Not to be confused with their North American homonym, these delicate french treats are famous for their delicate presentation and petite form – very french, indeed!
Macaroons are one of my favourite french indulgences – Mike and I went on a macaroon binge last time we were in Paris, an ultimate show down of Laduree vs Pierre Herme (I think Pierre won that round with his olive + vanilla bean macaron…).
You can’t even imagine how good this tastes…
I have since tried to recreate macaroons at home only a few times, but have had fairly good success without any of the macaroon’s legendary temperment spoiling my baking. Although I still have to master their form (macaroons are slim, not chubby!) their texture was spot on this time, and I am very pleased with the results.
I decided to make these ironic little treats after rediscovering some shredded coconut, coconut milk and coconut powder in my baking cabinet. I know that ‘coconut macaroons recipe’ are what people usually associate when I speak of ‘macaroons’, and I decided to confuse things just a smidgen by making these macaroon shells with coconut powder and dusted with coconut shavings before baking. Combined with a coconut marshmallow filling = divine.
The best part about coconut macaroons recipe is their tiny presense. In Paris, you do not chow down on a dozen macaroons (I did, anyway…) but indulge in a few select flavours, daintily. Perfect for a light treat with tea or coffee. And if you sit in the spring air, close your eyes and let the coconut macaroon melt in your mouth with it’s delicate almondy flavour, ahhh, la vie est belle! It’s almost Paris!
Ingredients for Coconut Macaroons Recipe
Makes 20-30 filled confections, depending on the size. Basic Macaroons Recipe from mytartelette, adapted with my own tinkering.
For the shells
- 200 gr powdered sugar
- 110 gr almonds (slivered, blanched, sliced, whatever you like)
- 90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
- 25 gr granulated sugar
- 2 Tbs coconut powder
- 1/2 cup shredded coconut
Prepare the Coconut Macaroons Recipe:
1. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired (helps keep the shells smooth in appearance).
2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the granulated sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
3. Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. You are just folding in your nut mixture into the egg mixture, be gentle but thorough. This seems a lot harder than it actually is.
Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
4. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle shells with coconut shavings. Let the macaroons sit out for 30 minutes to an hour to harden their shells. (Be sure to sprinkle your shells before they have a chance to dry out otherwise, the shavings won’t stick!)
5. When you are ready to bake, preheat the oven to 280F.
6. Bake the macaroons for 15 to 20 minutes, depending on their size. Let cool.
7. Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky). Fill the macaroons and let them mature in the fridge at least 48 hours prior to eating them.
I was thinking of going all fancy and doing a swiss meringe buttercream based on coconut milk…but decided to go with marshmallow frosting. which I know goes amazing with coconut.
Ingredients for Coconut Marshmallow Cream Frosting Recipe
- 1 container marshmallow fluff
- 1/2 cup butter
- couple of drops of coconut extract
Mix well until smooth. Pipe with a plain tip to sandwich macarons together.
Macaroons can be devoured all at once, but I think their texture/flavour does improve over time. Can be stored in an airtight contained for a maximum of 4-5 days. They won’t last that long – trust me.