Raspberry & Coconut

I love baking Macarons. There is something about them. It’s probably because they are capricious and require lots of attention. They are the perfect excuse if you’re in need of “me-time” to lock yourself in the kitchen and bake, bake, bake.

These Macarons are made of a raspberry and coconut ganache with a crispy almond shell. Chic and delicious, they will be the perfect escort for a bubbly brunch. So why not give it a try?

Raspberry and Coconut macaroons:

Serves: 40 Macarons
Cooking Time: Prep time 30 mins, cook 17 mins (plus 45 mins resting)

Ingredients:

For the shells:

– 7 egg whites

– 350gr icing sugar

– 250gr almond meal

– 150gr caster sugar

– Food coloring: pink raspberry

For the raspberry ganache:

– 100gr raspberry

– 75gr white chocolate

– 100gr cream

For the coconut ganache:

– 75gr rasped coconut

– 75gr white chocolate

– 100gr cream

Method:

Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside.

Whisk the egg whites in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, while whisking continuously until incorporated and mixture is thick and glossy (3-4 minutes).

Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted.

Now separate your mixture into two bowls: one for the raspberry shells and one for the coconut shells.

Add the food colouring to one of the bowls.

Spoon into a piping bag each of the mixtures with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (45min-1 hour).

Preheat oven to 140C. Bake Macarons until firm but not coloured, swapping trays halfway through cooking (17 minutes), set aside, cool completely on trays.

Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add raspberries, stir to form a ripple effect, then spoon the mixture into a piping bag, place a bit of ganache onto half the macaroons and add another shell to create a beautiful French Macaron.

While the raspberry ganache is resting prepare the coconut ganache. Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Add in the rasped coconut, stir to form a ripple effect, then spoon the mixture into a piping bag, place a bit of ganache onto half the Macarons and add another shell to create a beautiful French Macaron.

Note 1 If fresh raspberries are unavailable, substitute defrosted frozen raspberries.

Note 2 I recommend not to eat your Macarons right away, of course you can try a few of them after all the effort you’ve put in them. But if you can resist, let them sit in your fridge for a day. This will make sure that the flavour of the shells and the ganache become one.

Wine recommendation:

Champagne Brut: Veuve Cliquot

The Dutch boyfriend’s opinion:

When properly prepared the Macarons are a nice partner for any brunch, tea or whatever you are up to in the afternoon. The texture of shells and ganache make for an interesting combination, meaning that your mouth will confuse the hell out of you. Soft and crunchy, tender but massive in flavour, these macaroons made me pause while eating.

The word that I must connect with the coconut Macarons is ‘sweetness’, while ‘explosion’ belongs to his raspberry brother. The colours made the Macarons, especially while proudly covering the tower, an elegant sight. This makes it also quite a girly thing, meaning you will never see me preparing this for my own pleasure.

The process of making these Macarons, however, was less pleasant. When Raphaelle writes that this recipe is ideal for some ‘me-time’, it actually means she needs someone to order around to do the crappy work. My advice: Ladies, invite a girlfriend. Guys, get out while you can.

Rate: 8 / 10

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19 thoughts on “Raspberry & Coconut

    • Haha, I started to bake them as soon as left Paris because I couldn’t find any “proper” macarons in Amsterdam. Macarons really are capricious. They require 200% of your attention and love (honestly I am not lying) – if you take your time most of the time it comes out well but if you’re stressed it’s a disaster. So do a bit of yoga and then go in the kitchen 😉

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