why make this recipe
Pina Colada Macarons combine the tropical flavors of coconut and pineapple in a delightful French treat. These macarons are not just beautiful but also delicious, making them perfect for parties or a special dessert at home. The crunchy shell paired with creamy coconut ganache and a burst of pineapple confit captures the essence of a classic Piña Colada. They are sure to impress your friends and family!
how to make Pina Colada Macarons
Ingredients :
- 100 gr coconut cream
- 20 gr glucose syrup
- 226 gr white chocolate
- 20 ml coconut rum
- 15 gr unsalted butter, room temperature
- 100 gr pineapple puree
- 15 gr granulated sugar
- 3 gr Pectin NH
- 1 gr citric acid
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites, room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr yellow food coloring
Directions :
- Warm the coconut cream and glucose syrup in a saucepan until hot.
- Pour the hot mixture over the white chocolate and let it sit for about a minute.
- Use a hand blender to emulsify until the mixture is smooth.
- When the ganache cools to 35°C (95°F), add the room temperature unsalted butter and coconut rum, then emulsify again.
- Transfer the ganache to a flat container, cover with plastic wrap directly on the surface, and refrigerate for 6-8 hours. Before using, put the ganache in a piping bag.
- Warm the pineapple puree in a another small saucepan over medium heat until it reaches 30-40°C (86-104°F).
- In a separate bowl, mix the granulated sugar with Pectin NH.
- Add the sugar-pectin mixture to the warm pineapple puree, whisk it and bring to a boil.
- Remove from heat and stir in the citric acid. Transfer this confit to another piping bag and let it cool. Refrigerate for several hours or overnight.
- Sift the almond flour and powdered sugar together and set aside.
- In a stand mixer bowl, whisk the room temperature egg whites on low speed. Gradually add granulated sugar, one tablespoon at a time while adding yellow food coloring.
- Increase the speed to medium-high and whip until stiff peaks form, about 10-15 minutes.
- Gently fold in the dry ingredients until the batter flows like lava when dropped from a spatula (this is called macaronage).
- Transfer the batter to a piping bag with a round tip. Pipe shells onto a baking mat.
- Tap the baking sheet on the counter a few times and let the shells rest until the surface is no longer sticky.
- Bake in a preheated oven at 275°F to 300°F (134°C to 150°C) for 12-14 minutes.
- Allow the shells to cool completely before removing them from the mat. Pair shells of similar sizes.
- Pipe coconut cream ganache onto the flat side of one macaron shell. Add a small dollop of pineapple confit in the center of the ganache.
- Top with another macaron shell and press lightly to sandwich.
- Arrange the assembled macarons in an airtight container and refrigerate for 10-12 hours or overnight to let the flavors mature before serving.
how to serve Pina Colada Macarons
Serve Pina Colada Macarons chilled for the best texture and flavor. You can place them on a decorative plate or in a clear jar to show off their beautiful colors. These macarons make a fun addition to summer parties, tropical-themed events, or as a sweet surprise after dinner.
how to store Pina Colada Macarons
Keep your Pina Colada Macarons in an airtight container in the refrigerator. They can last up to a week, but they are best enjoyed within the first few days. To maintain their texture, avoid freezing them as that could alter the delicate shells.
tips to make Pina Colada Macarons
- Make sure your egg whites are at room temperature for better stability while whipping.
- Use a kitchen scale for accurate measurements, especially for the almond flour and powdered sugar, to ensure the best texture.
- Let the macaron shells rest before baking; this will help develop a nice crust.
- If you have trouble getting your macarons to form feet, try adjusting your oven temperature or baking time.
variation
You can customize these macarons by using different flavors of fruit puree or adding spices like cinnamon or nutmeg for a unique twist. Chocolate ganache can also be used for a richer filling, or you can infuse the ganache with different flavored extracts.
FAQs
1. Can I use sweetened coconut cream?
Yes, you can use sweetened coconut cream, but you may want to adjust the sugar in the recipe to avoid making the macarons too sweet.
2. What if my macarons crack while baking?
Cracking can occur if the oven temperature is too high or if the shells did not rest long enough. Always check your oven temperature and ensure proper resting time.
3. Can I make these macarons ahead of time?
Absolutely! In fact, macarons are often better the day after they are made as the flavors develop. Just be sure to store them properly in an airtight container.
Pina Colada Macarons
Ingredients
Method
- Warm the coconut cream and glucose syrup in a saucepan until hot.
- Pour the hot mixture over the white chocolate and let it sit for about a minute.
- Use a hand blender to emulsify until the mixture is smooth.
- When the ganache cools to 35°C (95°F), add the room temperature unsalted butter and coconut rum, then emulsify again.
- Transfer the ganache to a flat container, cover with plastic wrap directly on the surface, and refrigerate for 6-8 hours. Before using, put the ganache in a piping bag.
- Warm the pineapple puree in another small saucepan over medium heat until it reaches 30-40°C (86-104°F).
- In a separate bowl, mix the granulated sugar with Pectin NH.
- Add the sugar-pectin mixture to the warm pineapple puree, whisk it and bring to a boil.
- Remove from heat and stir in the citric acid. Transfer this confit to another piping bag and let it cool. Refrigerate for several hours or overnight.
- Sift the almond flour and powdered sugar together and set aside.
- In a stand mixer bowl, whisk the room temperature egg whites on low speed. Gradually add granulated sugar, one tablespoon at a time while adding yellow food coloring.
- Increase the speed to medium-high and whip until stiff peaks form, about 10-15 minutes.
- Gently fold in the dry ingredients until the batter flows like lava when dropped from a spatula (this is called macaronage).
- Transfer the batter to a piping bag with a round tip. Pipe shells onto a baking mat.
- Tap the baking sheet on the counter a few times and let the shells rest until the surface is no longer sticky.
- Bake in a preheated oven at 275°F to 300°F (134°C to 150°C) for 12-14 minutes.
- Allow the shells to cool completely before removing them from the mat. Pair shells of similar sizes.
- Pipe coconut cream ganache onto the flat side of one macaron shell. Add a small dollop of pineapple confit in the center of the ganache.
- Top with another macaron shell and press lightly to sandwich.
- Arrange the assembled macarons in an airtight container and refrigerate for 10-12 hours or overnight to let the flavors mature before serving.