More Macarons, Pandan & Coconut

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I was drawn to this particular recipe because I found  the flavours interesting, and I love playing around with different ideas and flavours where food is involved. I know there is nothing unusual about combing coconut and pandan , its just I’ve never seen it used with a french macaron before.

This is another recipe from Adriano Zumbo and uses the basic macaron reciepe from my last macaron blog salted butter and popcorn macaron (https://inprosciuttoofperfection.wordpress.com/2013/04/12/the-macaron-challenge).

I absolutely love the look of of these macaroons, the colour of the pandan and coconut ganache is just so striking ( although  Zumbo used an uncoloured pandan essence in his recipe, I chose to use a coloured one because I really wanted a strong bold contrast of colours) , as is the flavours of this exotic Thai influenced macaron.  I love these delicate meringue like cookies, a sweet little treat be enjoyed  anytime , (but maybe not too often the waist-line might not agree).

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PANDAN & COCONUT GANACHE:

  • 150g UHT coconut cream
  • 5g Pandan extract
  • 2 Pandan leaves
  • 1 Makrut (kaffir lime leaf ), chopped
  • 250g white coverture chocolate, chopped or buttons
  • 80g unsalted butter, chopped and softened
  • 15g desiccated coconut

1 quantity of macaron shells (https://inprosciuttoofperfection.wordpress.com/2013/04/12/the-macaron-challenge).

  1. Place coconut cream, pandan extract ,pandan leaves and makrut leaf in a saucepan over medium heat and bring to boil
  2. turn off heat and set aside to infuse for 20 minutes
  3. return coconut cream to the boil
  4. put chocolate in a bowl
  5. strain hot coconut milk over chocolate
  6. stir until mixture is smooth  then cool to 50ºC
  7. when chocolate is right temperature blitz in butter with a stick mixer until smooth
  8. fold in desiccated coconut, then allow the ganache to cool and become firm enough to pipe
  9. fill piping bag fitted with a 9mm plain nozzle
  10. pipe ganache on flat side of macaron then top with remaining shells
  11. top with green coconut  ( to colour coconut , put in a plastic bag with a few drops of green food colouring , seal and shake well).

Place in fridge to set and store.

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2 thoughts on “More Macarons, Pandan & Coconut

  1. Renae Armstrong May 15, 2013 at 5:36 pm Reply

    Look good Krissy

  2. […] More Macarons, Pandan & Coconut (inprosciuttoofperfection.wordpress.com) […]

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