Coconut Macarons with White Chocolate Strawberry Ganache

Coconut Macarons with White Chocolate Strawberry Ganache

I love macarons. So whenever I have 2 egg whites left, the first thing that comes in my mind is to make macarons. I am quite anxious to wait those 4 or 5 days to pass until the egg whites are good enough for the recipe. 

 
I had the idea of combining coconut macarons with strawberry and white chocolate ganache. So far I think these are the best macarons I have made. After the ones with chocolate, of course :). My family loved these and again I didn't have to use any artificial colors and they were just amazing.
 
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Ingredients
  • Makes about 38 shells
  • Macaron Batter
  • 1 cup powdered sugar
  • 1/2 cup powdered almonds
  • 2 large egg whites, at room temperature aged for 4 to 5 days in the fridge
  • 5 tbsp granulated sugar
  • 2 tbsp coconut flakes to garnish the tops
  • Strawberry Ganache
  • 1/3 cup strawberry jam
  • 1/3 cup heavy cream
  • 150 g white chocolate
  • 4 tbsp coconut flakes, grounded in blender
  • 2 tbsp unsalted butter
Directions
  1. Preheat oven to 340ºF (170ºC).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1 cm) ready.
  3. Grind together the powdered sugar with the almond powder ; use a blender or food processor. 
  4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2 cm) circles, evenly spaced one-inch (2 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and sprinkle coconut flakes in top of each. Let them rest at room temperature. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake.
  8. Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  9. Prepare the strawberry filling: Heat the cream in a small saucepan. When it just begins to boil remove from heat and add the chopped chocolate. Let sit few minutes, then stir until smooth. Stir in the coconut flakes, jam and pieces of butter. Let cool completely before using.
  10. Spread a bit of batter on the inside of the macarons then sandwich them together. 
  11. Let them stand at least one day before serving, to meld the flavors.
Coconut Macarons with White Chocolate Strawberry Ganache-1
Coconut Macarons with White Chocolate Strawberry Ganache-2
Coconut Macarons with White Chocolate Strawberry Ganache-3
Nutrition facts 1 Macaron - Calories:130, Fat:5.1 g, Saturated Fat:2.6 g, Unsaturated Fat:0.0 g, Carbohydrates:20.4 g, Sugar:14.4 g, Protein:1.5 g, Cholesterol:5 mg, Calories from Fat 46, Sodium 14 mg, Vitamin A 1%, Vitamin C 0%, Calcium 2%, Iron 1%, Nutrition Grade D+, Daily Percent Values are based on a 2000 calorie diet.
On February 04, 2013 at 10:28 pm, Annie said...
thanks for this wonderful recipe! I noticed how you mentioned stir in pieces of butter into the filling but you haven't provided the amount needed in the recipe :) thanks so much!!
Re:

Thank you for noticing, somehow seems I forgot to add the quantity of butter into the ingredients.  i will correct it right away. I used 2 tbsp of unsalted butter. Hope you will try these, were one of our favorite. 

On July 23, 2013 at 07:49 pm, Lani said...
Hello! I have made your chocolate macaroons many times now, and they are always gobbled up as soon as I get that chocolate filling in them! I want to make these (minus the coconut), but I was looking at the recipe and saw that the only dry ingredients are the powdered sugar and the powdered almonds; whereas your other recipes call for a third dry ingredient of some kind. I am wondering if these still come out OK and if the batter isn't too moist without a 3rd dry ingredient? Thank you for the amazing recipes!
Re:

Hi Lani, I am glad you loved the chocolate macarons. The macarons will be perfect without the 3d dry ingredient, actually this is the classic recipe of macarons that uses only powdered almonds and powdered sugar. The 3rd ingredient is just for making variations to the classic ones. Just make sure when you make these, to let them rest before baking, it is really important. Read carefully the step nr 7. Let me know how they turned out for you. 

On August 14, 2013 at 07:21 pm, Sharon said...
Can I use the filling like a regular thick ganache, like something you would cover a cake with and end up with a thick shell? I've been looking for ways to infuse ganache with other flavors, I have chi and chili down but some recipes use jam, others use jelly, and some even powdered fruit. I prefer to use fresh ingredients and have this as a seasonal item. Thank you! Your macaroons look fantastic! Next on my to do list
Re:

Thanks for your appreciation. I think the filling may work for covering the cake. Didn't try it, but I see no reason why this shouldn't work. 

On January 02, 2014 at 11:10 am, Leang said...
I see that the recipe calls for powdered almonds. Can I use almond flour (sifted)?
Re:

Powdered almonds is the same with almond flour, so yes.. you can use almond flour. 

 

On July 10, 2015 at 04:45 am, Aisha said...
Can I just adopt you? Your recipes look phenomenal! Not tried anything yet, but will be trying these tasty looking macarons first!!
Re:

hehe.. let me know if you try them out.. I love macarons.. one of the best treats ever.

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