coconut-honey caramel French macaroon...

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.
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!
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
for the filling
- 100 g honey
- 100 g glucose syrup
- 100 heavy cream
- 3 g salt
for the shell
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.


Happy cook said...

Till now i have not had the courage to make macroons.
Looks really yummy and love the caramel filling.

Cathy said...

Your macaron looks perfect. I had macarons in Paris recently and can't wait to make them. Terrific photo.

Vanillaorchid said...

wowwwwww P'Thip.. I always love your macaroon ka. Your macaroons are fabulous ka.

Engineer Baker said...

Whoa, those are *tiny* macarons! Love the flavor combo!

oneshotbeyond said...

oh wow...those flavors have my heart racing! :-)


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