarons. 

So, my third attempt at macarons were a semi-success. Ok, so they're not perfect. But very very tasty! The consistency was spot on, crisp yet chewy on the inside, creamy sweet buttercream filling sandwiching them together. The crunch of the slightly toasted coconut, satisfying. Yet for some reason many of them cracked, making them technically inferior. Too bad. I get to eat the ugly ones.

Coconut Macarons (Macarons noix de coco) 

Recipe from 'Leçon de Cuisine: Macarons' by Sébastien Serveau

For the biscuits:
110g Almond Meal / Powdered Almonds
225g Icing Sugar / Powdered Sugar
120g Egg Whites (from approx. 4 medium eggs)
50g Caster / Fine Sugar
2 tablespoons (approx.) Shredded Coconut

100g Soft Butter
150g Icing Sugar (more if needed)
1 tablespoon Malibu Coconut Rum
2 tablespoons Shredded Coconut

Sift together the almond meal and icing sugar into a bowl. 

In a clean mixer, whip the egg whites, slowly adding the caster sugar until stiff peaks form.

Fold the dry almond/sugar mixture into the egg whites until well incorporated.

Pipe small rounds (about 3cms or just over 1 inch in diameter) onto your lined baking tray. 
Sprinkle with coconut.

Leave to rest for at least one hour.

Preheat oven to 150 degrees celsius.

Bake for 12 minutes. Remove from the oven and leave to cool on the tray.

While the macarons are cooling, whip together the butter, icing sugar, Malibu, and shredded coconut until light and fluffy, adding more icing sugar if needed to create a smooth fluffy consistency.

Once cool, spread with a small teaspoon of buttercream and sandwich together. 

Extras can be stored in an airtight contain in a cool place (or fridge) for up to 2 days.

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