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Ingredients
- Ingredients:
- 57 grams almond flour
- 115 grams powdered (confectioners) sugar
- 72 grams egg whites, aged, room temperature
- 36 grams granulated sugar
- Two drops ivory food coloring (preferably gel paste)
- For the custard filling:
- One 3.4 oz box instant vanilla pudding mix
- 1/2 cup coconut milk (boxed not canned)
- 1 cup heavy cream
- 1/2 cup shredded coconut, toasted
Preparation
Step 1
And being in the midst of wedding planning doesn't help since planning basically takes over your brain. You might notice me missing a few more holidays until June.
But one holiday I'm definitely not missing is Easter! I've got so many delicious recipes coming your way for Easter! Today, we're starting things off with my least favorite dessert to make--macarons!
I've never actually made a coconut cream pie, but I do know that the two major components are custard and coconut! So I filled these macarons with a simple, delicious vanilla/toasted coconut custard. I didn't flavor the macaron shell itself, but you're more than welcome to use a bit of coconut extract if you want to add an extra kick of coconut flavor.
Yield: Approximately 24 macarons
One 3.4 oz box instant vanilla pudding mix
Directions:
Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, sugar, and ivory gel paste on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.
Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.
Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.
To prepare the filling, place the vanilla pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Pour in coconut milk and heavy cream. Beat on medium-high speed for 2-3 minutes or until a thick custard forms. Fold in 1/3 cup toasted coconut.
I used a KA stand mixer and the low, medium, and high speeds correspond to speeds 4, 6, and 8 on the mixer.