Pina Colada Macarons
These Pina Colada macarons are made with coconut cream ganache and pineapple confiture in the center.
Servings 30 macarons
Calories 30kcal
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.
Nutrition
Serving: 1macaron | Calories: 30kcal