225g sugar, divided
180g egg whites
500g TPT (almonds mixture)
Hibiscus Coconut Ganache
5g dry hibiscus
250g Boiron coconut purée
550g Valrhona Ivoire chocolates (35%), melted
5g pectin NH
200g sugar, divided
410g frozen raspberry purée IQF, warmed
• For the macaron shell: Beat half of the sugar with egg whites in an electric mixer bowl to a soft peaks form and set aside. Heat the remaining sugar with 80ml water in a saucepan to 116°C. Pour the syrup over the beaten egg whites and beat again at a maximum speed to until stiff peaks form. Once the Italian meringue is warm, fold in the almonds mixture. Transfer the batter into a piping bag with a nozzle attached and pipe onto a silicone mat-lined baking sheet. Bake in a pre-heated oven at
150°C for about 15 minutes. Remove and set aside the macaron shells to cool.
• For the hibiscus coconut ganache: Infuse dry hibiscus in the coconut purée overnight. Warm the hibiscus infused coconut purée and pour over the melted white chocolates and whisk until smooth.
• For the raspberry compote: Heat pectin, sugar and warmed raspberry purée in a sauce pan over a medium heat to a boil. Reduce heat, and simmer until raspberry compote has slightly thickened.
• Fill each macaron shell with hibiscus coconut ganache and pipe with raspberry compote in the centre; place a stick and sandwich with another macaron shell.
Makes 10 Macarons