Coconut macarons with apple tatin
PER I MACARONS
- 35 ml Water
- 65 g Coconut flour
- 125 g icing sugar
- 65 g fine-grained almond flour
- 45 g egg whites at room temperature
- 135 g Sugar
- 45 g egg whites at room temperature (second dose)
- 450 g peeled golden apples
- 100 g Sugar
- 50 g Neutral honey
- 45 g Liquid cream
- 30 g sweet butter
- 2 sheets of gelatine, 2 g each
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
- I almost always use the same recipe for macarons, regardless of the flavor. Sometimes I add vanilla beans, cocoa powder, coloring, pistachio powder, or...
Place the almond powder, coconut powder, and powdered sugar in the mixer bowl and blend until finely chopped (the finer the powder, the smoother the macarons will be).
Place the water and granulated sugar in a saucepan and heat to 118°C (240°F). Meanwhile, start whipping the first 45g of egg whites in a bowl with a whisk or in a stand mixer. Once they are frothy and the syrup is at room temperature, proceed to STEP 3.
Pour the syrup over the egg whites, continuing to whisk. Beat until the mixture cools.
Pour the remaining 45 g of egg whites into the powdered sugar mixture and mix well.
Once the Italian meringue is ready, add a small amount to the almond and coconut paste to loosen the mixture. Then add the rest and mix vigorously, bottom to top, until the mixture forms a ribbon when it falls; this stage is called macaronage.
Place the dough in a piping bag and pipe small domes about 3 cm in diameter onto a baking sheet lined with parchment paper, or better yet, a silicone mat. Tap the sheet 23 times on the table to release the air from the domes.
Let them rest at room temperature for about 30 minutes before baking them for 12/15 minutes at 160° (the time and temperature must be adjusted according to your oven).
Once cooked, slide the sheet of parchment paper or silicone mat onto the work surface and wait 5 minutes to remove the macaron domes.
The recipe is for the Tarte Tatin by world pastry champion Christophe Michalak.
Start by peeling the apples and cutting them into very small cubes, then melt the butter and honey in a pan before adding the apples. The goal is to cook them just enough—you don't want to make jam—when they're tender, about 5 minutes, turn off the heat.
In a small saucepan, prepare the dry caramel by adding the sugar in three batches. As soon as the first batch has melted, add the second and so on. When the caramel has reached a golden color, very carefully add the cream, preheated to a boil in the microwave or in a saucepan. STEP 12.
Finally, add the gelatin, pre-soaked in cold water. If any lumps of sugar have formed, heat the caramel for a few seconds until they dissolve. Pour the caramel over the apple cubes and mix well.
Fill the silicone mold with 24 3cm half-spheres with the caramelized cubes, let cool to room temperature and place in the freezer for at least a couple of hours.
Then all you have to do is assemble the macarons, one mini apple tatin for every two shells, I cut the dome to fit it better in the shells, and to make them prettier to look at I glazed the mini tatins with some neutral jelly, but you can also use apricot jam.
The chef recommends:
The recipe makes about 40 macarons, which may seem like a lot, but they sell out quickly, and they keep very well in the freezer. Let them rest at room temperature for an hour before eating.
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