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.

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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

see Hazelnut-Praline French Macaroons

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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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