Coconut Macarons by Chef Charl van Wyk
190 g icing sugar
190 g ground almonds
5 drops coconut aroma or flavouring
150 g egg whites
150 g castor sugar
Whisk egg whites for 2 minutes on full speed in the kitchen aid. After the first two minutes, add 150 g castor sugar gradually and whisk for another 4 minutes, adding the coconut aroma or flavouring.
Turn off the kitchen aid and change to the paddle adjustment.
Add ground almonds and icing sugar that has been sieved.
Mix on the lowest speed setting for 1 minute.
Remove the bowl from the mixer and continue folding the mixture by hand with a spatula until everything is fully incorporated.
Be careful not to over mix the batter. Transfer to a piping bag fitted with a nozzle and pipe onto silicone mats. Tap the trays to even out the batter.
Bake at 135° C for 13 minutes. Remove from the oven and wait to cool before removing macarons from the mats.
White Chocolate Ganache
200 g white chocolate
100 g cream
Bring cream to the boil and pour over the chocolate. Let it melt and set at room temperature.
Transfer it to a piping bag.
200 ml apricot jam
Scoop some of your favourite smooth apricot jam into a piping bag.
75 g flaked coconut
Toast the coconut in the oven at 180° C till light brown.
Pipe a dollop of apricot jam in the centre of the inside shell.
Pipe white chocolate ganache around the apricot jam and close with another shell.
Plate your macarons and sprinkle the roasted coconut.