Coconut macaron

Preparation method • Finely blend and then sieve the powdered almonds, coconut, and icing sugar. • Mix with 120g of egg whites to create a paste. • Set aside the other 120g of egg whites in the planetary mixer with the whisk attachment. • Boil the sugar and water to 118°C. At 115°C you start with beating the egg whites. • Once the sugar has attained the desired temperature, set aside until it has stopped foaming and pour it quickly into the egg whites. Allow the machine to continue to whisk on medium speed. • Whisk until the temperature has dropped to 50°C and mix with the almond and coconut paste. • Pipe dots of 3 to 4cm onto baking paper and leave to dry at kitchen temperature for 30 minutes. • Bake at 120°C for about 20 minutes depending on the size and your oven. Ensure that the ventilation is set to the lowest possible setting. • Open the oven for five seconds halfway through the baking time. • Allow the macarons to cool down completely after baking. • Pipe the filling of your choice onto one half and stick the other half on top.

Serving suggestions • The macarons on the photo are filled with a coffee buttercream. • You can also fill the macarons with a lime or passion fruit crème. • As a friandise.