Tropicolada Macarons

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For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 114g eggs

  • 75g caster sugar

  • 20g of desiccated coconut

  • 170g fresh pineapple juice

  • 175g slightly salted butter

  • 40g almond flour

Steps

  1. Make your own lemon juice

  2. Rub sugar with the zest

  3. Mix in a bowl the eggs, sugar and lemon juice

  4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  5. When the mix is about (60°C) add the butter

  6. Stir until you get an homogenous mixture

  7. Add the almond and stir until the mixture is homogenous

  8. Blend with a hand bendler for 10min

  9. Pour the cream in a recipient

  10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

  • Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

  • You could add a shot of rhum in the pineapple juice if you’d like.

  • Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons

Chef Maud

Hello! I’m Maud. In April 2018. I founded Mauderne Baking School. I’m a French food lover with a special and unique affection to pastry. I’m dedicated about sharing my passion for pastry. “I want to make pastry and cooking classes accessible to everyone even with no past experience.”

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A Famous Passion Fruit And Milk Chocolate Ganache For Macarons