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Sunday, June 06, 2010

Sweet Coconut Cream Thai Tea Macarons



makes 2 dozen macarons
macaron recipe adapated from
David Lebovitz

prep time: 35 min / cook time: 10-12 min


MACARON INGREDIENTS
1 c powdered sugar
1/2 c
almond powder/meal
3 tbsp thai tea powder
* I used 1 package of instant thai tea mix (you can this at Asian grocery stores)
2 large egg whites, room temperature
5 tbsp granulated sugar
red food coloring, 4 drops
yellow food coloring, 5 drops

SWEET COCONUT CREAM FILLING
1/3 c butter, softened
1 c confectioners' sugar
3 tbsp coconut milk
2 tbsp shredded coconut

MACARON INSTRUCTIONS
• Preheat oven to 350˚F.

Line two baking sheets with parchment paper.
• Have a pastry bag with a plain tip (about 1/2 inch) ready.
* I used Ateco Plain Tip #806.
• In a blender or food processor, grind together the powdered sugar, almond powder/meal and thai tea mix so there are no lumps.
• Add red and yellow food coloring to the sugar and mix until combined.
* The orange in the macaron will not be as bright as the sugar, so if you want a brighter orange you will need to add more food coloring.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.
• While whipping, beat in the dyed granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
• When the mixture is just smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.
* Standing the bag in a tall glass helps if you're alone.
• Pipe the batter on the parchment-lined baking sheets in 1 inch circles (about 1 tablespoon each of batter), evenly spaced 1 inch apart.
* I piped out my macarons into 1 1/2 inch circles.
• Sprinkle shredded coconut on top of each macaron.
• Rap the baking sheet a few times firmly on the counter top to flatten the macarons.
• Bake for 10-12 minutes.
• Let cool completely then remove from baking sheet.

FILLING INSTRUCTIONS
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy.
• Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
• Slowly add coconut milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
• With a spatula, fold in the shredded coconut.

ASSEMBLY
• Pair up macarons that are the same size.
• Spread sweet coconut cream on one side of the macaron and then sandwich them together.

* You can pipe out the filling if you prefer.

**
ADDIECAKES' NOTES **
• To help keep your macarons a consistent size, you can create a template on the computer and slip it under the parchment paper or draw out circles on the underside of the parchment in pencil.
This recipe did not use aged egg whites like most macaron recipes.
• I stacked two baking sheets when baking the macarons.
• If the macarons stick to the parchment paper after they have cooled, put a little bit of water between the baking sheet and parchment paper to help them come off more easily.
• Let macarons come to room temperature before serving. This doesn't take long, about 5 minutes.

Macarons can be stored up to 5 days in an airtight container.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

1 comments:

Belinda (: said...

Can you use regular thai tea leaves? If so how many teaspoons would you recommend

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