Milk chocolate and coconut macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg white

• Canned Goods

  • 1 Coconut milk

• Baking & Spices

  • 1 Almond flour
  • 1 Couverture milk chocolate
  • 1 Granulated sugar
  • 1 Milk chocolate
  • 1 Powdered sugar

• Nuts & Seeds

  • 2 Coconut

• Dairy

  • 1 Butter, unsalted

• Liquids

  • 1 Water

Found on roadtopastry.com

Ingredients

• Almond flour
• Powdered sugar
• Egg whites (room temperature)
• Egg whites (room temperature)
• Granulated sugar
• Water
• Milk chocolate
• Shredded coconut
• Coconut milk
• Couverture milk chocolate
• Unsalted butter
• Shredded coconut

Directions

• Put the almond flour, powdered sugar in a food processor and mix 2-3 times for about 10 seconds each, with at least 10 seconds of pause every time (or just sift everything well at least three times)
• Put the dry mixture in a bowl with the first half of the egg whites and stir until you obtain a thick paste
• In the meantime, put the granulated sugar and water in a saucepan on medium heat
• When the sugar syrup reaches 108°C, start whipping the egg whites at high speed. Slow the mixer down in case soft peaks form before the syrup is ready.
• When the sugar reaches 119°C, pour it slowly on the egg whites in a steady stream between the side of the bowl and the beater while the mixer is running
• Continue beating at medium speed until the egg whites are completely cool. At this point, you have the so-called Italian meringue! The Italian meringue is ready for macarons when it forms a soft peak usually called bec doiseau (birds beak).
• Using a spatula, fold in a third of the meringue into the macaron paste
• Macaronage: carefully fold in the remaining meringue with an upward movement that starts from the centre and reaches the border of the bowl; at the same time, make sure you slightly turn the bowl in the opposite direction of the spatula
• The batter is ready when it becomes shiny and it is not too thick nor too runny (achieving the right consistency is actually the hardest part of making macarons). You can check if the batter is ready by passing the spatula vertically in it: if the batter return to its initial position in about 5 seconds, its ready.
• Optional: to make sure the parchment paper doesnt move when you pipe the macarons, pipe some dots of batter in the four corners of the pan
• Hold vertically a pastry bag fitted with a medium plain tip and pipe the batter into small rounds (about 3-4cm each) on paper-lined sheet pans. (See method in the notes)
• Lift the pan 20cm above the table with two hands and let it drop twice (or tap it a couple of times on the bottom)
• Let the piped batter sit at room temperature for 20-40 minutes, then bake in an oven preheated at 150° for 13-16 minutes.
• In an oven pan, toast the 100g of shredded coconut for 10 minutes at 150°C or anyway until it becomes golden brown
• In the meantime, heat the coconut milk in a saucepan on medium heat
• Place the (chopped) chocolate in a bowl
• When the coconut milk is boiling, pour one third of it over the chocolate
• Stir with the spatula to create an emulsion, then repeat the process twice until all the coconut milk has been incorporated
• Add the diced, cold butter and mix with an immersion blender (or simply with a spatula) making sure not to form air bubbles
• Add 75g of shredded coconut to the ganache and mix again with an immersion blender. Chill overnight in an airtight container.
• Cool the macarons completely before removing them from the pan. Press the interior of the baked shells gently in the centre (without crushing them!) in order to make more room for the filling
• Pipe the ganache filling in the middle of a shell
• Sandwich two shells together to form macarons
• Melt 50g of milk chocolate over a bain marie then use it to fill a parchment paper cone.
• Cut a small hole in the tip of the cone, then pipe chocolate stripes on the top of the macarons
• Sprinkle the top with the remaining shredded coconut then finally store the assembled macarons for 24 hours in the fridge before serving