Peaches & Coconut Macarons

Peaches and coconut macarons

June is here – bring on the summer flavours – Fruits!

These bright pink & orange macarons are filled with dairy free homemade peach curd and shredded coconut.

The soft filling makes the cookies less crunchy and I’d like to give you a warning: they do seem to break easier – so be careful and make sure they are eaten within 2 days from filling.

Peach curd on it’s own has too little flavour to really pop out and I am considering to pair it with chocolate ganache next time.

The curd is simple to make and it’s a delicious topping for desserts, bread, scones or pancakes. Here it’s a dairy free fruit curd but you can make it dairy by substituting margarine with butter. Peaches and coconut macarons

Peaches & Coconut Macarons
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Macaron cookies filled with dairy free peach curd and shredded coconut.
Servings Prep Time
60macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
60macaron cookies 2hours
Cook Time
18minutes
Peaches & Coconut Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Macaron cookies filled with dairy free peach curd and shredded coconut.
Servings Prep Time
60macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
60macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • Macaron shells
  • 160 grams egg whites divided
  • 200 grams powdered sugar
  • 200 grams ground almonds
  • 200 grams granulated sugar
  • 50 mililiters water
  • 1/2 teaspoon pink food coloring
  • 1/2 teaspoon orange food coloring
  • Peach Curd
  • 6 peach halves canned
  • 150 grams sugar
  • 4 egg yolks
  • 1 teaspoon rose water
  • 1 teaspoon lemon juice
  • 5 tablespoons margarine
  • 3 tablespoons shredded coconut
Servings: macaron cookies
Units:
Instructions
Macarons shells using Italian meringue
  1. Preheat oven to 160°C. Prepare 2-3 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing 80 grams in mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar and remaining egg whites, continue mixing until fully incorporated, add pink food colouring and mix until evenly dyed.
  6. Stop whisking the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag prepared with drops of orange food colouring and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
Peach Curd
  1. Puree the peach halves in food processor or blender.
  2. In a heat proof mixing bowl beat egg yolks, sugar, lemon and rose water. Then add the pureed peaches and mix well.
  3. Sit the bowl over a pan of gently simmering water, stirring the mixture until thickened (10-15 minutes).
  4. Remove from heat and once slightly cooled add the margarine.
  5. Allow to cool and refrigerate until used.
Filling the macarons
  1. Line the cooled macaron shells on a baking paper, spoon or pipe peach curd onto flat side of a shell and generously sprinkle shredded coconut on top.
  2. Add a drop of peach curd on flat side of another shell and place on top to make a sandwich.

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