Crunchy on the outside and soft and chewy on the inside, try this colourful coconut and mint macaron variation that your guests will love.
Mix together almond ground & icing sugar
Whisk egg whites with castor sugar, mix to stiff peaks, fold gently in dry ingredients to meringue and mix until smooth and shiny
Separate batter and mix a little green liquid colour to half of batter leaving other half white,
Pipe both mixtures out onto baking sheet and bake
Bake at 160.C 5 mins then at 130.C 7 mins
Cook castor sugar, water & vanilla to 120c, fold slowly into whipped yolks on 3rd speed for the pate bomb.
Continue whisking until mixture comes down to 20C
Pour coconut puree over the pate bomb and mix until combined
Add softened butter & whip for a further 2-3minutes until light, add mint to flavour
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe courtesy of Melbourne Macaron.
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