Pandan Macarons with Coconut Cream filling #stepbystep

Selam everybody.....Merhaba from Turkey...

"You can't start the next chapter of your life, if you keep rereading the last one"--unknown

I am still in love with macarons. Yup..I don't mind keep reading my last chapter of my successful story of making macarons (^,^)

But since I adore these little fancy adorable sweets cookies (who doesn't?) I start to open my next chapter of my next new macarons flavor. And talking about new flavor of my next macarons, I have very very long list on my mind. So please visit my page more often to find out what's gonna be next.

And since I love the humble of pandan taste and flavor so today I make Pandan flavor macarons. And for enrich the pandan flavor I twist it with coconut! What do you think? Pandan and coconut, sounds like my homeland with touch of French's sweets!  😊

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French sweets? Well here a bit of history.

Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France arrived in France. Larousse Gastronomique cites the macaron created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s

Source Wikipedia

These adorable cute cookies are a really fancy delicacy. No, they’re not easy to make. Yes, they require time, patience, and practice to master. But it’s really worth it, and making them at home is way less expensive than a plane ticket to Paris.

You might know that macarons are highly unreliable cookies, even if you have made them several times. The results can vary from time to time, and sometimes you have no idea what went wrong. It takes some time to figure out what works for you, in your kitchen and oven. But don’t give up! They are definitely not impossible to make and once you get the hang of it you’ll be able to make them without even thinking.

Make about 30 pairs 
For Pandan Macarons Shells:

• 70 gr egg whites, today I use fresh one-if you have aged one you can use it, room temperature
• 50 gr caster sugar
• 100 gr almond flour
• 140 gr powdered sugar
• 1 tsp pandan paste
• 2 drops green gel color (optional)

Making Macarons shells:

1) Put almond flour/ meal and icing sugar in food processor with sharp blade and process until powdery smooth. Scrape down and side the processor bowl few times until you get powdery smooth mixture. Then sieve twice or three times into a bowl, press with back of the spoon until you get fine mixture. Discard any coarse left on sieve. Set a side.

2) İn clean mixing glass/ metal bowl (do not use plastic bowl) whisk egg white just until foamy. 

Note: It's important to keep your mixing bowl and utensil grease-free cause meringue very very very hate oil-even just a touch of it! Plastic bowl has risk with grease even after you clean them. I always avoid to use plastic mixing bowl.

3) After foamy like figure above, gradually beat in caster sugar in 3 batches. Continuously whisk between each addition.

4) Continue to whisk until glossy and stiff peak. If you invert the bowl up side down, the egg white will against the gravitation (^,^)...it won't drop down.

Glossy and hard peak egg white

5) After you get stiff and glossy egg white, turn you mixer at low speed, whisk in pandan paste and gel food color (if using), whisk in low speed just until combine.

6) Dump all almond mixture to meringue, then with fold motion combine almond mixture with the meringue. At first 10th or 15th folds you may still get uneven/ rough mixture, keep folding until you get mild batter BUT NOT RUNNY. The batter should has lava consistency. My Note: When you scoop the batter and pour it back, count about 10 second until it disappears. If much longer than 10 sec, you need more folding. But carefull not overmix it.

7) Transfer to piping bag with round tip (about 2 cm). And pipe to baking tray line with parchment paper approximately 4 to 5 cm in diameter (depending how big you prefer for your macarons). Make space approximately 2,5 cm between each round.  

8) After you pipe all batter, rap that baking tray few times (eash side) to remove air bubble and flatten the batter. İf you see some obvious bubble in surface of your macarons you can puncture it with toothpick. 

Let them sit for about 45 to 60 minute (depend on your local humidity and temperature) or until they dry on surface (when you gently touch it surface, it will not stick in your finger). Note:This drying step to form "skin" on your macarons you you'll get nice "feet" when you bake later.

9) Pre heat your oven at 130 to 140 Celsius ( fan force) at least 15 minutes before baking time. Bake about 18 to 20 minute. 

Test them 1st before you take from oven by press them gently, if it's strong and hard enough they should be okay.

Cool them completely before remove from parchment paper.

Making Coconut cream filling.

Coconut filling Ingredients:

• 100 ml undiluted (canned) coconut cream
• 130 white chocolate
• 3 tbsp desiccated coconut

Method:

1. Finely chopped white chocolate or you can use granule one like I did, they are easy to melt. Put into medium heat-proof bowl.
2. Heat coconut cream over medium-low heat just until shimmer. Stir once in while and watch it carefully not to curdled.
3. Pour hot coconut cream over white chocolate and let it sit for few minute until chocolate melting.
4. Stir the chocolate mixture until smooth and all chocolate completely melting. Note: you can double boil over low heat if you find unmelted big chunk of chocolate.
5. Stir in desiccated coconut. Spoon into piping bag and keep into refrigerator until set and ready to use.

Assembly the macarons.

Pair your macarons shells that fit best together. Take one shell from each pair then pipe (or spoon) the filling. Place the second shell cookie pressing gently on the filling to stick them together.

Once all of the macarons are assembled, you should put them in an airtight container, store them in the refrigerator, and let them rest at least for another 24 hours, they are best after 24!

But if you planning keep you macarons longer, Just keep your macarons shell without filling. Store them in airtight container/ ziplock bag and keep in freezer up to 2 months (my own experience).

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