Piña Colada Macarons
Piña Colada Macarons
Ingredients
For the Macaron Shells
- 1/2 cup aged egg whites, (about 3 large egg whites), at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 cup almond flour, finely ground
- 1/64 teaspoon red powdered food coloring, or a tiny drop of gel food coloring
- 1/8 teaspoon yellow gel food coloring
For the Pineapple Gelatin Insert
- 1/2 cup pineapple juice
- 2 tablespoons granulated sugar
- 1/4 cup crushed pineapple, drained
- 1 teaspoon unflavored gelatin powder
For the Coconut Cream Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cream of coconut
- 1 tablespoon light rum, optional
For Assembly and Garnish
- 1/2 cup sweetened shredded coconut
- 1 ounce white chocolate, shaved or chopped, for garnish
Instructions
- 1
Prepare the Macaron Shells: Sift together the powdered sugar and almond flour into a medium bowl. Set aside.
⏱️ 5 min
- 2
In the bowl of a stand mixer fitted with a whisk attachment, add the aged egg whites. Begin whipping on medium speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whip. Increase speed to high and whip until stiff, glossy peaks form (French meringue).
⏱️ 10 min
- 3
Add the red powdered food coloring and yellow gel food coloring to the meringue. Briefly mix on low speed to incorporate the color, aiming for a vibrant yellow hue.
⏱️ 1 min
- 4
Gently fold the sifted dry ingredients into the meringue in three additions using a rubber spatula. Perform the 'macaronage' by folding and scraping the sides of the bowl until the batter flows like lava off the spatula, forming a 'figure 8' without breaking. Be careful not to overmix.
⏱️ 10 min
- 5
Transfer the macaron batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch rounds onto baking sheets lined with silicone mats. Leave about 1 inch between each macaron.
⏱️ 10 min
- 6
Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to the touch. This is crucial for developing 'feet'.
⏱️ 60 min
- 7
Preheat oven to 300°F (150°C). Bake the macaron shells for 12-15 minutes, one sheet at a time, rotating halfway through. The macarons are done when they have developed 'feet' and do not wiggle when gently touched. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300
- 8
Prepare the Pineapple Gelatin Insert: In a small saucepan, combine pineapple juice, granulated sugar, crushed pineapple, and unflavored gelatin powder. Whisk until the gelatin is dissolved.
⏱️ 3 min
- 9
Heat the mixture over medium-low heat, stirring constantly, until it just begins to simmer and thickens slightly. Do not boil vigorously. Remove from heat.
⏱️ 5 min
- 10
Pour the hot pineapple mixture into a small rectangular container (about 4x6 inches) lined with plastic wrap. Chill in the refrigerator for at least 2 hours, or until firm.
⏱️ 120 min
- 11
Once firm, use a small round cutter (about 1/2-inch diameter) to cut out circular gelatin inserts. Carefully remove them from the plastic wrap using a small spatula.
⏱️ 5 min
- 12
Prepare the Coconut Cream Filling: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened unsalted butter until light and fluffy.
⏱️ 3 min
- 13
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined, then increasing to medium speed. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 14
Add the cream of coconut and optional light rum. Beat on medium-high speed until the filling is light, fluffy, and well combined.
⏱️ 2 min
- 15
Assemble the Macarons: Match cooled macaron shells by size. Pipe a ring of coconut cream filling onto the flat side of one macaron shell.
⏱️ 5 min
- 16
Place one pineapple gelatin insert in the center of the piped cream. Gently place another macaron shell on top, twisting slightly to secure and form a sandwich.
⏱️ 5 min
- 17
Take the assembled macaron and gently roll its sides into a bowl of sweetened shredded coconut, ensuring the filling is coated. Repeat for all macarons.
⏱️ 5 min
- 18
Garnish each macaron with a small piece of shaved or chopped white chocolate on top. Store in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld, then bring to room temperature before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Piña Colada Macarons
For the Macaron Shells
- 1/2 cup aged egg whites, (about 3 large egg whites), at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1 cup almond flour, finely ground
- 1/64 teaspoon red powdered food coloring, or a tiny drop of gel food coloring
- 1/8 teaspoon yellow gel food coloring
For the Pineapple Gelatin Insert
- 1/2 cup pineapple juice
- 2 tablespoons granulated sugar
- 1/4 cup crushed pineapple, drained
- 1 teaspoon unflavored gelatin powder
For the Coconut Cream Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cream of coconut
- 1 tablespoon light rum, optional
For Assembly and Garnish
- 1/2 cup sweetened shredded coconut
- 1 ounce white chocolate, shaved or chopped, for garnish
Instructions
- 1
Prepare the Macaron Shells: Sift together the powdered sugar and almond flour into a medium bowl. Set aside.
⏱️ 5 min - 2
In the bowl of a stand mixer fitted with a whisk attachment, add the aged egg whites. Begin whipping on medium speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whip. Increase speed to high and whip until stiff, glossy peaks form (French meringue).
⏱️ 10 min - 3
Add the red powdered food coloring and yellow gel food coloring to the meringue. Briefly mix on low speed to incorporate the color, aiming for a vibrant yellow hue.
⏱️ 1 min - 4
Gently fold the sifted dry ingredients into the meringue in three additions using a rubber spatula. Perform the 'macaronage' by folding and scraping the sides of the bowl until the batter flows like lava off the spatula, forming a 'figure 8' without breaking. Be careful not to overmix.
⏱️ 10 min - 5
Transfer the macaron batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1 1/2-inch rounds onto baking sheets lined with silicone mats. Leave about 1 inch between each macaron.
⏱️ 10 min - 6
Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to the touch. This is crucial for developing 'feet'.
⏱️ 60 min - 7
Preheat oven to 300°F (150°C). Bake the macaron shells for 12-15 minutes, one sheet at a time, rotating halfway through. The macarons are done when they have developed 'feet' and do not wiggle when gently touched. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300 - 8
Prepare the Pineapple Gelatin Insert: In a small saucepan, combine pineapple juice, granulated sugar, crushed pineapple, and unflavored gelatin powder. Whisk until the gelatin is dissolved.
⏱️ 3 min - 9
Heat the mixture over medium-low heat, stirring constantly, until it just begins to simmer and thickens slightly. Do not boil vigorously. Remove from heat.
⏱️ 5 min - 10
Pour the hot pineapple mixture into a small rectangular container (about 4x6 inches) lined with plastic wrap. Chill in the refrigerator for at least 2 hours, or until firm.
⏱️ 120 min - 11
Once firm, use a small round cutter (about 1/2-inch diameter) to cut out circular gelatin inserts. Carefully remove them from the plastic wrap using a small spatula.
⏱️ 5 min - 12
Prepare the Coconut Cream Filling: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened unsalted butter until light and fluffy.
⏱️ 3 min - 13
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until combined, then increasing to medium speed. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 14
Add the cream of coconut and optional light rum. Beat on medium-high speed until the filling is light, fluffy, and well combined.
⏱️ 2 min - 15
Assemble the Macarons: Match cooled macaron shells by size. Pipe a ring of coconut cream filling onto the flat side of one macaron shell.
⏱️ 5 min - 16
Place one pineapple gelatin insert in the center of the piped cream. Gently place another macaron shell on top, twisting slightly to secure and form a sandwich.
⏱️ 5 min - 17
Take the assembled macaron and gently roll its sides into a bowl of sweetened shredded coconut, ensuring the filling is coated. Repeat for all macarons.
⏱️ 5 min - 18
Garnish each macaron with a small piece of shaved or chopped white chocolate on top. Store in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld, then bring to room temperature before serving.
⏱️ 5 min