Macarons are difficult to make. Everyone knows it. Therefore I was skeptical when I found this recipe for coconut macarons written by hand in one of my mom’s notebooks. Especially because my mom keeps every recipe she finds attractive or “pretty”, no matter how difficult it is. How pretty can be the Pressed Duck recipe? Well, quite pretty, I’m sure. But is it really possible to make it at home, without the press specially-designed at La Tour d’Argent in the 19th century? I have some doubts. In conclusion she’s an optimist and that’s for sure!
But this time I was wrong, because these coconut macarons are super easy to make and very tasty! I’m sure you’re going to be a hundred per cent satisfied with the result. Moreover, if you’re lactose or gluten intolerant like my friend Paolo, these macarons are the perfect dessert for you, because they don’t contain a drop of milk or any other dairy product. Since they are so light and fancy I have served them for tea time. To exalt the raspberry jam, I have chosen the special blend Black Tea Bulgare by Dammann Frères. This is probably among the best ways to spend a Sunday afternoon in November with your besties. Chit chatting while drinking a cup of tea and eating some cookie: delicious!
Have a look at the amazing Dammann teas and get inspired: www.dammann.fr
Coconut Macarons with Raspberry Jam Filling (for about 20 macarons)
2 egg whites
100 gr. granulated sugar
1 tsp vanilla extract
50 gr. almond flour
1 pinch sea salt
1 pinch baking soda
200 gr. grated coconut
100 gr. high quality raspberry jam
LET’S DO IT!
First of all, preheat the oven at 150 °C (300°F). Then beat the egg whites while gradually adding the granulated sugar. They should turn into a fluffy and shiny mixture. At this point, gently mix all the other ingredients (not the raspberry jam) into the egg whites, moving your spoon from bottom to top. You will obtain a firm and sticky paste.
Using a teaspoon and your hands, shape about forty little balls the size of a nut and put them on a baking tray with baking paper on it. Cook them for about 10/12 minutes.
Let them cool completely and use some raspberry jam to stick them together. You can now arrange them on a nice dessert tray, with some fresh raspberries and little rose buds. Now you can enjoy the compliments!