Pina Colada Macarons
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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 confit in the center. I am sure you are going to love this tropical dessert.
Table of Contents
Why You’ll Love This Recipe
- These macarons taste delicious. Try also Coconut or Raspberry Macarons.
- If you like the popular Pina Colada drink, then you will love these macarons, too. Check also Aperol or Coffee and Bailey Macarons.
- Macarons are great for “making ahed” dessert and freezing.
Ingredients
- White Chocolate: Use good quality white chocolate 32% -34%.
- Coconut Cream: Make sure you are using coconut cream, not coconut milk.
- Glucose Syrup: You can use inverted sugar or honey.
- Coconut Rum: I used Malibu Coconut rum. You can substitute with coconut cream for none alcoholic filling.
- Unsalted Butter: Butter should be at room temperature but not too soft.
- Pineapple Puree: If you can not find pineapple puree, you can use pineapple juice.
- Granulated Sugar: White granulated sugar.
- Pectin NH: Important ingredient. Do not substitute with another ingredient.
How to Make This Recipe
In the saucepan, warm up coconut cream and glucose syrup. Pour the hot mixture over the white chocolate. Let it sit for a minute or so after that, emulsify it with an immersion blender. When the ganache is 35oC (95oF), add room temperature unsalted butter and coconut rum. Emulsify again. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate ganache for 4-6 hours. Transfer the ganache into a pastry bag before assembling macarons.
How to Make Pineapple Confit
In the small saucepan over medium heat, warm up pineapple puree to 30oC- 40oC (86oF-104oF). In the small bowl, mix with the fork or whisk granulated sugar with Pectin NH. Add sugar mixture to pineapple puree. Mix with the whisk and let it boil. Turn off the heat and remove the saucepan. Add citric acid and mix well. Transfer the confit into a pastry bag and let it cool on the countertop. Once the confiture cools to room temperature, you need to refrigerate for a few hours or overnight before assembling macarons.
How to Make Macaron Shells
I used the French Meringue recipe to make macaron shells. You can also use Italian Meringue if you like. I also have online video lesson on how to make macarons shells using the No rest method.
You can make two different colors of macaron shells if you like. I have a separate video on my YouTube on how to make tow different colors from one batch of macaronage.
How to Assemble
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 the cookie with another macaron shell and press lightly; be careful not to damage the shells. When you assemble all macarons, refrigerate them for 10-12 hours or overnight in an airtight container. Macarons need to mature before you can enjoy them. Please do not skip this step. After the macarons matured in the refrigerator, I decorated them with tempered chocolate to look like pineapple. These macarons were a big hit at my Hawaiian party.
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Recipe FAQs
Store macarons in an air-tight container in the fridge for 2-3 days.
Yes, you can freeze macarons for up to 6 months.
This happens if they are not rested enough before baking.
There are many reasons, the most common are not a stable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
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!
Recipe
Pina Colada Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
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 Confit
- 100 gr pineapple puree
- 15 gr granulated sugar
- 3 gr Pectin NH
- 1 gr citric acid
Macaron Shells
- 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
Instructions
How to Make Coconut Cream Ganache
- In the saucepan, warm up coconut cream and glucose syrup.
- Pour hot mixture over white chocolate. Let it sit for a minute or so.
- Emulsify with a hand blender.
- When the ganache is at 35oC (95oF), add room temperature unsalted butter and coconut rum and emulsify again.
- Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.”
- Refrigerate ganache for 6-8 hours.
- Transfer the ganache into the pipping bag before assembling macarons.
How to Make Pineapple Confit
- In the small saucepan over medium heat, warm up pineapple puree to 30oC- 40oC (86oF-104oF).
- In the small bowl, mix with a fork or whisk granulated sugar with Pectin NH.
- Add sugar mixture to pineapple puree.
- Mix with a whisk and let it boil.
- Turn off the heat and remove the saucepan from the heat.
- Add citric acid and mix well.
- Transfer the confit into a 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 Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to Assemble Pina Colada Macarons
- Pipe coconut cream ganache on the flat side of one macaron shell.
- Pipe pineapple confit in the center of the coconut ganache.
- Sandwich the cookie with another macaron shell and press lightly; be careful not to damage the shells.
- Refrigerate in an airtight container assembled macarons for 10-12 hours or overnight. Macarons need to mature before you can enjoy them.