After I made the eclairs I had a bunch of leftover egg whites. I haven’t made French Macarons in a while and I am always looking for an excuse to make them! I wanted to try something different so I decided this time I would use a coconut buttercream filling. To make the filling extra special I added toasted coconut flakes! It was amazing! The added crunch of the toasted coconut put this experiment over the top. I love it!!!
1 cup confectioners’ sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1/2 cups sugar
2 large egg whites
Pinch of salt
1 cup (2 sticks) unsalted butter, softened, cut into small cubes
2 tablespoons cream of coconut
1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup shredded coconut, toasted
1. FOR THE MACARONS; Adjust oven rack to middle position and heat oven to 375 degrees.
2. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
3. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and whisk until soft peaks form on medium-high. Then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
4. Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
5. Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.
6. Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).
7. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 11 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
8. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
9. FOR COCONUT BUTTERCREAM; Combine egg whites, sugar, and salt in the mixer bowl and set over medium saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk constantly until mixture reaches 120 degrees.
10. Remove bowl from heat. Fit the bowl into the mixer to whisk and whip egg white mixture on high speed until barely warm (about 80 degrees), glossy, and sticky, about 8-10 minutes. Reduce speed to medium high and add butter, 1 piece at a time, followed by cream of coconut, coconut extract, and vanilla, scraping down bowl as needed. Continue to whip at medium-high speed until combined
11. Spoon buttercream into a piping bag fitted with a medium round nozzle. (I use Wilton tip no. 12)
12. Pipe a little buttercream onto the center of each upturned macaron. Sandwich 2 same-size macarons. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
NOTE: Left over buttercream can be refrigerated for 1 to 2 weeks!
Make 30-32 Macarons
Recipe source: Martha Steward
Coconut Buttercream adapted from America’s Test Kitchen