Pina Colada Macarons (Gluten Free)

 

It’s been awhile since I’ve made these lovelies, and I am so glad that I did! If you’ve followed me for awhile, then you’ll know that pineapple and coconut is one of my favourite dessert pairings!

These follow the same method as my other macarons, just with a different flavor profile! Make sure that you sift the almond flour and icing sugar, this will make a smoother batter. I did mine three times today as it is a bit humid out.

Next I make the egg white and sugar mixture. It is important to make sure you heat it up until the sugar is dissolved & that you whisk it continually. Otherwise the whites might start to cook the whites and you’ll have to start all over again.

After that is done, it’s time to whip the egg whites gradually into stiff peaks. This will take a few minutes, make sure that you don’t overbeat them. When it has achieved stiff peaks, add the almond flour and icing sugar. Mix until it is ribbon-like. Pipe onto a silicone mat, and let it form a skin; this can take up to an hour depending on the weather. Bake for 13-15 minutes. Once the shells are cooled, it is time to fill them. Don’t they look so pretty with the icing and the jam? The smell of both of them together is so wonderful!

5 from 1 vote
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Pina Colada Macarons

A fun flavour combination

Course Dessert
Cuisine French
Keyword Gluten Free, Macarons
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 20 Macaron Sandwiches
Author Sareena’s Food

Ingredients

Macaron Shell

  • 100 g Egg Whites
  • 100 g Sugar
  • 104 g Almond Flour
  • 104 g Icing Sugar
  • ¼ tsp Cream of Tartar
  • Yellow Food Colouring

Pineapple Jam

  • 1 Cup Crushed Pineapple
  • ½ tsp Pure Coconut Extract
  • 1 Tbsp Sugar
  • 1 Tbsp Cornstarch
  • 1 Tbsp Cold Water

Coconut Buttercream

  • ¼ Cup Unsalted Butter (room temperature)
  • 1⅓ Cup Icing Sugar
  • 1 tsp Pure Coconut Extract
  • 2-3 Tbsp Pineapple Jam

Instructions

Shells

  1. Get all the ingredients together on your counter BEFORE you start. This will make it easier as you go along.

  2. On 2 baking sheets, place silicone mats that have templates on them. If you don't have silicone mats, you can use parchment paper, but the bottoms may be uneven.

  3. Weigh out all the ingredients for the shells.

  4. Sift the almond flour and the icing sugar together. Repeat if there are still clumps.

  5. Put water in a saucepan, and heat it until it simmers. Place a bowl that is heat proof over it (do NOT let the bottom of the bowl touch the water), combine the egg whites and sugar. Whisk continually until the sugar is dissolved, and the mixture is lightly frothy.

  6. In a stand mixer, add the egg white mixture & cream of tartar; mix on low (setting 2) for 45 seconds.

  7. Increase speed to medium (setting 6) for 2 minutes. It will be quite fluffy by this point.

  8. Increase speed again to high (setting 10) for 3-5 minutes OR until it has achieved stiff peaks. It will be glossy, be careful not to over mix. It should look like an eagles beak when you take the beater out.

  9. At this point you need to add your sifted icing sugar and almond flour. If you are using food coloring, this is the time to add it as well.

  10. With a spatula start mixing the batter in a letter J formation. This can take 3 to 5 minutes to get a flowing and glossy consistency. If you can make a few number 8's with the batter without it breaking, it is done.

  11. Put the batter in a piping bag with a #8 icing tip on it.

  12. Hold your piping bag 90° over the silicone mat. Lightly squeeze the bag for around 2 seconds and then quickly twist. Continue until all the batter is gone.

  13. Bang each tray on the counter 3-4 times to release the air bubbles. Use a toothpick to pop any air bubbles that might be left over.

  14. Let the macaron shells dry out until they form a skin. This is done by simply letting them rest on the counter. It takes around 30-40 minutes.

  15. Preheat the oven to 300°F. Do not use the convection setting if your oven has this.

  16. Bake one tray at a time for 14-16 minutes. Do not open your oven while baking. If the shells jiggle, then bake for one more minute.

  17. Let them cool completely before removing them from the mat.

Pineapple Jam

  1. Cook the sugar, pineapple and extract in a saucepan over medium heat. Simmer until the fruit becomes soft and almost mushy.

  2. Remove from the heat and puree with a hand mixer.

  3. Make the cornstarch slurry with the cornstarch and water.

  4. Put the fruit back on the burner and add the cornstarch slurry. Keep stirring until it thickens. Remove from heat and cool completely.

Coconut Buttercream

  1. With a hand mixer, cream the butter until it is fluffy and creamy.

  2. Add the Pineapple Jam, icing sugar, and extract to the creamed butter.

Construction

  1. On one shell pipe a ring of butter cream around the edge. Fill it with a small amount of the jam and top with another shell.

  2. These will keep for up to 4 days in the refrigerator.

One Comment

  1. Jason Sheppard

    5 stars
    Yum! These are delicious!

     

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