Coconut Lime Macarons (Coconut White Chocolate Ganache) Recipe

Coconut Lime Macarons

The coconut/lime macarons are the new addition to my little family of macarons, I have now made ​​some different flavors (not all are on the blog yet) and have recently had time to try of some new exciting tastes. One of them is this french macaron with lime curd & coconut ganache. The shell is basic and is just sprinkled with a little crushed dried coconut.
The filling in the lime/coconut macaron is, Yes, lime and coconut! Surprised? Slightly more precisely lime flavor comes from a lime curd which is really easy to make and has a lovely fresh zingy taste. Coconut flavor is found in a white chocolate coconut ganache, which is a regular white chocolate ganache added a coconut paste and is made on coconut milk. Enjoy!

The recipe gives 25-30 between macarons.

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Level: Easy
Serves: 25-30 macarons

Lime curd

See the recipe for lime curd

Coconut Lime Macarons

Coconut Ganache

Ingredients

  • 50 g of dried coconut
  • 2/5 cup -100 ml coconut milk

Directions

  1. Blend the two ingredients together in a good blender until you have a creamy paste.
  2. Set the coconut paste aside in the refrigerator.
  3. Make the coconut chocolate ganache.

White Chocolate Coconut Ganache

Ingredients

  • 124 g – 1/2 cup – 4,5 oz coconut paste
  • 170 g – 5,9 oz white chocolate, finely chopped
  • 60 g – 1/4 cup of coconut milk

Directions

  1. Add coconut paste and white chocolate in a medium bowl.
  2. Boil the coconut milk in a small pot. As soon as it boils pour it over the white chocolate.
  3. Leave to stand for about 45 seconds.
  4. Stir the chocolate (without creating air bubbles) until it is completely smooth and even.
  5. Fill the coconut ganache into a pipingbag and place it in the refrigerator overnight.

Note

Coconut Lime Macarons

Macarons Recipe

Ingredients

  • 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
  • 150 g icing sugar
  • 100 g caster sugar
  • 3 egg whites (110 g)
  • 1/2 – 1 tsp. green food coloring paste

Special Equipment

Directions

  1. Blend the almonds finely in a blender, add the icing sugar and blend until the mixture is completely fine.
  2. Press mixture through a fine sieve and into a medium sized bowl.
  3. Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
  4. Whisk thoroughly until the meringue is smooth and shiny. Add the food coloring.
  5. Use a plastic or metal spoon to fold the almond flour into the meringue.
  6. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
  7. Continue to turn the meringue until it has the right consistency. The consistency should be like lava.
  8. Put the batter in a pipingbag and pipe the macarons out on your template.
  9. Slap the baking paper on the table 2-3 times to remove any air bubbles.
  10. Sprinkle with blended dried coconut.
  11. When the shells are dry enough, they are ready to be baked.
  12. Bake the shells at 190°C/374°F for 5 minutes, turn the baking plate, reduce the heat to 150°C/302°F and bake for another 8-11 minutes.
  13. Cool down the macaron shells and fill them with a ring of white chocolate coconut ganache and a dollop of lime curd in the middle. Assemble the macarons and leave them to rest for 24 hours at 12°C/53°F or in the refrigerator fruit-/vegetable drawer.

Note

Coconut Lime Macarons

See my recipes for Raspberry Macarons, Pistachio Macarons, Salt Caramel Macarons or all of my macaron recipes.
I wonder if there is a variant to everyone’s taste?

Published on: 13-03-2014, at kaloria.dk

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