Pineapple Macarons

Pineapple Macarons

“Be like a pineapple: stand tall, wear a crown and be sweet on the inside”

Aww, how UPLIFTING quote is that? Reminds me to straighten my shoulders and look up even when I feel down. 🙂 I recently purchased a few pairs of the cutest socks ever, one of them which is a pair of pineapple socks in pink (see them in Instagram)! And as I put those socks on my feet (not because you’d need socks in the summer heat we have!!! But because our ceramic floor gets *FREEZING* from the air conditioning and I like to keep my feet warm) I knew I had to use that design in a dessert!

To my luck pineapple is in season and we had some juicy FRESH pineapple sitting on the kitchen counter as I started to bake that morning. Fresh pineapple is like the quote says – super SWEET and it’s that JUICY that on it’s own it would not work as macaron filling as it would melt the delicate shells in no time! So I decided to experiment with dipping it in dark chocolate – that would seal the juiciness inside and balance the sweetness. And it works!!! Pineapple Macarons

As for the CROWN, using fresh mint leaves from the end of the stem came as a natural choice for me as I like pairing mint with other fruits but I am well aware that not everyone likes the taste. Alternative could for example be to make the crown from fondant or for a non edible decoration you could use a glitter cocktail stick – that I am sure would look fabulous!

Pineapple Macarons

These are fun, sweet treats for any summer event and they are both GLUTEN FREE and DAIRY FREE! Are you ready to start BAKING?

Pineapple Macarons
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Cute pineapple macarons filled with piece of fresh pineapple dipped in dark chocolate.
Servings Prep Time
24macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
24macaron cookies 2hours
Cook Time
18minutes
Pineapple Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Cute pineapple macarons filled with piece of fresh pineapple dipped in dark chocolate.
Servings Prep Time
24macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
24macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • Macaron shells using Italian meringue
  • 78 grams egg whites
  • 100 grams powdered sugar sifted
  • 100 grams ground almonds sifted
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/2 teaspoon yellow food colouring optional
  • 1/4 teaspoon green food colouring optional
  • Chocolate Pineapple Filling
  • 60 grams dark chocolate melted
  • 200 grams fresh pineapple
  • 24 fresh mint leaves small leaves and end of the stem
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a 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 the mixing bowl on medium 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 high speed.
  5. Place powdered sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated. Add 2-3 drops of yellow food colouring to dye the mixture.
  7. When the meringue forms stiff and glossy peaks add a drop of green food colouring and mix until the meringue is pale green, then remove from mixer and combine with yellow almond mixture by gently folding using a spatula or a big spoon. The green meringue will intensify the yellow hue.
  8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  9. 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.
  10. Allow to cool before taking off the baking sheet, meanwhile start preparing the filling.Cut fresh pineapple into thin slices, core removed and melt the chocolate in double boiler or in microwave in short intervals. Also prepare washed mint leaves attached to end of the stem, making sure you have one for each cookie.
  11. Once the shells have cooled draw the pineapple design (either zigzag or cross pattern) on each shell and pair them ready for filling.
  12. By using a round cookie cutter (slightly smaller than a macaron shell) cut the pineapple slices into small round pieces.
  13. Place a spoonful of melted chocolate into a small bowl and dip piece of pineapple in it to coat.
  14. Quickly place on a flat side of a macaron shell, attach mint leaves from the stem and top with another shell to make into a sandwich. Repeat for remaining shells.
  15. Refrigerate for 24 hours and serve chilled. Enjoy!!

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