Pineapple Macarons
If followed correctly, this recipe yields perfect, frustration-free, macarons every time! Try this Pineapple shell with Pineapple frosting.
Ingredients
Shell
- 130 grams egg whites
- 130 grams granulates sugar
- 1/8 tsp tartar
- 1 tsp pineapple emulsion
- 140 grams fine almond flour
- 140 grams powdered sugar
Filling
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/2 tsp pineapple emulsion
Instructions
Shell
- Place a small sauce pan with 2 cups of water on a stove top over medium heat
- With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
- Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
- Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
- Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
- Place the bowl in a standing mixer with the whisk attachment and whisk at medium-high speed until the stiff peak is reached. This takes about 5-7 minutes to achieve.
- With a kitchen scale measure out flour & powdered sugar.
- While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
- After processing, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded; if more, you will need to re-measure and add more almond flour)
- Once the mixture is at a stiff peak, you have made a meringue! With a rubber spatula, fold in the pineapple emulsion and then the flour mixture into the meringue.
- Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
- Put batter into a piping bag with Wilton 12 piping tip attached (or similar size hole cut)
- Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
- Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
- Preheat oven to 300 degrees
- Bake cookies for 20 minutes; check to make sure cookies don’t move when slightly budged by your fingertip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
- Take cookies out of the oven. Let cookies cool completely before removing them from the nonslip mat. If your cookies aren’t coming off clean, place the tray into the freezer for a few minutes. After, the cookies should come off clean
Filling
- In a bowl with a hand mixer, combine butter, powdered sugar, and pineapple emulsion. Whisk until combined.
- Turn the mixer on high and whip for 1-2 minutes.
- Fill each macaron with this pineapple frosting.
Nutrition
Calories: 139kcal Carbohydrates: 21g Protein: 2g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 6mg Sodium: 12mg Potassium: 12mg Fiber: 1g Sugar: 19g Vitamin A: 71IU Vitamin C: 0.001mg Calcium: 16mg Iron: 0.3mg