Never has the difference between Macaron and Macaroon been more relevant than today, you see these are Coconut Macarons, certainly not to be confused with Coconut Macaroons, an entirely different thing all together.
If you are not familiar with a Bounty, it is a chocolate bar manufactured by Mars, it has a coconut filling enrobed with milk chocolate and is sold in a blue wrapper. They have a special place in my heart as a Bounty was always my Mums chocolate bar of choice when I was little.
My Bounty Macaron shells are flavoured with coconut essence, sandwiched together with milk chocolate ganache and sprinkled liberally with desiccated coconut.
My Bounty Macarons certainly didn't disappoint, they taste just like a Bounty, maybe even better!
Mr. P's sister has decide that these are her favourite ever macarons, they managed to overtake both chocolate and Ferrero Rocher macarons in her affections and Mr. P. who first refused to try one, insisting that he hated coconut, ate on the next day and exclaimed, 'those Bounty macarons are amazing'! Yes Mr. P. they certainly are.
Chocolate & Coconut 'Bounty' Macarons
200g (7oz) icing sugar
190g (7oz) ground almonds
80ml (2 3/4 fl oz) water
200g caster sugar
2 x 80g (2 3/4 oz) egg whites
1/4 tsp coconut essence
For the Chocolate Ganache:
90ml double cream
150 grams milk chocolate, chopped
45 grams unsalted butter
For the glaze:
3 tbsp confectioners' sugar
1-2 tsp water
100g desiccated coconut
To make the macarons:
Line two baking trays with greaseproof paper.
Sieve together the icing sugar and almonds into a large bowl. Mix 80g of the egg whites (unbeaten) with the sieved icing sugar and almond mixture until you have a thick paste.
In a clean bowl whip the remaining 80g of egg whites until they form soft peaks.
In a saucepan, bring the water and the caster sugar to the boil. Use a thermometer to ensure that the temperature of the syrup does not exceed 110C (230F). This is very important.
Whisking constantly at a slow speed, pour the sugar syrup over the egg whites in a thin stream. Be sure to avoid the whisk.
Add the coconut essence and continue whisking until the mixture has cooled and the meringue is thick and glossy.
Fold the meringue into the almond paste mixture using a rubber spatula. The batter is ready when it falls from the spatula in a ribbon, this ribbon should disappear back into the batter after about 30 seconds. Use a piping bag fitted with a plain round tip to pipe rounds onto the prepared baking sheets. Lightly tap the bottom of the tray on the work surface to remove any small air bubbles. Put the tray aside for between 30 minutes and 1 hour to allow the macarons to dry, you should be able to touch the macaron and come away with a clean finger, the macarons will be noticeably firmer.
Preheat oven to 145C (125F).
Bake the macaron shells for between 13 - 15 minutes. Remove from the oven and immediately slide the greaseproof paper onto a clean work surface. Leave to cool completely before removing from the sheets
To Make the Chocolate Ganache:
Melt all the ingredients for the ganache together in a small saucepan. When the chocolate has fully melted remove from the heat and whisk until thick. When cool spread or pipe on the underside of one macaron and sandwich it with another.
Mix together the confectioners' sugar and water together to make a glaze.
Using a teaspoon or piping bag spoon a small amount of glaze onto the top of each macaron and sprinkle with desiccated coconut. Once dry if you wish turn the macarons over and repeat the process.
x x x