why make this recipe
Heavenly Coconut Cream Macarons are a delicious treat that combines the lightness of meringue with the rich flavor of coconut. These macarons are perfect for special occasions or simply to enjoy at home. Their sweet coconut filling and crunchy outside make them irresistible. Plus, they make a great gift, adding a homemade touch to any celebration.
how to make Heavenly Coconut Cream Macarons
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut
- 1 cup heavy cream
- 1 cup coconut cream
- 2 tablespoons powdered sugar (for filling)
- Choice of food coloring (optional)
Directions:
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a bowl, sift almond flour and powdered sugar together until well combined.
- In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks form.
- Gently fold the almond flour mixture into the meringue. Add vanilla and coconut extracts, and food coloring if you wish.
- Gently fold in shredded coconut.
- Pipe small circles onto the prepared baking sheets. Let them sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake for 15-20 minutes, then let cool completely.
- For the filling, whip heavy cream, coconut cream, and powdered sugar together until fluffy.
- Pipe or spread the cream between two macaron shells.
- Assemble the macarons and refrigerate for at least 24 hours before serving to enhance the flavor.
how to serve Heavenly Coconut Cream Macarons
Serve these macarons chill after they have been in the fridge. They are perfect on their own or can be accompanied by a cup of tea or coffee. You can arrange them on a pretty plate to add a special touch when serving to guests.
how to store Heavenly Coconut Cream Macarons
Store the macarons in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them for up to a month. Just make sure they are well sealed.
tips to make Heavenly Coconut Cream Macarons
- Ensure your mixing bowls and utensils are clean and dry before starting.
- Use a kitchen scale for precise measurements, especially for the almond flour and powdered sugar.
- When folding the mixtures, be gentle to keep air in the meringue.
- Let the piped macarons rest until a skin forms; this helps them get their lovely feet while baking.
variation
You can try adding different flavors or colors to the macarons. For example, use lime or pineapple extracts for a tropical twist. You can also dye the batter with natural food colorings to create vibrant macaron shells.
FAQs
What is the texture of macarons supposed to be like?
Macarons should have a smooth top, chewy inside, and a crisp outer shell. The filling should complement the texture and flavor of the shells.
Why did my macarons crack?
Cracking can occur if the macarons were not allowed to rest before baking or if the oven temperature was too high. Ensure you have a properly preheated oven and allow the piped macarons to sit until a skin forms.
Can I use different nuts instead of almond flour?
Yes, you can use other nut flours, such as hazelnut flour, but the flavor and texture will change. Almond flour is preferred for traditional macarons due to its mild taste and light texture.
Heavenly Coconut Cream Macarons
Ingredients
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut For folding into the mixture
Filling
- 1 cup heavy cream For the filling
- 1 cup coconut cream For added richness in the filling
- 2 tablespoons powdered sugar For sweetening the filling
- Choice of food coloring (optional) To color the macaron shells
Instructions
Preparation
- Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a bowl, sift almond flour and powdered sugar together until well combined.
- In a separate bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks form.
- Gently fold the almond flour mixture into the meringue. Add vanilla and coconut extracts, and food coloring if you wish.
- Gently fold in shredded coconut.
- Pipe small circles onto the prepared baking sheets. Let them sit at room temperature for 30-60 minutes until a skin forms on the surface.
Baking
- Bake for 15-20 minutes, then let cool completely.
Filling and Assembly
- For the filling, whip heavy cream, coconut cream, and powdered sugar together until fluffy.
- Pipe or spread the cream between two macaron shells.
- Assemble the macarons and refrigerate for at least 24 hours before serving to enhance the flavor.
