makes ~50 small macarons or 20-30 large macaroons
for macaroon shells*:
- 200 gr powdered sugar
- 120 gr blanched and slivered almonds
- 20 gr unsweetened dried coconut flakes (not the sugared kind!)
- 30 gr granulated sugar
- 100 gr egg whites, at room temperature
- 1/4 tspn cream of tartar
- 1/8 tspn coconut extract
- 1/8 tspn rose extract
- Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.
- Combine the powdered sugar, almonds, and dried coconut flakes in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.
- In a small bowl, have ready the granulated sugar.
- In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated sugar once the egg whites are very frothy. Whisk until you reach glossy, almost-stiff peaks.
- Gently fold the sifted almond and powdered sugar mixture into the egg whites in two to three stages, adding the coconut and rose extracts as you go. Mix just until the ingredients are incorporated and the batter slowly re-absorbs peaks. Do not overmix!
- Transfer the macaroon mixture to the prepared piping bag and pipe rounds on the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.
- Rest the macaroons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.
- Preheat oven to 145 degrees C, with the oven rack in the bottom third of the oven.
- Bake the macaroons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.
- Remove from oven and let cool.
*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.
for coconut-rose chocolate ganache:
- 1/2 cup coconut cream (see note below)
- 1 Tbspn butter
- 1 tspn rose water
- 2 tspn corn syrup
- 4 oz. dark chocolate, chopped
- In a small saucepan, combine the coconut cream, butter, rose water, and corn syrup. Bring to a simmer.
- Once the coconut cream mixture is simmering, remove from heat and add the chocolate. Whisk until smooth.
- Let cool completely, and use to fill macaroons.
- Once the macaroons are filled, let them “cure” in an airtight container in the refrigerator overnight before serving.
Note: for coconut cream, skim the cream off the top of a can of coconut milk. A little bit of milk is okay.