The best macaron recipe made with a crispy coconut flavored shell with
the best white chocolate ganache filling.
Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with around 1/2 inch tip. Set aside.
In a bowl of a food processor combine 200 grams powdered sugar, 50 grams desiccated coconut, and 50 grams almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
In a thoroughly cleaned bowl of a mixer, fitted with the whip attachment, whip 100 grams egg whites with a pinch of salt until slightly frothy.
In 2 additions add the 50 grams of sugar and continue whipping until firm peaks, about 6 minutes
Quickly sprinkle the still tacky macarons with desiccated coconut.
Pour 1/4 cup od heated heavy cream over 100 grams chopped white chocolate. Allow sitting for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.
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