Pina Colada Macarons
If you like Pina Colada drink, then you must try macarons with this flavor. These Pina Colada macarons are made with coconut cream ganache that includes coconut rum and pineapple confiture in the center. I am sure you are going to love this tropical dessert.
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How to make Pina Colada macarons
- Bake macaron shells. For recipes and instructions check here. I also have online video lesson how to make macaron shells using NO REST method.
- Make coconut cream ganache
- Prepare pineapple confiture
- Assemble macarons
Ingredients needed
- White chocolate. Use good quality white chocolate 32% -34%.
- Coconut cream. Make sure you are using coconut cream, not coconut milk.
- Glucose syrup. Can use inverted sugar or honey.
- Coconut Rum. I used Malibu Coconut rum. You can substitude with coconut cream for none alcoholic filling.
- Unsalted butter. Butter should be room temperature, but not too soft.
- Pineapple puree. If you can not find pineapple puree, you can use pineapple juice.
- Granulated sugar. Regular granulated sugar.
- Pectin NH. Important ingredient. Do not substitude with other ingredient.
How to make coconut cream ganache
In the sauce pan warm up coconut cream and glucose syrup. Pour hot mixture over the white chocolate. Let it sit for a minute or so. After that emulsify with hand blender. When ganache will be 35C (95F), add room temperature unsalted butter and coconut rum. Emulsify again. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Refrigerate ganache for 4-6 hours. Transfer ganache into pipping bag before assembling macarons.
How to make Pineapple confiture
In the small saucepan over medium heat warm up pineapple puree to 30C- 40C (86F-104F). In the small bowl mix with the fork or whisk granulated sugar with Pectin NH. Add sugar mixture into pineapple puree. Mix with the whisk and let it boil. Turn off the heat and remove saucepan. Transfer confiture into pipping bag and let it cool on the countertop. Once confiture cooled to room temperature, you need to refrigerate for a few hours or overnight before assembling macarons.
How to assemble Pina Colada macarons
When you have shells, ganache and confiture ready, then you can assemble macarons. First, pair similarly sized macaron shells. Then pipe coconut cream ganache on the flat side of one macaron shell. After that, pipe pineapple confiture in the center of the ganache. Sandwich cookie with another macaron shell and press lightly, be careful not to damage shells. When you assemble all macarons, refrigerate them for 10-12 hours or overnight in airtigh container. Macarons need to mature before you can enjoy them. Please do not skip this step.
After macarons matured in the refregirator, I decorated them with tempered chocolate to look like pineapple. These macarons were big hit at my Hawaiian party.
If you make these Pina Colada Macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Mojito macarons
- Strawberry Champagne macarons
- Coconut macarons
- Tiramisu macarons
- Gorgonzola Pear macarons
- Raspberry Chocolate Brownies
- Chocolate Lava cake
- Meringue Roulade with berries
Pina Colada Macarons
Equipment
- 1 emulsify blender
Ingredients
Coconut cream ganache
- 100 gr coconut cream
- 20 gr glucose syrup
- 226 gr white chocolate
- 20 ml coconut rum
- 15 gr unsalted butter room temperature
Pineapple Confiture
- 100 gr pineapple puree
- 15 gr granulated sugar
- 3 gr Pectin NH
Instructions
How to make coconut cream ganache
- In the sauce pan warm up coconut cream and glucose syrup.
- Pour hot mixture over white chocolate. Let it sit for a minute or so.
- Emulsify with hand blender.
- When ganache will be 35C (95F), add room temperature unsalted butter and coconut rum. Emulsify again.
- Transfer ganache into flat container and cover with the plastic wrap “to contact”.
- Refrigerate ganache for 4-6 hours.
- Transfer into pipping bag before assembling macarons.
How to make Pineapple confiture
- In the small saucepan over medium heat warm up pineapple puree to 30C- 40C (86F-104F).
- In the small bowl mix with fork or whisk granulated sugar with Pectin NH.
- Add sugar mixture into pineapple puree.
- Mix with whisk and let it boil.
- Turn off the heat and remove saucepan from the heat.
- Transfer confiture into pipping bag and let it cool on the countertop.
- Once confi cooled to room temperature, refrigerate for a few hours or overnight before assembling macarons.
How to assemble Pina Colada Macarons
- Pair similarly sized macaron shells.
- Pipe coconut cream ganache on the flat side of one macaron shell.
- Pipe pineapple confiture in the center of the coconut ganache.
- Sandwich cookie with another macaron shell and press lightly, be careful not to damage shells.
- Refrigerate in airtight container assembled macarons for 10-12 hours or overnight. Macarons need to mature before you can enjoy them.