Hibiscus coconut raspberry macaron
by Rachel Lim
@ 01 Aug 2016
Macaron Shell
225g sugar, divided
180g egg whites
80ml water
500g TPT (almonds mixture)
Hibiscus Coconut Ganache
5g dry hibiscus
250g Boiron coconut purée
550g Valrhona Ivoire chocolates (35%), melted
Raspberry Compote
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
