My latest macaron: coconut shell with mango jam
This recipe yurned out a bit thick and not as shiny as i like, but the BOY who despises my macaron making (and who i force to test them anyways) actually had TWO! He liked how chewy these ones were. Those are his dirty fingers.
Here goes:
Line three baking pans with parchment.
In a large bowl whisk together 5 tbsp of coconut, 3 2/3 icing sug and 3 1/4 almond flour.
In your mixer beat 5 egg whites until frothy and white. Add 2 tbsp white sug and a teaspoon of cream of tartar, and 1 tbsp vanilla. Beat until stiff and glossy (about 2 mins).
Add the dry ingredients in quarters, folding each time until just incorporated before adding the next quarter.
Pipe onto parchment lined sheets. Pipe about a 2 inch circles. Because this dough is tougher, you may need to smooth the tops with your finger dipped in cold water. Sprinkle tops with coconut. Let rest 40 mins. Place in 325 oven, which you will immediately reduce to 300. These will probably need 12 min, but check at 10.
I filled half of them with yummy gourmet mango jam and half with sweet chocolate ganache.
