COCONUT & PINEAPPLE MACARONS

for 25 macarons d=4 cm Coconut & Pineapple Macarons for 25 macarons d=4 cm

COCONUT GANACHE

Ingredients Total weight: ~ 264 g 100%

• Milk chocolate 33.6% 112 g 42%• Cocoa butter 12 g 5%• Coconut milk 17% 116 g 44%•
Inverted sugar/honey 11 g 4%• Sea salt 1g <1%• Malibu liqueur 12 g 5%

1. Place the coconut milk, inverted sugar and sea salt into a saucepan and bring the mixture
to 80 °C / 176 °F.

2. Meanwhile, melt the chocolate and cocoa butter until half-melted either in pulses in a
microwave or over a water bath. Pour into a measuring cup.

3. Pour the hot coconut milk mixture over the chocolate, let the chocolate melt completely
for about 1 minute and process with a hand blender.

4. Add the Malibu liqueur and process the ganache one more time until smooth.

5. Cover the finished ganache with cling film touching the surface and place it in the fridge
for 6–8 hours to stabilize.

FRENCH MERINGUE–BASED MACARON BATTER

Ingredients Total weight: ~ 400 g 100%

• Almond powder 125 g 31%• Icing sugar 56 g 14%• Sugar 125 g 31%• Egg whites 88 g 22%•
Egg white powder 4g 1%• Citric acid powder 1g <1%• White water-soluble colorant
Sufficient quantity

1. Sift the almond powder with the icing sugar. Or process them in a food processor for a
few seconds.

2. Pour the room temperature egg whites to a measuring cup, add citric acid powder, egg
white powder and colorant. Process with a hand blender until egg white powder has fully
dissolved.

2 Coconut & Pineapple Macarons for 25 macarons d=4 cm

FRENCH MERINGUE–BASED MACARON BATTER

3. Pour the egg white mixture into the mixer bowl and whip at medium speed until a very
light foam has formed. At the bottom of the bowl the egg whites should be liquid.
4. Gradually add the sugar and continue whipping at medium speed for 10 minutes until the
mixture increases in volume and stabilizes. The meringue should become thick and pliable.

5. Transfer the meringue to a wide container. Gradually add the almond powder mixture
and incorporate it gently.

6. After adding the last portion of almond powder mixture, stir the batter vigorously using a
stiff spatula to beat the air out of the batter. But monitor the texture of the batter – it
should not become too liquid. It is better to have a thicker batter, than a liquid one.

7. Transfer the batter to a piping bag fitted with a round tip d=8 mm.

PIPING, DRYING AND BAKING THE MACARON SHELLS

Ingredients

• French meringue–based macaron batter• Desiccated coconut for decoration Sufficient

quantity

1. Pipe the macarons measuring 4–4.5 cm onto a silicone mat (you can also use parchment
paper or a Teflon mat) with a bit of distance from one another (~1.5 cm). Tap the tray a few
times on the counter to get rid of any air bubbles so you don’t have any little dents in your
shells.

TIP • To make the macarons round and even, pipe them perpendicular (90 degrees) to the
baking tray.

2. Sprinkle the macaron shells with desiccated coconut.

3. Leave the piped macarons to rest in a place with a low humidity level at a temperature
that is not lower than 20 °C / 68 °F for about 1 hour until they have a crust on their surface.
Check the macarons with your finger: they should not be sticky. Then it means that you can
bake them.

4. Preheat the oven to 165 °C / 329 °F. Put the macarons inside and reduce the temperature
to 145 °C / 293 °F. Bake for 10 minutes.

3 Coconut & Pineapple Macarons for 25 macarons d=4 cm

PIPING, DRYING AND BAKING THE MACARON SHELLS

5. Right after baking remove the macarons from the tray and leave them on the mat to cool
down completely (~30 minutes).

6. Either freeze the macaron shells or fill them straight away. You can store the shells in the
freezer (-18 °C / 0 °F) in a closed container for up to 3 months.
CANDIED PINEAPPLES

Ingredients Total weight: ~ 90 g 100%

• Sugar 40 g 44%• Fresh pineapple (diced) 40 g 44%• Malibu liqueur 10 g 11%• Vanilla 1/5
pod <1%

1. Wash and peel the pineapple, then dice it into 1x1 cm cubes using a knife.

2. Pour the sugar in a thick-bottomed saucepan and melt it over medium heat to an amber
color (bring it to a temperature of 180–185 °С / 356–365 °F without stirring).

3. Add the diced pineapple to the caramel, stir with a heatproof spatula and cook for 1–2
minutes more until the pineapple is tender.

4. Remove the cooked pineapple from the heat and add liqueur and vanilla seeds, stir
thoroughly.

5. Transfer the caramelized pineapple in a clean bowl, cover it with cling film touching the
surface and place in the fridge for 3 hours.

4 Coconut & Pineapple Macarons for 25 macarons d=4 cm

ASSEMBLING THE MACARONS

Ingredients

• Stabilized coconut ganache• Chilled caramelized pineapple• Baked macaron shells

1. In the process of assembling lay one half of the shells flat side up and the other – flat side
down. It will help to pipe the ganache and stick the shells together easier.

2. Transfer the stabilized coconut ganache into a piping bag fitted with a round tip d=11
mm.

3. Pipe the ganache domes on each inverted macaron shell at a height of about 1–1.5 cm.

4. Take the candied pineapple out of the fridge and insert candied pineapple cubes into
each ganache dome center.

5. Sandwich the macaron shells so that the ganache forms a beautiful rim and doesn’t stick
out.

6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for 12 hours to mature.

7. Store the macarons in the fridge in a closed container for up to 5 days or freeze them and
keep at -18 °C / 0 °F for up to 1 month.
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