Coconut again?! Yup. This time in Macaron form. What can I say, I’m a coco-nutty kind of gal.
I learned my lessons from our first Parisian Macarons experience and paid heed to do the following:
- Use a scale to measure the weight of ingredients;
- Age the egg whites;
- Let the shells “harden” for at least 30 minutes before baking;
Initially I had wanted to fill the Coconut Shells with a Passion Fruit-flavor filling but was unsuccessful in finding a pure concentrate or nectar flavoring agent. But since I had Mango extract on hand, I figured it would be a nice tropical “oompf” for the white chocolate ganache filling. Unfortunately it didn’t bring out as much of the mango flavor as I had hoped—though the end result was still quite tasty. Next time, I’m taking my sister’s advice and use a pineapple filling. Coconut Shells + Pineapple Filling = Piña Colada Macarons. And that, dear friends, is a Nguyen-Win Situation at its best 🙂
I have to admit that I did exhale a sigh a relief after making these little treats. Thank goodness that it wasn’t just beginner’s luck last time! But on the next try, I think I’m going Caramel flavored.
So until my next kitchen adventure Mes Amis, a tout le heure!
Coconut Macarons with White Chocolate-Mango Ganache
110 Grams Almond Meal
180 Grams Confectioners’ Sugar
25 Grams Ground Desiccated Coconut
100 Grams Egg Whites, aged at room temperature for 24 hours
50 Grams Granulated Sugar
White Chocolate-Mango Ganache
8 Ounces White Chocolate, finely chopped
4 Ounces Heavy Cream
1 Teaspoon Pure Mango Extract
1-2 Drops Yellow Food Coloring (optional)
Grind almond meal, desiccated coconuts, and confectioners’ sugar in a food processor to remove any lumps. Sift mixture into another bowl and set aside.
In a mixing stand, whisk egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks are formed. Carefully begin incorporating dry mixture into the meringue—gently folding until all items have been integrated.
Using a piping bag fitted with a large round tip, pipe small rounds of the mixture onto Silpat lined baking sheets. Rounds should be about 1½ inches in diameter. Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets. Let baking sheets sit on the counter for 45 minutes to harden the outer shell before baking.
Bake at 300 degrees for 10-12 minutes. Transfer the pans to cooling rack and cool completely before removing shells.
In a saucepan, bring cream to a boil. Remove from heat and strain the hot cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. Stir in the mango extract and food coloring. Cover with plastic wrap and chill about 20 minutes, or until slightly thickened.