Pina Colada Macarons

5 from 2 votes

These Pina Colada Macarons are made with coconut cream ganache and pineapple confit in the center.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 120kcal

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 35^oC (95^oF), 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.

In the small saucepan over medium heat, warm up pineapple puree to 30^oC- 40^oC (86^oF-104^oF).
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.

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 275^oF (134^oC) -300^o F (150^oC) 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.

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.

Use a digital kitchen scale to measure all ingredients.

Baking time and oven temperature may be different, depending on your oven.

Try the "convection bake" setting in your oven if you have one.