So, I'm probably the only person on the face of the Earth who DIDN'T post a pie recipe yesterday. Woops! It seems like every year, Pi Day just comes and goes and I'm never prepared for it! And I literally have this conversation with myself every time it happens, like, Meriem, you HAVE to do something next year. And then my memory loss gets the best of me.
And being in the midst of wedding planning doesn't help since planning basically takes over your brain. You might notice me missing a few more holidays until June.
But one holiday I'm definitely not missing is Easter! I've got so many delicious recipes coming your way for Easter! Today, we're starting things off with my least favorite dessert to make--macarons!
...Brought to you by Bob's Red Mill almond flour. I LOVE Bob's almond flour guys. Bob totally gets me. He understands that my almonds need to be grinded super fine, so my macarons can be super awesome. And super awesome they are. *Knock on wood*
Fun fact: Did you guys know that almonds are super good for you, and that they provide a good amount of manganese and Vitamin E, as well as protein? And they're low in carbs, which totally works with my diet plan right now. I almost consider macarons health food. So, these are kind of like a healthy coconut cream pie!
I've never actually made a coconut cream pie, but I do know that the two major components are custard and coconut! So I filled these macarons with a simple, delicious vanilla/toasted coconut custard. I didn't flavor the macaron shell itself, but you're more than welcome to use a bit of coconut extract if you want to add an extra kick of coconut flavor.
And one more thing, these macarons are "time sensitive" or so to speak. Because of the high liquid content in custard, the macaron shells will soften quicker. So, I would recommend assembling these the morning of the day of your event, and not the night before! Either way, they are super yummy but presentation wise, you want to keep that shell somewhat sturdy so the pretty custard peeks through!
Here's a coupon for $1.00 off any Bob's Red Mill product! Happy baking!
Coconut Cream Pie MacaronsYield: Approximately 24 macarons
Ingredients:57 grams almond flour
115 grams powdered (confectioners) sugar
72 grams egg whites, aged, room temperature
36 grams granulated sugar
Two drops ivory food coloring (preferably gel paste)
For the custard filling:
One 3.4 oz box instant vanilla pudding mix
1/2 cup coconut milk (boxed not canned)
1 cup heavy cream
1/2 cup shredded coconut, toasted
Directions:Add almond flour and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites, sugar, and ivory gel paste on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl. Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.
Transfer batter to a piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mat.
Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface. Sprinkle half of the piped macarons with jimmies or sprinkles, then let them dry on the countertop for 60-90 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.
Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.
To prepare the filling, place the vanilla pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Pour in coconut milk and heavy cream. Beat on medium-high speed for 2-3 minutes or until a thick custard forms. Fold in 1/3 cup toasted coconut.
To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Spoon custard into a piping bag fitted with a round decorating tip. Pipe a dollop of custard onto the center of half the macaron shells. Sprinkle with some of the remaining toasted coconut. Top them with opposite shells. Refrigerate in an airtight container for 6-8 hours to let the flavors develop.
*Notes: I used a KA stand mixer and the low, medium, and high speeds correspond to speeds 4, 6, and 8 on the mixer.
You will have leftover custard; store in the refrigerator for up to 1 week.