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Coconut-honey caramel French macaroon...


By Bonbini! (Visit website)





I have a project of making three different French macaroons in green, purple and white for my friend. I'm thinking about green tea with red bean, lavender with honey and lychee with raspberry-rose.
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I'll have to bake these French macaroons in the oven without a fan. To make sure they will bake well and turn out right at that day, I baked a small bat of coconut French macaroon shells at 300 degrees F for 7 minutes today. These shells were 3/4" diameter. They turned out great in color, texture and shape. I'm going to use them for the next project tomorrow--stay tune!
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Ingredients:
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for the shell
- 50 g almond flour
- 17 g unsweetened finely shredded coconut
- 67 g powdered sugar
- 67 g sugar
- 15 g water
- 50 g egg whites, aged
- 3 g coconut extract
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for the filling
- 100 g honey
- 100 g glucose syrup
- 100 heavy cream
- 3 g salt
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Preparations:
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for the shell
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for the filling
1. Boil honey and glucose syrup to dark amber color.
2. Remove from the heat, stir heavy cream in additions.
3. Add salt and bring back to a boil over high heat, cook to 230 degrees F.
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