Coconut macarons


Coconut macarons

For the shells
150g almond powder
150g powdered sugar
55g of egg white
40ml of water
150g powdered sugar
55g of egg white

In a saucepan, pour the water and powdered sugar. Heat this mixture to a temperature of 118°C.

Mix the almond powder and powdered sugar. Add the 55g of egg whites and mix.

Whip the remaining 55g of egg whites in the bowl of the food processor when the water and sugar mixture reaches 100°C.

Pour the syrup over the egg whites and mix until warm.
Pour the egg whites in two or three times over the powders.

Poach the shells and leave to crust for 30 minutes.

Bake at 150°C for 14 to 15 minutes.

For the coconut ganache
100g of white chocolate
50g of liquid cream
30ml of coconut cream
Grated coconut (previously roasted in the oven)

Let the shells cool down well before taking them off.

Garnish the shells with the coconut ganache previously whipped with an electric mixer and wait 24 hours (if possible).